This is one of the simplest dinners you can 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 especially delicious served over a bed of rice so the sauce soaks into every bite.
When I make this, I usually pair it with a simple side salad and set the rice to cook in the Instant Pot while the chicken sears and bakes. It’s a quick, satisfying meal that still feels a little special. The coconut milk provides healthy fats and a rich mouthfeel, while the lemon keeps the flavor fresh and bright.
For the best results we use a quick sear then finish in the oven. Searing the chicken for about three minutes per side in a very hot, lightly oiled skillet creates a flavorful golden crust. After the sear, remove the chicken while you make the sauce in the same pan — this captures all those tasty browned bits.
To the hot pan pour one can of coconut milk and add the zest and juice of one lemon. Whisk the mixture until smooth, then nestle the seared chicken back into the sauce and transfer the skillet to the oven for a short bake. The sauce thickens slightly and the chicken finishes cooking while staying tender and juicy.
To serve, place a scoop of rice on the plate, top with a chicken breast, and spoon generous amounts of the coconut-lemon sauce over both. The rice soaks up the sauce and turns each forkful into a perfectly balanced bite of savory chicken, creamy coconut, and bright citrus.
This recipe is ideal for busy weeknights, last-minute dinners, or whenever you want a minimal-ingredient meal that still tastes like you spent time on it. I almost always have the three components on hand: chicken, lemons, and canned coconut milk. If I’m stocking up, I’ll buy a few cans of coconut milk because it’s useful in many recipes and keeps well in the pantry.
These days many of us are juggling more at home, and easy, reliable dinners like this one make evenings simpler. It’s a straightforward recipe that delivers big flavor without much effort or cleanup.
Below you’ll find the full recipe written clearly so you can recreate it at home. It’s Whole30 and keto friendly when served without rice, but is equally delicious over rice for a comforting family meal.
One Pan Coconut Lemon Chicken
5 from 4 reviews
Simple, delicious, and quick: a 3-ingredient, one-pan dinner that’s perfect for busy nights. Whole30 and keto friendly when served without rice.
- 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
- Salt and freshly ground black pepper, to taste
- High-heat oil for searing (avocado or neutral oil)
Instructions
- Preheat the oven to 425°F (220°C). Place an ovenproof skillet (cast iron is ideal) over medium-high heat and add a thin layer of high-heat oil. Heat until the pan is very hot.
- Season the chicken breasts generously with salt and pepper on both sides. Sear the breasts in the hot pan for about 3 minutes per side, until nicely browned. Remove the chicken to a plate.
- Pour the canned coconut milk into the same skillet, then add the lemon juice and lemon zest. Whisk the sauce gently, scraping up any browned bits from the bottom of the pan. Taste and adjust seasoning if needed, though the chicken’s seasoning is often sufficient.
- Return the seared chicken to the pan, spooning a little sauce over each breast. Transfer the skillet to the preheated oven and bake for 8–10 minutes, depending on breast size (about 8 minutes for small to medium, 10 for large), until the internal temperature reaches 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for about 5 minutes so the juices redistribute. Serve the chicken over rice and spoon plenty of sauce over the top.
Notes
The best way to serve this dish is over rice so the grains absorb the coconut-lemon sauce. Start with a bed of rice, place a chicken breast on top, and ladle generous amounts of sauce over both. There’s plenty of sauce to flavor the rice and the chicken.
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, I’d love to see a photo—tag @thegarlicdiaries on Instagram so I can check it out!