This is the easiest dinner you’ll make: one pan, three main ingredients, and about 20 minutes from start to finish. The chicken turns out juicy, the lemon-coconut sauce is bright and creamy, and it’s wonderful spooned over a bed of rice. It’s simple, satisfying, and perfect for busy weeknights.
I usually serve this with a quick side salad and cook rice at the same time. The recipe is full of healthy fats and comes together with minimal effort—great for nights when you want something delicious without a lot of fuss.
For perfectly juicy chicken I use a quick sear-then-bake method: sear the breasts for about 3 minutes per side in a very hot, oven-safe skillet with a high-heat oil, then finish in the oven for 8–10 minutes. For this lemon-coconut version, after searing I remove the chicken, add a can of coconut milk plus the juice and zest of one lemon to the pan, whisk to combine, nestle the chicken back in, and bake until cooked through.
Serve the chicken over rice and spoon plenty of the creamy lemon-coconut sauce over both the meat and rice. There’s generous sauce from a single can of coconut milk—enough to coat the rice and keep each bite flavorful. This recipe is a go-to for busy nights, when you’re short on groceries, or whenever you want a comforting, easy meal.
Below is the streamlined recipe. It’s straightforward, uses pantry staples, and scales easily if you need to feed more people or want extra leftovers.
One Pan Coconut Lemon Chicken
This crazy easy, crazy delicious, three-ingredient, one-pan dinner is Whole30 and keto friendly. A perfect weeknight meal.
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 3 servings
Ingredients
- 3 chicken breasts (there’s enough sauce for 4 if you prefer more leftovers)
- 1 can coconut milk
- 1 lemon, zested and juiced
Instructions
- Preheat the oven to 425°F (220°C). Heat an oven-safe skillet (cast iron works well) over medium-high heat with a high-heat oil until very hot.
- Season the chicken breasts generously with salt and pepper on both sides. Sear for 3 minutes per side until browned, then remove the chicken to a plate.
- To the same hot pan add the canned coconut milk, lemon juice, and lemon zest. Whisk to combine. You likely won’t need additional salt because the chicken released seasoning into the pan.
- Return the chicken to the sauce and transfer the skillet to the oven. Bake 8–10 minutes: about 8 minutes for small to medium breasts, 10 minutes for larger pieces, until the chicken reaches a safe internal temperature.
- Let the chicken rest for about 5 minutes before serving so the juices redistribute.
Notes
The best way to serve this is over rice. Start with a bed of rice, place the chicken on top, and spoon lots of sauce over both the chicken and rice for maximum flavor.
Nutrition
- Serving Size: 1 chicken breast + 1/3 of the sauce
- Calories: 480
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 28 g
- Saturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 150 mg
If you try this or any of my other recipes, tag @thegarlicdiaries on Instagram so I can see your creations!