Tender chicken breasts in a creamy, and craveable lemon pepper sauce that you can whip together on a busy weeknight! I love to serve this saucy chicken over warm rice with a side of arugula, which compliments the subtly peppery sauce.


  • 1 1/2 -2 lbs chicken breasts
  • salt and pepper to season
  • 3 tbsp avocado oil divided
  • 1 large shallot minced
  • 4 cloves garlic minced
  • 1 tsp ground pepper
  • 1 cup chicken bone broth or chicken broth + 2 tbsp
  • 13.5 oz can coconut milk can use full fat or light
  • 1 lemon juice and zest (plus another lemon for garnish)
  • 1 tbsp arrowroot starch or cornstarch
  • For serving: prepared rice arugula, thin lemon slices, chopped fresh parsley


  • Season your chicken breasts on both sides with salt and pepper
  • Heat 2 tbsp of avocado oil in a large skillet over medium high heat
  • Add your chicken to the skillet and sear on both sides for 4-5 minutes until nice and golden
  • Remove the chicken from the skillet, lower the heat to medium, and add another tbsp of avocado oil
  • Add the shallot and saute for 2-3 minutes until softened
  • Add the garlic and pepper and cook for 1-2 minutes until fragrant (this allows the pepper to “bloom”)
  • Add your chicken bone broth and deglaze the pan, scraping up any bits that have stuck to the bottom
  • Add the coconut milk, lemon juice, and lemon zest and stir to combine
  • Return the chicken to the skillet, bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes
  • Uncover and push your chicken breasts to the side
  • Make a slurry with your arrowroot starch by combining the starch with 2 tbsp of chicken bone broth (or water), stirring so there are no lumps
  • Whisk the slurry into the sauce, stir everything together, basting the chicken with the sauce
  • Remove from heat and serve with lemon slices, more fresh cracked pepper, and chopped fresh parsley
  • Enjoy!

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