Dairy Free Lemon Chicken
Bright, tangy, and deeply satisfying, this lemon chicken delivers a restaurant-worthy pan sauce without a drop of dairy in sight. The chicken breasts get a light flour dredge before hitting a hot skillet, building that gorgeous golden crust that makes every bite worth it. Once the chicken rests, the same pan does double duty — garlic, white wine, chicken broth, fresh lemon juice, zest, and a touch of Dijon all come together into a silky, glossy sauce. The secret to that rich, velvety finish is dairy-free butter swirled in off the heat, which gives the sauce the same luxurious texture you'd expect from a classic French-style preparation. It's a weeknight dinner that genuinely feels special, and it serves four without any complicated substitutions or hard-to-find ingredients. Finish with a scatter of fresh parsley and a few lemon slices, and you've got a plate that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour
- 2 tbsp olive oil
For the sauce
- 3 cloves garlic, minced
- ½ cup dry white wine
- ¾ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 2 tbsp dairy free butter
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. Season both sides with the salt and pepper, then dredge lightly in the flour, shaking off any excess.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.
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