This Chicken Piccata | Lemon Butter Chicken Breast recipe brings together tender chicken, vibrant notes of lemon, and the creaminess of coconut milk into a comforting dish that can easily be served for any occasion. The combination of savory ingredients and bright flavors creates a delightful symphony in each bite. One of the fantastic things about this dish is how versatile it is; you can pair it with a variety of sides like brown rice, pasta, or even fresh crusty bread for dipping.

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

Upon discovering this Lemon Butter Chicken recipe during a busy weeknight, I found it to be not just a lifesaver but an absolute crowd-pleaser. The straightforward steps and minimal prep time mean it won’t add stress to your evening. Plus, the presentation is so elegant that it feels like you’re dining at a fine restaurant without stepping out of your kitchen. I can’t wait for you to join me in making this easy and delicious meal!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 40 minutes, making it ideal for weeknight dinners or last-minute gatherings.
Irresistible Flavor: The balance of tangy lemon and rich coconut milk creates a delicious sauce that’s hard to resist.
Eye-Catching Appeal: Bright green beans, crispy chicken, and fresh herbs make this dish visually striking, perfect for impressing guests.
Flexible Serving: Ideal for serving with steamed brown rice, pasta, or even as a fantastic topping on crusty bread.
Diet-Friendly Options: Swap butter for ghee or vegan butter to make this dish paleo or dairy-free.

Ingredients You’ll Need

1 ½ pounds boneless skinless chicken breasts or thighs: Chicken thighs add extra flavor and remain juicy during cooking; feel free to mix cuts for variety.
1 teaspoon kosher salt: Enhances the flavors of the chicken and other ingredients; use less if you’re watching your sodium intake.
½ teaspoon ground black pepper: Adds a subtle kick; adjust to taste for more or less heat.
3 tablespoons unsalted butter: Provides a creamy base for the sauce and enhances flavor; ghee can be used for a dairy-free option.
1 pound green beans: Fresh green beans are tender and crisp, adding color and nutrition. Asparagus can be used instead or alongside.
1 small shallot, minced: Shallots lend a mild onion flavor; you can substitute with white or yellow onion.
2 cloves garlic, minced: Garlic infuses the dish with depth and warmth.
½ teaspoon Italian seasoning: A blend of herbs that complements the lemony flavors beautifully.
1 medium lemon (zested and juiced): Fresh lemon juice and zest brighten the entire dish; two lemons may be needed if they are small.
1 can full-fat coconut milk (14 ounces): Creamy coconut milk creates a rich sauce; light versions may not thicken properly.
Chopped fresh thyme or parsley: Fresh herbs enhance the fragrance and add a fresh garnish.
Steamed brown rice, cauliflower rice, crusty bread, or whole wheat pasta: The perfect accompaniments for soaking up that delicious sauce.

How to Make Chicken Piccata | Lemon Butter Chicken Breast Recipe

Preheat: Place a rack in the center of your oven and preheat to 375 degrees F. This step ensures your chicken cooks evenly and thoroughly.

Season: Generously sprinkle the chicken with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. This simple seasoning sets the foundation for flavorful chicken.

Sear: In a large, ovenproof skillet, melt 2 tablespoons of unsalted butter over medium heat. Once hot, add the seasoned chicken and sear for about 10 to 12 minutes, turning halfway until both sides are deeply golden brown. Transfer the browned chicken to a plate, letting it rest.

Sauté: Lower the heat to medium-low, then add the remaining tablespoon of butter to the skillet. Toss in the green beans, 1 minced shallot, and 2 minced garlic cloves, along with ½ teaspoon Italian seasoning. Stir gently and cook for about 7 minutes, until the green beans become crisp-tender.

Add Lemon: Remove the skillet from the heat, then zest the lemon directly into the pan and squeeze in the juice. The bright fragrance will fill your kitchen! Gradually pour in the 14-ounce can of full-fat coconut milk while stirring it all together. This mixture will form a creamy sauce.

Return Chicken: Gently nestle the previously seared chicken back into the skillet, ensuring it’s surrounded by the green beans and sauce. This allows the chicken to absorb those delightful flavors.

Bake: Carefully place the skillet in the preheated oven. Bake for 15 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the juices run clear. Cooking times may vary based on the thickness of your chicken.

Garnish and Serve: Once done, sprinkle the dish with chopped fresh thyme or parsley. Serve it with extra lemon wedges and your choice of steamed brown rice, whole wheat pasta, or fresh bread for dipping into that luscious sauce.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken in its sauce for up to 3 months. When reheating, do so gently on the stove over low heat or in a microwave safe dish, covered, for about 2-3 minutes or until warmed through. Keep in mind that the texture of the green beans may soften upon reheating, so enjoy them fresh if possible!

Chef’s Helpful Tips

Avoid overcooking the chicken to prevent dryness; use an instant-read thermometer for accurate results.
Let the chicken rest after searing to ensure juicy, tender meat.
For a faster cook time, opt for thinner chicken breasts or pound them to an even thickness.
Enhance the flavor by adding a splash of white wine to the sauce right before adding coconut milk.
Consider making a double batch of the sauce; it’s wonderful for pouring over other proteins or vegetables.

Whipping up this chicken dish not only fills your home with delightful aromas but also brings a restaurant-quality experience right to your dining table. The zest of the lemon and the richness of coconut milk combined ensure that every bite feels special. I encourage you to experiment with this recipe—whether you play around with different veggies or adjust seasoning to your taste, the heart of this dish will shine through. Enjoy your delicious creation!

Recipe FAQs

Can I use chicken with skin in this recipe?

Absolutely! Chicken with skin can add extra flavor, but be mindful to adjust cooking times. Chicken skin will require a longer searing time to become crispy before placing it in the oven.

What can I serve with Lemon Butter Chicken?

This dish pairs beautifully with various sides, including steamed brown rice, cauliflower rice, or even whole wheat pasta. Fresh bread is also great for soaking up the luscious coconut milk sauce.

Is there a way to make this dish dairy-free?

Yes! Simply swap the unsalted butter with ghee or a vegan butter alternative. The rest of the ingredients are already dairy-free, making this a suitable option for those who follow a dairy-free lifestyle.

How long does this chicken dish keep in the fridge?

Your chicken will stay fresh in an airtight container for up to 3 days, making it an excellent option for meal prep or quick leftovers. Enjoy it with fresh sides to revitalize the flavors!

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Chicken Piccata | Lemon Butter Chicken Breast

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Author: Anna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

Treat yourself to Chicken Piccata, a delightful dish featuring tender chicken coated in lemon and coconut milk. This recipe offers irresistible flavors, simple preparation, and wholesome ingredients, making it a perfect choice for quick dinners or healthy meals.

Ingredients

Scale

1 ½ pounds boneless skinless chicken breasts or thighs
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

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Instructions

Preheat the 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. Sear the chicken until golden brown on both sides, about 10 to 12 minutes, then transfer to a plate.
Lower the heat to medium-low, add the remaining butter, green beans, shallot, garlic, and Italian seasoning. Stir and cook for 7 minutes until the green beans are crisp-tender.
Remove from heat, add lemon zest and juice, then gradually pour in the coconut milk while stirring to combine.
Return the chicken to the skillet.
Place the skillet in the oven and bake for 15 to 25 minutes until the chicken reaches 165°F internally, and juices run clear.
Garnish with parsley and serve with lemon wedges, rice, pasta, or bread.

Notes

For a paleo version, swap butter for ghee or use vegan butter for a dairy-free dish.
Ensure to use full-fat coconut milk for a rich sauce that thickens properly.