Low FODMAP Chicken Provençal

I’m always looking for new and delicious chicken recipes!

As a teenager, I collected cookbooks and my favorite cookbook, along side of my vintage 1940s baking cookbook that had belonged to my grandmother, was 365 Ways to Cook Chicken!

Now a days, I’m much busier than I was back then, so the recipes can not be fussy or too time consuming.

I’m done with the days of slaving over the stove for a hour or more, just for the dish to be consumed in 20 to 30 minutes. I have more important things to do with my time! Like art projects to complete! Lol

This meal was very easy to prep for and if I had not wanted to make these pretty pictures, it would have been even easier!

This recipe is definitely a keeper!

You’ll find the recipe itself at the bottom of the article. Sorry I don’t have a jump-to-recipe or print button yet but I hope to soon!

I’ve removed any onion or garlic to make this recipe Fodmap friendly and you will not miss it! I’ve also added potatoes to make it a more complete meal, however if you are worried about glycemic index, you can remove the potatoes.

I also served sauted zucchini and crusty French Baguette along side the meal with a small glass of Prophecy Sauvignon Blanc wine. The wine and bread were a special treat, since I don’t usually have either. The Prophecy Sauvignon Blanc was very light and peachy, so refreshing!

Cherry tomatoes halved, thyme and rosemary sprigs, chicken broth, green olives, kalamata olives and capers
Potatoes to be peeled and cubed
Golden brown chicken breast

Note: This recipe is for 4 chicken breast but I don’t like leftovers, so I only cooked 2 chicken breast.

I chose this wine for the beautiful label and happily the wine is just as lovely as the label!
It has a peachy taste which was quite refreshing!
Browned flour + chicken broth and wine

Note about the Chicken Broth: I have found that boxed or canned chicken broths taste “too gamey” for me, so I always use Better than Bouillon No Chicken Base. It’s completely vegetarian while still having a chicken broth flavor because of the traditional vegetables that they make it with, which makes it a perfect chicken broth substitute for soups and anything that requires chicken broth. It can be hard to find, so I usually buy a couple at a time! Although, if you are completely intolerant to onion and garlic, you may not be able to use this base.

+ potatoes, thyme and rosemary

Note: You know what they say, hindsight is 20:20! The rosemary and thyme look so pretty but you’ll want to remove it before serving, so I suggest tying it into a bundle with kitchen twine for easier removal!

+ golden brown chicken breast, tomatoe halves, olives, capers
and into the 400* oven!

30 minutes later!

Perfection! Chicken is 180* and potatoes are tender
Looks and smells DELICIOUS!
Fresh bread to brown in oven
Ready to serve!
Chicken-provencal with sauted zucchini and buttered crusty bread
So yummy!

Please let me know in the comments if you try the recipe!

Published by sharietomlinson

I’m Sharie. Owner of Butterfly Bunny Studio. Mixed Media Watercolor Artist, Bunny & Disney Lover, Gardener, Proud Mother to Josh, Bunny Momma to Princess Buttercup Bunny and Wifey to Jason. I am located in Columbia, Md but I’m a Harford County girl at heart! You can find me on Etsy at Butterflybunnystudio.store and on Instagram at @notjoshsmom Email me at butterflybunnyarts@gmail.com

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