Low FODMAP Classic Lemon Chicken

Total time35 min

Prep time10 min

Cook time25 min

This bright, pan-seared chicken gets its golden crust from a quick sear in olive oil and butter, then simmers in a glossy, tangy sauce built from fresh lemon juice, lemon zest, and chicken broth. The browned bits left in the skillet add deep flavor to that saun sauce as it reduces down to something silky enough to coat the back of a spoon. A final swirl of butter off the heat gives the sauce its restaurant-style shine, and a scatter of fresh parsley and extra lemon slices keeps the finish light and citrusy. Pounding the chicken breasts thin means quick, even cooking and a juicy result every time, with an instant-read thermometer taking the guesswork out of doneness. It's a fast, weeknight-friendly dinner that fits neatly into a low FODMAP kitchen, and it plates up beautifully over rice or potatoes for a complete meal.

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
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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
2 tbsp unsalted butter, divided
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 low-sodium chicken broth
⅓ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
1 tsp honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.

For serving

2 tbsp fresh parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Pat dry with paper towels, then season both sides with the salt and pepper. Dredge lightly in the flour, shaking off any excess.
2
Heat the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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