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Gluten Free Strawberry Upside Down Cake

If you are looking for a showstopper dessert that is secretly one of the easiest cakes you will ever make, this gluten free strawberry upside down cake is it. Fresh strawberries are layered over a buttery caramelized sugar base and topped with a simple from scratch vanilla cake batter, then baked until golden and flipped onto a serving platter to reveal the most beautiful jammy strawberry topping.

It is the kind of gluten free cake that looks like it came from a bakery but comes together with simple everyday ingredients and one cake pan.

a slice of gluten free strawberry upside down cake on a beige plate next to the cut cake on a platter

This easy gluten free strawberry cake is perfect for anyone who wants an impressive dessert without a lot of fuss.

The batter comes together quickly in a stand mixer and the whole thing bakes in about 30 minutes, making it a great option for spring and summer entertaining, Mother's Day dessert, Easter brunch, or any time fresh strawberries are in season and you want to do something really special with them.

Whether you are baking for a crowd or just want a beautiful homemade dessert for a weeknight treat, this gluten free upside down cake delivers every single time.

If you are looking for more gluten free strawberry recipes try my Gluten Free Strawberry Cobbler, my Strawberry Spinach Salad with Balsamic Poppyseed Dressing, my Gluten Free Strawberry Jam Bars or my Gluten Free Strawberry Pretzel Dessert.

You can find all of my cake recipes here: Gluten Free Cake Recipes

gluten free strawberry upside down cake on a clear yellow antique platter next to a tan gingham kitchen towel
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Ingredients

Instructions

Preheat your oven to 350 degrees.

In a 9-inch cake pan place the sliced butter. Put the cake pan in the oven as it heats up to melt the butter. Once the butter has melted carefully remove the pan from the oven.

Sprinkle the 3 tablespoons of granulated sugar evenly over the melted butter. Core and slice the strawberries. Place the strawberry slices in an even layer in the cake pan.

In your stand mixer add the butter and sugar. Beat until creamed together. Add the egg, vanilla and milk. Blend to combine. This mixture will be a bit lumpy and not smooth.

Add the gluten free flour baking powder and salt to the wet ingredients. Blend just until combined. Do not over mix. The batter will be thick and slightly lumpy.

Spoon the cake batter into the pan over the strawberries. Using a spatula carefully spread the cake batter over top of the strawberries.

Bake at 350 degrees for 30-35 minutes. The top will be golden brown and a toothpick inserted into the cake portion will come out clean.

Let the cake cool on the counter for 10-15 minutes and then flip onto a serving platter.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Strawberry Upside Down Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten free strawberry upside down cake is a stunning and simple from-scratch dessert made with fresh strawberries, a buttery caramelized sugar base, and a tender homemade vanilla cake. Baked in one pan and flipped onto a serving platter to reveal a gorgeous jammy strawberry topping, this easy gluten free cake is perfect for spring entertaining, Mother's Day, Easter brunch, and any time fresh strawberries are in season.

Ingredients

Scale

Strawberry Layer:

Cake Layer:

Instructions

Preheat your oven to 350 degrees.

In a 9-inch cake pan place the sliced butter. Put the cake pan in the oven as it heats up to melt the butter. Once the butter has melted carefully remove the pan from the oven.

Sprinkle the 3 tablespoons of granulated sugar evenly over the melted butter. Core and slice the strawberries. Place the strawberry slices in an even layer in the cake pan.

In your stand mixer add the butter and sugar. Beat until creamed together. Add the egg, vanilla and milk. Blend to combine. This mixture will be a bit lumpy and not smooth.

Add the gluten free flour baking powder and salt to the wet ingredients. Blend just until combined. Do not over mix. The batter will be thick and slightly lumpy.

Spoon the cake batter into the pan over the strawberries. Using a spatula carefully spread the cake batter over top of the strawberries.

Bake at 350 degrees for 30-35 minutes. The top will be golden brown and a toothpick inserted into the cake portion will come out clean.

Let the cake cool on the counter for 10-15 minutes and then flip onto a serving platter.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Cake, Dessert
  • Method: Baking
  • Cuisine: American

If you make this Gluten Free Strawberry Upside Down Cake I would love to see it! Leave a star rating and a comment below and let me know how it turned out. And if you are looking for more easy gluten free desserts to make with fresh summer fruit, be sure to browse my gluten free dessert recipes for more inspiration. Don't forget to save this recipe to your Pinterest boards so you can find it again all strawberry season long!

Storage

Store leftover gluten free strawberry upside down cake covered at room temperature for up to 2 days. Because of the fresh strawberry layer, the cake is best eaten within the first day or two for the freshest flavor and best texture. If you need to store it longer, cover tightly and refrigerate for up to 4 days. Keep in mind that refrigeration can cause the cake to dry out slightly, so bring it to room temperature before serving for the best results. This cake is not ideal for freezing as the fresh strawberry layer can become watery once thawed.

Top Tip

When you flip the cake onto your serving platter, do not wait too long. The 10 to 15 minute cooling time is the sweet spot. If you flip it too soon the cake will fall apart, and if you wait too long the caramelized strawberry layer will stick to the bottom of the pan and not release cleanly. Run a thin knife or offset spatula around the edges of the pan right before you flip to make sure everything releases perfectly every time.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Fresh strawberries are strongly recommended for this recipe. Frozen strawberries release a lot of excess moisture as they bake which can make the caramelized layer watery and prevent it from setting up properly. If fresh strawberries are not available, thaw frozen strawberries completely and pat them very dry with paper towels before using. The result will not be quite the same but it will still be delicious.

What gluten free flour works best for this cake?

A good all purpose gluten free flour blend works perfectly here. Look for one that contains xanthan gum as it helps bind the batter and gives the cake the best texture. My favorite brands are Bob's Red Mill 1 to 1 Baking Flour and King Arthur Measure for Measure Gluten Free Flour. Both produce a tender, moist cake every time.

Can I make this cake ahead of time?

This cake is best made and served the same day for the most beautiful presentation and freshest flavor. If you need to make it ahead, store it covered tightly at room temperature for up to one day.

Can I use a different fruit?

Absolutely! This upside down cake works beautifully with other fruits. Peaches, pineapple, blueberries, and raspberries are all wonderful substitutes or additions. Just make sure to slice the fruit evenly and pat it dry before layering it in the pan for the best results.

Why did my cake stick to the pan when I flipped it?

This usually happens for one of two reasons. Either the cake cooled too long in the pan before flipping, allowing the caramelized sugar layer to harden and stick, or the pan was not well prepared before adding the butter and strawberries. Running a thin knife or offset spatula around the entire edge of the cake right before flipping helps ensure a clean release every time.

Do I need a stand mixer to make this cake?

No, a stand mixer makes it easy but it is not required. A hand mixer works just as well. You can even mix the batter by hand with a whisk and a spatula. Just be careful not to overmix once you add the gluten free flour as overmixing can make the cake dense and tough.

Cheesy Cauliflower Casserole

If you are looking for a side dish that feels indulgent but comes together with simple, everyday ingredients, this cheesy cauliflower casserole is exactly what you need. Tender cauliflower florets get a quick blanch to lock in their texture, then nestle into a creamy, from scratch cheddar cheese sauce that is rich, smooth, and packed with flavor.

A generous layer of gluten free bread crumbs goes on top before it all goes into the oven, baking up golden and bubbling and absolutely irresistible.

a white ceramic 9x13 baking dish of cheesy cauliflower casserole

This is the kind of casserole that disappears fast at the dinner table, whether you are making it for a regular weeknight or bringing it to a holiday spread. It is gluten free from start to finish, and the homemade cheese sauce makes all the difference.

No canned soup, no shortcuts, just real ingredients that come together in one baking dish for a side everyone will ask you to make again.

If you are looking for more delicious vegetable side dishes try my Gluten Free Zucchini Squash and Corn Casserole, my Oven Roasted Parmesan Green Beans, my Cheesy Slow Cooker Creamed Corn or my Instant Pot Garlic Ginger Green Beans.

