When I first went gluten-free, comfort food felt like a distant memory. Growing up in Tuscany, our dinners were simple but soulful, one pan, bold herbs, and lots of lemon. That’s exactly what inspired this Lemon Herb Gluten Free Chicken Skillet, a dish I created during my first few months of going gluten-free. I craved something satisfying, nourishing, and nostalgic, and this checked every box.
Since sharing it with readers, it’s become one of the most-loved dinner recipes on GoldenGlutenFree.com. And for good reason. It’s vibrant, deeply flavorful, and perfect for busy weeknights. The chicken is pan-seared to golden perfection, then simmered in a lemony garlic herb sauce that feels like home in every bite. Pair it with a crusty slice of no knead gluten-free artisan bread or a cozy bowl of quick gluten-free soups, and you’ve got a meal that warms the soul without any of the gluten.
Lemon Herb Gluten Free Chicken Skillet
Equipment
- large skillet
Ingredients
Main Ingredients
- 6 chicken thighs bone-in, skin-on
- 1 tbsp olive oil
- 1 tbsp ghee or butter
- 4 cloves garlic minced
- 1 shallot finely chopped
- 1 lemon juice and zest
- 0.5 cup chicken broth gluten-free
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.25 tsp red pepper flakes optional
- sea salt and cracked black pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Pat chicken thighs dry and season with salt and pepper. Heat olive oil and ghee in a large skillet over medium-high heat. Add chicken skin-side down and sear for 7–8 minutes until golden. Flip and cook another 4–5 minutes. Remove from skillet and set aside.
- Reduce heat to medium. Add garlic and shallot to the same skillet and sauté for 1–2 minutes until fragrant.
- Pour in lemon juice and chicken broth. Stir in lemon zest, oregano, thyme, and red pepper flakes. Scrape up any brown bits from the skillet bottom.
- Return chicken to skillet, skin-side up. Spoon sauce over top. Cover and simmer for 20 minutes. Uncover and simmer 5 more minutes to reduce sauce slightly.
- Garnish with fresh parsley and more lemon zest if desired. Serve hot with your favorite gluten-free sides.
Notes
Nutrition
Ingredients: Fresh, Real, and Naturally Gluten-Free
This dish is all about simplicity. No fancy thickeners or packaged sauces, just everyday ingredients layered for bold flavor. Here’s what you’ll need:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon ghee or butter
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- Juice and zest of 1 lemon
- ½ cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Sea salt and cracked black pepper, to taste
- Fresh parsley for garnish
Pro Tip: Use the gluten-free chicken broth you trust most, especially if you’re pairing this with sides like gluten-free chicken tenders or gluten-free casseroles that highlight savory sauces.
Step-by-Step Instructions: From Skillet to Table in Under 45 Minutes
You’ll love how quickly this dish comes together. One pan, no fuss, and layers of flavor in each step.
1. Sear the Chicken
Pat the chicken dry and season with salt and pepper. Heat olive oil and ghee in a large skillet over medium-high. Add the chicken skin-side down and sear for 7–8 minutes until golden. Flip and cook another 4–5 minutes. Remove and set aside.
2. Sauté the Aromatics
Reduce heat to medium. Add garlic and shallot to the skillet. Stir for 1–2 minutes until fragrant.
3. Build the Sauce
Pour in lemon juice and broth. Stir in lemon zest, oregano, thyme, and optional red pepper flakes. Scrape up all the golden bits from the pan.
4. Simmer with Chicken
Return the chicken to the skillet, skin-side up. Spoon sauce over the top, cover, and simmer for 20 minutes. Uncover and simmer for 5 more to thicken the sauce slightly.
5. Serve and Enjoy
Garnish with parsley and more lemon zest. Serve hot, preferably with gluten-free lasagna soup or a side of roasted root veggies.
Tips for Success: How to Perfect the Skillet Every Time
Creating a tender, flavorful Lemon Herb Gluten Free Chicken Skillet is easier than you think. These tips help you get it just right:
- Dry chicken before searing for the crispiest skin.
- Use a cast iron or heavy-bottomed skillet to hold heat evenly.
- Don’t overcrowd the pan, simmer in two batches if needed.
- For extra flavor, zest the lemon before cutting it, and stir in extra juice just before serving.
Want to make it part of your meal prep? This pairs wonderfully with leftovers from our easy gluten-free dinner recipes or even alongside these gluten-free bread recipes.
Recipe Variations: Make It Work for You
This recipe is naturally gluten-free, but it’s also easy to adapt to what you have on hand or what your family prefers.
Go Boneless
Boneless, skinless chicken thighs or breasts work well, just reduce the cooking time by 5–7 minutes.
Add Seasonal Vegetables
Toss in zucchini, spinach, or mushrooms during the last 10 minutes of simmering. It’s a great way to bulk up your meal, similar to our classic gluten-free meatloaf with mashed potatoes.
Make it Creamy
Add 2 tablespoons of coconut cream or dairy-free yogurt at the end for a velvety sauce. It’s like a lighter version of a creamy casserole, but much faster.
Serve with Grains
Try it over rice, quinoa, or millet. You can even pair it with comforting gluten-free casseroles for a cozy spread.
Storage Tips: Make It Ahead, Keep It Fresh
One of the best things about this dish? It stores beautifully. Here’s how to keep it just as flavorful the next day.
In the Fridge
Place cooled chicken and sauce in an airtight container. Refrigerate for up to 4 days. Reheat on the stovetop over low heat with a splash of broth.
In the Freezer
Freeze for up to 3 months in a sealed container. Defrost overnight in the fridge and reheat slowly to retain moisture.
Meal prepping for the week? Pack it with a side of hearty gluten-free chicken tenders and roasted vegetables.
FAQs About Lemon Herb Gluten Free Chicken Skillet
What makes this recipe gluten-free?
There are no flour-based thickeners or processed sauces. All ingredients, broth, herbs, lemon, chicken, are naturally gluten-free.
Can I use chicken breasts instead of thighs?
Yes! Just make sure not to overcook them. Reduce the simmering time to about 15 minutes total.
Does it freeze well?
Very well. It’s one of my favorite freezer meals, and the flavor deepens as it sits. Reheat gently and it’s just as good.
Is this meal kid-friendly?
Definitely. Just skip the red pepper flakes, and serve with sides like quick gluten-free soups or mashed potatoes.
Conclusion: A Weeknight Skillet You’ll Make Again and Again
This Lemon Herb Gluten Free Chicken Skillet is everything I look for in a weeknight recipe: comforting, flavorful, and effortlessly nourishing. It honors the rustic simplicity of my Tuscan roots while fitting beautifully into a modern, gluten-free kitchen. The combination of garlic, herbs, and lemon is timeless, and every bite feels like a warm hug.
Whether you’re prepping for the week or whipping up something last-minute, this skillet won’t let you down. It’s become one of my favorite fallback recipes, right up there with gluten-free chicken casseroles and a slice of no knead gluten-free artisan bread for soaking up that sauce.