Whole30 Creamy Lemon Basil Chicken

This Creamy Lemon Basil Chicken is a delightful change-up from those boring old weeknight chicken dinners. Perfectly cooked chicken breast with fresh green beans and a lovely (bacony) cream sauce to go over top.

Course Main Dish

Cuisine American

Keyword dairy free, gluten free, keto, paleo, whole 30

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 480kcal

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 Fresh Basil
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