One Pot Chicken in a Coconut Lemon Sauce (Gluten-free, Dairy-free)

This one-pot chicken dinner baked in a coconut lemon sauce is a quick and easy recipe that comes together in just 40 minutes. Naturally gluten and dairy-free, this recipe is perfect for those on an anti-inflammatory or low carb diet.

Why you will love this recipe

• It is made in one pot for minimal clean up
• The fresh lemon and zest liven it up and are packed with vitamin C
• It comes together in under 40 minutes
• Uses minimal, but healthy ingredients
• Free from gluten, dairy, and grains for those with dietary restrictions
• Is high protein, low carb, and packed with healthy fats for hormone balance
• It is Metabolic Balance-friendly, just sub any ingredients for those on your meal plan

What you need for this recipe

Equipment

• Cast iron skillet (oven safe)
• Lemon zester
• Lemon juicer

Ingredients

• 1 Tbsp coconut oil
• 2 organic skinless chicken breasts, cut into strips
• 2 cups mushrooms, chopped
• 1 cup cherry tomatoes
• 2 lemons
• 1/4 tsp paprika
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried thyme, plus sprigs for serving
• 1 Tbsp arrowroot starch
• 1 can full fat coconut milk

How to make this creamy chicken with lemon recipe

• Preheat the oven to 400F
• Heat an oven-safe skillet on the stovetop on low-medium heat with 1 tablespoon of coconut oil
• Cut the chicken breasts into strips and season with the 5 spices, plus the arrowroot starch. This helps to thicken up the sauce while it’s cooking. Place the seasoned chicken into the warm skillet and cook for 3 minutes on each side to brown it lightly
• While the chicken is browning, zest 1 lemon and juice it into a bowl
• Add in the mushrooms, tomatoes, zested lemon plus juice, and coconut milk. Lightly stir everything together and garnish with a sprig of thyme and a few slices of lemon
• Transfer the skillet to the preheated oven. Bake for 30 minutes

What to serve it with

• Spiralized zucchini noodles
• Cauliflower rice
• Mashed cauliflower, sweet potatoes, or potatoes
• Gluten-free protein pasta or orzo
• A simple salad

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Creamy Chicken Skillet with Lemon and Thyme (Gluten-free, Dairy-free)

This one-pot chicken dinner baked in a coconut lemon sauce is a quick and easy recipe that comes together in just 40 minutes. Naturally gluten and dairy-free, this recipe is perfect for those on an anti-inflammatory or low carb diet.

Course Menopause Mains

Cuisine Mediterranean

Keyword dairy free, gluten free, grain-free, one pot dinners

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 323kcal

Author Jen Casey, Holistic Nutritionist

Equipment

• cast iron skillet
• lemon zester
• lemon juicer

Ingredients

• 1 Tbsp coconut oil
• 2 organic skinless chicken breasts cut into strips
• 2 cups mushrooms chopped
• 1 cup cherry tomatoes
• 2 lemons
• 1/4 tsp paprika
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried thyme plus sprigs for serving
• 1 Tbsp arrowroot starch
• 1 can full fat coconut milk

Instructions

• Preheat the oven to 400F
• Heat an oven-safe skillet on the stovetop on low-medium heat with 1 tablespoon of coconut oil
• Cut the chicken breasts into strips and season with the 5 spices, plus the arrowroot starch. Place into the warm skillet and cook for 3 minutes on each side
• While the chicken is browning, zest 1 lemon and juice it into a bowl
• Add in the mushrooms, tomatoes, zested lemon plus juice, and coconut milk. Lightly stir everything together and garnish with a sprig of thyme and a few slices of lemon
• Transfer the skillet to the preheated oven. Bake for 30 minutes

Video

Nutrition

Calories: 323kcal | Carbohydrates: 13g | Protein: 16g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 231mg | Potassium: 735mg | Fiber: 2g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 40mg | Calcium: 43mg | Iron: 4mg