DAIRY-FREE CREAMY LEMON PEPPER CHICKEN

A dish that maximizes flavor but minimizes cleanup? Count me in! My Dairy-Free Creamy Lemon Pepper Chicken is surprisingly quick and easy to make but doesn’t disappoint flavorwise.

I’ve been having a lot of fun creating recipes with creamy sauces that are dairy-free. I’ve found the possibilities really are endless, but this particular lemon pepper chicken recipe is now on rotation for the Adriance household. From start to finish, this meal takes less than 30 minutes, making it another winning weeknight meal.

Lemon and pepper is a classic combination and is always a crowd-pleaser. Now, while you can buy lemon pepper as a seasoning blend, I prefer the taste of freshly squeezed lemon and cracked pepper.

To get that distinct pepper-forward taste, I just allow the spice to hang out and develop its flavors a bit in the pan. What’s also unique about my recipe is that I use coconut milk rather than milk or heavy cream. This makes the dish entirely dairy-free!

Serve this protein-forward recipe up on a bed of peppery arugula and more lemon slices for a fresh and healthy dinner. Hope you enjoy it as much as we do! 

Ingredients for Healthy Lemon Pepper Chicken

CHICKEN: 

• Chicken breasts
• Salt
• Pepper 
• Avocado oil
• Shallot
• Garlic
• Chicken bone broth
• Coconut milk 
• Lemon
• Arrowroot starch 

FOR SERVING: 

• Cooked rice 
• Arugula
• Lemon slices
• Fresh parsley

How To Make Creamy Lemon Pepper Chicken

MAKE THE CHICKEN 

Season the chicken breasts on both sides with salt and pepper. In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add your chicken to the skillet and sear on both sides for 4 to 5 minutes, until nice and golden brown. Remove the chicken from the skillet. 

MAKE THE SAUCE

Lower the heat to medium and add another tablespoon of avocado oil. Add the minced shallot and saute for 2 to 3 minutes until softened. Add the garlic and pepper and cook for 1 to 2 minutes until fragrant. This allows the pepper to “bloom” and infuse the oil with all that peppery goodness. 

Add the chicken bone broth to deglaze the pan, scraping up any bits that may have hardened and stuck to the bottom. Add the coconut milk, lemon juice, and lemon zest. Stir to combine. 

Return the chicken to the skillet. Bring the sauce to a simmer. Reduce the heat to low, cover, and cook for 10 to 12 minutes. Uncover and push the chicken breasts to the side of the pan. 

THICKEN THE SAUCE

In a small bowl, make a slurry mixture by whisking the arrowroot starch with  2 tablespoons of chicken broth or water. Whisk together with a fork until no lumps remain. Whisk the slurry mixture into the sauce. Stir everything together, basting the chicken with the sauce. 

Remove the pan from the heat. Top with thinly sliced lemon, more fresh cracked pepper, and chopped fresh parsley. I like to serve over a bed of warm white rice with arugula – it compliments the peppery sauce so well! 

Frequently Asked Questions 

Here are a few of the most asked questions I get for this healthy lemon pepper chicken. 

• CHICKEN: Upon request by many of you, I chose chicken breasts rather than chicken thighs but either works great. 
• COCONUT MILK: While coconut milk is a key ingredient, I don’t find that the dish tastes like coconut. You can use either full-fat or light coconut milk. And if you aren’t dairy-free, you can substitute heavy cream. 
• ARROWROOT STARCH: A thickener is key to get the sauce to the perfect consistency. If you don’t have arrowroot starch, you can swap with either tapioca flour or cornstarch. 
• RICE: I typically use jasmine rice, although any type of rice will work here.
• COOKWARE: This is my go-to, oven-safe skillet from @madein. 

Other Creamy Chicken Recipes You’ll Love

• Chicken Piccata (Gluten-Free, Dairy-Free) 
• Skillet Chicken Thighs with Mushroom Gravy 
• Dairy-Free Marry Me Chicken