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Home / Course / Entree / Creamy Lemon Basil Chicken Skillet

Creamy Lemon Basil Chicken Skillet

Chicken, Dairy Free, Entree, Gluten Free, Low Carb, One Pot Meals, Reader Favorites, Recipes, Sauces, Whole30 Recipes

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Every time I make this recipe, my daughter asks if she can drink the sauce lol. And I really don’t blame her because it has so much flavor! The lemon and basil go so well with the chicken and the green beans just soak up all the flavor from the beautiful, creamy sauce.

Sliced chicken breast on a large white platter with fresh green beans and lemon wedges and fresh basil on the side

The base of the “cream” sauce is coconut milk, but when you add in the broth, bacon, lemon and basil, it completely transforms. I love serving this creamy lemon basil chicken family style on a big beautiful platter. It makes for such a stunning presentation. I place the green beans and sliced chicken on the platter and then pour that lucious, bacony cream sauce over all of it. Serve with some lemon wedges and fresh basil on the side.

Step by step photos of how to make creamy lemon basil chicken

  1. Heat your skillet over medium heat and add the bacon. Cook through and remove from pan. Take out all but 2 Tbls of the remaining bacon fat

  2. Pat the chicken breasts dry and season with salt and pepper. Add to the skillet and cook on each side for 5 minutes and set aside
  3. Add in the minced garlic and cook for 1 minute (add a little olive oil to the pan if needed), stirring to make sure it doesn’t burn. Then add in the broth, coconut milk, lemon juice and pepper flakes to the skillet and bring to a boil
  4. Add in the chicken and reduce to a simmer. Cover and cook for 10 minutes. After the 10 minutes, add in the green beans and cook for another 5 minutes or until chicken is cooked through and green beans are just tender
  5. Remove the chicken and green beans with a slotted spoon, leaving the sauce in the pan. Make a slurry with 1 Tbls of tapioca starch and 1 Tbls water and add to the pan with the basil and chopped bacon. Bring to a boil and reduce to a simmer until just thickend.
  6. Serve over the chicken and green beans

Hand holding a spoon pouring sauce over sliced chicken and fresh green beans

Used in this Recipe:

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4.77 from 13 votes

Creamy Lemon Basil Chicken Skillet

A delicious one pan meal with juicy chicken, crispy bacon and fresh green beans in a creamy sauce. The lemon and basil are bright additions to the dish.
Course Main Dish
Cuisine American
Keyword dairy free, gluten free, keto, paleo, whole 30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 574kcal
Author Sara

Ingredients

  • 4 strips bacon
  • 3 Chicken Breasts
  • 3 cloves garlic minced
  • 1/2 cup Chicken Broth
  • 3 Tbls Lemon Juice
  • 1 cup Coconut Milk
  • 1.5 cups Green Beans
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbls Basil fresh
  • 1/4 tsp Pepper Flakes
  • 1 Tbls Tapioca Starch
  • 1 Lemon sliced

Instructions

  • Heat your skillet over medium heat and add the bacon. Cook through and remove from pan. Take out all but 2 Tbls of the remaining bacon fat
  • Pat the chicken breasts dry and season with salt and pepper. Add to the skillet and cook on each side for 5 minutes and set aside
  • Add in the minced garlic and cook for 1 minute (add a little olive oil to the pan if needed), stirring to make sure it doesn't burn. Then add in the broth, coconut milk, lemon juice and pepper flakes to the skillet and bring to a boil
  • Add in the chicken and reduce to a simmer. Cover and cook for 10 minutes. After the 10 minutes, add in the green beans and cook for another 5 minutes or until chicken is cooked through and green beans are just tender
  • Remove the chicken and green beans with a slotted spoon, leaving the sauce in the pan. Make a slurry with 1 Tbls of tapioca starch and 1 Tbls water and add to the pan with the basil and chopped bacon. Bring to a boil and reduce to a simmer until just thickend. Serve over the chicken and green beans

Nutrition

Calories: 574kcal | Carbohydrates: 13g | Protein: 55g | Fat: 34g | Fiber: 3g
Tried this recipe?Mention @thebetteredblondie or tag #tbbrecipes!

August 13, 2019 · 4 Comments

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Comments

  1. Katie says

    May 6, 2019 at 6:39 pm

    5 stars
    Deeee-lish. Made this almost exactly as written (chicken tenders instead of breasts was the only change) and did go with coconut milk, and glad I did. Very Thai flavors with the coconut milk, lemon and fresh basil. I didn’t think the green beans would work as well as they did. Hubby loved it too! Serve it in a bowl so you don’t miss a drop of that wonderful sauce.

    Reply
    • Sara says

      May 23, 2019 at 7:11 pm

      5 stars
      I am so glad that you both loved it! I love the texture that the green beans add πŸ™‚

      Reply
  2. Caroline says

    May 30, 2019 at 9:48 pm

    5 stars
    Unbelievably good! One of my new favorite chicken recipes. I love that it’s in one pan, too.

    Reply
    • Sara says

      June 2, 2019 at 5:10 pm

      5 stars
      So glad to hear this Caroline, thank you for sharing with me!

      Reply

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