You can find all of my side dish recipes here: Gluten Free Side Dishes

a white ceramic 9x13 baking dish of cheesy cauliflower casserole
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Ingredients

Instructions

Preheat your oven to 350 degrees.

Fill a large pot halfway with water and bring to a boil. Add the cauliflower for 1-2 minutes to blanch it. The cauliflower will go from matte white to an opaque slightly translucent color when it's blanched.

Pour the cauliflower into a strainer and rinse with cold water to stop the blanching process.

Pour the blanched cauliflower into a 9x13 baking dish and set aside.

In a 2 quart saucepan melt the butter and add the minced garlic. Cook 1-2 minutes and then sprinkle the gluten free flour in and whisk together.

Next pour the milk slowly in while whisking to you don't get clumps. Simmer the mixture over medium heat 5-7 minutes until it thickens. Add the shredded cheese one cup at a time whisking it until it melts.

Add the salt, pepper, smoked paprika and onion powder. Stir to combine.

Pour the cheese mixture over the blanched cauliflower in the 9x13 baking dish. Sprinkle the gluten free bread crumbs over top.

Bake at 350 degrees for 25-30 minutes until the top is golden brown.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Cheesy Cauliflower Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This gluten free cheesy cauliflower casserole is pure comfort food. Tender cauliflower florets are smothered in a rich, homemade cheddar cheese sauce and topped with crispy gluten free bread crumbs, then baked until golden and bubbly. It's the perfect easy side dish for weeknight dinners, holidays, and potlucks.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees.

Fill a large pot halfway with water and bring to a boil. Add the cauliflower for 1-2 minutes to blanch it. The cauliflower will go from matte white to an opaque slightly translucent color when it's blanched.

Pour the cauliflower into a strainer and rinse with cold water to stop the blanching process.

Pour the blanched cauliflower into a 9x13 baking dish and set aside.

In a 2 quart saucepan melt the butter and add the minced garlic. Cook 1-2 minutes and then sprinkle the gluten free flour in and whisk together.

Next pour the milk slowly in while whisking to you don't get clumps. Simmer the mixture over medium heat 5-7 minutes until it thickens. Add the shredded cheese one cup at a time whisking it until it melts.

Add the salt, pepper, smoked paprika and onion powder. Stir to combine.

Pour the cheese mixture over the blanched cauliflower in the 9x13 baking dish. Sprinkle the gluten free bread crumbs over top.

Bake at 350 degrees for 25-30 minutes until the top is golden brown.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish, Casserole
  • Method: Baking
  • Cuisine: American

If you make this Cheesy Cauliflower Casserole, I would love to hear how it turns out! Leave a comment below and let me know what you served it with. And if you are looking for more easy gluten free side dishes, don't forget to check out my other recipes!

Storage

Store leftover cheesy cauliflower casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F oven for about 15 minutes. The bread crumb topping will soften after refrigeration. To bring back some crunch, uncover the dish for the last 5 minutes of reheating. This casserole is not ideal for freezing, as the cheese sauce can separate and the cauliflower can become watery once thawed.

Top Tip

Rinse your blanched cauliflower with cold water and let it drain thoroughly before adding it to the baking dish. Excess moisture is the number one reason a cheese sauce turns watery in the oven. Well drained cauliflower means a thick, creamy sauce every single time.

Frequently Asked Questions

Can I make this cheesy cauliflower casserole ahead of time?

Yes. Assemble the casserole without the bread crumb topping, cover tightly, and refrigerate for up to 24 hours before baking. When you are ready to bake, pull it from the fridge while the oven preheats, top with gluten free bread crumbs and add 5 to 10 minutes to the bake time.

Do I have to blanch the cauliflower first?

Blanching is an important step and worth the few extra minutes. It partially cooks the cauliflower so it becomes perfectly tender in the oven without releasing excess moisture into the cheese sauce. Skipping it can leave you with undercooked cauliflower or a watery casserole.

What gluten free flour works best for the cheese sauce?

A good all purpose gluten free flour blend works well here. Look for one that contains xanthan gum for the best thickening results. My favorite gluten free flour is King Arthur Measure for Measure Gluten-Free Flour.

