This coconut butter chive chicken is baked in the oven with a creamy topping. It’s easy and quick to throw together, and is AIP, Paleo, Whole30 and Keto!
The mix of the coconut butter and chive topping kind of reminds me of sour cream and onion and I am really digging it! Need a healthy quick yet tasty dish for supper? You need to make this!
What you need to make this Coconut Butter Chive Chicken
Skinless Boneless Chicken Breasts
I used medium sized chicken breasts. for this recipe I have made this with large chicken breasts, but the cooking time obviously had to be increased.
You could pound on the chicken breasts to make sure they are even, but I personally don’t do this, because it’s one more step which means more time and one more thing to wash! But if you usually do this before baking chicken breasts, go for it!
You’re going to rub this on the chicken breasts before placing in the pan. This will help with adding moisture to the meat.
Gotta have a little tang! Plus it goes so well with the chives – makes me think of sour cream and onion, yum.
Of course gotta add the classic seasoning of salt! I like using real salt or Himalayan Pink Salt since it provides natural trace minerals.
So in this recipe you’re just going to crumble the coconut butter on top of the chicken, super easy!
I’m kind of on a coconut butter kick lately. Do you get like that once in awhile? Where one food is kind of your highlight for a certain time? Well lately mine has been coconut butter. It all started with the coconut butter dill salmon recipe (which is in my free e-book). After I created that recipe, I’ve been putting coconut butter in everything.
Looking for more coconut butter recipes? Check out my Orange Matcha Holiday Bark, I made this for Christmas but it would be great for St Patty’s day too, along with these Shamrock Matcha Cookies.
The addition of chives to the lemon and coconut butter is fantastic! Makes me think of sour cream and onion – SO good!
Yield: 4-8 servings
Coconut Butter Chive Chicken (AIP/Paleo/Whole30/Keto)
This Coconut Butter Chive Chicken is baked in the oven with a creamy topping. It's easy and quick to throw together, and is AIP, Paleo, Whole30 and Keto!
- 4 medium skinless boneless chicken breasts
- 2 tbsp coconut oil
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 cup coconut butter
- 2 tsp dried chives
- Preheat over to 450F.
- Rub chiciken breasts with coconut oil and place in 9X13 baking dish.
- Spinkle lemon juice and salt evenly over chicken.
- Then crumble coconut butter and sprinkle chives over chicken.
- Bake for 15 minutes or until chicken is cooked through.
- Broil for 1-3 minutes just enough to brown the coconut butter.
If you like this recipe you’ll love the coconut butter dill salmon recipe which is available in my FREE Three Recipes to Calm Inflammation E-book!
This looks really yummy, Rebecca.
Can’t wait to try!!????
Thank you Lorna! Hope you love it as much as I do 🙂
The recipe doesn’t specify the quantity of chives to be used – can you update?
oh geez how did I forget that? Thanks for letting me know 🙂 Recipe is now updated!
This is great and the best part, it is so dang easy! I did use fresh chives and they work just fine. Chicken breasts have the perpetual problem of the thick part not getting fully cooked without creating toughness, so a quick fix would be to pound the breast to an even thickness or brine the breasts before cooking.