Low FODMAP Dairy Free Lemon Chicken

Total time35 min

Prep time10 min

Cook time25 min

Golden-seared chicken breasts get bathed in a bright, glossy pan sauce built from dry white wine, fresh lemon juice, and a touch of Dijon mustard, finished with a swirl of dairy free butter for that silky, restaurant-style shine. The whole dish comes together in one skillet, so all those deep caramelized pan drippings end up right where they belong — in the sauce. A quick sear locks in a deep golden crust before the chicken simmers back into that citrusy sauce, soaking up every bit of flavor. Finished with fresh parsley and a few lemon slices, it's the kind of simple, elegant dinner you can put on repeat. This one is a great fit for a low FODMAP table, delivering all the comfort of a classic lemon chicken without any worry about what's hiding in the pan.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper
¼ cup all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
2 tbsp olive oil

For the sauce

3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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