20 Delicious Gluten Free Chicken Recipes Healthy

Whether you’re navigating a gluten-free lifestyle or simply looking to mix up your meal routine, these 20 delicious gluten-free chicken recipes are sure to inspire. From quick weeknight dinners to cozy comfort food favorites, each dish promises flavor-packed goodness without the gluten. Dive in and discover your next go-to meal that’s as nutritious as it is irresistible!

Gluten Free Baked Lemon Garlic Chicken

Absolutely everyone needs a go-to chicken recipe that’s both flavorful and fuss-free. This gluten-free baked lemon garlic chicken is just that—simple, savory, and satisfying.

Ingredients

• 4 boneless, skinless chicken breasts (I like to pound them to even thickness for uniform cooking)
• 3 tbsp extra virgin olive oil (my kitchen staple for richness)
• 4 cloves garlic, minced (fresh is best for that punchy flavor)
• 1 lemon, juiced and zested (zest first, then juice—it’s easier)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 1/2 tsp dried oregano (rubbed between fingers to awaken the oils)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and oregano. This marinade is key for flavor penetration.
3. Place chicken breasts in a baking dish. Pour the marinade over, turning to coat each piece thoroughly. Let sit for 10 minutes—this quick marinate boosts taste.
4. Bake for 25-30 minutes, or until internal temperature reaches 165°F. Use a meat thermometer for accuracy.
5. Let chicken rest for 5 minutes before slicing. This keeps juices locked in.

Tender and juicy, this chicken shines with bright lemon and robust garlic. Serve over quinoa or alongside roasted veggies for a complete meal.

Gluten Free Chicken Alfredo with Zucchini Noodles

Very few dishes satisfy like a creamy Alfredo, and this gluten-free version with zucchini noodles is no exception. It’s light yet indulgent, perfect for a quick dinner.

Ingredients

• 2 large zucchinis, spiralized into noodles (I find thinner noodles mimic pasta better)
• 1 lb chicken breast, sliced into strips (free-range adds a nicer flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is key here)
• 1 cup heavy cream (for that rich, velvety sauce)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper to taste (I like a generous pinch of each)
• 1/2 tsp dried basil (or fresh if you have it)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken strips, seasoning with salt and pepper. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove chicken and set aside. In the same skillet, add minced garlic, sautéing for 30 seconds until fragrant.
4. Pour in heavy cream, bringing to a gentle simmer. Let it reduce slightly, about 3 minutes.
5. Stir in Parmesan cheese and dried basil until the sauce is smooth. Tip: Constant stirring prevents clumping.
6. Add zucchini noodles, tossing to coat in the sauce. Cook for 2 minutes until just tender. Tip: Overcooking makes them mushy.
7. Return chicken to the skillet, mixing well to combine. Heat through for another minute.

Alfredo sauce clings beautifully to the zucchini noodles, offering a creamy texture with a fresh crunch. Serve with a sprinkle of extra Parmesan and a side of roasted vegetables for a complete meal.

Gluten Free Crispy Coconut Chicken Tenders

Just when you thought chicken tenders couldn’t get any better, these gluten-free crispy coconut chicken tenders come along. Perfectly crunchy and packed with flavor, they’re a game-changer for weeknight dinners.

Ingredients

• 1 lb chicken tenders (free-range for the best flavor)
• 1 cup gluten-free flour blend (I swear by Bob’s Red Mill for consistency)
• 2 large eggs (room temp helps the coating stick better)
• 1 cup unsweetened shredded coconut (toast it lightly for extra crunch)
• 1/2 cup coconut oil (virgin coconut oil adds a subtle sweetness)
• 1 tsp salt (I like Himalayan pink salt for its minerals)
• 1/2 tsp garlic powder (for that umami kick)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Set up three bowls: one with gluten-free flour, one with beaten eggs, and one with shredded coconut mixed with salt and garlic powder.
3. Dredge each chicken tender in flour, shaking off excess. Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
4. Dip the floured tender into the egg, then press into the coconut mixture until fully coated. Tip: Press firmly to ensure the coconut adheres well.
5. Heat coconut oil in a large skillet over medium-high heat until shimmering. Fry tenders in batches for 2-3 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer tenders to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.