Can I use a different cheese?

Cheddar gives you the sharpest, most classic flavor, but you can swap in Gruyere, Monterey Jack, or a combination. Just make sure to shred the cheese yourself from a block rather than using pre shredded for the smoothest melt.

Can I add protein to make this a main dish?

Absolutely. Stir in cooked diced chicken, crumbled cooked bacon, or diced ham before pouring the cheese sauce over the cauliflower. It turns this side dish into a hearty, satisfying main course.

High Protein Cottage Cheese Dip

This High Protein Cottage Cheese Dip is one of those recipes that I cannot believe I waited so long to make and once you try it you are going to feel the same way. It is incredibly creamy, packed with fresh chive and garlic flavor, and comes together in just 5 minutes in your blender or food processor with simple everyday ingredients.

The cottage cheese blends up completely smooth so there is no grainy texture at all and the result is a light and satisfying dip that tastes rich and indulgent but is actually packed with protein and so much better for you than a sour cream based dip.

a white bowl of high protein cottage cheese dip on a white plate next to carrot sticks

I love serving this with cucumber slices, carrot sticks, celery sticks, and pepper slices for a complete and beautiful snack board but it is also incredible with your favorite gluten free crackers.

It keeps in the refrigerator for up to 5 days which makes it one of my favorite high protein meal prep recipes for the week.

If you are looking for a healthy snack that actually keeps you full and takes almost no effort to make this is the one.

If you are looking for more dip recipes try my Creamy Sausage Bean Dip, my Gluten Free Caramelized Onion Dip, my Gluten Free Homemade Ranch Dip or my Gluten Free Easy Homemade Garlic Hummus.

You can find all of my snack recipes here: Gluten Free Snack Recipes

a white bowl of high protein cottage cheese dip on a white plate next to carrot sticks
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Ingredients

Instructions

Add the cottage cheese, olive oil, lemon juice, garlic powder, onion powder, salt and pepper to a blender or food processor.

Blend until smooth and creamy.

Transfer the dip mixture to a bowl and stir in the chopped fresh chives.

Serve immediately with cucumber slices, carrot sticks, celery sticks, pepper slices or crackers.

Store in the refrigerator in an air tight container for up to 5 days.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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High Protein Cottage Cheese Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This High Protein Cottage Cheese Dip is incredibly creamy, garlicky, and packed with fresh chive flavor and comes together in just 5 minutes in your blender or food processor. Cottage cheese, olive oil, lemon juice, garlic powder, onion powder, and fresh chives blend into the most smooth and satisfying high protein dip that is naturally gluten free and perfect for snacking, entertaining, and healthy meal prep all week long. Serve with cucumber slices, carrot sticks, celery sticks, pepper slices, or your favorite gluten free crackers!

Ingredients

Scale

Instructions

Add the cottage cheese, olive oil, lemon juice, garlic powder, onion powder, salt and pepper to a blender or food processor.

Blend until smooth and creamy.

Transfer the dip mixture to a bowl and stir in the chopped fresh chives.

Serve immediately with cucumber slices, carrot sticks, celery sticks, pepper slices or crackers.

Store in the refrigerator in an air tight container for up to 5 days.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Dips, Snacks
  • Method: Food Processor
  • Cuisine: American

If you made this High Protein Cottage Cheese Dip I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy high protein snack recipes and I hope it becomes a staple in your kitchen too!

Storage

Store this high protein cottage cheese dip in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving as it may thicken slightly as it sits. This dip is not recommended for freezing as the texture of the blended cottage cheese does not hold up well to freezing and thawing.

Top Tip

Make sure you blend the cottage cheese long enough to get a completely smooth and creamy texture with no lumps. Depending on your blender or food processor this can take anywhere from 30 seconds to a full minute. Stop and scrape down the sides as needed to make sure everything is fully incorporated. The smoother you blend it the more incredible the final texture will be.

Do not stir the chives into the blender. Fold them in by hand after blending so they stay bright green and beautiful throughout the dip.

