30-Minute Creamy Lemon Garlic Chicken
This 30-Minute Creamy Lemon Garlic Chicken is quick, flavorful, and perfect for busy weeknights!
Equipment
- Large Skillet
- Measuring cups and spoons
- Chef’s knife
- Spatula
Ingredients
For the Chicken:
- 1 Tbsp Avocado Oil
- 1 Small Red Onion
- 1 lb Chicken Breasts or Tenders
- 1 tsp Sea Salt to taste
- 1 15-oz Can Full Fat Coconut Milk
- 4 Cloves Garlic freshly minced
- 2 tsp Dried Parsley
- 2 tsp Lemon Zest
- 2 Tbsp Lemon Juice freshly squeezed
- 3 Stalks Green Onion chopped
Instructions
Instructions:
- In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the chopped red onion and sauté for about 2-3 minutes, or until the onion is translucent and fragrant.
- Add the chicken breasts or tenders to the skillet. Season with sea salt to taste. Cook for approximately 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the can of full-fat coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the dried parsley, lemon zest, and lemon juice. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
- Return the cooked chicken to the skillet, coating it in the creamy lemon garlic sauce. Let it simmer for an additional 2 minutes to heat through.
- Remove the skillet from heat. Garnish the dish with chopped green onions for a fresh crunch. Serve immediately over rice, pasta, or enjoy it on its own!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to 3 months.
- Reheat by thawing in the fridge overnight and warming in a skillet, adding a splash of coconut milk if needed.