Garlic Lemon Butter Chicken Recipe
1 1/2 lbs boneless skinless chicken breasts or thighs
1 tsp Himalayan sea salt
1/2 tsp ground black pepper
3 tbsp unsalted butter divided (swap ghee to make Paleo)
2 cloves garlic minced
1/2 teaspoon Italian seasoning
1 medium lemon zest and juice
Additional additional lemon slices for garnish
14 oz full-fat coconut milk or cream (do not use light or the sauce won't thicken properly
Chopped fresh thyme or parsley
Choice of side item(s) (extra yummy with asparagus, cauliflower rice, or zoodles!)
Place a rack in the center of your oven and preheat the oven to 375 degrees F.
Season the chicken with salt and pepper.
In a large, ovenproof skillet, melt 2 tablespoons of butter or ghee over medium heat.
Add the chicken and sear on both sides until deeply golden brown, 10 to 12 minutes total. Transfer to a plate.
Reduce the heat to medium-low. Add the remaining tablespoon of butter or ghee, then the garlic and Italian seasoning. Stir to combine. If including a vegetable as a side, add to mixture. Stir often while cooking.
Once done, remove from the heat.
Zest the lemon into the pan, then squeeze in the lemon juice.
Slowly pour in the coconut milk while stirring to combine.
Return the reserved chicken to the skillet.
Place the skillet in the oven and cook for 15 to 25 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken reads 165 degrees F and the juices run clear. (Note: Cooking time will vary based on the size of your chicken).
Top with parsley and lemon wedges, and add to rice or other desired side.