The easy Lemon Butter Chicken is my latest love in my collection of one-pan recipes. Made with the BEST lemon butter sauce for chicken, this healthy version swaps heavy cream for a can of coconut milk.
Lemon and chicken are just a match made in heaven, and it’s clear that I’m not the only one who feels that way.
Anytime I share recipes that involve lemon and chicken (like Baked Lemon Chicken, Chicken Piccata, or Lemon Chicken Orzo Soup), readers just seem to eat them up… figuratively and literally.
However, this creamy lemon butter chicken recipe may just be the best of the bunch:
- Made in under an hour in only ONE pan (like this Skillet Tomato Chicken), it’s an easy lemon butter chicken that is simple to prep, easy to cook, and a breeze to clean up.
- My healthy version skips the heavy cream and instead opts for rich and creamy coconut milk.
- This endlessly versatile recipe can be made with your choice of green vegetable. We went with green beans, but lemon butter chicken with broccoli, asparagus, or spinach would all be delightful.
Similar to Chicken Francaise with its fast prep, bright and creamy sauce, and one-pan prowess, get ready because this will be the BEST lemon butter chicken recipe you’ve ever made.
5 Star Review
“A very tasty, easy recipe with limited prep and next to no cleanup! Bonus all around. My husband loved it and couldn’t say enough about how delicious it was.”
— Patti —
How to Make Lemon Butter Chicken
Tender, juicy chicken breasts bathing in a creamy lemon butter sauce made without cream (similar to Garlic Butter Shrimp), this easy chicken dinner is quick enough for weeknights yet impressive enough for a dinner party with your in-laws.
This easy lemon butter chicken starts on the stove, then transitions to the oven.
The Ingredients
- Chicken. Lean, juicy chicken breasts are my go-to protein for this easy lemon butter chicken recipe (if you love chicken breast too, don’t miss the best-ever Baked Chicken Breast).
- Lemon. You can’t have lemon butter chicken without plenty of bright and zippy lemon flavor that comes from using both the juice and zest. (Lemon lovers, check out this Lemon Basil Chicken recipe.)
- Full-Fat Coconut Milk. Most lemon butter chicken recipes call for heavy whipping cream. Instead, I took a note from my favorite Thai Chicken Curry and used full-fat coconut milk. DELICIOUS.
- Garlic and Shallots. Add depth to the sauce and make it smell truly divine.
- Green Beans. Offer a full serving of veggies to make this a complete meal in a single pan.
- Butter. Adds just a touch of extra richness and provides enough fat to sear and saute the chicken and vegetables to perfection.
- Italian Seasoning. Give the sauce a little Italian flair and complements the garlic and shallots.
- Fresh Herbs. The perfect fresh green garnish. Parsley and thyme are great year-around; basil or oregano would also be lovely.
What Goes with Lemon Butter Chicken?
As written, this recipe yields a generous amount of protein and veggies and a good amount of lemon butter sauce too. If you’d like to round it out with another side, here are a few ideas:
- Pasta. Serve the chicken and vegetables over whole wheat noodles. This Pasta al Limone would be especially nice too.
- Brown Rice. How we ate it! I cut the chicken and vegetables into smaller pieces, then mixed them and the sauce with brown rice. See Instant Pot Brown Rice for a simple cooking method.
- Lemon Rice. For true citrus lovers.
- Cauliflower Rice. Ideal for those looking to keep the recipe low carb or seeking keto lemon butter chicken breasts.
- Warm Bread. A crust baguette or this Rosemary Olive Oil Bread is ideal for sauce dunking.
- Roasted Vegetables of Your Choice. Try Roasted Potatoes or Oven Roasted Brussels Sprouts.
The Directions
- Sear the chicken breasts in butter.
- Reduce the heat, add the remaining butter, then toss cook the green beans, shallot, garlic, and Italian seasoning.
- Remove from the heat, and add the lemon zest, lemon juice, and coconut milk. Return the chicken to the sauce.
- Bake lemon butter chicken for 15 to 20 minutes at 375 degree F until cooked through.
TIP!
Chicken is fully cooked when an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, and the juices run clear. (The total cooking time will vary based on the size of your chicken.)
