I love the rich, creaminess of this gluten-free baked chicken recipe and how it gets a deep, roasted sweet flavor. The best part? Smashing a whole garlic with my fork and mixing it in the lemon basil cream sauce. This doesn’t last long!
Author:Gluten Free Daddy
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:4 people 1x
4–8 Boneless, Skinless Chicken Thighs (It just depends on how big the thighs are. I generally buy mine at Costco and they are pretty big. Basically, just use however many you can fit in a 12″ enameled dutch oven or a 9x13 pan)
1 Tbsp Olive Oil
1 Tbsp Yellow Mustard (or dijon mustard)
Zest of 1 Lemon
1 Tbsp Fresh Basil (minced)
1/2 tsp Real Salt
1/2 tsp Black Pepper
1/4 tsp Red Pepper Flakes (or more or less, to taste. For a more mild flavor, you could use paprika.)
While the oven is pre-heating, place chicken in a 12 inch enameled cast iron dutch oven. (You could also use a 9×13 baking pan, but it will probably take about 5 minutes or so longer because it doesn’t conduct heat as well.)
Combine the herb sauce ingredients in a bowl and mix with a basting brush.
Brush the herb sauce evenly over the top of the chicken. Place in the oven. If frozen, cook for 20 minutes. If not, cook for 10 minutes.
While the chicken is cooking, peel all the garlic cloves, then throw them randomly in the pan at the end of the 10 or 20 minutes mentioned above.
Put the chicken back in the oven for 10 more minutes while you prepare the lemon cream sauce in the same bowl you used for the herb sauce.
Dump the lemon cream sauce in the pan over the garlic but not over the chicken.
Cook for another 20 minutes. (I usually take a 5 minute break, then start the rice cooking in my Instant Pot so it will be done at the same time as the chicken).
Remove from the oven, stir in the butter until it’s melted, spoon the sauce over the chicken and garnish with the lemon slices and basil.
Serve with cooked rice, pasta, zoodles, quinoa or cauliflower rice – depending on your diet.