Herb-Crusted Chicken with Coconut Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated in fresh herbs and baked until golden, served with a velvety coconut cream sauce infused with garlic and lemon. This american-inspired keto (high protein, low carb) ready in about 35 minutes blends boneless chicken breasts, fresh rosemary, fresh thyme into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.5 (14 ratings) Prep: 15 min Cook: 20 min Serves 2 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry with paper towels, then season with 1/2 tsp sea salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp fresh rosemary.
  2. Step 2: Heat 1 tbsp coconut oil in an ovenproof skillet over medium-high heat. Sear chicken for 3 minutes per side until golden brown, then transfer skillet to oven.
  3. Step 3: Bake for 15-18 minutes until internal temperature reaches 165°F, then remove from oven. Add 1/2 cup full-fat coconut milk and 1 tbsp lemon juice to skillet, stirring to combine. Simmer for 3 minutes until sauce thickens slightly.
  4. Step 4: Stir in 1 tsp fresh thyme and 2 tbsp chopped parsley, then spoon sauce over chicken. Serve immediately.

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Frequently asked questions

How long does Herb-Crusted Chicken with Coconut Cream Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Herb-Crusted Chicken with Coconut Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Herb-Crusted Chicken with Coconut Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Crusted Chicken with Coconut Cream Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Crusted Chicken with Coconut Cream Sauce high protein?

Yes — this recipe is tagged high protein, low carb, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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