Creamy Lemon Chicken

KristineDinner in a Dash, Gluten Free, RecipesLeave a Comment

Creamy Lemon Chicken_2

Chicken breasts aren’t always plain and boring….especially when they are drenched in a creamy lemon sauce. This creamy lemon chicken recipe is so easy, and full of lemon flavor. Its made creamy by using coconut milk. Yet you don’t taste “coconut”. Just a velvety sauce with the flavors of lemon, parmesan and garlic.

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I’m always looking for new ways to prepare chicken breasts, as I know its easy to get bored with them. We’ve all been there, you’ll pulled out some chicken breasts for dinner yet you have no idea what you’re going to do with them. This is a great dish as its mild, so its good for kids, and its all done in one skillet. Can’t beat that!

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I like the richness that light coconut milk gives this dish. I also love that you get a dose of the “good-for-you” sort of fat.  I hope you give it a try soon!

Creamy Lemon Chicken
Prep time
Cook time
Total time
Recipe type: Main
Yield: 4 servings
  • 4 chicken breasts (6 oz each)
  • 1 x 14 oz can light coconut milk
  • 1 Tbsp butter (or Earth Balance for dairy-free)
  • 2 Tbsp gluten-free flour (or all purpose if not gluten-free)
  • zest of 1 lemon ( 1 Tbsp)
  • juice of 1 lemon ( 3½ Tbsp)
  • 2 garlic cloves, chopped
  • ⅓ cup fresh parsley, chopped
  • ⅓ cup parmesan cheese (omit for dairy-free)
  • Optional : salt & pepper as needed
  1. Heat a large skillet over medium/high heat. I used a cast iron skillet. Once warm, mist the pan with cooking spray. Season your chicken breasts with salt and pepper (if using), and place in hot pan.
  2. Brown chicken breasts on both sides (it will take about 5-6 minutes per side). Remove from pan and set aside. Chicken will not be cooked through yet.
  3. Then, to your pan add the 1 Tbsp butter, 2 Tbsp flour, chopped garlic and whisk together. Allow to cook for 20-30 seconds. Then slowly whisk in the can of coconut milk. It will start to thicken.
  4. Once your sauce starts to simmer and thicken, add in the lemon zest, lemon juice, parmesan and parsley. Whisk together until combined and it starts to simmer.
  5. Add the chicken back into the pan. Simmer for 6-7 minutes on one side, then flip and simmer another 6 min. Simmer until the chicken is cooked through and the sauce has reduced down a little bit.
  6. The sauce will be quite lemony at first, but it will mellow out a bit once its had a chance to simmer with the chicken.
Serving size: 1 chicken breast (6 oz) & ¼ of all sauce Calories: 327 Fat: 10.9 g Saturated fat: 9 g Carbs: 6.8 g Sugar: 2.3 g Sodium: 237 mg Fiber: 0.8 g Protein: 39 g Cholesterol: 108 mg