This easy gluten-free dinner brings together juicy boneless chicken thighs with a vibrant sauce made from honey, lemon, garlic, and herbs. It’s the kind of recipe that looks and tastes like something special, but comes together quickly with simple pantry ingredients. Perfect for busy weeknights, weekend meals, or even casual entertaining, this dish is sweet, tangy, and wonderfully savory all at once. The sauce caramelizes slightly as it bakes, coating each bite of tender chicken in a delicious glaze. Served with your favorite sides—like roasted vegetables, rice, or mashed potatoes—it makes for a wholesome and satisfying meal you’ll want to come back to again and again.
Ingredients
1 lb boneless, skinless chicken thighs
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons lemon juice (freshly squeezed preferred)
1 tablespoon honey
1/4 cup gluten-free soy sauce (low sodium if possible)
2 tablespoons fresh herbs (basil, thyme, or a mix)
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking dish or oven-safe skillet.
Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper. You can also sprinkle on a little garlic powder if desired for extra flavor.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Place the chicken thighs in the skillet and sear for about 5 minutes per side, or until nicely golden.
While the chicken sears, whisk together the gluten-free soy sauce, lemon juice, and honey in a small bowl. Pour this mixture over the chicken in the skillet, making sure each piece is coated well.
Transfer the skillet to the preheated oven and bake for about 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The sauce should bubble slightly and start to thicken as it bakes.
Once out of the oven, let the chicken rest for 5 minutes before serving. Spoon some of the sauce over each piece and sprinkle with fresh herbs just before serving.
Notes
If you prefer a more citrus-forward dish, you can increase the lemon juice by another tablespoon or add lemon zest for extra brightness. For a slightly thicker sauce, stir in a teaspoon of cornstarch mixed with a little water before baking. This dish pairs beautifully with roasted potatoes, steamed broccoli, quinoa, or even a side salad.
You can also swap chicken thighs for chicken breasts, but keep an eye on the bake time—breasts tend to cook a little faster and can dry out if overdone.
FAQs
Can I make this ahead of time?
Yes! You can marinate the chicken in the sauce up to a day in advance. When you’re ready to cook, just sear and bake as directed.
Is this recipe freezer-friendly?
Absolutely. Let the cooked chicken cool completely, then store it in an airtight container with some of the sauce. Freeze for up to 2 months. Reheat gently on the stove or in the microwave.
Can I use bottled lemon juice?
Fresh lemon juice is always best for flavor, but if you’re in a pinch, bottled will work. Just reduce the amount slightly as it tends to be more concentrated.
What herbs work best in this recipe?
Fresh thyme or basil adds the nicest flavor, but parsley, rosemary, or even a little oregano can also be used depending on what you have on hand.
Is this dish kid-friendly?
Yes! The balance of sweet and savory makes it very approachable for kids. If they’re sensitive to garlic, feel free to reduce the amount or skip it.
This dish is a beautiful example of how a few fresh ingredients can come together to make something that tastes elevated, comforting, and weeknight-friendly.
PrintGluten-Free Honey Lemon Chicken Thighs
This easy gluten-free dinner brings together juicy boneless chicken thighs with a vibrant sauce made from honey, lemon, garlic, and herbs. It’s the kind of recipe that looks and tastes like something special, but comes together quickly with simple pantry ingredients. Perfect for busy weeknights, weekend meals, or even casual entertaining, this dish is sweet, tangy, and wonderfully savory all at once. The sauce caramelizes slightly as it bakes, coating each bite of tender chicken in a delicious glaze. Served with your favorite sides—like roasted vegetables, rice, or mashed potatoes—it makes for a wholesome and satisfying meal you’ll want to come back to again and again.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
1 lb boneless, skinless chicken thighs
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons lemon juice (freshly squeezed preferred)
1 tablespoon honey
1/4 cup gluten-free soy sauce (low sodium if possible)
2 tablespoons fresh herbs (basil, thyme, or a mix)
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking dish or oven-safe skillet.
Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper. You can also sprinkle on a little garlic powder if desired for extra flavor.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Place the chicken thighs in the skillet and sear for about 5 minutes per side, or until nicely golden.
While the chicken sears, whisk together the gluten-free soy sauce, lemon juice, and honey in a small bowl. Pour this mixture over the chicken in the skillet, making sure each piece is coated well.
Transfer the skillet to the preheated oven and bake for about 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The sauce should bubble slightly and start to thicken as it bakes.
Notes
If you prefer a more citrus-forward dish, you can increase the lemon juice by another tablespoon or add lemon zest for extra brightness. For a slightly thicker sauce, stir in a teaspoon of cornstarch mixed with a little water before baking. This dish pairs beautifully with roasted potatoes, steamed broccoli, quinoa, or even a side salad.
You can also swap chicken thighs for chicken breasts, but keep an eye on the bake time—breasts tend to cook a little faster and can dry out if overdone.