Gluten-Free Peanut Butter Chicken Recipe for Quick Weeknights

This gluten-free peanut butter pasta with chicken is an easy, family-friendly weeknight dinner. Peanut butter with chicken might sound unusual, but the combination is surprisingly delicious. This peanut butter chicken recipe has been a staple in my kitchen for years, and I often find myself reaching for the leftovers.

If the idea of peanut butter and chicken seems odd, give it a try—especially if you enjoy peanut butter. This dish comes together quickly and can be prepared and cleaned up in under 30 minutes.

Rice spaghetti noodles and tender chicken are coated in a simple sweet sauce made from peanut butter and honey. The flavor is unique but comforting, and kids tend to love it. I usually make everything in a single skillet plus one pot for the pasta, which keeps cleanup minimal. I often serve it straight from the skillet to save dishes.

We’re big peanut-butter fans, and while I have many gluten-free peanut butter recipes, this is my first savory peanut-butter meal on the blog. It may sound unusual, but it’s genuinely tasty.

The dish works well without chicken too—the peanut butter noodles alone are excellent. To make just the noodles, follow the same instructions and skip the chicken steps.

Notes on ingredients for peanut butter chicken and peanut butter noodles

• Peanut butter: Use your favorite peanut butter. I often use a creamy natural variety, but chunky peanut butter works if you want extra texture.
• Gluten-free pasta: I prefer rice spaghetti for this recipe. Rice pasta holds up well and cooks to a pleasant texture—brands like Jovial or Trader Joe’s work nicely.
• Chicken: Boneless, skinless chicken tenders are convenient. You can also cut larger chicken breasts into strips or chunks—try to keep pieces similar in size so they cook evenly.
• Chicken broth: Use a broth labeled gluten-free or homemade stock. A clear gluten-free broth prevents unwanted gluten exposure.
• Honey: Any honey will do. Local raw honey or a standard grocery jug both work fine.
• Garlic: Fresh garlic adds important flavor. If you prefer, use jarred minced garlic or substitute a little diced onion in a pinch.

If you want heat, add curry powder or red pepper flakes to the skillet when you add the sauce. This version is on the sweeter side, which suits our household, but a pinch of spice transforms the flavor profile.

How to make peanut butter chicken

• Cook gluten-free spaghetti noodles in a large pot according to package directions, then drain and set aside.
• While the pasta cooks, heat oil in a large skillet and sauté minced garlic for about a minute.
• Add the chicken and cook until lightly browned, about 5 minutes.
• Move the cooked chicken to one side of the skillet. On the other side, add chicken broth, honey, and peanut butter. Stir the sauce with a rubber spatula or silicone whisk until it begins to come together, then mix it into the chicken.
• Simmer the sauce with the chicken over low–medium heat for about 10 minutes, stirring occasionally. The sauce may look grainy at first but will smooth and thicken as it simmers.
• Fold in the cooked spaghetti until the noodles are well coated. Serve hot and enjoy.

Serving suggestions

Because the meal already includes grains and protein, simple sides work best. Fresh fruit like pineapple and a quick vegetable—steamed broccoli, roasted asparagus, or sugar snap peas—round out the plate and make a complete meal.

Once you try this peanut butter sauce with chicken, it may become a regular request in your house. Enjoy!

Peanut Butter Chicken Recipe:

Yield: 4-5 servings

Peanut Butter Chicken {Gluten-free}

Peanut butter chicken may sound unusual, but it’s flavorful and easy to make. This recipe yields a creamy, slightly sweet sauce that pairs perfectly with rice spaghetti.

Prep Time
2 minutes

Cook Time
18 minutes

Total Time
20 minutes

Ingredients

• 8 oz. gluten-free rice spaghetti noodles
• 3 medium garlic cloves, minced
• 1 Tbsp. olive oil or peanut oil
• 1 lb. boneless, skinless chicken breasts or tenders, cut into strips
• 1/2 cup gluten-free chicken broth
• 1/4 cup honey
• 1/4 cup peanut butter (creamy or chunky)

Instructions

1. Bring a large pot of water to a boil and cook the spaghetti according to package directions. Drain and set aside.
2. In a large skillet, heat oil and sauté the minced garlic for about 1 minute.
3. Add the chicken and cook for about 5 minutes until lightly browned.
4. Push the chicken to one side of the skillet. On the other side, add the chicken broth, honey, and peanut butter. Stir the sauce until it begins to combine, then mix it into the chicken.
5. The sauce may look grainy at first—simmer over low–medium heat for about 10 minutes, stirring occasionally, until it smooths and thickens.
6. Toss the cooked spaghetti into the skillet until the noodles are well coated. Serve immediately.

Notes

If you prefer some heat, add curry powder or red pepper flakes when you add the sauce.