Category: Chicken

Chicken Thighs with Andouille Sausage

Sometimes the addition of one or two ingredients can take a simple dish from ordinary to WOW!  In this recipe, the most basic of chicken dinners gets a spicy kick from Andouille sausage.  Made with smoked pork and cajun spices, just one link of Andouille sausage is enough to flavor the cooking oil that we use to brown the chicken and veggies.

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Ingredients:

Preparation:

Remove skin from chicken thighs (optional).  Place the thighs in a plastic bag with 1/4 cup cornstarch and shake to coat.  Heat an oven proof skillet over medium and add about 3 tbsp. olive oil.  Add the sausage and cook 1 minute to flavor the oil, then begin browning the chicken on all sides and sprinkle with creole seasoning.  Don’t crowd the pan.  If necessary, brown the chicken and sausage in 2 batches as I did.

Preheat the oven to 375º and mist a 9″ x 13″ baking dish with cooking spray.  Transfer the browned chicken and sausage to the baking dish and place in the oven.  Reserve the fat in the skillet.

Add the carrots, onion and potato to the skillet with the reserved fat.  Stir and toss to coat then sprinkle with creole seasoning.  Place the skillet in the oven.

Bake the chicken and veggies for 1 hour at 375º.  About halfway through, remove any excess liquid from the chicken and reserve it for another dish (it makes a wonderful soup stock).  To serve, arrange the chicken and veggies on a platter and garnish with fresh chives.

What a meal!  The chicken was moist and delicious with an unexpected pop of flavor from the Andouille!

Notes ♪♫ Look for sausage made with all natural ingredients, no preservatives, and no nitrites.  Today many brands of sausage are labeled gluten free.  If not, be your own advocate.  Check the ingredients and if you’re not sure, go to the manufacturer’s website and don’t hesitate to call or email them for more information.

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Crock-Pot Asian Chicken

Crock-Pot meets Stir-Fry

Hello friends!  Meal delivery services have become so commonplace these days, that you can order takeout from just about anywhere.  Except when you have dietary restrictions- that is.  There are no dedicated gluten free restaurants where I live, and I am not comfortable ordering over the phone where I cannot speak to staff face to face about their allergen protocols.

So today it’s off to the kitchen to satisfy my craving!  I’m using the Crock-Pot along with my skillet to create an absolutely amazing dish that rivals any restaurant!

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Crock-Pot Ingredients:

  • 1 lb. boneless chicken breast
  • 1/4 cup honey
  • 2 tbsp. tamari (gluten free soy sauce)
  • 1 tbsp. dry minced onion flakes
  • 1 tbsp. ketchup
  • 2 tsp. canola oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. powdered ginger
  • cooking spray
  • 2 tsp. cornstarch + 2 tbsp. water
  • 1 tsp. toasted sesame seeds

Stir-Fry Ingredients:

  • 1 cup brown rice
  • 1 cup water
  • 1 cup chicken broth
  • pinch of garlic granules or garlic powder
  • salt, to taste
  • 1 large egg + 1 tbsp. water
  • 1/2 cup slivered carrots
  • 1/2 cup diced onions
  • 1/3 cup mushrooms
  • 1/2 cup frozen peas
  • 1/4 cup scallions
  • 1 cup baby bok choy
  • sesame oil
  • gluten free tamari
  • 1/3 to 1/2 cup more chicken broth

Preparation:

Coat the crock-pot with cooking spray and add the whole chicken breast.  Whisk together the honey, tamari, dried onion flakes, ketchup, canola oil, garlic and ginger.  Pour it over the chicken, cover and cook on high for one hour, then reduce heat to low and cook 2 more hours.

While the chicken cooks, make the rice.  Cook 1 cup of brown rice in 1 cup chicken broth, 1 cup water, seasoned with salt and garlic powder.  When the rice is finished, let it cool to room temperature and set aside until the chicken is ready.

After 3 hours the chicken should be cooked through and very tender.  Remove to a cutting board and cut into 1″ pieces.

Skim fat from the crock-pot and whisk in 2 tsp. cornstarch.

Return the diced chicken and increase heat to high, stirring frequently to thicken the sauce.  Alternately you can transfer to a small sauce pot as I’ve done here.  Keep warm while you finish the dish.

