Low FODMAP Lemon Chicken

Total time35 min

Prep time10 min

Cook time25 min

Bright, tangy, and deeply satisfying, this skillet chicken delivers a glossy lemon-wine pan sauce that tastes like something from a proper restaurant kitchen. The sauce builds from white wine, chicken broth, fresh lemon juice, and zest, then gets finished with a swirl of cold butter that makes it silky and rich without any heavy cream. One of the trickiest parts of following a low-FODMAP approach is finding ways to get that savory, aromatic depth without onion or garlic — and garlic-infused oil solves that problem beautifully, delivering all the flavor with none of the fructan content. Cornstarch keeps the sauce lightly thickened and completely gut-friendly, while fresh parsley adds a pop of color and herby brightness right at the end. The technique is straightforward: sear the chicken until deeply golden, build the sauce in the same pan, and let those caramelized bits do the heavy lifting. It comes together in one skillet and serves four, making it an easy weeknight win that never feels like a compromise.

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
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½ tsp salt
¼ tsp black pepper
2 tbsp garlic-infused oil, divided

For the sauce

½ cup dry white wine
½ cup chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
1 tsp cornstarch
1 tbsp cold unsalted butter
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

4 lemon slices, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels and season both sides evenly with the salt and black pepper.
2
Heat 1 tbsp of the garlic-infused oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases cleanly from the pan.

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