Perfectly crispy on the outside and juicy inside, these tenders are a hit with both kids and adults. Serve them with a side of mango salsa for a tropical twist.

Gluten Free Chicken and Vegetable Stir Fry

Ready to whip up a quick, nutritious meal that doesn’t skimp on flavor? This gluten-free chicken and vegetable stir fry is your answer.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced thin (I find freezing for 15 minutes makes slicing easier)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 cup broccoli florets (fresh is best, but frozen works in a pinch)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp gluten-free soy sauce (check the label to ensure it’s truly gluten-free)
• 1 tsp ginger, grated (fresh ginger elevates the dish)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices, spreading them out in the pan. Cook until no longer pink, about 5 minutes, stirring occasionally.
3. Push chicken to one side of the skillet. Add broccoli and bell pepper to the other side. Cook for 3 minutes, stirring vegetables occasionally.
4. Mix chicken and vegetables together. Add garlic, ginger, and red pepper flakes. Stir fry for 1 minute until fragrant.
5. Pour in gluten-free soy sauce. Stir everything well to coat evenly. Cook for another 2 minutes until everything is heated through.
6. Remove from heat. Let it sit for 2 minutes to allow flavors to meld.

Amazingly simple, this stir fry packs a punch with its vibrant colors and textures. Serve it over a bed of quinoa for an extra protein boost or enjoy it as is for a low-carb option.

Gluten Free Chicken Parmesan with Almond Flour

Ready to dive into a gluten-free twist on a classic? This Chicken Parmesan swaps traditional breadcrumbs for almond flour, offering a crunchy, nutty coating that’s irresistibly good.

Ingredients

• 2 boneless, skinless chicken breasts (pound them to an even thickness for uniform cooking)
• 1 cup almond flour (my favorite for its fine texture and subtle sweetness)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp Italian seasoning (a little goes a long way)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 2 eggs (room temperature eggs blend better with the almond flour)
• 1/4 cup extra virgin olive oil (my go-to for frying)
• 1 cup marinara sauce (homemade or your favorite jarred brand)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)
• Fresh basil leaves (a few for garnish, because presentation matters)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and a crispy finish.
2. Mix almond flour, Parmesan, garlic powder, Italian seasoning, and salt in a shallow dish. This combo is your gluten-free breading.
3. Beat eggs in another shallow dish. They’re the glue for your breading.
4. Dip each chicken breast in the eggs, then coat thoroughly with the almond flour mixture. Press gently to adhere.
5. Heat olive oil in a large skillet over medium heat. It’s ready when a pinch of flour sizzles.
6. Fry chicken for 3-4 minutes per side until golden. Don’t overcrowd the pan for the crispiest results.
7. Transfer chicken to a baking dish. Top each with marinara and mozzarella.
8. Bake for 15-20 minutes until cheese is bubbly and chicken reaches 165°F internally.
9. Garnish with fresh basil before serving. It adds a pop of color and freshness.

Almond flour gives this dish a delightful crunch, while the marinara and mozzarella keep it juicy and flavorful. Serve over zucchini noodles for a low-carb meal that doesn’t skimp on satisfaction.

Gluten Free Slow Cooker Chicken Curry

Ready to dive into a hassle-free dinner that packs a punch? This gluten-free slow cooker chicken curry is your ticket to a flavorful meal with minimal effort.

Ingredients

• 2 lbs chicken thighs, bone-in for more flavor
• 1 can (14 oz) coconut milk, full-fat for creaminess
• 2 tbsp curry powder, my favorite brand adds the perfect kick
• 1 tbsp garlic powder, because fresh garlic is too much work sometimes
• 1 tsp salt, adjust if you’re watching sodium
• 1 cup chicken broth, homemade if you’ve got it
• 1 large onion, diced, yellow for sweetness
• 2 carrots, sliced, adds a nice crunch
• 1 tbsp olive oil, extra virgin is my go-to

Instructions

1. Heat olive oil in a pan over medium heat. Brown chicken thighs for 3 minutes per side. This step is optional but adds depth.
2. Place browned chicken in the slow cooker. Layer onions and carrots on top.
3. In a bowl, whisk coconut milk, curry powder, garlic powder, and salt until smooth. Pour over chicken.
4. Add chicken broth to the slow cooker. The liquid should almost cover the chicken.
5. Cover and cook on low for 6 hours or high for 3 hours. Chicken should easily shred with a fork.
6. Tip: For thicker sauce, remove lid last 30 minutes of cooking. Tip: Stir in a handful of spinach at the end for color and nutrients. Tip: Serve over cauliflower rice for a low-carb option.

