Lemon Butter Chicken
Easy lemon butter chicken with green beans cooks in one pan! Made without cream, this healthy lemon butter chicken is made with coconut milk.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs or a mix!
- 1 teaspoon kosher salt
- ½ 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
- ½ 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
Serving: 1(of 4)Calories: 508kcalCarbohydrates: 15gProtein: 41gFat: 34gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 131mgPotassium: 1152mgFiber: 4gSugar: 5gVitamin A: 1108IUVitamin C: 32mgCalcium: 88mgIron: 5mg
