Lemon Butter Chicken
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Lemon Butter Chicken
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Easy lemon butter chicken with green beans cooks in one pan! Made without cream, this healthy lemon butter chicken is made with coconut milk.
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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
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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 Information
Show Details
Serving
1(of 4)
Calories
508kcal
(25%)
Carbohydrates
15g
(5%)
Protein
41g
(82%)
Fat
34g
(52%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
131mg
(44%)
Potassium
1152mg
(33%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1108IU
(22%)
Vitamin C
32mg
(36%)
Calcium
88mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 508kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 41g | 82% |
| Fat | 34g | 52% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 131mg | 44% |
| Potassium | 1152mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1108IU | 22% |
| Vitamin C | 32mg | 36% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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