Lemon Butter Chicken
Ingredients
The chicken
-
1 ½
pounds
boneless skinless chicken breasts or thighs
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
3
tablespoons
unsalted butter
The vegetables
-
1
pound
green beans
-
1
small
shallot
-
2
cloves
garlic
The sauce
-
½
teaspoon
Italian seasoning
-
1
medium
lemon
-
1
can
full-fat coconut milk (14 ounces)
For serving
-
to taste
chopped fresh thyme or parsley
-
as needed
steamed brown rice, cauliflower rice, crusty bread, or whole wheat pasta
Instructions
- Preheat the oven to 375°F and season the chicken with salt and pepper.
- In a large ovenproof skillet, melt 2 tablespoons of butter over medium heat and sear the chicken until golden brown.
- Transfer the chicken to a plate and reduce the heat.
- Add the remaining butter, green beans, shallot, garlic, and Italian seasoning to the skillet and cook until the green beans are crisp-tender.
- Remove from heat, add lemon zest and juice, then stir in the coconut milk.
- Return the chicken to the skillet and bake in the oven until cooked through.
- Garnish with herbs and serve with additional lemon wedges and your choice of sides.
Nutrition Facts (estimated)
Servings
4 servings
Calories
508
Total fat
34g
Total carbohydrates
15g
Total protein
41g
Sodium
20mg
Cholesterol
131mg
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