Try these delicious, flavorful, low FODMAP lemon parmesan chicken breasts for dinner. They have a delicious mayonnaise based coating that also includes shredded parmesan cheese and lemon juice. The coating turns a gorgeous golden brown and keeps the chicken moist too. Win-win!
These chicken breasts are far from boring and are a super easy way to use chicken. They have minimal ingredients and are also gluten-free! Serve with an Instant Pot rice pilaf or another lemon recipe-Instant Pot lemon rice.
Jump to:
Why You'll Love This Recipe
- Minimal Prep Time
- Uses everyone's favorite protein, chicken breasts
- Gluten Free and Low FODMAP
Featured Ingredients
- Thinly Sliced Chicken Breasts - By using thinly cut chicken breasts, the chicken cooks quicker and creates a better ratio of lemon parmesan coating to chicken.
- Mayonnaise - Use a high-quality mayonnaise or the best you can afford.
- Fresh Lemon Juice - Adds acid to the coating and more flavor.
- Green Onion Tops - Adds a bit of onion flavor and a pop of color. Also used as a garnish if desired.
- Spices
- Dried Basil - Love this sweet herb.
- Low FODMAP Garlic Salt - I cannot live without Smoke and Sanity's certified low FODMAP garlic salt. I buy it on Amazon.
- Salt and Pepper - Use kosher salt and freshly ground black pepper.
- Parmesan Cheese - Use shredded parmesan cheese.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
If the chicken breasts are not already cut into thin, flat pieces - use a knife to cut the chicken the long way.
In a small bowl, add the melted butter, mayonnaise, lemon juice, dried basil, low FODMAP garlic salt, green onion tops, salt and pepper.
Place the chicken breasts in a greased baking pan or casserole dish in a single layer. Spread the mayonnaise mixture evenly over them, roughly a tablespoon per piece. Sprinkle the coated chicken breasts with the shredded parmesan cheese.
Bake in a preheated 350 degree F oven, uncovered, for 30-40 minutes or until the internal temperature reaches 165 degrees F and the juices run clear. Garnish with green onion tops if wanted. Serve immediately.
Tips and Tricks
Purchase already thinly cut chicken breasts for a shortcut!
Before squeezing the lemon, zest it with a microplaner to add even more lemon flavor.
Use real mayo. Do not use Miracle Whip. It contains high-fructose corn syrup, a huge no-no for anyone following a low FODMAP diet.
Ingredient Swaps
- Boneless, Skinless Chicken Thighs - Instead of using chicken breasts, use chicken thighs. The baking time will be longer, but they are a great alternative to chicken breasts.
- Garlic Infused Olive Oil - Swap out the melted butter for garlic oil. This will create a very garlicky lemon chicken.
- Italian Seasoning - Instead of using only basil, swap in Italian seasoning for a different flavor option.
Variations
Dairy Free Lemon Chicken: Omit the butter and use a dairy free butter spread or avocado oil. Then, omit the parmesan cheese.
Storing and Reheating
Storing: Keep any leftover chicken in an airtight container and eat within four days.
Reheating: Heat the chicken in the microwave for 1-2 minutes. To ensure a more even reheating, slice the chicken breast into smaller pieces.
Freezing: Freeze chilled leftovers in a freezer-friendly bag or container. For best results, use the frozen chicken within four months. Defrost before reheating.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Chicken Breasts - Unseasoned, plain chicken breasts do not have any detected FODMAPs.
- Mayonnaise - Safe at 2 tablespoons or 40 grams per meal.
- Lemon Juice - Safe at 1 tablespoon or 21 grams per meal.
- Green Onion Tops - Safe at 1 ½ cups or 75 grams per meal.
- Spices
- Dried Basil - Dried basil has not been tested, but fresh basil is safe at 1 cup or 16 grams. If you are concerned about using dried basil, double the amount the recipe calls for and use fresh basil.
- Low FODMAP Garlic Salt - Safe at ¼ teaspoon per meal.
- Parmesan Cheese - Safe at Safe at 40 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Lemon parmesan chicken's recipe uses a mayo-based sauce flavored with lemon, garlic, and basil. The crust is made from parmesan cheese.
Chicken Parmesan is a tomato-based sauce with Italian-flavored breadcrumbs for a crust. Both are delicious and deserve a spot on the menu!
Yes! Meal prep this meal the night before and store it in the refrigerator. If using a glass pan, remove it from the refrigerator while the oven preheats to take the chill off.
Meal Planning
Serve these tender, moist, and super flavorful chicken breasts with lemon rice made in the Instant Pot. The lemon in the chicken and the lemon in the rice work really well together. Pour a spoonful of the sauce from the chicken over the rice. Add a veggie side dish, like sweet and salty green beans, or put a bag of frozen broccoli in the microwave and call it good. Whatever works!
Additional Chicken Recipes
- Mexican Chicken - Another great baked chicken recipe but with a Mexican flavor profile.
- Instant Pot Greek Chicken - Use the Instant Pot to create Greek-inspired chicken for Greek rice bowls or Greek chicken wraps.
- BBQ Bacon Chicken - Flavorful Low FODMAP BBQ sauce with smoky bacon, all topped with melty cheddar cheese. It is one of my favorites!
Recipe
Low FODMAP Lemon Parmesan Chicken
Ingredients
- 1 to 2 pounds chicken breasts boneless, skinless, and thinly sliced
- 4 tablespoons butter, salted melted
- 3 tablespoons mayonnaise
- 3 tablespoons lemon juice about 1 lemon.
- ¼ teaspoon dried basil
- ¼ teaspoon low FODMAP garlic salt
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon green onion tops
- ½ cup parmesan cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- Place the chicken breasts in a greased baking pan. If the chicken breasts are not already cut into thin, flat pieces - use a knife to cut the chicken the long way.
- In a small bowl, add the melted butter, mayonnaise, lemon juice, dried basil, low FODMAP garlic salt, green onion tops, salt and pepper. Stir.
- Spread the mayonnaise mixture evenly over each breast, roughly a tablespoon per piece. Sprinkle the coated chicken breasts with the shredded parmesan cheese.
- Bake in a preheated 350 degree F oven, uncovered, for 15-20 minutes or until the internal temperature reaches 165 degrees F and the juices run clear. Garnish with green onion tops if wanted. Serve immediately.
Leave a Reply