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A succulent pan-seared Lemon Butter Chicken breast, glistening with rich sauce and fresh herbs, served on a white plate.

Nutty Lemon Butter Chicken: One-Pan Weeknight Dinner

This One-Pan Nutty Lemon Butter Chicken is a vibrant, juicy, and satisfying dish featuring a unique brown butter-lemon sauce. It comes together quickly, making it a perfect solution for busy weeknights, offering gourmet flavor with effortless cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts or thighs (or a mix!)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons unsalted butter (divided; swap ghee for Paleo, vegan butter for dairy-free)
  • 1 pound green beans (ends trimmed and cut in half; or swap trimmed asparagus, cut into 2-inch pieces)
  • 1 small shallot (minced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon Italian seasoning
  • 1 medium lemon (zest and juice, plus additional lemon slices for serving)
  • 1 can full-fat coconut milk (14 ounces; do not use light or the sauce won't thicken properly)
  • Chopped fresh thyme or parsley

Equipment

  • Large, ovenproof skillet
  • Instant-read thermometer

Method
 

Preparing the Chicken and Oven
  1. Place a rack in the center of your oven and preheat the oven to 375 degrees F.
  2. Take your boneless skinless chicken breasts or chicken thighs and season them generously with kosher salt and ground black pepper.
Searing the Chicken
  1. In a large, ovenproof skillet, melt 2 tablespoons of unsalted butter over medium heat.
  2. Once the butter is shimmering, add the seasoned chicken.
  3. Sear the chicken on both sides until it develops a deeply golden-brown crust, about 10 to 12 minutes total.
  4. Transfer the chicken to a plate for a moment.
Cooking the Vegetables and Building Flavor
  1. Reduce the heat in your skillet to medium-low.
  2. Add the remaining tablespoon of unsalted butter to the pan.
  3. Immediately follow with the green beans, minced shallot, minced garlic, and Italian seasoning.
  4. Stir everything to combine, ensuring the vegetables are coated in the fragrant butter and aromatics. Cook for about 7 minutes, stirring often, until the green beans are crisp-tender and the shallots and garlic are fragrant.
Creating the Brown Butter-Lemon Sauce
  1. Remove the skillet from the heat.
  2. Carefully zest the lemon directly into the pan, then squeeze in the fresh lemon juice.
  3. Slowly pour in the full-fat coconut milk while stirring constantly to combine. This stirring helps create a smooth and creamy sauce.
Finishing in the Oven
  1. Return the reserved seared chicken to the skillet, nestling it among the vegetables and sauce.
  2. Place the entire ovenproof skillet in the preheated oven.
  3. Bake for 15 to 25 minutes, or until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F and the juices run clear.
Serving Your Lemon Butter Chicken
  1. Top the finished Lemon Butter Chicken with a generous sprinkle of chopped fresh parsley or fresh thyme.
  2. Serve immediately with extra lemon wedges for a burst of fresh flavor.
  3. It pairs wonderfully with steamed brown rice, cauliflower rice, crusty bread, or whole wheat pasta to sop up every drop of that irresistible sauce.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 40gFat: 30gSaturated Fat: 20gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

To ensure a creamy sauce, always use full-fat coconut milk; thicken with a cornstarch slurry if needed. For juicy chicken, use an instant-read thermometer to 165°F. Pat chicken dry before searing for a golden crust. Store leftovers refrigerated for 3-4 days or frozen for 2-3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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