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Creamy Lemon Chicken with Asparagus and Mushrooms
Creamy Lemon Chicken with Asparagus and Mushrooms is a healthy, easy, and delicious dinner that comes together in less than 30 minutes! Recipe is also dairy-free, Paleo, Keto, and Whole30.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 3-4 large chicken breasts
- 2 tbsp coconut oil
- 3 garlic cloves crushed
- 8 medium sized asparagus spears cut into 1 inch pieces
- 8 oz sliced mushrooms
- 3/4 cup coconut milk the canned stuff, you can use light or full fat
- Juice of 1 lemon
- Zest of 1 lemon
- Salt to taste
Instructions
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Begin by heating up a large skillet to medium-medium high heat. Once hot, add 1 tbsp coconut oil.
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Place chicken in pan, heat about 3 minutes per side, and set aside (chicken will not be cooked through).
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Add remaining coconut oil if needed. Toss in crushed garlic, asparagus, and mushrooms.
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Saute until asparagus is crispy, and mushrooms are soft and fragrant (about 10 minutes)
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Return the chicken to the pan. Add in coconut milk, lemon juice, and lemon rind.
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With the skillet on medium high heat, cover. Wait until the mixture bubbles, then lower to medium low. Cook for an additional 3-5 minutes or until the chicken is cooked through.
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Salt to taste and serve with rice, pasta, or zoodles.