- Garnish with herbs and extra lemon wedges, then serve. ENJOY!
Storage Tips
- To Store. Lemon butter chicken leftovers may be kept in an airtight container in the refrigerator for up to 3 days.
- To Reheat. For best results, warm the lemon butter sauce in a small saucepan on the stovetop over medium-low heat until steaming. Reheat the chicken and green beans in the microwave until heated through. Top with warm sauce and serve.
What to Serve with Lemon Butter Chicken
Recommended Tools to Make this Recipe
- Oven Safe Skillet. This skillet will take you from stovetop to oven.
- Instant Read Thermometer. The best way to check your chicken for doneness.
- Chef’s Knife. For all of your everyday chopping needs.
The Best Cast Iron Skillet
Staub’s special cast iron requires no seasoning and results in exceptional browning. Plus, it works on all stovetops and is oven-safe.
Warning: this baked lemon butter chicken smells incredible. Side effects may include your entire family showing up in your kitchen while it cooks. (This Crock Pot Chicken Marsala has a similar effect.)
Frequently Asked Questions
If you’d like a thicker sauce, you may try reducing the sauce further on the stovetop before baking. Alternatively, you can also try whisking in a few teaspoons of cornstarch after baking and returning to the stovetop, stirring occasionally, until the sauce thickens. While I have not personally tried thickening the sauce, others have reported success with these methods.
I have never added potatoes to this recipe. However, I think it could be a fantastic addition. If you’d like to experiment, I suggest parboiling the potatoes in a pot of water while the chicken sears. Then, add them to the sauce with the chicken before baking in the oven. Bake until the chicken is cooked through and the potatoes are tender.
I have not tried to make a slow cooker lemon butter chicken before, so you would be experimenting. I’m unsure if the sauce would thicken the same way in a crockpot. If you decide to give it a try, however, I’d love to hear about your results.
Lemon Butter Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs or a mix!
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons unsalted butter divided (swap ghee to make Paleo or vegan butter to make dairy free)
- 1 pound green beans ends trimmed and cut in half (or swap trimmed asparagus, cut into 2-inch pieces)
- 1 small shallot minced
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 medium lemon zest and juice, plus additional lemon slices for serving
- 1 can full-fat coconut milk (14 ounces) Do not use light or the sauce won't thicken properly
- Chopped fresh thyme or parsley
For Serving:
- Steamed brown rice
- Cauliflower rice
- Crusty bread
- Whole wheat pasta
Instructions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and pepper.
- In a large, ovenproof skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and sear on both sides until deeply golden brown, 10 to 12 minutes total. Transfer to a plate.
- Reduce the heat to medium-low. Add the remaining tablespoon of butter, then the green beans, shallot, garlic, and Italian seasoning. Stir to combine. Cook for 7 minutes, stirring often, until the green beans are crisp-tender.
- Remove from the heat. Zest the lemon into the pan, then squeeze in the lemon juice. Slowly pour in the coconut milk while stirring to combine.
- Return the reserved chicken to the skillet.
- Place the skillet in the oven and cook for 15 to 25 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear. (Note: the cooking time will vary based on the size of your chicken).
- Top with parsley. Serve with extra lemon wedges and rice, pasta, and/or fresh bread for mopping up the sauce, if desired.
Notes
- TO STORE: Lemon butter chicken leftovers may be kept in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: For best results, warm the lemon butter sauce in a small saucepan on the stovetop over medium-low heat until steaming. Reheat the chicken and green beans in the microwave until heated through. Top with warm sauce and serve.
Nutrition
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Can I sub cream for the coconut milk
Definitely Jana! I’d use a reduced amount. Start with 3/4 cup, then if you want it more saucy, pour in some extra at the end.
We made this on Friday night and it was delicious. Served with a baguette and it was the perfect ending to a busy week.
Hooray! Thanks for reporting back, Kara. I’m glad you enjoyed it!
Husband gave it 8 “wow, this is a great dish” compliments–6 during the meal and 2 afterwards. He thought it was a dish worthy of being served in a ritzy restaurant and loved the sauce with the green beans. He would have given it 6 stars out of 5 if he could. I don’t have a big oven proof skillet so I browned the chicken and pulled the sauce together with the green beans in a skillet, then transferred to a pyrex casserole dish. Not quite 1 dish but not bad. Thanks for another great recipe, Erin!
