1mediumlemonzest and juice, plus additional lemon slices for serving
1canfull-fat coconut milk(14 ounces) Do not use light or the sauce won't thicken properly
Chopped fresh thyme or parsley
Steamed brown rice
Whole wheat pasta
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.
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.