Recipe

Creamy Lemon Herb Chicken and Rice

A light, low FODMAP one-pan dinner with tender chicken, fluffy rice, and a bright lemony cream sauce that tastes like you worked harder than you did.

By Matt Campbell

•

4.8

A skillet of creamy lemon herb chicken with fluffy rice and chopped chives, shot in natural window light

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This is the kind of meal I make when I want comfort food, but I also want to feel like I can still put on real pants after dinner. It’s creamy and cozy, yes, but it stays light thanks to a lemony finish, tender herbs, and a sauce that leans on flavor instead of a heavy hand.

And because this is a low FODMAP recipe, we build that “how is this so good?” depth without onion or garlic. The secret is a trio that never fails me: garlic-infused oil, lemon zest, and a quick herb pop at the end. One skillet, minimal drama, maximum sauce.

A close-up of a spoon lifting creamy rice with lemon zest and herbs from a skillet

Why It Works

Creamy without feeling heavy: A small amount of lactose-free dairy goes a long way when you simmer uncovered to thicken.
Big flavor, low FODMAP: Garlic-infused oil gives you the garlic vibes without the FODMAPs, and lemon plus herbs keep it bright.
One-pan logic: Chicken cooks first, rice simmers in the same skillet, and the sauce comes together right on top.
Weeknight friendly: No complicated steps, no weird ingredients, and leftovers reheat like a champ.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a skillet over medium-low heat with a splash of water or low FODMAP chicken broth to loosen the sauce. Microwave works too, but stir halfway through so the rice heats evenly.

Keep it creamy: Cream sauces tighten up in the fridge. That’s normal. Add liquid slowly, stir, and it comes right back.

Freeze: You can freeze it, but creamy rice can turn a little softer when thawed. If you do freeze, cool completely first and use within 1 month.

Common Questions

Is this recipe truly low FODMAP?

It is designed to be low FODMAP using common IBS-friendly swaps: garlic-infused oil instead of garlic, green onion tops instead of onion, and lactose-free dairy for the creamy sauce. Individual tolerance varies, so if you are strict, double-check your specific product labels, ingredients, and serving sizes.

Why garlic-infused oil is okay but garlic is not?

FODMAPs in garlic are water-soluble, not oil-soluble. When garlic is infused into oil and the solids are removed, the flavor stays but the FODMAPs do not carry over in the same way. Quick reminder: use an infused oil that is strained with no garlic pieces.

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs stay extra juicy. They may need a few extra minutes to cook through.

What can I use instead of heavy cream?

Lactose-free heavy cream is easiest. You can also use lactose-free half-and-half for a lighter sauce, but simmer it a little longer uncovered so it thickens.

Can I make it dairy-free?

You can, but the sauce will taste different. Try an unsweetened, dairy-free cream alternative and finish with extra lemon zest and a little more Dijon to keep it exciting.

My sauce looks thin. Did I mess it up?

Nope. Let it simmer for a couple minutes after adding the cream, and it will thicken. If it still needs help, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, then simmer 1 minute.

Can I use a different rice?

Long-grain white rice is the most predictable here. Brown rice takes longer and usually needs more liquid. Short-grain rice gets creamier and can cook up a bit stickier. If you swap rice types, expect to adjust cook time and possibly add a splash more broth near the end.

How do I know the chicken is done?

The easiest way is a thermometer. Aim for 165°F / 74°C in the thickest piece. If you do not have one, cook until the chicken is no longer pink and the juices run clear.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet with lid (12-inch is ideal)
Cutting board and sharp knife
Microplane or fine grater (for lemon zest)
Measuring cups and spoons
Wooden spoon or spatula

I started messing with low FODMAP cooking because I hated the idea that “gentle” food had to be boring. You know the kind. Beige, bland, and weirdly apologetic.

This skillet dinner was my little rebellion. It’s creamy, it’s bright, it’s got that cozy rice situation that makes you exhale after a long day, and it still tastes like real food with real attitude. The lemon zest at the end is non-negotiable. It’s the moment you take a bite and think, okay wow, this is actually doing something.

Creamy Lemon Herb Chicken and Rice

(4.8 Reviews)

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 4

Ingredients

1 lb boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp garlic-infused olive oil (strained, no garlic solids)
2 scallions, green tops only, thinly sliced (save some for garnish)
1 tbsp fresh chives, chopped (optional but great)
1 tbsp fresh parsley, chopped
1 tsp dried thyme (or 1 tablespoon fresh)
1 tbsp Dijon mustard (choose one without onion or garlic)
1 lemon, zested and juiced
1 cup long-grain white rice, rinsed
2 cups low FODMAP chicken broth (or water with a pinch of salt), plus more as needed
1/2 cup lactose-free heavy cream (or lactose-free half-and-half)
1/2 cup baby spinach (optional, for a little green)
1 tbsp grated Parmesan (optional, for extra savory, Parmesan is naturally very low in lactose so use what you tolerate)

Optional add-ins (low FODMAP friendly):

1 cup chopped zucchini (add with the broth)
1/2 cup red bell pepper, diced (cook briefly with scallion greens)

Instructions

Season the chicken. Pat chicken dry and toss with salt and pepper.
Sear for flavor. Heat a large skillet over medium-high heat. Add garlic-infused oil. Add chicken in an even layer and let it cook 2 minutes undisturbed, then stir once or twice and cook 1 to 2 minutes more, until lightly golden. It does not need to be fully cooked yet.
Add the aromatics. Lower heat to medium. Stir in scallion greens, thyme, and Dijon. Cook 30 seconds, just to wake everything up.
Toast the rice. Add rinsed rice and stir for 1 minute so the grains get coated and a little glossy.
Simmer. Pour in broth. Scrape up any browned bits on the bottom. Bring to a gentle boil, then reduce to low. Cover and simmer 15 minutes.
Make it creamy. Uncover and stir in lactose-free cream. Simmer uncovered 3 to 5 minutes, stirring occasionally, until the sauce thickens and the rice is tender.
Check and adjust. If the rice is not fully tender, add a splash of broth or water (2 to 4 tablespoons), cover for 2 minutes, then simmer uncovered 1 to 2 minutes more. Keep going until the rice is tender and the chicken reaches 165°F / 74°C.
Finish bright. Turn off heat. Stir in lemon zest, lemon juice, parsley, and spinach (if using) until wilted. Taste and adjust with more salt, pepper, or lemon juice.
Serve. Top with chives and a little Parmesan if you want that extra savory hit. Serve hot.

Matt’s tiny trick: If you want crisp edges and extra texture, spoon portions into a hot nonstick skillet with a touch of oil and let the rice get lightly golden on the bottom. Creamy on top, crispy underneath. Best of both worlds.

A plated serving of creamy lemon herb chicken and rice with chopped parsley on top

Nutrition information is estimated.

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