Description

Experience the vibrant flavors of Chicken Piccata! This dish features tender chicken breasts in a creamy lemon-butter sauce with green beans. It’s an effortless choice for a weeknight dinner that’s both satisfying and healthy.

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, 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 or cauliflower rice
Crusty bread or whole wheat pasta

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F and place a rack in the center.
Season the chicken with salt and pepper.
In a large ovenproof skillet, melt 2 tablespoons of butter over medium heat. Sear the chicken on both sides until golden brown, about 10 to 12 minutes total. Transfer to a plate.
Lower the heat to medium-low and add the remaining butter to the skillet. Add green beans, shallot, garlic, and Italian seasoning, stirring well. Cook for 7 minutes until the green beans are crisp-tender.
Remove the skillet from heat, zest the lemon into the pan, and squeeze in the juice. Slowly stir in the coconut milk until well combined.
Return the chicken to the skillet.
Bake in the oven for 15 to 25 minutes, until the chicken reaches an internal temperature of 165°F and juices run clear.
Garnish with parsley. Serve with extra lemon wedges and a side of rice, pasta, or fresh bread.

Notes

For a paleo option, substitute ghee for the butter.
Swap out green beans for asparagus or any other seasonal vegetables.
Adjust cooking time based on chicken size to ensure proper doneness.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 3g
Sodium: 800mg
Fat: 29g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 38g
Cholesterol: 100mg