Description
This Chicken Piccata features tender chicken in a creamy lemon butter sauce, enhanced with garlic and herbs. Perfect for a quick and delicious dinner any day of the week.
Ingredients
Scale
- 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
- 1 pound green beans ends trimmed and cut in half
- 1 small shallot minced
- 2 cloves garlic minced
- ½ teaspoon italian seasoning
- 1 medium lemon zest and juice
- 1 can full-fat coconut milk (14 ounces)
- chopped fresh thyme or parsley
- steamed brown rice
- cauliflower rice
- crusty bread
- whole wheat pasta
Instructions
- Preheat oven to 375°F (190°C) and place a rack in the center.
- Season the chicken with salt and pepper.
- Melt 2 tablespoons of butter in a large, ovenproof skillet over medium heat. Sear the chicken until golden brown, about 10-12 minutes. Remove chicken and set aside.
- Reduce heat to medium-low and add the remaining tablespoon of butter to the skillet. Add green beans, shallot, garlic, and Italian seasoning. Cook for 7 minutes, stirring often, until green beans are crisp-tender.
- Remove from heat and zest the lemon into the skillet. Squeeze in the lemon juice and slowly stir in the coconut milk until combined.
- Return the chicken to the skillet, ensuring it's immersed in the sauce.
- Transfer the skillet to the oven and cook for 15 to 25 minutes until chicken reaches 165°F (74°C) and juices run clear.
- Garnish with parsley. Serve with lemon wedges, rice, pasta, or fresh bread.
Notes
Adjust cooking time based on chicken thickness for perfect doneness.
Feel free to substitute green beans with asparagus or your choice of veggies.
Pair with crusty bread to mop up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 547
- Sugar: 3g
- Sodium: 675mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 135mg