Tender chicken glazed with a tangy lemon and herb sauce that pairs well with pasta, rice, or veggies. This creamy, bright dish is perfect for a summer night!
Don’t Laugh…
I’ve been struggling with some serious brain fog and immediately regret not writing down this recipe as soon as I made it. Y’all I had to go back and watch my videos again to see what I even did so I would have all the details!
I feel like I make the same dishes over and over again, and I was looking to switch it up with something new. My go to dishes are usually some sort of pasta, something centered around Mexican food, or an Asian infused dish.
I am not a big fan of lemon in my savory dishes. I don’t mind a nice piece of lemon pie though! I’m not going to lie, I did experiment with this one. However, it came out surprisingly good. Don’t judge me…I have been watching may too many mocktail videos on TikTok and really just needed a reason to use my lemon juicer.
Creating The Right Combination
I am feeding a really tough critic, so I do put a lot of thought and effort into planning out these dishes. Chance loves alfredo, but the sauce is just too heavy for me. Just thinking of how much gluten and dairy goes into an alfredo pasta dish already has me feeling swollen.
I still wanted to recreate the creamy base without the butter and heavy cream. I usually look at traditional recipes and try to see where I can substitute with dairy free ingredients. Coconut cream and coconut milk are always the go to for making “mock” creamy dishes.
Coconut milk alone cannot be the only answer. So, I had to add a little chicken broth to the mix. Coconut milk does not thicken as much as heavy cream would when making a traditional cream sauce. Therefore, you need to add in arrowroot or you can substitute with a cornstarch flurry to thicken the base.
You need to simmer the sauce for a good 15-20 minutes to allow the flavors to meld and the sauce to thicken.
Once the base became the consistency I was looking for, I added in the lemon juice, along with thyme and rosemary. Something about thyme and rosemary paired with chicken is just…
I have an amazing rosemary chicken dish for y’all waiting to be shared. I just haven’t put it all together yet. Stay tuned…
You Can’t Have Creamy Lemon And Herb Chicken Without The Chicken
Now I’m getting ahead of myself with the creamy base, I’m forgetting about the star of the show! I used chicken thighs for this recipe, because I find they come out juicier when having to simmer in a sauce. I season the chicken and fry them in a skillet about 3-4 minutes each side, and set them on a separate plate. Then I go ahead and work on perfecting my sauce.
Once the sauce is just right, I add the chicken back to the pan and let it simmer in the sauce to soak up all of the goodness. It’s like a soothing, lemon infused milk bath for some juicy, tender chicken.
I literally eat pasta once a week, and rice just isn’t my cup of tea. I decided to serve this chicken over some roasted asparagus. I thought it paired well with the flavors of the creamy base. Do what makes you happy and add some orzo or your favorite pasta.
Most importantly, I forgot to mention this is a ONE PAN meal! It takes a good 45 minutes-ish to make, but hey, only ONE PAN to clean up!
Energy Level = 4/5
HIGH
One pot, but long duration and standing
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Creamy Lemon and Herb Chicken
Description
Tender chicken glazed with a tangy lemon and herb sauce that pairs well with pasta, rice, or veggies. This creamy, bright dish is perfect for a summer night!
Ingredients
For The Chicken:
For The Creamy Base:
Instructions
- Heat 2 Tbs avocado oil in a deep skillet over medium high heat
- Pat chicken dry and season with salt, pepper, and paprika to taste
- Place chicken in skillet, carefully to not overcrowd and cook for 3-4 minutes on each side depending on the thickness
- Once cooked, set aside on a dish to add back into the skillet later
- Continue cooking remainder of chicken in batches as needed
- Whisk together arrowroot starch and chicken broth in a separate measuring cup and set aside.
- Add more avocado oil to the same skillet if needed
- Sauté onions and garlic until soft and fragrant. About 2-3 minutes.
- Add in chicken broth and arrowroot mixture along with coconut milk to the skillet with the onions and garlic.
- Let the sauce simmer on medium low heat for approximately 20 minutes, stirring occasionally.
- Once the sauce has reached the desired consistency, add in the lemon juice and fresh herbs. Stir to combine and reduce heat.
- Add remaining chicken back into the sauce and continue to cook on low heat until warmed through.
- Serve over asparagus, pasta, or rice and enjoy!
For The Chicken:
For The Creamy Base:
Video
Notes
- Thinly sliced chicken breast can also be used, just adjust cooking time as needed
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