Creamy Lemon Chicken
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
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
Recipe by Busy But Healthy at