Pan Roasted Chicken with Rhubarb Sauce is a savoury and slightly tart dish that brings spring flavours to the dinner table.

The rhubarb sauce adds a vibrant contrast—fruity, tangy, and just a little sweet.

This recipe yields 4 tasty servings.

You can see the soft pink hue of the sauce spooned generously over the chicken, almost too pretty to eat. Hints of onion and herbs sneak through each bite, giving it a layered depth.

Each forkful combines savoury and tart notes in perfect harmony. Ideal for spring or early summer, it makes the most of fresh rhubarb while it’s in season. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make Pan Roasted Chicken with Rhubarb Sauce I first patted dry some chicken breasts.

Then I seasoned the chicken breast with some salt and pepper, and added some olive oil to a skillet over medium-high heat.  

Next I dumped some gluten free 1 to 1 baking flour into a pie plate.

I dusted the chicken breasts with the flour.

Then I placed the chicken breasts in the heated oil for about 4-5 minutes for the first side.

While waiting for the chicken to brown on the first side, I cut up some rhubarb into 2″ pieces.

I also thinly sliced some yellow onion.

Then I turned the chicken breast to brown them on the other side for a couple of minutes.

When both sides were browned I removed the chicken to a plate.

Then I added a bit more olive oil to the skillet before adding in the sliced onion, garlic and ginger to the pan.  I also added in more salt and pepper to taste.

I cooked stirring frequently until the onions were soft.  About 3 minutes.

Then I added in some cumin and granulated sugar for about 1 minute.

Next I stirred in some chicken broth and the cut up rhubarb.  I brought the mixture to a boil.

Then I added the chicken breasts back into the skillet.  

Next I put the skillet in a preheated 400F oven for 10 – 15 minutes.  It will depend on the size of your chicken breasts because you want them cooked through.

Once the chicken was cooked and the rhubarb was tender I removed the skillet from the oven.

The scent of Pan Roasted Chicken with Rhubarb Sauce is comforting and warm, with a hint of fruitiness wafting from the pan.

When served hot, it’s a cozy, elegant meal that feels both rustic and refined.

Whether served with rice, roasted potatoes, or a simple green salad, it’s a memorable meal that’s surprisingly simple yet bold in flavor.

The texture of the sauce is velvety, with the rhubarb melting down just enough to thicken it without losing its identity. It clings to the chicken in glossy ribbons, pooling on the plate like a flavorful finish.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Pan Roasted Chicken with Rhubarb Sauce:

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1/4 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 3 tbsp olive oil, divided
• 2 cups thinly sliced yellow onion
• 1 tbsp minced garlic
• 2 tsp ground ginger
• 1 tsp ground cumin
• 2 tsp sugar
• 3/4 cup chicken broth
• 2 cups rhubarb

How to Make Pan Roasted Chicken with Rhubarb Sauce:

1. Preheat oven to 400F. 
2. Pat chicken breasts dry with paper towel.  
3. Season the chicken breasts with a bit of salt and pepper.
4. Put the flour in a pie plate and use it to dust the chicken breasts.
5. Heat 2 tablespoons of the olive oil in a large oven proof skillet over medium-high heat.
6. Add the chicken breasts and sear on both sides.  About 4 minutes and then 2 minutes.
7. While chicken cooking thinly slice the onion, cut the rhubarb into 2″ pieces and mince garlic.
8. Transfer chicken breasts to a plate.
9. Reduce the heat to medium and add the remaining olive oil, onion, ground ginger and minced garlic to the skillet.
10. Add a pinch more of salt and pepper.
11. Cook stirring frequently until onion is softened.  About 3 minutes.
12. Add cumin and the granulated sugar and stir for about 30 seconds.
13. Stir in the cut up rhubarb and chicken broth and bring to a boil.
14. Return the chicken breasts to the skillet and place in the preheated oven for 10 – 15 minutes or until chicken is cooked through and the rhubarb is tender.
15. Remove from oven.
16. Serve chicken smothered in the rhubarb sauce.  I serve it over rice.
17. Serve with your favourite side dishes.
18. Enjoy!

FAQS:

What should I serve with pan roasted chicken with rhubarb sauce?

Pan roasted chicken with rhubarb sauce has a sweet-tangy flavor that pairs well with a variety of sides that balance or complement that brightness. Here are some great options to serve with it:

Vegetables

• Roasted asparagus or green beans – lightly seasoned to let the rhubarb sauce shine.

• Sautéed spinach or kale – a touch of garlic and lemon works beautifully.

• Honey-glazed carrots – the sweet notes echo the rhubarb without overwhelming it.

Grains & Starches

• Creamy mashed potatoes – a rich, mellow base for the vibrant sauce.

• Wild rice or rice pilaf – nutty and subtly herbed, perfect for soaking up extra sauce.

• Quinoa or farro salad – especially with herbs, citrus, or toasted nuts.

Gluten Free Bread

• Rustic sourdough or multigrain rolls – great for mopping up every bit of the sauce.

• Polenta rounds – creamy or pan-fried for a cozy, satisfying texture.

Light Salads

• Mixed greens with strawberries and goat cheese – fresh, tart, and a little creamy.

• Cucumber and mint salad – crisp and cooling next to the warm chicken.

 

How do I store pan roasted chicken with rhubarb sauce?

To store pan roasted chicken with rhubarb sauce safely:

1. Cool quickly:
Let the chicken and sauce cool slightly at room temperature (no more than 1–2 hours).

2. Store together or separate:

• If you’ll reheat everything together, store the chicken with the sauce in one airtight container.

• If you want the chicken to stay crisp, store the sauce and chicken separately.

3. Refrigerate:
Place in the fridge within 2 hours. It will keep well for up to 3–4 days.

4. Freeze (optional):
For longer storage, you can freeze both chicken and sauce—either together or separately. Use freezer-safe containers or bags. It will last for up to 2–3 months.

5. Reheat safely:
Reheat gently on the stovetop or in the oven until the chicken is hot throughout (internal temp of 165°F or 74°C). Add a splash of broth or water if the sauce thickens too much.

 

What substitutions can I make in pan roasted chicken with rhubarb sauce?

Here are some substitution ideas for pan roasted chicken with rhubarb sauce, depending on what ingredients you want to swap out or adjust:

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Chicken Substitutes

• Chicken thighs or drumsticks instead of breasts — for more moisture and flavor.

• Turkey cutlets — similar flavor and texture.

• Pork chops or tenderloin — pairs beautifully with fruit-based sauces.

• Tofu or tempeh — for a vegetarian version (press well and pan-sear for a golden crust).

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Rhubarb Substitutes

• Cranberries (fresh or frozen) — tart and bold like rhubarb.

• Gooseberries — another tart fruit that mimics rhubarb’s brightness.

• Tart apples (like Granny Smith) — less tang, but cook down well.

• Chopped fresh or frozen raspberries — softer texture, sweet-tart flavor.

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Sweeteners

• Honey or maple syrup — if the original uses sugar.

• Coconut sugar — for a deeper, caramel note.

• Brown sugar — adds a hint of molasses.

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Acidity/Brighteners

• Red wine vinegar or balsamic vinegar — if using fruit other than rhubarb.

• Lemon or orange juice — to balance sweetness with acidity.

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Herbs & Aromatics

• Rosemary or thyme — if you’re out of tarragon.

• Ginger or garlic — for a bit more complexity and heat.

• Green onions or chives — a milder onion flavor than shallots.