Thank you so much Beverly. What a compliment! I am so pleased. I really appreciate the 5 star rating too. It’s super helpful for others as well!
Erin – this recipe was a huge hit with the whole family and super easy to make! Even my super-picky 5 year old loved it.
Katie-Rose, so so sooo happy to hear it, thank you!!
I had only 2 chicken thighs so I added beef polish sausage to my asparagus-shiitake mushroom veggie mix. I thought I truly mangled the recipe, but it is delicious. The sauce is yummy regardless of the meat. Thank you!
Vicki, thanks for sharing your tweaks! I’m glad you enjoyed it.
I am thrilled with the coconut milk instead of cream – wow! What a silky twist with the lemon. I used asparagus for an incredible win, win, win! Thank you for, yet again, another fine meal!
Hooray! I’m glad this recipe was a hit, Brenna. Thanks for taking the time to share this review!
Erin could you do the whole dish on top of the stove instead of baking. My oven is not working. Or maybe crockpot.
Hi Kay, I have not tried that myself, but I think you could experiment if your oven is not working!
This was so incredibly good!! I put it over cauliflower rice to help eat as much sauce as possible. Super easy being in one pan. Will definitely make this again.
Katie, thanks for sharing this review! I’m glad it was a winner.
So delicious. ? Will be making again!
I’m glad you loved it, Jenn! Thanks for taking the time to share this review!
Hi Erin, this recipe was fabulous. I’m super picky and I loved everything about this recipe. It was so delicious and easy to make. I’m keto and do IF so this easily kept my carbs in check. It was filling even without any side dishes or bread. I will definitely be adding this to my rotation of favorite meals. I’m so glad I tried this recipe.
Thank you.
I’m SO happy that you enjoyed it, Lucy! Thank you for sharing this kind review!
I now know the recipe behind the phrase ‘Winner, winner, chicken dinner!’ Like literally every other recipe I’ve made from this site this is AMAZING! My 5 year old brother – who like nothing but pizza and ice cream – said ‘I actually like this chicken!’ WILL WONDERS NEVER CEASE? My mind is blown! The problem is, I’m writing a review for every recipe I make. Soon, I’m going to run out of glowing things to say. Would you be mad if I had a default ‘amazing recipe’ review? Anyway, this is yet another going on the dinner schedule! Love that it limits the dishes, too!
Hi Kassidy! You MADE my day with this incredibly kind review! I’m so happy your brother enjoyed this recipe too!
A very tasty, easy recipe with limited prep and next to no cleanup! Bonus all around. My husband loved it and couldn’t say enough about how delicious it was. I will definitely serve this again and again.
Patti, this means so much to hear. I really appreciate your taking time for this review!
It was very tasty. I will be making this recipe again, but would like advice on how to get the sauce a bit thicker. I used the full fat coconut milk, but it really didn’t thicken up.
I’m so happy that you enjoyed the recipe, Becki! Thank you for sharing this kind review! I haven’t tried thickening this sauce myself, but you could experiment with letting it simmer uncovered for a bit on the stovetop before adding the chicken back in and baking it.
Thank you for the suggestion, Erin. I will try that next time!
I truly love this recipe! I’m making it again for some folks that aren’t fans of coconut, so I’d like to use dairy of some sort. Would you recommend heavy cream or half and half?
Thanks for sharing!!!
Hi Adam! Another reader has reported success with using cream in this recipe. I’d suggest using a reduced amount. Start with 3/4 cup, then if you want it more saucy, pour in some extra at the end. I hope this helps!
Loved it !!!! Will make again for sure.
I’m so happy that you enjoyed it, Tammy! Thank you for sharing this kind review!
Delicious! Served with coconut rice. Reused the extra sauce with shrimp and pasta the next night.
I’m so happy that you enjoyed it, Tonya! Thank you for sharing this kind review!
Has anyone tried making this with broccoli florets? I was planning on making chicken piccata with a side of roasted (frozen) broccoli tonight but I’m thinking maybe I should try this instead because it sounds really good!
