Low FODMAP Chicken Piccata Recipe

This tender, zesty Low FODMAP Chicken Piccata is made with golden-brown chicken cutlets, fresh lemon juice, and briny capers, and is ready in just 30 minutes. Swirling cold butter into the reducing pan sauce creates a glossy, emulsified glaze that clings perfectly to the meat. I love having a safe, flavorful version of this Italian favorite that doesn’t upset my stomach.

Jump to Recipe

Why This Classic Works

I used to believe that authentic piccata required minced garlic to taste right, but swapping it for garlic-infused olive oil changes everything. The rich garlic flavor permeates the chicken’s crust without introducing the high-FODMAP solids that often trigger bloating or discomfort.

Using gluten-free flour for the dredging was another happy surprise; it actually crisps up lighter and crispier than traditional wheat flour. You get that essential golden-brown texture that soaks up the tart lemon sauce without becoming heavy or gummy.

Low FODMAP Chicken Piccata Ingredients

• 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
• 1/2 cup gluten-free 1-to-1 baking flour (or rice flour)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp garlic-infused olive oil
• 3 tbsp unsalted butter, divided (cold)
• 1/2 cup low FODMAP chicken broth (ensure no onion/garlic ingredients)
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained and rinsed
• 2 tbsp fresh parsley, chopped

How To Make Low FODMAP Chicken Piccata

1. Prep the Chicken: Place chicken cutlets between parchment paper and pound them to an even 1/4-inch thickness. On a large plate, whisk together the gluten-free flour, salt, and pepper. Dredge each cutlet in the flour mixture, shaking off any excess.
2. Sear the Cutlets: Heat the garlic-infused oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through. Transfer chicken to a clean plate.
3. Make the Sauce: Reduce heat to medium. Pour in the low FODMAP chicken broth and lemon juice, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the liquid simmer for 3 minutes until reduced by half.
4. Emulsify and Serve: Stir in the capers. Remove the pan from heat and whisk in the remaining 2 tablespoons of cold butter until the sauce becomes glossy and thickened. Return the chicken to the pan to warm through and coat in the sauce, then garnish with parsley.

Recipe Tips

• Use Cold Butter: When finishing the sauce, ensure your remaining butter is cold from the fridge. Whisking in cold fat helps the sauce emulsify into a creamy glaze rather than separating into oil and liquid.
• Check Your Broth: Many store-bought broths contain hidden onion or garlic powder. Always read labels carefully or use a certified low FODMAP brand like Fody to stay safe.
• Don’t Crowd the Pan: If your skillet is small, sear the chicken in two batches. Overcrowding steams the meat instead of searing it, preventing that delicious golden crust from forming.

What To Serve With Chicken Piccata

This bright, acidic dish pairs beautifully with a simple starch like gluten-free spaghetti or fluffy white rice to soak up the extra sauce. For a vegetable side, try steamed green beans or sautéed spinach, which offer a nice textural contrast without competing with the lemon flavor.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much in the fridge.

FAQs

• Is white wine low FODMAP?
  Yes, dry white wine is generally considered low FODMAP in small servings. You can swap half the broth for a dry Sauvignon Blanc if you tolerate alcohol well.
• Can I use cornstarch instead of flour?
  Yes, cornstarch works as a coating, but it creates a slightly different texture than flour. If using cornstarch, apply a very light dusting to avoid a gummy coating.
• Where can I find garlic-infused oil?
  Most major supermarkets carry garlic-infused olive oil in the baking or oil aisle. Make sure the label says “infused” and doesn’t contain actual visible pieces of garlic floating in the bottle.

Nutrition

• Calories: 345
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrate: 14g
• Protein: 32g

Try More Recipes:

• Crispy Low FODMAP Chicken Nuggets Recipe
• Low FODMAP Chicken Parmesan Recipe
• Low FODMAP Chicken Shawarma Recipe