Name: Chicken Piccata | Lemon Butter Chicken Breast
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
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

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Chicken Piccata | Lemon Butter Chicken Breast Recipe is the epitome of home-cooked comfort food, with tantalizing flavors that promise to impress. You have perfectly seared chicken, brightened by the zesty tang of lemon and enriched by a luscious coconut milk sauce that makes every bite utterly inviting. The tender green beans add a satisfying crunch, and the whole dish is so hearty that you might find yourself going back for seconds!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Piccata | Lemon Butter Chicken Breast Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Piccata | Lemon Butter Chicken Breast

Chicken Piccata | Lemon Butter Chicken Breast

I first stumbled upon this recipe on a busy weeknight when I was craving something flavorful yet easy to whip up. The balance of savory chicken, vibrant lemon, and creamy sauce turned out to be a delightful surprise. It’s one of those recipes you can quickly summon when friends drop by or when the family is gathered for dinner. Trust me, this Lemon Butter Chicken not only fills your belly but also warms your heart, making it an instant family favorite!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes—perfect for busy weeknights!
Irresistible Flavor: The zesty lemon and rich coconut milk create a thrilling taste sensation.
Eye-Catching Appeal: That golden-brown chicken with vibrant green beans looks beautiful on the table.
Flexible Serving: Great for weeknight meals or special occasions; it pairs well with rice, pasta, or even crusty bread.
Diet-Friendly Options: Easily make it paleo with ghee or dairy-free using vegan butter.

Ingredients You’ll Need

1 ½ pounds boneless skinless chicken breasts or thighs: Use a mix for a juicy texture. Thighs offer more flavor if you prefer.
1 teaspoon kosher salt: Enhances all the other flavors; feel free to adjust according to taste.
½ teaspoon ground black pepper: A touch of heat creates a lovely contrast with the rich sauce.
3 tablespoons unsalted butter: The base for sautéing; substitute with ghee for a dairy-free option.
1 pound green beans: Crisp-tender and colorful, they add nutrition and texture. Asparagus is a delightful alternative.
1 small shallot: Offers depth of flavor with a milder taste than onion.
2 cloves garlic: The beloved aromatic that enhances the overall dish—minced fresh garlic is best!
½ teaspoon Italian seasoning: A blend of herbs to elevate the flavors effortlessly.
1 medium lemon (zest and juice): Adds brightness; don’t forget to reserve some slices for garnish!
1 can full-fat coconut milk (14 ounces): Ensures a creamy sauce—avoid light versions as they won’t thicken properly.
Chopped fresh thyme or parsley: The garnish adds a pop of color and freshness.
Steamed brown rice, cauliflower rice, crusty bread, or whole wheat pasta: Choose your favorite side to soak up that luscious sauce; each brings a different texture to the meal!

How to Make Chicken Piccata | Lemon Butter Chicken Breast Recipe

Preheat the Oven: Place a rack in the center of your oven and preheat it to 375 degrees F, ensuring your chicken roasts perfectly.

Season the Chicken: Sprinkle 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper all over the chicken. This integral step boosts the flavor dynamically.

Sear the Chicken: In a large, ovenproof skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chicken and sear it until both sides are deeply golden brown, about 10 to 12 minutes total. Remove the chicken and transfer it to a plate, allowing it to rest.

Cook the Veggies: Reduce the heat to medium-low and add the remaining tablespoon of butter into the skillet. Toss in the green beans, minced shallot, minced garlic, and ½ teaspoon of Italian seasoning. Stir them together and cook for 7 minutes, stirring often, until the green beans are crisp-tender and fragrant.

Add Lemon & Coconut Milk: Once the veggies are ready, remove the skillet from the heat. Grate the zest from the lemon directly into the pan and then squeeze the juice inside. While stirring, slowly pour in the can of full-fat coconut milk, blending all those tasty elements together.

Return the Chicken: Place the reserved chicken back in the skillet, nestling it amongst the flavorful mix of veggies and sauce.

Bake to Perfection: Slide the skillet into your preheated oven and cook for 15 to 25 minutes. It’s done when an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F, and the juices run clear. The cooking time may vary depending on the size of your chicken.

Garnish and Serve: After removing from the oven, sprinkle with fresh parsley and serve with extra lemon wedges. Pair it with steamed brown rice, pasta, or freshly baked bread to mop up that delicious sauce!

Storing & Reheating

To store any leftovers, let the chicken cool down, then place it in an airtight container. It can be kept at room temperature for a couple of hours but should be refrigerated for up to 3 days. If you’d like to freeze it, store in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, just thaw in the refrigerator overnight and reheat in the oven at 350 degrees F for 10-15 minutes. Keep in mind your sauce might thin out a bit; a quick stir in some coconut milk can help revive that luscious texture!

Chef’s Helpful Tips

Avoid overcooking the chicken to keep it tender; monitor it with a thermometer closely.
For an extra burst of lemon flavor, consider marinating the chicken in lemon juice for about 30 minutes before cooking.
If you want a thicker sauce, let it simmer on the stove for a few minutes after adding the coconut milk.
Feel free to experiment with herbs according to your taste; dill or basil would also work beautifully!
Make-ahead: You can prep the chicken and veggies beforehand, then combine and bake when you’re ready to eat.

The Lemon Butter Chicken is a fantastic meal that highlights simple yet elegant flavors, making dinner feel special without a lot of fuss. You’ll love how easy it comes together and how satisfying it is to savor each bite. I encourage you to try it out and let your taste buds enjoy the magic of this dish!

Recipe FAQs

Can I make this recipe gluten-free?

Absolutely! The ingredients listed are naturally gluten-free. Just ensure that any side dishes you serve alongside are also gluten-free, like cauliflower rice or a gluten-free bread.

What if I don’t have coconut milk?

If coconut milk isn’t available, feel free to substitute with heavy cream or any non-dairy milk. Just be mindful that the texture and flavor may slightly change.

How can I adjust the level of creaminess?

To make the sauce creamier, use 1 ½ cans of coconut milk, or you can also stir in a tablespoon of cornstarch dissolved in water to thicken it up while cooking.