Best 4 Gluten Free Skillet Lemon Chicken Recipes
Embark on a culinary journey to savor the delectable Gluten-Free Skillet Lemon Chicken, a symphony of flavors that cater to both your taste buds and dietary preferences. This recipe showcases tender chicken breasts enveloped in a vibrant lemon sauce, exuding a zesty and aromatic allure. The addition of fresh herbs, such as thyme and rosemary, elevates the dish with a touch of earthy elegance, while capers lend a piquant burst of flavor. Accompanied by a medley of vegetables, including artichoke hearts, sun-dried tomatoes, and olives, this skillet is a vibrant tapestry of textures and colors.
For those seeking a vegetarian delight, the Gluten-Free Skillet Lemon Tofu is an equally satisfying option. Firm tofu takes center stage, absorbing the vibrant lemon sauce and offering a meaty yet delicate texture. The addition of roasted red peppers, spinach, and pine nuts adds a delightful array of flavors and textures, creating a harmonious balance in every bite.
If you fancy a lighter meal, the Gluten-Free Skillet Lemon Shrimp is a fantastic choice. Plump shrimp are sautéed until perfectly tender and succulent, then bathed in a luscious lemon sauce infused with garlic, white wine, and fresh herbs. The addition of artichoke hearts and baby spinach completes this dish, offering a delightful medley of flavors and textures.
Regardless of your dietary preferences or taste inclinations, these Gluten-Free Skillet Lemon recipes promise an unforgettable culinary experience. Each dish is a delightful symphony of flavors, textures, and aromas, sure to tantalize your taste buds and leave you craving more.
GLUTEN-FREE SKILLET LEMON CHICKEN
Skip the restaurant and still enjoy succulent skillet chicken with fresh herbs and tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow pan, stir together flour blend, salt and pepper; set aside.
- Between pieces of plastic wrap or waxed paper, place chicken breasts smooth sides down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In 10-inch nonstick skillet, heat half the olive oil over medium-high heat. Coat 2 pieces chicken in flour blend mixture. Add to skillet. Cook about 6 minutes, turning halfway through cooking, until chicken is no longer pink in center. Remove chicken to plate; keep warm. Repeat with remaining oil and chicken. (Reserve 1 tablespoon flour blend mixture.)
- In same skillet, melt butter over medium heat. Cook and stir garlic in butter about 1 minute or just until golden. Stir in reserved flour blend mixture. Add lemon juice and chicken broth; heat to boiling. Add wine and tomatoes; return boiling. Cook and stir about 1 minute longer or until sauce is slightly thickened. Season with additional salt and pepper, if desired. Return chicken to skillet, coating in sauce and cooking until heated through. Divide chicken mixture among 4 serving plates, spooning sauce over chicken. Sprinkle with parsley.
Nutrition Facts : Calories 290, Carbohydrate 11 g, Cholesterol 70 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 0 g, TransFat 0 g
SKILLET ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
- Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
GLUTEN-FREE SKILLET CHICKEN DIVAN
In just over half an hour, busy cooks can put dinner on the table. Chicken, broccoli and rice make it a colorful meal-in-one.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned.
- Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
- Sprinkle with cheese; cover and let stand 5 minutes.
Nutrition Facts : Calories 440, Carbohydrate 45 g, Cholesterol 90 mg, Fiber 5 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 2 g, TransFat 0 g
Tips:
- Mise en Place: Before starting to cook, measure and prepare all ingredients. This will ensure a smooth and efficient cooking process.
- Use Fresh Lemon: Fresh lemon juice and zest provide the best flavor for this dish. Avoid using bottled lemon juice or concentrate.
- Season Well: Don't be afraid to season the chicken and vegetables generously. This will enhance the overall flavor of the dish.
- Cook the Chicken Properly: Cook the chicken until it reaches an internal temperature of 165°F (74°C). This will ensure that the chicken is safe to eat and tender.
- Reduce the Sauce: After adding the lemon juice, allow the sauce to reduce slightly. This will concentrate the flavors and create a delicious glaze.
- Garnish Before Serving: Garnish the dish with fresh parsley or lemon slices before serving for an extra touch of flavor and color.
Conclusion:
Gluten-free skillet lemon chicken is a flavorful and versatile dish that can be enjoyed by people with and without gluten sensitivities. Made with simple ingredients and cooked in one skillet, it's a quick and easy meal that's perfect for busy weeknights. The combination of tender chicken, bright lemon, and aromatic herbs creates a delicious and satisfying dish that will surely become a family favorite.
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