Meet your weeknight hero: a one-pan chicken dish that’s bursting with lemony goodness and herby delight. Trust me, your dinner table will love you for this! 🍋

Gluten-Free Lemon Thyme Chicken Skillet

Claire Bennett

Meet your weeknight hero: a one-pan chicken dish that’s bursting with lemony goodness and herby delight. Trust me, your dinner table will love you for this! 🍋

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Quick & Easy Weeknight Dinners

Servings 4 servings

Ingredients

  

• 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
• 2 tbsp olive oil divided
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth certified GF
• 2 tbsp honey optional
• 1 lemon juiced and zested
• 1 tbsp fresh thyme chopped

Instructions

 

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces and season with garlic powder, salt, and pepper. Cook until golden brown, about 6-8 minutes, flipping halfway through.
  
• Once the chicken is cooked through, remove it from the skillet and set aside on a plate. In the same skillet, add the remaining tablespoon of olive oil and pour in the chicken broth, scraping up any brown bits from the bottom with a wooden spoon.
  
• Stir in the honey (if using), lemon juice, and lemon zest. Let the mixture simmer for about 2 minutes to thicken slightly. Meanwhile, chop the fresh thyme and add it to the skillet, stirring to combine.
  
• Return the cooked chicken to the skillet, coating it in the lemon thyme sauce. Cook for an additional 2-3 minutes until warmed through. Serve hot, garnished with extra thyme if desired.

Notes

Substitutions & Variations:

• Dairy-Free: Use olive oil instead of butter for cooking.
• Lower Sugar: Omit honey and add a dash of extra lemon juice for brightness.
• Add Veggies: Toss in some cherry tomatoes or spinach for extra color and nutrition.

Claire's Gluten-Free Notes:

Use certified GF chicken broth to avoid cross-contamination. Store leftovers in an airtight container in the fridge for up to 3 days. This dish is best eaten fresh, but you can freeze it for up to one month. When reheating, add a splash of broth or water to keep it moist.

Tips:

Don’t crowd the pan—leave space between the chicken pieces for even cooking. Ensure the chicken reaches an internal temperature of 165°F. Use a wooden spoon to scrape the flavorful bits from the pan for extra goodness!

Keyword chicken skillet, gluten-free dinner, lemon thyme, quick recipe

Nutrition Facts

• Calories: about 320 kcal per serving

Step-by-Step Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces and season with garlic powder, salt, and pepper. Cook until golden brown, about 6-8 minutes, flipping halfway through.

   

2. Once the chicken is cooked through, remove it from the skillet and set aside on a plate. In the same skillet, add the remaining tablespoon of olive oil and pour in the chicken broth, scraping up any brown bits from the bottom with a wooden spoon.

   

3. Stir in the honey (if using), lemon juice, and lemon zest. Let the mixture simmer for about 2 minutes to thicken slightly. Meanwhile, chop the fresh thyme and add it to the skillet, stirring to combine.

   

4. Return the cooked chicken to the skillet, coating it in the lemon thyme sauce. Cook for an additional 2-3 minutes until warmed through. Serve hot, garnished with extra thyme if desired.

Tags: gluten-free dinner, chicken skillet, quick recipe, lemon thyme