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Creamy One-Pot Lemon Chicken

Hands down this is one of my easiest recipes EVER! And I truly mean that. I crafted this one back when I first started sharing recipes on FB and also when I was first getting into all the substitutions we use in clean cooking. Since then I’ve learned so much about the science behind clean cooking and why our “clean” ingredients are so much better for us and my recipes have gotten a little bit more “evolved”. But this one stands the test of time! 

This recipe is made creamy by using coconut oil and coconut milk. The fat content in those ingredients is made up of “medium chain triglycerides” or MCTs. The difference between MCTs and other saturated fats (such as vegetable oils, animal fats, dairy...) is that MCTs are sent directly to the liver & converted into energy. They are NOT stored as fat. 

(Note: this dish does NOT have a coconut taste. But if you want to, you can use olive oil instead of coconut oil. Also: for my plate, it was only 457 calories for 2 large thighs and a serving of brown rice.)

As always, please comment & post your photos! Enjoy!!


• 1-2 pounds chicken breasts or thighs (I like thighs better)

• 2 tbsp coconut oil (or olive oil)

• 3 garlic cloves, minced (jar is easy)

• 8-12 medium sized asparagus spears cut into 1 inch pieces (Trader Joe’s frozen grilled spears are perfect for this!)

• 8-12 oz sliced mushrooms (1 carton)

• 1 can coconut milk (can, light or full fat)

• 1 -2 tsp tapioca flour (to thicken the sauce)

• Juice of 2-3 lemons (to taste)

• Zest of 1-2 lemons (to taste)

• 1-2 tsp salt (to taste)


1. Cook chicken in a skillet using 1 tbsp coconut oil, until golden (about 3 minutes per side, and set aside; it’s ok that the chicken will not be cooked through yet). 

2. Add remaining coconut oil to the pan and then add the salt, garlic, asparagus, and mushrooms.

3. Saute until asparagus is tender (about 10 minutes). (An easy hack here is to use a package of the grilled frozen asparagus from TJ---- microwave for 2 minutes, cut them & toss into the pan). 

4. Return the chicken to the pan. Add in coconut milk, lemon juice, and lemon rind.

5. Bring to medium-high heat and cover. When the mixture bubbles, lower the heat. Cook for an additional 3-5 minutes, covered. Add the tapioca flour, as needed, to thicken the sauce. Stir well. 

6. Salt again, to taste, and serve over brown rice, brown rice pasta, or zucchini noodles. Garnish with a little paprika or cayenne for color & heat. 

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