Low FODMAP Quick Chicken Piccata

Total time28 min

Prep time10 min

Cook time18 min

Thin chicken cutlets get a light, golden crust from a quick pan-sear in olive oil and butter, then bathe in a bright, glossy sauce built from dry white wine, chicken broth, and plenty of fresh lemon juice. Salty capers punch through the citrus for that classic piccata tang, while a final swirl of butter gives the pan sauce its silky finish. Pounding the cutlets thin means they cook through in minutes, so this comes together fast enough for a weeknight but still feels like a restaurant-worthy plate. Scatter on fresh parsley and extra lemon slices for serving, and you've got a dish with big, punchy flavor that fits neatly into a low FODMAP way of eating. It's the kind of recipe you'll want on repeat — quick, bright, and satisfying without any heaviness.

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1.5 lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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
2 garlic cloves, 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
½ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp capers, drained
2 tbsp fresh flat-leaf parsley, chopped (optional)

For serving

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 the cutlets on both sides 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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