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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.

Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Amy Rains


  • 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


  1. Begin by heating up a large skillet to medium-medium high heat. Once hot, add 1 tbsp coconut oil.
  2. Place chicken in pan, heat about 3 minutes per side, and set aside (chicken will not be cooked through).
  3. Add remaining coconut oil if needed. Toss in crushed garlic, asparagus, and mushrooms.
  4. Saute until asparagus is crispy, and mushrooms are soft and fragrant (about 10 minutes)
  5. Return the chicken to the pan. Add in coconut milk, lemon juice, and lemon rind.
  6. 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.
  7. Salt to taste and serve with rice, pasta, or zoodles.