Frequently Asked Questions

Does cottage cheese dip taste like cottage cheese?

Not really! When you blend cottage cheese until completely smooth it loses its signature lumpy texture and the flavor becomes much milder and creamier. The garlic powder, onion powder, lemon juice, and fresh chives in this recipe give the dip so much flavor that cottage cheese is not the first thing you taste at all. Even people who do not like cottage cheese on its own tend to love this dip.

How much protein is in cottage cheese dip?

Cottage cheese is one of the best high protein dairy ingredients you can cook with. One cup of cottage cheese typically contains around 25 to 28 grams of protein depending on the brand. This recipe makes approximately 4 servings so each serving contains roughly 6 to 7 grams of protein making it a much higher protein snack option than traditional sour cream or cream cheese based dips.

Can I make this cottage cheese dip without a blender?

You can but the texture will be different. Without a blender or food processor the dip will have the natural lumpy texture of cottage cheese rather than a smooth and creamy consistency. If you do not have a blender you can use an immersion blender or even a hand mixer to get a smoother result. The flavor will be exactly the same either way.

What can I serve with this high protein cottage cheese dip?

This dip is incredibly versatile and pairs beautifully with so many things. My favorites are cucumber slices, carrot sticks, celery sticks, and bell pepper slices for a fresh and colorful snack board. It is also delicious with your favorite gluten free crackers, pretzels, or spread on gluten free toast. You can also use it as a spread on wraps and sandwiches or as a topping for baked potatoes.

Can I customize the flavors in this cottage cheese dip?

Absolutely! This recipe is a wonderful base that you can customize in so many ways. Add fresh dill instead of chives for a more herbaceous flavor. Stir in everything bagel seasoning for a fun twist. Add a pinch of smoked paprika for a smoky depth of flavor. Mix in sun dried tomatoes, roasted red peppers, or fresh herbs like parsley and basil for a different flavor profile entirely. The possibilities are endless and the blended cottage cheese base works beautifully with almost any seasoning combination you love.

Air Fryer Teriyaki Chicken Thighs

These Air Fryer Teriyaki Chicken Thighs are about to become your new favorite weeknight dinner! A homemade teriyaki sauce made with coconut aminos instead of soy sauce gives you all of that classic sweet and savory teriyaki flavor in a completely gluten free and soy free version that is so much better than any bottled sauce you have ever tried.

The sauce is simmered down until thick and glossy, brushed onto the chicken thighs twice during cooking, and the result is the most juicy air fryer chicken thighs with a perfectly caramelized teriyaki glaze that is absolutely irresistible.

air fryer teriyaki chicken thighs on a white plate next to a tan and white gingham kitchen towel

This easy air fryer chicken thigh recipe is naturally gluten free, dairy free, and comes together in just about 30 minutes from start to finish making it the perfect quick weeknight dinner for busy nights when you need something fast and delicious on the table.

The homemade gluten free teriyaki sauce doubles as a marinade and a basting sauce so you get incredible depth of flavor without any complicated steps.

Whether you are looking for a healthy teriyaki chicken recipe the whole family will love, an easy gluten free dinner to add to your weekly rotation, or simply the best teriyaki chicken thighs you have ever made at home this recipe is going to deliver every single time.

Serve over rice with steamed broccoli or green beans for a complete and satisfying meal!

If you are looking for more chicken recipes try my Air Fryer Honey Mustard Chicken Thighs, my Gluten Free Crispy Air Fryer Chicken Cutlets, my Air Fryer Lemon Garlic Chicken Thighs or my Air Fryer Chicken Bites.

You can find all of my meal recipes here: Gluten Free Meal Recipes

air fryer teriyaki chicken thighs on a white plate next to a tan and white gingham kitchen towel
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Ingredients

Instructions

In a saucepan over medium heat add the coconut aminos, water, maple syrup, rice vinegar, garlic and ginger. Mix the cornstarch with 2 tablespoons of water and then add to the saucepan. Bring this sauce mixture to a boil.

Once the sauce is boiling reduce the heat and simmer for 8-10 minutes while whisking to reduce the sauce down.

