If you’re looking for a dish that is both simple to make and packed with flavor, Lemon Butter Chicken is a perfect choice. This recipe brings together juicy chicken, fresh green beans, and a tangy lemon butter sauce, all cooked in one pan for minimal cleanup. By using coconut milk instead of cream, this dish maintains a rich and creamy texture while keeping it light and healthy. The bright citrus flavor of the lemon perfectly balances the buttery richness, creating a meal that feels special but is surprisingly easy to make.
Why We Love This Lemon Butter Chicken Recipe
There are many reasons to love Lemon Butter Chicken. First, it’s incredibly quick and easy to prepare, taking just around 40 minutes from start to finish. You don’t need complicated techniques or hard-to-find ingredients, making it accessible for busy weeknights.
Second, it’s one-pan cooking at its best. The chicken, vegetables, and sauce all come together in a single ovenproof skillet, which means less time washing dishes and more time enjoying your meal. The one-pan method also ensures that the chicken absorbs the flavors of the sauce and vegetables, enhancing every bite.
Another reason this recipe stands out is its healthy approach without compromising on taste. By substituting coconut milk for cream, the dish remains creamy and flavorful while being lighter. You get the richness of butter paired with the zestiness of lemon, producing a balance that’s both indulgent and fresh.
Finally, the flexibility of the dish makes it a winner. You can swap green beans for asparagus, adjust the seasoning to your taste, or pair it with any side you love. This adaptability means it can become a go-to recipe in your kitchen for various occasions.
Ingredients for Lemon Butter Chicken
To make this dish, you’ll need a handful of simple ingredients that come together to create a rich, flavorful meal. The combination of chicken, fresh vegetables, butter, coconut milk, and lemon ensures a perfect balance of creamy, tangy, and savory flavors.
- 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 (use ghee or vegan butter for a dairy-free version)
- 1 pound green beans, ends trimmed and cut in half (or substitute 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 extra slices for serving
- 1 can full-fat coconut milk (14 ounces)
- Chopped fresh thyme or parsley, for garnish
For Serving Options:
- Steamed brown rice
- Cauliflower rice
- Crusty bread
- Whole wheat pasta
How to Make Lemon Butter Chicken
Start by preheating your oven to 375 degrees F and placing a rack in the center. While the oven warms, 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 it on both sides until it is deeply golden brown. This process usually takes around 10 to 12 minutes. Once the chicken is browned, transfer it to a plate and set it aside.
Reduce the heat to medium-low and melt the remaining tablespoon of butter in the same skillet. Add the green beans, minced shallot, garlic, and Italian seasoning. Stir to combine and cook for about 7 minutes, stirring often until the green beans are crisp-tender. This step ensures the vegetables retain some crunch while absorbing the buttery flavor.
Remove the skillet from the heat. Zest the lemon into the pan and then squeeze in the lemon juice. Slowly pour in the coconut milk, stirring constantly to combine it with the other ingredients.
Return the chicken to the skillet, nestling it among the green beans and sauce. Place the skillet in the oven and bake for 15 to 25 minutes. The cooking time will vary depending on the size of your chicken pieces. You’ll know it’s done when an instant-read thermometer inserted into the thickest part reads 165 degrees F and the juices run clear.
Once cooked, remove the skillet from the oven and sprinkle fresh parsley over the dish. Serve with additional lemon wedges and your choice of rice, pasta, or bread to soak up the delicious sauce.
How to Serve Lemon Butter Chicken
Serving Lemon Butter Chicken is simple and versatile. You can pair it with steamed brown rice to make a complete and hearty meal. The rice soaks up the lemon butter sauce beautifully, enhancing the flavor with each bite.
For a lighter option, serve it with cauliflower rice or a mix of roasted vegetables. The tangy, buttery sauce pairs wonderfully with neutral sides, letting the chicken remain the star of the plate.
If you prefer a more indulgent meal, whole wheat pasta or crusty bread works perfectly. The sauce clings to the pasta, creating a satisfying dish, or can be used for dipping bread, making each bite flavorful and comforting.