Expect tender chicken swimming in a rich, aromatic sauce. The carrots add a slight sweetness, balancing the spices. Try topping with fresh cilantro and a squeeze of lime for an extra zing.

Gluten Free Grilled Chicken with Mango Salsa

Perfect for summer evenings, this gluten-free grilled chicken paired with fresh mango salsa brings a burst of flavor to your table without the fuss.

Ingredients

• 4 boneless, skinless chicken breasts (I like them about 1 inch thick for even cooking)
• 1 tbsp olive oil (extra virgin is my staple for its rich flavor)
• 1 tsp salt (I always use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 ripe mangoes, diced (look for ones that are slightly soft to the touch)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 minutes to mellow the bite)
• 1 jalapeño, seeded and minced (leave some seeds if you like heat)
• 1/4 cup cilantro, chopped (I love the freshness it adds)
• Juice of 1 lime (roll it on the counter first to get more juice)

Instructions

1. Preheat your grill to medium-high heat, about 375°F. A clean grill prevents sticking.
2. Brush chicken breasts with olive oil and season both sides with salt and pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While chicken cooks, combine mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Mix gently to avoid mashing the mango.
5. Serve grilled chicken topped with mango salsa. Tip: For extra flavor, let the salsa sit for 10 minutes before serving.

Tender chicken with a smoky char meets the sweet and spicy salsa for a dish that’s as vibrant as it is delicious. Try it over a bed of quinoa for a complete meal.

Gluten Free Chicken Piccata with Capers

Kickstart your gluten-free journey with this Chicken Piccata, a dish that’s as flavorful as it is simple. Perfect for weeknights yet fancy enough for guests.

Ingredients

• 2 boneless, skinless chicken breasts (butterflied and pounded to 1/2 inch thickness for even cooking)
• 1/2 cup gluten-free all-purpose flour (I swear by Bob’s Red Mill for its consistency)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup chicken broth (homemade if you have it, but boxed works in a pinch)
• 1/4 cup fresh lemon juice (about 2 lemons, and yes, fresh makes a difference)
• 1/4 cup capers, drained (these little flavor bombs are non-negotiable)
• 2 tbsp unsalted butter (room temp blends smoother)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Season chicken breasts with salt and pepper on both sides.
2. Dredge each breast in gluten-free flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken, cooking for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Remove chicken and set aside. Keep warm.
6. In the same skillet, add chicken broth and lemon juice, scraping up browned bits. Tip: Those bits are gold for flavor.
7. Stir in capers and simmer for 2 minutes to reduce slightly.
8. Whisk in butter until sauce is smooth and slightly thickened. Tip: Cold butter helps thicken the sauce better.
9. Return chicken to skillet, turning to coat in sauce. Heat through for 1 minute.

Unbelievably tender chicken meets a bright, caper-studded sauce in this dish. Serve over a bed of zucchini noodles for a low-carb twist or alongside roasted potatoes to soak up every drop of sauce.

Gluten Free Chicken Fajita Lettuce Wraps

You won’t believe how easy and delicious these gluten-free chicken fajita lettuce wraps are. Perfect for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 1 lb chicken breast, sliced thin (I find freezing for 15 minutes makes slicing easier)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 bell pepper, sliced (any color, but I love the sweetness of red)
• 1 onion, sliced (yellow for a milder taste)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp cumin (toasted and ground if you have time)
• 1 tsp chili powder (adjust based on your heat preference)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 8 large lettuce leaves (butter lettuce works great for its pliability)
• 1 avocado, sliced (adds a creamy texture)
• 1 lime, cut into wedges (for that essential zing)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken to the skillet, spreading evenly. Cook for 5 minutes without stirring to get a good sear.
3. Flip chicken pieces, then add bell pepper and onion. Cook for another 5 minutes, stirring occasionally.
4. Add garlic, cumin, chili powder, and salt. Stir well to coat everything evenly. Cook for 2 minutes until fragrant.
5. Remove skillet from heat. Let it sit for a minute to let flavors meld.
6. Arrange lettuce leaves on a plate. Spoon chicken mixture onto each leaf.
7. Top with avocado slices and a squeeze of lime juice before serving.

