The perfect quick and easy weeknight dinner using chicken breasts. Low FODMAP Lemon Chicken is a flavorful way to use otherwise bland chicken. With a few steps, a delicious low FODMAP dinner is on your table. Add rice or potatoes and a veggie. Consider dinner done.
Finding new and delicious ways to make chicken breasts is an exciting way to get out of a dinner rut. Lemon and garlic go together like peanut butter and jelly. The tart, bright flavor from the fresh lemons to the savory flavor from the garlic flavored oil. Using infused garlic olive oil gives the chicken all the garlic flavor without any garlic- perfect for the low FODMAP diet.
Lemon Chicken Ingredients
- Chicken - Use boneless, skinless chicken breasts.
- Garlic Infused Olive Oil - Use garlic oil without pieces of garlic in the oil. I love the budget friendly option from Trader Joe's or the certified option on Amazon.
- Fresh Lemons - I love the flavor of lemons. The bright, tart flavor works so well with chicken.
- Spices - Dried Oregano, Kosher Salt, and Black Pepper.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash University Food App at the time of publishing. As always, follow your gut and modify as needed.
Step By Step Instructions
In a large skillet, over medium heat, pour in the garlic oil and add the butter.
If any of the chicken breasts are huge, slice them in half lengthwise.
Add the chicken breasts—season with the dry oregano, salt, and pepper.
Cook the chicken until golden brown. With tongs, flip the chicken in the skillet. Cook the other side until golden brown. The goal of this step is to add color to the chicken breasts.
In a 9x13 baking dish, add the golden brown chicken breasts to the dish. Pour any leftover liquid from the skillet over the chicken. Add fresh lemon slices to the dish.
Bake in a 350 degree F oven for 45 minutes or until the internal temperature of the chicken reaches reaches 165 degrees F, using a digital thermometer. Squeeze the fresh lemon juice over the cooked chicken. Top with fresh herbs. I love to use fresh parsley.
Lemon Chicken Variations
Spices - Switch up your spices. Use dried rosemary or Italian seasoning instead of dried oregano.
Chicken - Use boneless skinless chicken thighs instead of chicken breasts. Thighs will require a longer cooking time. Cook the thighs until the internal temperature reaches 165 degrees F.
Faster Cook Time - Use thinly sliced chicken breasts or chicken tenders. Cut the cooking time in half and monitor the internal temperature until done.
Storing And Reheating
To Store: Keep any leftovers in an airtight container in the refrigerator for up to four days.
To Reheat: Use a microwave-safe plate and reheat the chicken until heated through, about a minute.
To Freeze: Freeze any leftover chicken in a freezer-friendly container or a zip-top bag. Dice up the chicken for easier defrosting if you want to use it in a salad or rice bowl.
Meal Planning Ideas
Lemon chicken breasts pair perfectly with white rice pilaf, lemon rice, or risotto. Add a bag of frozen veggies; we love green beans, and dinner is done. Another idea is to dice the lemon chicken and add it to the bagged salad. Make a quick Italian dressing, and it is a delicious lunch option.
Pro Tip: Use a low FODMAP chicken broth or chicken stock instead of water when making rice. It is a great way to add extra flavor with minimal work.
Yes! Lemons are one of a low FODMAPers favorite ingredients. Monash University has tested lemon juice to be tolerated up to ½ cup per meal.
Boneless, skinless chicken breasts are low FODMAP. This is because it is pure protein. However, beware of chicken that has been marinated or brined. The marinade ingredients may contain high FODMAP ingredients. Check the ingredient list or make your own low FODMAP version to know for sure.
Additional Low FODMAP Chicken Recipes
Low FODMAP Lemon Chicken
- Baking Pan 9x13-inch
- 4 Chicken Breasts Boneless, Skinless (1-2 pounds)
- 3 Tablespoons Garlic Oil
- 1 Tablespoon Butter salted
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Ground Pepper
- ½ teaspoon Dried Oregano
- 1 Lemon
- Fresh Parsley for Garnish
- In a large skillet, over medium heat, add the butter and pour in the garlic oil to the skillet. Add the chicken breasts. Season the chicken with the dried oregano, salt and pepper.
- Cook the chicken until golden brown. With tongs, flip the chicken. Cook the other side until golden brown. The goal of this step is to add color to the chicken breasts, not to cook them all the way through.
- In a 9x13 baking dish, add the golden brown chicken breasts. Pour any sauce from the skillet over the chicken. Add fresh lemon slices to the dish.
- Bake in a 350 degree F oven for 45 minutes or until the internal temperature of the chicken reaches reaches 165 degrees F, using a digital thermometer.
- Remove from the baking dish, allow the chicken to rest for five minutes. Slice the chicken and add a side of rice or roasted potatoes.