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.
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.
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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.
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Serve over the chicken and green beans
Used in this Recipe:
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Creamy Lemon Basil Chicken Skillet
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
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.
I am so glad that you both loved it! I love the texture that the green beans add 🙂
Unbelievably good! One of my new favorite chicken recipes. I love that it’s in one pan, too.
So glad to hear this Caroline, thank you for sharing with me!