Easy dinner recipes: Tempting chicken dishes for gluten-free Wednesday
You can never have too many easy dinner recipes for chicken. It’s such a versatile option and lends itself to so many flavorings. And did we mention how easy chicken is to prepare? Check out these gluten-free options:
Braised chicken with capers: It’s dinner in a skillet: pan-braised chicken and new potatoes, flavored with tart capers and shallot and brightened with hints of sherry vinegar and lemon. And the whole meal comes together in less than an hour.
Tuscan chicken stew: When you’re looking for a perfect one-dish meal, look no further than this recipe for Tuscan chicken stew. Chicken thighs are braised with white beans in a light tomato sauce, and the stew is finished with fresh spinach and lots of grated Parmigiano-Reggiano. Best of all? The whole meal comes together in about an hour.
QUICK & EASY: Terrific recipes in under an hour
Mixed greens with chicken, goat cheese and pecans: Sometimes you can’t get any simpler than a salad for dinner. Take some greens, add a little of this or that and get creative. You can pick up a few ingredients, such as a roast or rotisserie chicken, from the store or find ways to use the leftovers in the fridge. For a quick dinner salad that’s saved me on many a weeknight, check out the recipe below for mixed greens with chicken, goat cheese and pecans.
If you are sensitive to gluten, check all ingredients to make sure they are gluten-free before using, as many may contain trace gluten (such as spices, a number of which include flour as an anti-caking agent) and/or are produced in facilities that also process gluten-based products.
You can find the recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.
RECIPES: 99 easy dinner ideas in about an hour or less
BRAISED CHICKEN WITH CAPERS
Total time: 55 minutes
Servings: 4
1 pound new potatoes
8 skinless, bone-in chicken thighs (6 to 7 ounces each)
Salt
Freshly ground black pepper
3 tablespoons olive oil
1 shallot, finely chopped
1/4 cup salt-packed capers, rinsed and coarsely chopped
3/4 cup chicken broth
1 tablespoon sherry vinegar
1 tablespoon lemon juice
2 tablespoons chives, cut into 1-inch pieces
1. Clean and quarter the potatoes. Place them in a bowl of cold water and set aside.
2. Wash the chicken under cold running water and pat dry with paper towels. Remove excess fat and season each piece with a pinch each of salt and pepper.
3. Heat the oil in a large heavy skillet over medium-high heat until hot. Quickly sear the chicken thighs until browned on both sides, 2 to 3 minutes per side; taking care as the chicken will splatter and adjusting the heat as necessary. Remove the browned chicken to a plate.
4. Drain the potatoes and pat dry with paper towels. Add them to the hot skillet, cut side down, and cook until lightly browned, 3 to 4 minutes. Remove them to a plate and cover to keep warm.
5. Add the shallot and capers to the skillet and quickly sauté, about 1 minute. Stir in the chicken broth, vinegar and lemon juice, scraping up any browned bits in the bottom of the pan.
6. Add the chicken back to the pan, and bring to a gentle simmer. Cover with a tight-fitting lid. Cook the chicken until tender and a thermometer inserted into the meat reads 165 degrees, about 25 to 30 minutes. Add the browned potatoes to the pan during the last 15 minutes of cooking.
7. Arrange the chicken and potatoes on a platter. Taste the sauce to check the seasoning, then bring to a simmer and cook for an additional minute. Spoon the sauce over the chicken and sprinkle with the chives. Serve immediately.
Each serving: 387 calories; 28 grams protein; 21 grams carbohydrates; 3 grams fiber; 21 grams fat; 4 grams saturated fat; 93 mg. cholesterol; 860 mg. sodium.
TUSCAN CHICKEN STEW
Total time: About 1 hour
Servings: 4
Note: Adapted from Food Network Kitchens’ “How to Boil Water.”
1 onion
4 cloves garlic
1 (15-ounce) can cannellini or Great Northern beans
8 bone-in skinless chicken thighs (about 3 pounds)
Kosher salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil
Pinch crushed red pepper flakes
1 large sprig rosemary or 1 teaspoon dried Italian seasoning
1 tablespoon tomato paste
1/2 cup dry red wine
1 (14-ounce) can chopped tomatoes
3/4 cup chicken broth
1 small head escarole or 4 cups baby spinach leaves (about 8 ounces)
1/2 cup freshly grated pecorino or Parmesan cheese (about 1 ounce)
1. Chop the onion; smash and peel the garlic. Rinse and drain the beans in a colander or strainer.
2. Heat a Dutch oven over medium-high heat. Pat the chicken dry with paper towels and season all over with salt and black pepper. Add the oil to the Dutch oven. When the oil is hot, add the chicken skinned (rounded) sides down, and brown, in batches if necessary, about 4 minutes per side. Transfer to a platter when done.
3. When all of the chicken has been browned, reduce the heat to medium, add the onion, garlic, red pepper flakes and herbs; cook, stirring until the onions are slightly soft, about 5 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Bring to a boil and cook until syrupy, about 1 minute.
4. Add the beans, tomatoes and chicken broth and bring to a boil. Nestle the chicken pieces in the stew, adding to the pan any collected juices from the plate. Simmer the stew, uncovered, until the chicken is cooked through, about 20 minutes.
5. Trim the escarole and tear the leaves into bite-size pieces. (If you’re using baby spinach, there’s no need to do this.) Wash the escarole or spinach and drain. Add the greens to the stew, cooking only until wilted, about 4 minutes. Stir in the cheese and season with salt and black pepper to taste. Serve in shallow bowls.
Each serving: 642 calories; 55 grams protein; 24 grams carbohydrates; 7 grams fiber; 32 grams fat; 8 grams saturated fat; 179 mg cholesterol; 5 grams sugar; 650 mg sodium
MIXED GREENS WITH CHICKEN, GOAT CHEESE AND PECANS
Total time: 25 minutes
Servings: 8
1 cup pecans
1/2 cup plus 2 tablespoons olive oil, divided
Salt
1/4 cup plus 2 tablespoons sherry vinegar
4 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground black pepper
1 prepared rotisserie chicken, warm or at room temperature
9 cups loosely packed spinach
6 cups arugula
3 cups torn dandelion greens
1/2 red onion, sliced lengthwise into very thin strips
1 cup brined olives, such as niçoise or kalamata
1/3 cup capers
1/2 pound fresh goat cheese
1. Heat the oven to 350 degrees. In a small bowl, combine the pecans with 2 tablespoons olive oil and a good pinch of salt. Spread the pecans in a single layer on a baking sheet and toast for 10 to 14 minutes. Remove and set aside to cool slightly.
2. While the nuts are toasting, prepare the dressing: In a medium bowl, place the remaining one-half cup oil. Whisk in the sherry vinegar, then the mustard. Whisk in the thyme, oregano, one-half teaspoon salt and several grinds of pepper. Taste and adjust as desired. This makes about 1 cup vinaigrette.
3. Remove the legs and breasts from the chicken. Chop the chicken into coarse cubes and set aside.
4. In a large bowl, combine the spinach, arugula and dandelion greens. Toss in the red onion, olives and capers, then dress with one-half cup of dressing. Toss the salad, adding additional dressing as desired. Toss in the cubed chicken.
5. Divide the salad between 4 plates. Crumble the goat cheese in large chunks over the salads, then sprinkle over the pecans. Serve immediately.
Each of 8 servings: 469 calories; 30 grams protein; 7 grams carbohydrates; 3 grams fiber; 37 grams fat; 8 grams saturated fat; 81 mg. cholesterol; 697 mg. sodium.
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