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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg