🍋🥥🍚 Coconut and Lemon Chicken Dinner
This recipe is lemony and has a small kick to it. Prep and Cook time together is under 1 hour. Serve on a bed of rice 🍚
Recipe:
Chicken thighs, uncooked.
1 Cup Coconut Milk.
1 Lemon, peeled and sliced.
3 TBSP Olive Oil
1 tsp paprika
1 tsp garlic
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
3 TBSP Chili Oil
1 TBSP Cilantro, dried.
1 tsp flour
Place raw chicken in a skillet with coconut milk. I love to use a cast iron skillet. Place lemon slices on top of chicken and directly in coconut milk. Add paprika, garlic, thyme, salt, and pepper. Cook on low heat for 30 minutes.
After 30 minutes, increase to medium/high heat. After you see the sides of the chicken turn white, flip each piece. Continue to cook on medium/high heat for another 10-15 minutes. Flip chicken over again. Add chili oil on top, and add dried cilantro. Reduce heat to medium. Add flour to liquid and let cook for another 5 minutes on medium heat. Reduce heat to simmer.
You can enjoy this recipe over a bed of rice and use the coconut milk mixture as a sauce, place in a pasta, or anyway you enjoy your chicken recipes.
⭐️Overall rating: 5/5: you'll want to make this often.
Excuse the lack of veggies. I have an autoimmune disease of the gut and can't have a lot of vegetables. #chickenrecipeideas #dinnerrecipeideas #dinnerrecipe #healthylifestyle2024 #Lemon8Diary
This creamy coconut lemon chicken has quickly become one of my absolute favorite easy & delicious dinner recipes, and for good reason! It’s incredibly flavorful, comes together in under an hour, and uses simple ingredients you likely already have. If you’re looking to elevate your weeknight meals with minimal fuss, this is definitely one to try. The blend of zesty lemon, aromatic spices, and a subtly spicy kick makes for a truly unforgettable dish. Beyond serving it over a fluffy bed of white rice, which is always a winning combination, I've discovered a few other fantastic ways to enjoy this versatile creamy lemon and coconut chicken. Sometimes, I shred the chicken and toss it with al dente pasta for a heartier meal, letting the delicious coconut milk mixture coat every strand. It also makes for an amazing filling for soft tacos or wraps, perhaps with some crisp lettuce and a sprinkle of fresh herbs. For a low-carb option, I’ll serve it alongside roasted cauliflower rice or steamed greens, letting that rich sauce shine. One of the best things about this coconut lemon chicken is how adaptable it is. If you're like me and love a bit more heat, don’t hesitate to add an extra splash of chili oil or even a pinch of red pepper flakes during the cooking process. On the flip side, if you prefer a milder flavor, you can simply reduce the chili oil or omit it entirely. I also love experimenting with fresh herbs – a sprinkle of freshly chopped cilantro or even some basil at the end can brighten up the flavors even more. For those who can incorporate more vegetables, tossing in some spinach, bell peppers, or green beans during the last 10-15 minutes of simmering makes it a complete one-pan wonder. They absorb all the wonderful flavors from the creamy lemon and coconut sauce! To ensure your chicken is perfectly tender and juicy, always make sure not to overcrowd your skillet. Cooking in batches if necessary ensures an even sear and prevents the chicken from steaming instead of browning. Also, allowing the chicken to rest for a few minutes after cooking helps redistribute the juices, keeping it moist. This easy & delicious dinner recipe truly delivers on flavor and convenience, making it a staple in my kitchen. Give this coconut lemon chicken a try – I promise you won't be disappointed!
