Low FODMAP One-Pan Chicken Piccata

Total time40 min

Prep time15 min

Cook time25 min

Golden, pan-seared chicken cutlets take center stage here, dredged and seared until deeply browned, then bathed in a bright, glossy pan sauce built from dry white wine, fresh lemon juice, and briny capers. A swirl of butter at the end gives the sauce that classic silky, restaurant-style finish, and a scatter of fresh parsley and lemon slices makes it feel special enough for a weeknight dinner party. The whole dish comes together in one skillet, so cleanup is minimal and the flavor payoff is huge — tender chicken, tangy sauce, and just the right amount of salty-savory punch from the capers. It's an easy way to keep a low FODMAP dinner rotation feeling anything but restrictive, since nothing about this piccata reads as "diet food." Serve it over rice, mashed potatoes, or simple sautéed greens to soak up every drop of that lemony sauce.

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1.5 lb total)
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½ tsp kosher salt
¼ tsp black pepper
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp olive oil, divided
3 tbsp unsalted butter, divided
3 cloves garlic, thinly sliced
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 (such as pinot grigio or sauvignon blanc)
¾ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
3 tbsp capers, drained

For serving

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

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Season both sides of each cutlet with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.

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