Best 4 Easy Lemon Chicken Gluten Free Recipes

Are you looking for a delicious and easy-to-make gluten-free lemon chicken recipe? Look no further! This article will guide you through the steps of creating a flavorful and satisfying dish that is perfect for a weeknight dinner or a special occasion. With a few simple ingredients and a little bit of time, you can have a delicious and healthy meal that the whole family will enjoy.

Here are our top 4 tried and tested recipes!

EASY LEMON CHICKEN -GLUTEN FREE

Easy Lemon Chicken -Gluten Free image

This dish is very easy to prepare. It has pan cooked chicken breast with a lemon sauce drizzled over the top. Ensure your flours, soy sauce and liquid stock used are all gluten free. I use Massell brand stock and Fountain brand soy sauce as they are currently GF. You can substitute the soy sauce for a gluten free Tamari sauce. Nobody would guess this is a GF dish. Make double quantity of the sauce if you like a lot of sauce to serve

Provided by Jubes

Categories Chicken

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

4 single chicken breast fillets
2 egg whites, lightly beaten
1/2 cup fine rice flour (or use a plain GF flour)
30 g butter
2 tablespoons vegetable oil
1 1/2 tablespoons gluten-free cornflour (US-cornstarch)
1 1/4 tablespoons brown sugar
1/2 cup lemon juice
1/2 teaspoon grated ginger
1 teaspoon gluten-free soy sauce
1 cup gluten-free chicken stock

Steps:

Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour.
Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.

Nutrition Facts : Calories 218.3, Fat 13.2, SaturatedFat 4.8, Cholesterol 16, Sodium 82.2, Carbohydrate 22.4, Fiber 0.6, Sugar 5.1, Protein 3.2

GLUTEN-FREE SKILLET LEMON CHICKEN

Gluten-Free Skillet Lemon Chicken image

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

Ingredients

1/3 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
3/4 teaspoon salt
1/2 teaspoon pepper
4 small boneless skinless chicken breasts
3 tablespoons extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, finely chopped
3 tablespoons fresh lemon juice
1/2 cup gluten-free chicken broth
1/3 cup dry white wine
1/2 cup grape tomato halves
2 tablespoons chopped fresh Italian (flat-leaf) parsley

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

EASY LEMON CHICKEN

Easy Lemon Chicken image

This recipe is a family favorite. I have two very picky eaters in my house, and they simply cannot get enough of this dish!

Provided by Melanie2590

Categories Chicken Breast

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

4 -5 boneless skinless chicken breasts
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 tablespoons flour
2 cups chicken broth
2 lemons, juice of
salt and pepper (to taste)

Steps:

Dredge chicken in flour.
In medium skillet, melt butter and oil until it sizzles.
Saute chicken until cooked through.
Remove chicken and set aside.
Add lemon juice to chicken stock and whisk into skillet.
Whisk in flour and cook until mixture boils.
Reduce heat to a simmer and return chicken to skillet to heat through.
Cook until sauce is desired consistency.
Add salt and pepper to taste.
Serve.

Nutrition Facts : Calories 229.4, Fat 11.8, SaturatedFat 4.1, Cholesterol 67, Sodium 399.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 24.3

EASY CREAMY LEMON CHICKEN

Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

Tips:

To ensure the chicken is cooked properly, use a meat thermometer to check that the internal temperature has reached at least 165°F (74°C).
If you want a crispy coating on the chicken, make sure to coat it evenly in the cornstarch mixture.
For a zesty lemon flavor, use fresh lemon juice and zest in the sauce.
If you don't have chicken broth, you can use water instead.
Serve the lemon chicken with rice, vegetables, or your favorite side dish.

Conclusion:

This easy lemon chicken recipe is a delicious and healthy meal that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made with fresh chicken breasts. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for busy weeknights or casual gatherings. Whether you are a beginner or an experienced cook, you are sure to love this flavorful and versatile dish.