Heat a large nonstick skillet over medium low heat.  Whisk the egg with 1 tbsp. water, scramble and chop into small pieces.  Transfer to a bowl and keep warm.  Wipe the skillet clean and begin cooking the veggies in a little sesame oil.  I started with the carrots and onions as they take longest.

After a few minutes, add the peas, mushrooms and scallions with a little more oil and cook 2 minutes more.  Finally, add the bok choy with a few shakes of tamari and stir well to blend.

To finish, add back the rice and the scrambled egg with a few more shakes of tamari, along with 1/3 to 1/2 cup chicken broth.  Quickly toss and stir to incorporate the rice and veggies until the liquid has been absorbed and the rice is heated through.  Transfer to a serving platter.

Spoon the chicken over the fried rice and garnish with toasted sesame seeds.

Notes: ♪♫ Were you surprised to learn that soy sauce is not gluten free? I was!  The soy is fermented in wheat, making it unsafe for those of us with Celiac disease.  In this recipe I used San J brand gluten free Tamari in place of soy sauce.  It is a great addition to any Asian inspired recipe and also great for marinades.

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Skillet Chicken and Penne

Before I was diagnosed with Celiac disease, easy skillet meals like this were my go-to for busy weeknights.  There was a time when I thought I would never enjoy meals like this again, but little did I know!  Delicious gluten free pasta and breadcrumbs are widely available so today I can still enjoy some of my old favorites.  I love that this dinner can be pulled together in a hurry.  It’s such a versatile recipe, you can substitute whatever veggies you have on hand, even leftover or frozen veggies will work.

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Ingredients:

Preparation:

Boil a pot of salted water for the pasta.  Cut the chicken into cubes.  Place in a bowl and toss with breadcrumbs to coat evenly.  Cook the chicken in a large, nonstick skillet with olive oil.  Turn to brown all sides.  When cooked through, remove and keep warm.

Keep the veggies separated.  The carrots will take longest to cook, while the zucchini will only need a few minutes.  Toss the veggies with olive oil, salt and pepper before adding to the skillet.  Add the carrots in first.

Cook the pasta to 1 minute less than package directions.  While the pasta cooks, finish the veggies.  Add the onions and bell peppers next.  With 5 minutes left for the pasta to finish, add the zucchini.

Add the chicken back to the skillet with the veggies, toss well and add a splash of white wine.  Let it reduce, then add 1/4 cup of chicken broth.

Drain the pasta and add it to the skillet with a little reserved pasta water if needed.  Finish cooking 1 minute longer, tossing together to blend the flavors.

Transfer to a serving platter, finish with grated cheese and garnish with Italian parsley.  Serve with more grated cheese.

Notes ♪♫ I used Rummo gluten free penne in this recipe, it’s a rice and corn blend with great taste and texture.  If you’re missing the “chew” of wheat pasta, give it a try!

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Gluten Free Cornish Hens

Are your holiday gatherings going to be smaller this year?  I can remember a time when I thought nothing of having one or even two dozen people over for a holiday dinner (how did I do that?), but these days we tend to be just a small, cozy group.  And sometimes a turkey is just too big for a few people.

Today’s post is a special dinner that you can make at home for one, two or more.  Cornish Hens are delicious and flavorful, and they go well with just about any of your favorite Thanksgiving sides.  You can even stuff them!

A single Cornish Hen (2 lb.) should yield 2 servings, or for hearty appetites plan on one hen each.  Your gatherings may be smaller, but they can still be delicious!

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Ingredients:

  • 2 Cornish hens (about 2 lbs. each)
  • 1/2 stick of butter, softened
  • 1 tsp. each, rosemary and thyme
  • salt and pepper to taste

For the stuffing:

Preparation:

Cook the bacon and drain on paper towel, reserving the fat in the skillet.

Add 1 tbsp. butter to the skillet with the bacon fat and begin cooking the onion, celery and apple.  Sprinkle with sausage seasoning.  Chop the bacon and add it back to the pan and let it cool slightly while you prep the hens.

Place the hens in an empty sink.  Remove the gizzards from the cavity, rinse the hens inside and out with cold water and place in a baking dish coated with cooking spray.  I used a 9″ x 13″ Pyrex dish.

