Living and Thriving Gluten Free

Healthy & Whole Food Eating

Categories: Main Dishes - Chicken    

Pan fried chicken with a honey and lime or lemon glaze. This delicious gluten free seared chicken is tender and juicy and is perfect served with steamed veggies and rice.

Honey lime glazed chicken with a radish salad
Image by: Thora Toft

Prep time: 20 minutes Cook time: 20 to 30 minutes Makes: 4 servings Difficulty: Medium

Gluten free Dairy free Egg free Grain free Soy free

This chicken dish is a really nice way to dress up simple chicken breasts.

It calls for chicken stock, and you can even make your own, with this recipe - Homemade Chicken Stock - that you can make in as quick as an hour.

Use all organic ingredients. Ensure any dried spices are labeled certified gluten free, and any packaged items are labeled gluten free.

1.5 pounds Chicken breasts
3 1/2 tablespoons Butter or coconut oil
1 clove Garlic, minced
1 Green onion
3/4 cup Homemade Chicken Stock
1/4 cup Honey
1/4 cup Fresh lime juice (or fresh lemon juice)
Dash Salt, or to taste
  • Melt 1 tablespoon butter in a frying pan over medium to medium high heat. When starting to bubble, add the chicken breasts. Cook both sides, for a total of about 10 minutes, or until fully cooked through.
  • Remove chicken to a plate, and cover to keep warm while you prepare the sauce.
  • Separate the white ball head of the green onion and chop. This will be used at the start of making the sauce. Chop the green and yellow portions. This part will be added near the end of the making the sauce. Mince the garlic. Squeeze the lime juice.
  • Using the same pan, melt the remaining 2 1/2 tablespoons of butter over medium high heat. When starting to bubble, add the minced garlic and white chopped onions. Fry for about 5 minutes.
  • Add the chicken stock. Heat to boiling. Scrape all the little brown bits that are in the pan from cooking the chicken. Mix well into the liquid. Heat for 5 to 10 minutes, to reduce the liquid by about 1/2.
  • Add the honey and lime juice. Return to boiling. Again, heat until liquid is reduced by about 1/2, about 5 to 10 minutes.
  • Remove from heat. Add a dash of salt, and the chopped green onions.
  • Place the chicken back in the pan and coat with the glaze.
  • Serve the chicken and add whatever sauce is left in the pan over the chicken.

Serve with steamed veggies and baby boiled potatoes or rice.


FREE Guide
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GF 10 Steps Guide
The 10 Step Guide is packed full of tips, tricks, recipes and regular Member only tips to get you started on the road to living healthy without gluten.
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