Hi Lynn! I haven’t tried it myself, but I think it would be delicious served alongside my Roasted Frozen Broccoli recipe. I hope this helps!
Excellent meal. Love a one pot dish that everyone can eat. I used dairy free butter for my allergy son and it was great. My 5 year old said “this is the best meal of all the other meals”. That’s one heck of a compliment!
I’m so happy that you enjoyed it, Lindsay! Thank you for sharing this kind review!
Made this wiwitwiwith asparagus instead of green beans. It was excellent! I have not used coconut milk in recipes that were not going to be coconut flavored and I was a little concerned, but this really did not have a coconut flavor. The lemon and other seasonings flavored the rich sauce.
I’m so happy that you enjoyed it, Shay Ann! Thank you for sharing this kind review!
This recipe is delicious, the lemon makes everything else taste better.
Hi Kathleen! So glad you enjoyed the recipe! Thank you for this kind review!
Loved this recipe! It’s super easy and doesn’t need too many ingredients. Highly recommend it!
Hi J! So glad you enjoyed the recipe! Thank you for this kind review!
This is my family favourite recipe. I have made it several times already and each time there is no leftovers!! I love the lemon part of this recipe makes it so good with the coconut milk. I am a big fan of coconut milk (healthier and less fattening than cream). Please don’t skip searing the chicken as that’s the trick to having that smoky smell. I tried with flat beans, asparagus and okras. I liked the combination with okras the best!! Thanks Erin for such a great and simple recipe. Hope to try your other healthy recipes!! I am all in for healthier version recipes.
Hi Leonie! So glad you enjoyed the recipe! Thank you for this kind review!
This is one of the best things I’ve ever made! Thank you for creating – I love how the recipe is broken down and timing is clear – really set me up for success! Amazing!
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent and delicious!
Hi Meghan! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin,
I made this tonight and the whole house hold loved it. I did have to use lite coconut milk cause that is all the store had. Like you say it doesn’t thicken so I again removed the chicken and added a tablespoon of cornstarch diced the chicken and served it with mash potatoes and asparagus, yum!
Hi Dawn! So glad you enjoyed it! Thank you for this kind review!
Hi Erin, I’d like to make this to serve to guests. Do you think I could make the recipe to the end of step 3 in advance and continue with the recipe after my guests arrive?
Love your site/blog/recipes and your emphasis on healthy eating. Thank you,
Holley
Hi Holley! I would not recommend partially cooking the chicken and then waiting to cook it the rest of the way later. It could turn out not to be safe to eat. Hope you enjoy the recipe!
Super yummy and easy!
Hi Kelli! So glad you enjoyed it! Thank you for this kind review!
Would love to make this for dinner tonight but I don’t have coconut milk- could I use milk instead
Hi Karen! The sauce won’t thicken probably if using milk. I’d probably substitute it with heavy cream. If you decide to experiment, I’d love to know how it goes!
Do you mean condensed coconut milk or the coconut milk that you would pour over cereal that’s only available in half gallon? I don’t really want to spend $5 on something I’m only going to use for a recipe. I am probably not looking in the right place in the grocery store. Haha.
Hi Shelly! You’ll see in the ingredient list that it says 1 can full-fat coconut milk (14 ounces) Hope you enjoy it!
Really yummy. Followed recipe exactly but added a little crushed red pepper for some heat. Will definitely make again. Great for an easy weeknight dinner or for company.
Hi Shelley! So glad you enjoyed the recipe! Thank you for this kind review!
We had this tonight for dinner. The sauce didn’t thicken for some reason, and I did use the full fat coconut milk. I am surprised at this recipe being on Well Plated at all, as most of the recipes are usually healthy. I have lots of saved recipes from this site. The full fat coconut milk is a whopping 13 g of SATURATED fat in only 1/5 of a can. I will never use that ingredient again, wow. That and the butter make this a very unhealthy meal.
Hi Shelly! I’m not against indulgent dishes from time to time and have a wide variety of balanced recipes here on Well Plated. Definitely skip it, if it is not something that doesn’t suit your personal preferences.