You will want the sauce to be thick enough to coat the chicken thighs and not just run off. The sauce should be sticking to the back of a spoon as it gets thick.

Remove the sauce from heat.

Spray olive oil in the basket of your air fryer.

Lay the chicken thighs in a single layer not touching in your air fryer basket.

Brush half the teriyaki sauce onto the chicken.

Air fry at 350 degrees for 14 minutes. At 7 minutes flip the thighs over and brush with the rest of the teriyaki sauce.

Chicken is done when the internal temperature in the thickest part is at least 165 degrees.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Air Fryer Teriyaki Chicken Thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 26 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These Air Fryer Teriyaki Chicken Thighs are juicy, flavorful, and coated in the most delicious homemade gluten free teriyaki sauce made with coconut aminos, maple syrup, rice vinegar, garlic, and ginger. Boneless skinless chicken thighs are air fried at 350 degrees and basted twice with the thick and glossy teriyaki glaze for incredible sweet and savory flavor in every single bite. This easy gluten free and soy free air fryer chicken recipe comes together in just 30 minutes and is the perfect healthy and delicious weeknight dinner the whole family will love!

Ingredients

Units Scale

Instructions

In a saucepan over medium heat add the coconut aminos, water, maple syrup, rice vinegar, garlic and ginger. Mix the cornstarch with 2 tablespoons of water and then add to the saucepan. Bring this sauce mixture to a boil.

Once the sauce is boiling reduce the heat and simmer for 8-10 minutes while whisking to reduce the sauce down.

You will want the sauce to be thick enough to coat the chicken thighs and not just run off. The sauce should be sticking to the back of a spoon as it gets thick.

Remove the sauce from heat.

Spray olive oil in the basket of your air fryer.

Lay the chicken thighs in a single layer not touching in your air fryer basket.

Brush half the teriyaki sauce onto the chicken.

Air fry at 350 degrees for 14 minutes. At 7 minutes flip the thighs over and brush with the rest of the teriyaki sauce.

Chicken is done when the internal temperature in the thickest part is at least 165 degrees.

  • Prep Time: 12 minutes
  • Cook Time: 14 minutes
  • Category: Meat, Chicken
  • Method: Air Fryer
  • Cuisine: American

If you made these Air Fryer Teriyaki Chicken Thighs I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy and flavorful weeknight dinners and I hope it becomes one of yours too!

Storage

Store leftover teriyaki chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat place the chicken thighs back in the air fryer at 350 degrees for 3 to 4 minutes until heated through and the teriyaki glaze is caramelized and sticky again. You can also reheat in the microwave covered with a damp paper towel in 30 second intervals but the air fryer will give you a much better result and keep the outside from getting rubbery.

These chicken thighs also freeze beautifully! Place cooled leftovers in a freezer safe airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.

Top Tip

Do not skip the step of simmering the teriyaki sauce down until it is thick enough to coat the back of a spoon before brushing it onto the chicken. A sauce that is too thin will just run off the chicken and you will not get that beautiful glossy caramelized glaze.

The sauce should be thick enough that when you lift your whisk or spoon it coats it and drips slowly rather than running right off. This step makes all the difference between a good teriyaki chicken and a truly incredible one!

Frequently Asked Questions

Can I use soy sauce instead of coconut aminos in this teriyaki sauce?

Yes you can use soy sauce as a one to one substitute for the coconut aminos in this recipe if you do not need the recipe to be gluten free or soy free. However coconut aminos are my strong preference for this recipe because they are naturally gluten free, soy free, and have a slightly sweeter and milder flavor than soy sauce that works beautifully in a homemade teriyaki sauce.

Can I use bone in chicken thighs instead of boneless for this recipe?

Yes, but you will need to adjust the cooking time. Bone in chicken thighs are thicker and will take longer to cook through so plan on adding 5 to 8 additional minutes to the total cooking time. Always check that the internal temperature of the thickest part of the chicken away from the bone has reached at least 165 degrees before serving. Boneless skinless chicken thighs are my preference for this recipe because they cook faster and more evenly in the air fryer and the teriyaki glaze caramelizes more beautifully on all sides.

