Sauteed Chicken Breasts for an Easy Gluten-Free Recipe
Here’s a moist and flavorful, easy chicken dinner that you can have on the table quickly and also serve a healthy meal to your family.
This basic gluten-free chicken recipe always satisfies my family, both the gluten-y eaters and those on a gluten-free diet. It goes with many of our favorite side dishes and is so easy to make on short notice. So, even if I start with frozen chicken breasts, preparation and cooking time is only a few minutes longer.
It’s the fact that the chicken is boneless that makes this recipe so easy and quick. If you have bone-in chicken, you can bone it before cooking but that will make your preparation time a bit longer. Boneless chicken thighs would work, too, although since they may be a little thicker, you probably will need more cooking time.
If you’re looking for chicken dinner ideas, you’ll be able to add just about any of your favorite cooked vegetables or sides. My most frequent sides are broccoli, green beans or squash. If I’m cooking for two, sometimes I put vegetables in the skillet with the chicken in just enough time for them to finish cooking at the same time as the chicken. This yummy chicken can be served on a bun or in a wrap, or you can serve it with pasta, rice or potatoes.
This gluten-free recipe definitely qualifies as a 30 minute meal, but I often have this chicken ready to serve in even less time — 15 or 20 minutes if the chicken pieces are thin enough. If you’re looking for kid-friendly meals, you can cut the chicken in small pieces, like 1/2-inch wide strips or cubes, and cook them until the largest pieces are done.
- 4 Medium Skinless Boneless Chicken Breast Halves
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper, freshly ground
- 2 Tablespoons Sweet Rice Flour, or more if needed (optional – without it the recipe is low carb and paleo)
- 2 Teaspoons Olive Oil, or Grapeseed Oil
- 1/2 Cup Water, or Chicken Stock, as needed
- Optional Seasonings, More or Less to Your Taste:
- 1 Clove Garlic, minced
- 1 Medium Onion, sliced or quartered
- 1 Cup Tomato, diced
- Instead, You Can Use a Sauce Like This for Seasoning:
- Parsley Sauce
Note: If you have large pieces of chicken, you will either need to increase the cooking time to allow them to cook completely, or you can cut the breast halves into smaller pieces. If cooking time is not an issue, you can just cook them as is, but the larger pieces are not always as tender after cooking. Sometimes I cut them into strips lengthwise or cubes; sometimes I split them into two pieces horizontally. Trim any chunks of fat or cartilage off the chicken.
Sprinkle both sides of the chicken pieces with salt and pepper.
Dust with sweet rice flour. This is optional -- it gives a better appearance and a slightly thickened sauce, but it is not essential.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the chicken; cook 5 minutes or until lightly browned.
Turn the chicken and add any optional seasonings you may want.
Add 1/4 to 1/2 cup water or chicken stock.
Cover and cook another 5 minutes or until chicken is done (no pink in center, juices run clear). Turn the heat down a little if the chicken browns too fast. If the chicken was frozen when you began cooking it, add enough cooking time for it to cook completely through, checking often the last few minutes.
Add more liquid if needed.
If using Parsley Sauce, add it during the last few minutes; cook another minute or two.
This is one of my gluten-free recipes designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is egg-free, nut-free and refined sugar-free and it can be casein-free, dairy-free and lactose-free, low carb and paleo. In fact, it is top 8 allergen-free.
Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday