This is the easiest dinner you’ll make: one pan, three main ingredients, and about 20 minutes from start to finish. The chicken stays juicy and the coconut-lemon sauce is bright and silky. It’s fantastic served over rice with plenty of sauce spooned on top.
On busy nights we pair this with a simple side salad and a pot of rice (I often use the Instant Pot) while the chicken cooks. The recipe is quick, satisfying, and packed with healthy fats from the coconut milk.
For the chicken, I use a simple, reliable method: sear breasts in a very hot, oiled skillet for three minutes per side to develop color, then finish them in the oven for 8–10 minutes. For this recipe, after searing you remove the chicken briefly, add a can of coconut milk plus the zest and juice of one lemon to the pan, whisk to combine, return the chicken to the sauce, and bake until cooked through.
Serve the chicken over rice and ladle lots of the coconut-lemon sauce over both. There is plenty of sauce, so don’t be shy. These three ingredients are pantry-friendly: lemons, a can of coconut milk, and chicken breasts are items I usually have on hand, plus rice, which makes this a perfect go-to meal for busy nights or when you don’t want to run to the store.
Life can be hectic—especially during times when routines change—but simple, reliable dinners like this save time and stress while still tasting great. If you try it, it’s an easy recipe to adapt or double for more servings.
Here’s the recipe:
One Pan Coconut Lemon Chicken
This insanely easy, three-ingredient, one-pan dinner is Whole30 and keto friendly. It makes 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 (the sauce will cover up to 4 breasts if you want extra 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 is ideal) over medium-high heat with a high-heat oil such as avocado or neutral oil until the pan is very hot.
- Season the chicken breasts well with salt and pepper on both sides. Sear for 3 minutes per side until nicely browned. Remove the chicken to a plate.
- To the same hot pan, pour in the canned coconut milk and add the lemon juice and lemon zest. Whisk to combine. Taste and adjust if needed—often the seasoning from the chicken is enough and no extra salt is required.
- Return the chicken to the pan, spoon some sauce over each breast, and transfer the skillet to the oven. Bake 8–10 minutes: 8 minutes for small to medium breasts, 10 minutes for large, until the internal temperature reaches a safe level and juices run clear.
- Remove from the oven and let the chicken rest 5 minutes before serving to lock in juices.
Notes
The best way to serve this is over rice. Make a bed of rice, place the chicken on top, and spoon plenty of sauce over 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 make this or any other recipe, feel free to share a photo on Instagram and tag @thegarlicdiaries—I’d love to see your version!