What should I serve with air fryer teriyaki chicken thighs?

These teriyaki chicken thighs are so delicious served over steamed white rice or brown rice with the extra teriyaki sauce drizzled over the top. Steamed broccoli, green beans, or my Oven Roasted Parmesan Green Beans are all wonderful side dishes that pair beautifully with the sweet and savory teriyaki flavor. You can also slice the chicken thighs and serve them over rice bowls with cucumber, shredded carrots, and sesame seeds for a delicious and colorful meal.

If you are going to make the rice bowls double the teriyaki sauce recipe so you have extra sauce to drizzle over top.

Can I marinate the chicken thighs in the teriyaki sauce before cooking?

Yes and it is a great way to add even more flavor! Make the teriyaki sauce and let it cool completely before using it as a marinade. Place the chicken thighs in an airtight container or zip lock bag, pour half the sauce over them, and marinate in the refrigerator for at least 30 minutes or up to 8 hours. Reserve the other half of the sauce for basting during cooking.

Do not use the sauce that the raw chicken has been marinating in for basting! Always use fresh reserved sauce for food safety.

Can I make the teriyaki sauce ahead of time?

Absolutely! The homemade gluten free teriyaki sauce can be made up to 5 days ahead of time and stored in a sealed jar or airtight container in the refrigerator. Give it a good stir or shake before using as it may thicken further as it sits in the fridge. If it is too thick simply warm it gently in a saucepan over low heat and it will loosen right back up. Having the sauce ready to go makes this already quick and easy recipe even faster to pull together on a busy weeknight.

Mediterranean Chicken Orzo Salad

This Mediterranean Chicken Orzo Salad is the kind of recipe that belongs on every spring and summer table. Once you make it you are going to put it on repeat all season long. Tender cubed chicken breast, fresh grape tomatoes, crisp cucumber, roasted red peppers, green olives, and green onions are tossed with brown rice orzo and creamy feta cheese in the most delicious homemade lemon orzo salad dressing that is bright, tangy, and packed with Mediterranean flavor in every single bite.

It is a cold orzo salad that is hearty enough to serve as a complete meal and beautiful enough to bring to any gathering.

mediterranean chicken orzo salad in a white bowl next to a tan and white gingham kitchen towel

This easy orzo salad recipe is naturally gluten free, completely make ahead friendly, and perfect for absolutely every occasion you can think of. It is the ultimate potluck pasta salad that feeds a crowd without any stress.

Just toss everything together, pour the dressing over the top, and let it chill in the refrigerator for at least an hour before serving.

Whether you are looking for a light summer dinner, a healthy gluten free meal prep option for the week or a stunning cold chicken pasta salad recipe to bring to your next gathering this Mediterranean chicken orzo salad is going to be your new go to all spring and summer long.

If you are looking for more gluten free pasta salads try my Gluten Free BLT Pasta Salad, my Gluten Free Green Goddess Pasta Salad, my Easy Gluten Free Bow Tie Pasta Salad or my Easy Gluten Free Macaroni Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

mediterranean chicken orzo salad in a white bowl
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Ingredients

Instructions

In a measuring cup or small bowl whisk together the olive oil, apple cider vinegar, lemon juice, lemon zest, oregano, basil, salt, pepper and garlic powder. Set aside.

Cook the orzo according to the package instructions. Rinse in cold water, drain and pour into a large serving bowl.

Add the cubed chicken breast, tomatoes, cucumber, drained roasted red peppers, green olives, green onions and feta cheese.

Stir the dressing and pour over the top of the orzo mixture. Stir to combine.

Refrigerate covered for at least 1 hour before serving.

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Mediterranean Chicken Orzo Salad

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  • Author: Elaine VanVleck
  • Total Time: 1 hour 23 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This Mediterranean Chicken Orzo Salad is loaded with tender chicken, grape tomatoes, crisp cucumber, roasted red peppers, green olives, green onions, and feta cheese tossed with brown rice orzo in a bright homemade lemon dressing with apple cider vinegar, oregano, and basil. It is a hearty cold orzo salad that gets even more flavorful as it sits making it the ultimate make ahead potluck pasta salad, summer meal prep recipe, and easy weeknight dinner all in one. Naturally gluten free and ready to serve after just one hour of chilling in the refrigerator!