Garnish with fresh parsley or thyme and a slice of lemon for a touch of brightness and color. The vibrant green beans and golden-brown chicken make for a visually appealing presentation that will impress your guests and family alike.
Expert Tips: Lemon Butter Chicken
To make your Lemon Butter Chicken extra flavorful, consider using fresh chicken rather than frozen. Fresh chicken browns better and absorbs the sauce more effectively.
When cooking the green beans, avoid overcooking them. Crisp-tender vegetables offer a better texture and contrast nicely with the creamy sauce. Stir frequently to prevent burning and ensure even cooking.
Using full-fat coconut milk is essential for achieving the right consistency. Light coconut milk will result in a thinner sauce that doesn’t coat the chicken or vegetables as well.
Adjust the lemon to your taste. Some people prefer a tangier flavor, while others enjoy a subtle hint of citrus. Start with the zest and juice of one lemon and add more if desired.
For added depth, you can finish the dish with a small drizzle of extra virgin olive oil or a sprinkle of freshly ground black pepper just before serving.
How to Store Lemon Butter Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm the lemon butter sauce in a small saucepan over medium-low heat until steaming.
Reheat the chicken and green beans separately in the microwave until fully warmed. Combine them with the hot sauce before serving to ensure the dish remains creamy and flavorful.
Avoid freezing this recipe, as the coconut milk sauce may separate and affect the texture. For best results, enjoy the leftovers within a few days for a fresh, delicious experience.
Variation of Lemon Butter Chicken
This recipe is versatile and can be adapted in multiple ways. You can swap green beans for asparagus or snap peas to give a slightly different flavor and texture.
For a spicier variation, add a pinch of red pepper flakes when cooking the garlic and shallot. This adds a subtle heat that pairs beautifully with the citrusy sauce.
You can also experiment with different herbs. Fresh thyme, basil, or rosemary can provide a unique twist on the classic flavor profile.
For a low-carb option, serve the dish over zucchini noodles or cauliflower rice. The creamy lemon butter sauce complements the vegetables, keeping the meal light but satisfying.
For a heartier twist, add mushrooms or cherry tomatoes during the sauté step. These additions absorb the sauce well and add depth to the dish.
Frequently Asked Questions about Lemon Butter Chicken
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work perfectly. They stay juicy and flavorful, and the cooking method remains the same.
Can I make this recipe dairy-free?
Absolutely! Use ghee or a vegan butter substitute instead of regular butter. The flavor remains rich and creamy.
Is coconut milk necessary?
Yes, full-fat coconut milk creates the perfect creamy texture. Light coconut milk may result in a thinner sauce.
Can I prepare this in advance?
You can prep the chicken and vegetables ahead of time, but cook and combine them just before serving for the best flavor and texture.
What can I serve with Lemon Butter Chicken?
Steamed rice, cauliflower rice, whole wheat pasta, or crusty bread are excellent options. Vegetables like roasted potatoes or zucchini also pair well.
How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently for best results.
Lemon Butter Chicken
Equipment
- Ovenproof skillet
- Measuring cups and spoons
- Spatula
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs or a mix
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons unsalted butter divided (use ghee or vegan butter for dairy-free)
- 1 lb green beans ends trimmed and cut in half
- 1 small shallot minced
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 medium lemon zest and juice, plus extra slices for serving
- 1 can full-fat coconut milk 14 ounces
- chopped fresh thyme or parsley for garnish
Instructions
- Preheat your oven to 375°F and season the chicken with salt and pepper.
- Melt 2 tablespoons of butter in a large ovenproof skillet over medium heat. Add the chicken and sear until golden brown, about 10-12 minutes. Transfer to a plate.
- Reduce heat to medium-low, add remaining butter, green beans, shallot, garlic, and Italian seasoning. Cook for about 7 minutes until green beans are crisp-tender.
- Remove from heat, zest the lemon into the pan, and squeeze in the lemon juice. Stir in coconut milk.
- Return the chicken to the skillet, nestling among the green beans and sauce. Bake for 15-25 minutes until the chicken reaches 165°F.
- Remove from oven, garnish with fresh herbs, and serve with lemon wedges.
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