Lemon Butter Chicken

Name: Lemon Butter Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
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; Steamed brown rice; Cauliflower rice; Crusty bread; Whole wheat pasta

This easy lemon butter chicken with green beans cooks in one pan. Made without cream, the chicken breasts are juicy, tender and so delish!

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

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
Steamed brown rice
Cauliflower rice
Crusty bread
Whole wheat pasta

Steps

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.