Best Low-FODMAP Lemon Chicken Piccata; Gluten-free

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This low-FODMAP Chicken Piccata with lemons and capers was modified from a recipe that we used weekly before I began the low-FODMAP diet.  Both my husband and I love the lemon flavors as well as the savory and salty capers and crispy chicken texture.

This low-FODMAP Chicken Piccata goes great with low-FODMAP lemon rice, low-FODMAP angel hair pasta or low-FODMAP Caesar Salad.  It is light enough for a Sunday lunch, and fancy enough for any dinner party. You will adore this low-FODMAP Lemon Chicken Piccata!

For other low-FODMAP recipe inspiration, check out over 400 more low-FODMAP recipes on the blog, including my low-FODMAP Best Chicken Recipes Collection.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Best Low-FODMAP Lemon Chicken Piccata; Gluten-free

Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of posting

Serves: 4

Prep time: 20 min


  • 4 skinless, boneless chicken breasts (about 6 ounces each)
  • 1/2 cup gluten-free, all-purpose, low-FODMAP flour
  • 2 tbsp grated Parmesan cheese
  • 3 tsp olive oil
  • 2 tsp garlic infused olive oil
  • 1/3 cup white wine
  • 1 tbsp capers
  • 1 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup low-FODMAP chicken broth/stock (click here for my low-FODMAP chicken stock recipe)
  • 1/4 tsp salt
  • Pinch freshly ground pepper
  • 2 tbsp fresh parsley, chopped


  • With a meat mallet, pound chicken breasts to 1/2 inch thick between 2 pieces of wax paper
  • In a small bowl, combine low-FODMAP flour and parmesan cheese
  • Dredge both sides of the chicken in the mixture
  • In a large saute pan, saute chicken breasts in 1 tsp olive oil for 3-5 minutes per side, until cooked through
  • Remove chicken from pan
  • Heat remaining olive oil and infused oil in the pan
  • Add wine and simmer for about 3 minutes until wine evaporates
  • Add remaining ingredients (capers, lemon zest, lemon juice, chicken stock) except salt, pepper and parsely
  • Simmer sauce for 5 minutes
  • Place chicken breasts on plates or platter, cover with sauce and top with salt, pepper and parsley
  • Serve with low-FODMAP, gluten-free thin spaghetti or your preferred side dish

  • Tart and savory low-FODMAP Lemon Chicken Piccata. So delicious…

  • Did I mention tender? Enjoy this low-FODMAP recipe!

Comments Rating 5 (4 reviews)

19 Responses

  1. Hi Rachel. I have a friend coming for dinner tomorrow. I am gluten, lactose, and fructose intolerant. She is not, but we both are recovering alcoholics. I don’t want to keep a bottle of white wine in the house, even if it’s for cooking. Is there something that can replace it? Thanks for your response I hope.

    1. Micaela,
      Thanks for your question! While the wine does add a nice flavor to this recipe, it would probably work nicely to substitute more low-FODMAP chicken broth/stock and lemon juice for the white wine. We suggest about 1 tablespoon lemon juice and 4 tablespoons additional stock for the amount of wine. Good luck!

    2. Perfect recipe!

      Just made this today and both I and my wife were stunned by it. So easy and yet so tasty! Thank you for this.

      As for the wine replacement, alcohol-free wine is also an option, or otherwise you could maybe try a dash of lemon iced tea or fructose free lime juice?

      I left out the chicken stock and replaced the cheese with veggie cheese (due to lactose intolerance) and it worked wonders.

      1. John,
        Thank you SO much for your amazing review! We can’t vouch for your replacements but appreciate the suggestions. We hope you enjoy many more of our low-FODMAP recipes. Have an awesome day 🙂

  2. My doctor has me on a low FODMAP diet and thank goodness I found your website.

    I have to cook for my picky boyfriend as well, and let me tell you, there were no leftovers!

    I substituted the Parmesan for nutritional yeast (lactose sensitive) and omitted the garlic oil and it turned out great! Thank you so much! I’ve also tried the Cajun tuna salad(delish!) and tonight we’re trying beef and potato stew.

    1. Arsenia,
      Thanks SO much for your awesome review and the modifications you tried! We are thrilled that our recipes are helping you enjoy low-FODMAP eating. If you get a chance, we also appreciate you leaving ‘star’ ratings for your review. Have a wonderful day 🙂

  3. This recipe was amazing. No changes made. Not a lover of capers or so I thought….. They just topped the sauce off nicely. Looking forward to trying more of your recipes

    1. Hi Teresa!
      Good to hear from you. You can prepare the chicken as per the recipe in advance, then cover tightly before refrigerating in a casserole dish. We do not suggest pre-preparing any side dishes such as pasta. To keep the meal from getting dry when you reheat it, we suggest covering with foil at a low oven heat such as 200 F. It may take about 30 minutes to rewarm. Be cautious to not overcook the breasts when you first prepare them, so they maintain their juicy flavor. Good luck!

    1. Hi Lucy-Jane,
      Hope you love it! We are not able to provide nutritional information for our recipes, sorry for that. However, we have heard that there are some ‘apps’ that are able to help. Good luck!

  4. This is now a standby in my freezer. We have it at least once a week. Sorry I didn’t rave about it sooner. It is great for company dinner too. Everyone wants the recipe. I serve it with broccoli and rice. Or quinoa. Thanks ?

  5. Delicious

    My kids requested this become a regular dinner dish. Followed directions, would not change a thing!

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