
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.