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Dairy Free Creamy Lemon Pepper Chicken - Olivia Adriance
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5 from 1 vote

DAIRY-FREE CREAMY LEMON PEPPER CHICKEN

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Chicken breasts, Lemon chicken, Lemon pepper chicken
Servings: 4
Author: Olivia Adriance

Ingredients

  • 1 ½ - 2 pounds chicken breasts
  • Salt and pepper to season
  • 3 tablespoons avocado oil (divided)
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 1 teaspoon ground pepper
  • 1 cup chicken bone broth, or chicken broth + 2 tablespoons
  • 13.5 oz can coconut milk, full fat or light
  • 1 lemon, juiced and zested, plus another for serving
  • 1 tablespoon arrowroot starch, or cornstarch

For Serving

  • Prepared rice
  • Arugula
  • Thin lemon slices
  • Fresh parsley, chopped

Instructions

  • Season your chicken breasts on both sides with salt and pepper.
  • Heat 2 tablespoons 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.
  • 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!

Nutrition

Calories: 509kcal | Carbohydrates: 9g | Protein: 41g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 234mg | Potassium: 917mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 4mg