Lemon Butter Chicken
A quick and flavorful dish featuring juicy chicken and green beans in a creamy lemon butter sauce, all cooked in one pan!
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.