Soft and Creamy Lemon Chicken Gluten-Free (with Thighs and Rice Flour).
A tasty, creamy and irresistibly tender main course, light and suitable for those following a gluten-free diet.
This recipe is the quick and perfect solution if you have little time. I used boneless chicken thighs (the most succulent cut, which ensures unmatched tenderness) and rice flour for the coating; you’ll get a dense, velvety and naturally gluten-free lemon sauce. Come with me and let’s get messy in the kitchen. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 3 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Soft and Creamy Lemon Chicken
I chose boneless chicken thighs (the most tender cut), but feel free to use whichever cut you prefer. Also, by using rice flour, the sauce becomes thick, velvety and naturally gluten-free. If you don’t have specific dietary needs, you can substitute it with the flour you normally use.
- 8 chicken thighs, boneless, skinless, raw (boneless)
- as needed rice flour (or the flour you prefer)
- 1 lemon
- 1/2 cup water
Tools
- 1 Pan non-stick
Steps for Soft and Creamy Chicken
Dredge each piece of chicken in flour. Squeeze the lemon and have the juice ready.
In a pan, heat a drizzle of olive oil. When it’s hot, add the chicken and brown well for about 2 minutes per side, until it takes on color.
Season with salt and pepper.Now immediately pour in the lemon juice and then the 1/2 cup of water. The flour on the chicken will thicken the liquid right away.
Reduce the heat to low, cover with a lid and let it simmer for about 8-10 minutes, or until the chicken is cooked and the sauce has become a nice thick cream.If it dries out too much, add a splash of water.
When it’s ready, turn off the heat, serve immediately and, if you like, sprinkle with fresh parsley.
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