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Creamy Lemon Chicken Skillet

Easy one skillet meal that is Whole30 and Paleo complaint.

  • Total Time: 25 minutes
  • Yield: 6 people 1x


  • 6 chicken breast
  • 1 1/2 cup chicken broth
  • 2 cups of fresh green beans
  • 1 tbsp of tapioca OR arrowroot flour (for thickening)
  • 1 1/2 Lemons (juiced)
  • Lemon zest
  • salt and pepper to taste
  • 12 clove of garlic (minced)
  • 1 tsp garlic and herb seasoning from @primalpalate (Sub 1/2 tsp oregano and 1/2 tsp garlic powder if you don’t have Primal Palate’s seasoning)
  • 1 tsp of ghee
  • 1/2 cup coconut milk
  • Chopped fresh parsley (garnish)


  1. Heat your ghee in the skillet over medium heat. Add your chicken breast and minced garlic once the pan is hot.
  2. Cook chicken evenly on each side. Cook 5-6 minutes on each side or until juice runs clear.
  3. Remove your chicken from the pan, leaving the minced garlic. Add your chicken broth, lemon juice, coconut milk and salt and pepper.
  4. Mix together 1 tbsp. of arrowroot OR tapioca flour with 2 tbsp. of water. Add this mixture to sauce and whisk around with a fork until thick.
  5. Add your chicken and green beans back to sauce and let simmer for 4-5 minutes and serve with lemon zest and fresh parsley on top.


Click here for the tapioca flour that I use.

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish, Sauce
  • Cuisine: Chicken