Wash the sink thoroughly and now we’ll finish the stuffing.  Stir in 1/4 cup breadcrumbs and about 2 tbsp. chicken broth, just enough to bring the stuffing together.  Gently spoon the stuffing into each hen.

Mash together the softened butter, rosemary and thyme.  Rub the hens all over with the herb butter, be sure to get under the legs and wings and place a pat under the skin.  Season with salt and pepper.

Use twine to tie the legs together and wrap another strand around the center of the bird to secure the wings close to the body.  Add 1/2 large onion, 1 carrot and 1 potato to the pan.

Roast for 70 minutes at 350º or until the internal temperature reaches 165º.

Broil on low for 5 minutes to get more color on the skin.

Aren’t they beautiful?  Whether you are dining solo or with those you love most, I hope you find some gluten free meal inspiration for your holiday table!  May your home be filled with blessings of the season and all the delicious food.

Notes ♪♫ I originally wrote this post in April of 2020, at the height of the pandemic.  It was just before Easter, and the recipe was among those that I affectionately referred to as “quarantine cuisine”, because everyone stayed at home for the holidays that year.  I am so thankful that those days are behind us, and we can celebrate the holidays with family again. 

Original post 04/07/2020     Updated 11/05/2025

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One Pan Drumstick Dinner

Keeping your weeknight meals interesting can be a challenge.  Here is a simple recipe using common ingredients to add to your rotation.  Use an oven proof covered skillet or Dutch oven for easy, one pan cleanup.  The preparation is mostly hands off, so with just a little effort you can have a nice meal on the table with time to spare.

2 Servings

Ingredients:

  • 4 chicken drumsticks
  • 1/4 cup white rice flour
  • salt and pepper
  • 1/4 cup white wine
  • 2 tbsp. olive oil
  • 1/2 sweet onion, diced
  • 2 large carrots, peeled and cut into chunks
  • 2 ears of sweet corn, cut into thirds

Preparation:

Place 1/4 cup of rice flour in a clean plastic bag.  Add the chicken drumsticks, close the bag and shake to coat.

Add olive oil to a heavy, oven proof skillet and begin browning the chicken on all sides along with the onions.

Add the carrots to the pan, season to taste with salt and pepper.  Next pour in 1/4 cup of white wine, cover the pan and place in a 375º oven for 45 minutes.  Turn the chicken half way through.

During the last 10 minutes of cooking add the sweet corn.

Finish it off under the broiler for 3 minutes on high.  The chicken will be falling off the bone tender, the pan juices slightly thickened to create a nice light sauce.

Notes: ♪♫ Use plain white rice flour to coat the chicken, save your pricey all purpose gluten free flour mix for another recipe.

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Cauliflower Pizza with BBQ Chicken

Years ago, before I even knew that I had Celiac disease I got into making pizza with a cauliflower crust.  We were trying to lose weight at the time, and I was experimenting with low carb recipes.

Today cauliflower pizza is back in our dinner rotation as a delicious gluten free, grain free option!

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Grated cauliflower has become so popular, you can find it in both the fresh and frozen food section of your market.  I still hand grate mine as it really doesn’t take that long, and you get the very best flavor and freshness.  If you have a food processor, that is another fast and easy option.

The cauliflower at the market this year have been huge.  This one is going to provide several meals for us.  I will roast florets for an easy side dish and grate the rest for pizzas and cauliflower cakes.

You will see in the preparation that I used a pizza stone for this recipe, but you can also use a regular pizza pan or a sheet pan.  Whichever you choose, you will need parchment paper for easy transfer of the pizza from pan, to oven to cutting board.

Ingredients:

  • 4 cups grated cauliflower
  • 2 tbsp. Olive oil
  • Salt and pepper to taste
  • 1/2 tsp. Italian seasoning
  • 1 cup grated Gruyere cheese
  • 1 egg
  • 1 lb. Chicken tenders
  • ½ sweet onion
  • 2 strips bacon
  • Olive oil
  • Gluten free BBQ Sauce, home made or purchased
  • ¾ cup grated parmesan

Preparation:

Grate the cauliflower using a food processor or hand grater.  Add it to a large non-stick skillet with 2 tbsp. olive oil, salt and pepper.  Cook for 3 minutes, stirring frequently.  Transfer to a bowl to cool.

Beat the egg, Gruyere cheese and Italian seasoning.  Stir in the cooled cauliflower, mixing thoroughly.

Preheat the oven to 400° and line a pizza stone with parchment paper, cut to size.  Spoon the cauliflower mixture onto the parchment and spread it into an even ½” circle.  Use a spatula to smooth it out and neaten the edges.

Bake for 20 minutes at 400°, then broil for 3 minutes on high.  Here’s what it will look like.

Wipe the skillet clean and begin cooking the bacon.  Drain on paper towels and dice.  Cook the onions in the bacon fat, then push to the side and add the chicken with a little olive oil.  When the chicken has cooked through, drizzle lightly with BBQ sauce.

Brush the crust with olive oil, then lightly spread with BBQ sauce, about 4 tbsp.

Spread the chicken mixture over the crust in an even layer.

Top with grated Parmesan cheese.

Broil 3 minutes on high, you should have a little nice browning around the edges but watch that it doesn’t burn.

Slide the pizza, parchment and all onto a cutting board.  Slice with a pizza cutter and use a narrow spatula to lift it off the parchment.

Notes: ♪♫ To keep the pizza from being too soggy, bake the crust by itself and add the toppings during the last few minutes of cooking.  Be sure that all toppings are completely cooked and drained ahead of time.

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Gluten Free Orange Chicken

Foodie friends, I’ve been craving Chinese food!  Unfortunately for me, many Asian dishes are made with soy sauce, so they are off limits on a gluten free diet.  I have been thinking about a lightened up, gluten free version of this classic dish for a while now and dinner was a hit!  The chicken is not fried, so it’s a bit healthier than the restaurant version.  Gluten free coconut aminos make it safe for me, and lower in sodium as well.  I served it over fried rice.

3-4 servings

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Ingredients:

For the marinade:

  • 12 oz. Boneless chicken breast
  • ½ cup frozen orange juice concentrate
  • 2 tbsp. coconut aminos
  • 1 garlic clove, minced
  • 1 tbsp. Honey
  • ¼ tsp. Powdered ginger
  • 1 tsp. toasted Sesame oil
  • zest of 1 orange

For the sauce:

  • 1 tbsp. Olive oil
  • 1 garlic clove, minced
  • 1 tbsp. Arrowroot starch
  • ¼ cup gluten free low sodium chicken broth
  • ½ cup orange juice concentrate
  • 1 tsp. honey

For the garnish:

  • 1 tsp. Sesame seeds, toasted
  • scallion greens, sliced diagonal

Preparation:

Toast the sesame seeds and reserve for garnish.  I like to toast them in a small non-stick saucepan, so that they don’t fly all over the place!  As soon as they start to get a little color transfer them to a bowl.

Cut the chicken into 1” cubes and place in a bowl.  Whisk together the marinade ingredients (orange juice concentrate through orange zest) and pour over the chicken.  Cover and refrigerate for at least 20 minutes and up to 1 hour.

Drain the chicken, reserving the marinade.  To make the sauce, heat the olive oil and minced garlic in a small non-stick saucepan.  Cook one minute until garlic is fragrant, then whisk in the remaining ingredients, arrowroot through honey.

Stream in the reserved marinade, whisking constantly to make a smooth sauce.  Bring to a boil, then simmer until the sauce is thick and bubbling.  Keep warm while you finish the dish.  Important: because the marinade has been in contact with raw meat, it must reach a full boil in order to be safe to eat.

In a large non-stick skillet, heat 1 tbsp. Olive oil and 1 tsp. Sesame oil.  Cook the chicken, turning to brown all sides.  Don’t crowd the pan, spread the chicken out so pieces don’t touch.  Brown in batches if needed.

Dip the chicken in the sauce, a few pieces at a time.

Transfer to a serving bowl and garnish with the scallion greens and toasted sesame seeds.

I served it with fried rice.  Doesn’t that look delicious?  Once you taste it, you’ll want to add this Asian inspired dinner to your rotation.  And if you make a double batch, it will be just as good leftover!

Notes ♪♫ Using frozen orange juice concentrate along with orange zest gives the sauce a more intense citrus flavor and helps with thickening.  If using orange juice, you will need to adjust the amount of arrowroot starch in order for the sauce to reach the right consistency.

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Gluten Free Chicken Stir Fry

Stir fry meals are one of my weeknight favorites.  My go-to recipe is very forgiving, so you can change up the meat, veggies and noodles to suit your taste or use up what’s in your pantry.  Today I’m using boneless chicken breast which I always have on hand, along with fresh veggies and gluten free pasta twists.

4 Servings

Ingredients:

  • 1 lb. boneless chicken breast, cubed
  • 2 tbsp. olive or canola oil, divided
  • 1 tbsp. sesame oil, divided
  • powdered ginger
  • garlic powder
  • 3/4 cup gluten free chicken broth
  • 1 tbsp. corn starch
  • 1/4 cup mirin
  • gluten free soy sauce, to taste
  • 1 carrot, peeled and sliced diagonally
  • 1 celery stalk, sliced
  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, thin sliced
  • 3 shiitake mushrooms, sliced
  • 1 cup cauliflower, cut into 1/2″ dice
  • 1 head baby bok choy, chopped and leaves separated from stalks
  • 4 oz. gluten free pasta twists (I used Jovial)

Preparation:

Cut the chicken into 1″ cubes and place in a bowl with 1 tsp. sesame oil and 1 tsp. olive or canola oil.  Sprinkle with garlic powder and ginger.  Whisk together the chicken broth, mirin and corn starch.  Boil water for the pasta.

Heat a large nonstick skillet over medium low heat with 1 tbsp. olive or canola oil and add the cubed chicken, leaving space between pieces.  Don’t crowd the pan, do it in batches if needed.  Season with salt and pepper.  Turn the chicken to brown all sides, it doesn’t need to be cooked through at this point.

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While the chicken is browning wash the bowl or use a clean bowl.  Sprinkle the chicken with a little soy sauce and transfer into the clean bowl.  Wipe the skillet clean.

Add the remaining olive or canola oil to the skillet and begin cooking the vegetables.  Start with the carrots, as they take longest to cook and gradually add the other vegetables.  Save the tender bok choy leaves for last so they retain some texture and crunch.  Sprinkle with garlic powder and ginger, and drizzle with 1 tsp. sesame oil and a few shakes of soy sauce.

While you stir fry the veggies, cook the pasta according to package directions.

To finish the dish, return the chicken to the skillet along with the cooked pasta, remaining tsp. of sesame oil and a few more shakes of soy sauce.  Combine and cook 2 more minutes to heat the chicken through.

Pour the chicken broth mixture over everything and use 2 spatulas to turn and coat evenly.  Continue stirring and tossing as the liquid thickens.  Transfer to a serving platter.

 

Notes: ♪♫  You can substitute beef, pork or shrimp for the chicken.  Use rice, gluten free Asian noodles or other pasta shape in place of the pasta twists.  Veggie combinations are endless, zucchini and sugar snap peas are spring favorites!  Be sure your soy sauce is gluten free, my favorite brand is Kikkoman.

 

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Asian Chicken and Cabbage

With St. Paddy’s Day right around the corner you probably have cabbage in the fridge for your Corned Beef Dinner.  If so, be sure and save a chunk for this Asian inspired stir fry!  Fiber rich cabbage and whole grain brown rice make this a very healthy and diet friendly dish, and most of the ingredients are naturally gluten free (see notes).  Prepping veggies and rice the night before saves time and you will have a delicious meal on the table in minutes.

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Serves 4

Ingredients:

 Rice:

 Stir Fry

  • 16 oz. boneless chicken breast, cut into 1″ cubes
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • salt and red pepper flakes
  • 1/2 sweet onion, diced
  • 3 celery stalks, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 3 garlic cloves, minced
  • 4-5 cups shredded green cabbage
  • 2 tbsp. olive oil
  • 1 tsp. toasted sesame oil

Whisk together

Whisk together

 Garnish

 Preparation:

Brown rice is the perfect accompaniment to this stir fry.  I prefer brown rice for its flavor, texture and nutrition.  It does take longer to cook, (about 45 minutes) but it’s worth it.  Give the rice a 10-minute head start so it will be ready as you finish the dish.  Cook 1 cup brown rice in 1 cup water and 1 cup chicken broth.  Season to taste with salt and red pepper flakes.  (Note: If using a rice cooker, follow the given instructions for ratio of rice to liquid.)

Toast the sesame seeds, watching carefully that they don’t burn.

Next, heat a large nonstick skillet over medium and coat with 1 tbsp. butter and 1 tbsp. olive oil.  Brown the diced chicken on all sides, about 5 minutes.  It doesn’t need to be cooked through at this step, just get some color on the outside.  Season with salt and red pepper flakes.

Remove the cooked chicken from the skillet, set aside and keep warm.  Wipe the skillet clean.  Add 2 tbsp. olive oil and 1 tsp. sesame oil to the skillet.  Add the onions, celery, bell pepper and garlic, stir fry 5 minutes.  Return the chicken to the skillet.

Add all of the cabbage.  It looks like a lot but it will cook down.  Toss well.

Drizzle in the soy sauce mixture and toss well to combine.  Cover and cook 5 minutes more.

The cabbage should be wilted but still retain a little crunch.  Whisk the corn starch and chicken stock and add to the skillet.  Stir and toss until the liquid thickens.

Transfer to a serving platter and garnish with the toasted sesame seeds.  Serve with brown rice.

I actually like this dish more than the corned beef dinner.  My family gave it a big thumbs up and yours will too.  Please comment, like and share!

Notes ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Always check labels carefully and be sure that you are purchasing gluten free soy sauce and chicken broth.

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Gluten Free BBQ Chicken Potato Skin Appetizers

This is a great appetizer to make for game day or a casual get together.  The recipe is somewhat labor intensive, but if you plan ahead like I did you can cut the prep time.

I used small round baby potatoes (also called new potatoes) that are perfect for bite sized finger food.  They are uniform in size, important when you want everything to finish cooking at the same time.  They come in red and yellow which makes a nice presentation.

Servings: 20

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Ingredients:

  • 10 small round potatoes about 2″ diameter
  • 1/2 sweet onion, cut into small dice
  • 1 garlic clove, minced
  • 1/2 tsp. gluten free BBQ seasoning
  • 2 cups shredded chicken (I used 2 leg quarters)
  • gluten free BBQ sauce
  • 1/2 cup shredded Gruyere cheese
  • 4 slices of gluten free bacon, cut into 1/2″ pieces
  • 1 bunch of scallions, sliced

Preparation:

The day before I made Crock-Pot Rotisserie Chicken, so we had chicken for dinner that night and reserved the rest for the appetizer.

I shredded and refrigerated the meat from 2 leg quarters.  If you already have chicken leftovers this is a great way to use them up!

Brush the potatoes with olive oil and roast them at 400º for about 1 hour or until they are easily pierced with a fork.

While the potatoes are in the oven, cook the bacon until crisp and drain on paper towels.

Cook the onions and garlic in the bacon fat, stirring frequently until the onions are soft and lightly browned.

Remove the potatoes from the oven and when they are cool enough to handle, cut them in half and scoop out the centers with a spoon.  Brush with olive oil and sprinkle with BBQ seasoning, then return to the oven and bake for 10 more minutes.

Mix the reserved chicken, onions, garlic and 6 tbsp. BBQ sauce together in a bowl.

Spoon some of the chicken mixture into each potato skin, top each with another tbsp. of BBQ sauce, then sprinkle with Gruyere cheese, bacon and scallions.

You can prepare ahead up to this point, just cover and refrigerate.  Before serving, bake uncovered at 350º for 15-20 minutes, or until the potatoes are heated through and the cheese has melted.  Drizzle with more BBQ sauce and serve hot.

Serve with more BBQ sauce for dipping.

Big on flavor, this appetizer will appeal to everyone, not just those who are gluten free.  Make a double batch, everyone will want a taste or two!

Notes: ♪♫   Wondering if your BBQ Sauce is gluten free?  I love Stubbs BBQ Sauce because not only is it gluten free but also it contains no high fructose corn syrup.  Their Smokey Mesquite is my favorite flavor.  Want to learn how to make a simple, homemade Gluten Free BBQ Sauce?  Check out my recipe here.

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