Description
This Chicken Piccata features tender chicken, a delicious lemon butter sauce, and vibrant green beans. Perfect for a quick dinner or healthy meal, it’s sure to please everyone!
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 place a rack in the center.
- Season the chicken with salt and pepper.
- Melt 2 tablespoons of butter in a large ovenproof skillet over medium heat. Sear the chicken on both sides until golden brown, about 10 to 12 minutes total. Transfer the chicken to a plate.
- Reduce heat to medium-low. Add the remaining tablespoon of butter, green beans, shallot, garlic, and Italian seasoning to the skillet. Stir and cook for 7 minutes until green beans are crisp-tender.
- Remove from heat, then 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.
- Place the skillet in the oven and bake for 15 to 25 minutes, or until the chicken reaches 165°F internally and juices run clear.
- Garnish with parsley and serve with lemon wedges, rice, pasta, or fresh bread.
Notes
For a dairy-free option, replace butter with ghee or vegan butter.
Adjust cooking time based on the thickness of chicken pieces.
Pair with a crunchy salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg