Lemon Herb Coconut Cream Chicken

Hello, all.

Today I was craving a new dish, something I don’t normally make for the hubby and I, so I took a look around the pantry and the fridge, and based on what we had, this is what I came up with. Lemon herb coconut cream chicken and summer veggies on the side! This dish is SO delicious and special diet friendly as always.


Lemon Herb Coconut Cream Chicken


-2 Boneless Skinless Chicken Breasts

-1 lemon

-1 yellow onion

-olive oil

-1 can coconut milk

-1 tsp dried parsley

-1 tsp garlic powder

-1 tsp dried thyme




  1. Place chicken breasts in a bowl of cold water and 1 tsp salt for an hour to brine. This will help the flavor of the dish!
  2. In a nonstick skillet, add onion, salt, pepper, parsley, garlic, and thyme. Drizzle olive oil and cook on medium heat until onion is starting to brown.
  3. Add brined chicken breasts face down in the skillet. Add a little oil if necessary. Cook chicken breasts for 7 minutes, or until the internal temp is 165. Flip halfway through.
  4. Take chicken out and set on a plate, leave the onion and herb mix in the skillet. Place skillet back on medium heat, add all the cream and 1/3 of the liquid from a can of coconut milk, and the juice of 1 lemon. Bring mixture to a boil, while stirring with a wooden spoon. (Scrape the bottom of the skillet while stirring to get all the flavor!)
  5. Once the mixture is brought to a boil, turn the heat down and simmer for about 5 minutes or until the sauce thickens.
  6. Add the chicken breasts back in the pan and let the sauce simmer with the chicken for about 5-7 minutes.
  7. Pour the sauce and chicken into a ramekin and garnish with extra herbs and lemon slices.

Bon appetit!

I served my chicken with sauteed green beans, local yellow squash, and some quinoa.


Let me know how yall enjoy this recipe!