Ingredients

Scale

Instructions

In a measuring cup or small bowl whisk together the olive oil, apple cider vinegar, lemon juice, lemon zest, oregano, basil, salt, pepper and garlic powder. Set aside.

Cook the orzo according to the package instructions. Rinse in cold water, drain and pour into a large serving bowl.

Add the cubed chicken breast, tomatoes, cucumber, drained roasted red peppers, green olives, green onions and feta cheese.

Stir the dressing and pour over the top of the orzo mixture. Stir to combine.

Refrigerate covered for at least 1 hour before serving.

  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you made this Mediterranean Chicken Orzo Salad I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy and impressive recipes for spring and summer and I hope it becomes one of yours too!

Storage

Store leftover Mediterranean chicken orzo salad in an airtight container in the refrigerator for up to 4 days. The salad actually gets better the longer it sits as the orzo absorbs the lemon dressing and the flavors continue to meld together.

If the salad thickens up in the refrigerator simply drizzle a little extra olive oil and a squeeze of fresh lemon juice over the top and stir to loosen it back up before serving. This recipe is not recommended for freezing as the fresh vegetables and feta cheese do not hold up well to freezing and thawing.

Top Tip

Make this salad at least a few hours ahead of time and ideally the night before you plan to serve it. The flavors develop and deepen beautifully as the salad sits in the refrigerator and the orzo soaks up the lemon dressing for the most delicious result.

If the salad looks a little dry after sitting overnight just drizzle a little extra olive oil and a squeeze of fresh lemon juice over the top and give it a good stir before serving and it will be perfect!

Frequently Asked Questions

Can I make this Mediterranean Chicken Orzo Salad ahead of time?

Yes and I actually recommend it! This cold orzo salad is the perfect make ahead recipe because the flavors develop and deepen beautifully as it sits in the refrigerator. Make it the night before you plan to serve it for the best possible flavor. Just give it a good stir before serving and add a drizzle of olive oil and a squeeze of fresh lemon juice if it has thickened up overnight. It is one of those recipes that is genuinely better the next day.

What gluten free orzo do you recommend for this recipe?

I use Jovial Brown Rice Orzo in this recipe and it is my absolute favorite gluten free orzo. It holds up beautifully in cold pasta salads without getting mushy and has a wonderful texture that is very close to traditional orzo. It is available at many grocery stores and on Amazon. Make sure you rinse the orzo in cold water after cooking and drain it well before adding the other ingredients to stop the cooking process and keep it from clumping together.

Can I use rotisserie chicken in this recipe?

Absolutely! Rotisserie chicken is one of my favorite shortcuts for this Mediterranean chicken orzo salad and it makes the recipe even faster and easier to pull together. Simply shred or cube the rotisserie chicken and add it directly to the salad. It adds a wonderful savory flavor that works beautifully with the lemon dressing and Mediterranean ingredients. This is a great way to use up leftover rotisserie chicken from earlier in the week.

Can I add or substitute vegetables in this recipe?

Yes this recipe is very easy to customize with your favorite vegetables. Kalamata olives are a great substitute for green olives if you prefer a stronger olive flavor. Artichoke hearts, sun dried tomatoes, red onion, or baby spinach are all delicious additions that work beautifully with the Mediterranean flavors in this salad. If you want to add more color sliced bell peppers or halved yellow tomatoes make the salad even more beautiful and vibrant.

Can I make this Mediterranean Chicken Orzo Salad without chicken?

Yes! This salad is delicious without the chicken and is still hearty and satisfying thanks to the orzo, feta cheese, olives, and vegetables. You can also substitute the chicken with chickpeas for a plant based protein option that complements the Mediterranean flavors beautifully. Simply drain and rinse a can of chickpeas and add them directly to the salad in place of the chicken.