One Pan Coconut Lemon Chicken

One Pan Coconut Lemon Chicken

from thegarlicdiaries.com
480 kcal / serving

This crazy easy, crazy delicious, 3 ingredient, 1 pan dinner is whole 30 and keto friendly! Perfect weeknight dinner!

Ingredients

  • 3chicken breasts (there’s enough sauce for 4 if you’d rather have more leftovers)
  • 1 cancoconut milk
  • 1lemon, zested and juiced

Directions

  1. 1

    Preheat your oven to 425 degrees. Heat an oven safe skillet (cast iron is perfect!) over medium high heat with a high heat oil (avocado oil is great!) until the pan is very hot

  2. 2

    Season your chicken breasts well with salt and pepper on both sides, and sear for 3 minutes per side. Remove the chicken to a plate

  3. 3

    To the same pan, add your canned coconut milk, lemon juice, and lemon zest. Whisk to combine (don’t season with salt and pepper – the seasoning from the chicken will most likely be enough)

  4. 4

    Add your chicken back to the sauce and throw in the oven for 8-10 minutes (8 minutes for small to medium chicken breasts, 10 minutes for large)

  5. 5

    Let the chicken rest for 5 or so minutes before serving!