Zesty and fresh, these wraps offer a satisfying crunch with every bite. Serve them with extra lime wedges on the side for an added punch.

Gluten Free Chicken and Mushroom Risotto

Here’s a gluten-free twist on a classic comfort dish that’s both creamy and satisfying. Perfect for a cozy night in.

Ingredients

• 1 cup Arborio rice (the key to that perfect risotto texture)
• 4 cups chicken broth (homemade if you have it, but store-bought works fine)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 lb chicken breast, diced (I prefer free-range for tenderness)
• 8 oz mushrooms, sliced (cremini add a nice depth)
• 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
• 1 small onion, finely chopped (yellow for sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• Salt and pepper (to season, but we’ll be specific in the steps)

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add diced chicken, season with 1/2 tsp salt and 1/4 tsp pepper, cook until no longer pink, about 5 minutes. Remove and set aside.
3. In the same pan, add onions and garlic, sauté until translucent, about 3 minutes.
4. Add mushrooms, cook until they release their moisture and brown slightly, about 5 minutes.
5. Stir in Arborio rice, toast for 1 minute to enhance its nutty flavor.
6. Begin adding chicken broth, 1 cup at a time, stirring frequently until absorbed before adding more.
7. After the third cup of broth, return chicken to the pan.
8. Continue adding broth until rice is creamy and al dente, about 20 minutes total.
9. Remove from heat, stir in Parmesan cheese, and let sit for 2 minutes to thicken.

Perfectly creamy with a hint of nuttiness from the rice, this risotto pairs wonderfully with a crisp green salad. Try topping with extra Parmesan and a drizzle of truffle oil for an extra touch of luxury.

Gluten Free Buffalo Chicken Stuffed Peppers

Kickstart your meal prep with these gluten-free buffalo chicken stuffed peppers, a perfect blend of spicy and savory that’s both easy to make and deliciously satisfying.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a vibrant plate)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders here)
• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to for that authentic tang)
• 1/2 cup cream cheese, softened (room temp blends smoother)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup blue cheese crumbles (optional, but highly recommended for extra flavor)
• 2 tbsp olive oil (extra virgin for a fruity note)
• 1 tsp garlic powder (because everything’s better with garlic)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Cut the tops off the bell peppers and remove the seeds. A sharp knife makes this easier.
3. In a bowl, mix the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, blue cheese crumbles, and garlic powder until well combined. Tip: Let the mixture sit for 5 minutes to let the flavors meld.
4. Brush the outside of the peppers with olive oil. This helps them roast evenly.
5. Stuff each pepper with the chicken mixture, packing it down lightly. Overfilling can lead to spills.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the filling is bubbly. Tip: Check at 20 minutes to avoid overcooking.
7. Let the peppers cool for 5 minutes before serving. They hold together better this way.

Great for a weeknight dinner or meal prep, these peppers offer a crunchy exterior with a creamy, spicy interior. Serve with a side of ranch or extra buffalo sauce for dipping.

Gluten Free Chicken Pad Thai with Rice Noodles

Want a gluten-free twist on a classic? This Chicken Pad Thai with Rice Noodles is your weeknight hero. It’s quick, flavorful, and utterly satisfying.

Ingredients

• 8 oz rice noodles – I like the thin ones for better sauce cling.
• 2 tbsp avocado oil – My high-smoke-point favorite for stir-frying.
• 1 lb chicken breast, sliced thin – Freeze for 15 minutes to slice easier.
• 3 cloves garlic, minced – Fresh is best, no substitutes.
• 2 eggs – I prefer room temp for even cooking.
• 1 cup bean sprouts – Adds crunch, don’t skip.
• 1/4 cup green onions, chopped – Both green and white parts.
• 1/4 cup cilantro, chopped – For that fresh finish.
• 1/4 cup peanuts, crushed – Toast them for extra flavor.
• 2 tbsp fish sauce – The good stuff makes a difference.
• 2 tbsp brown sugar – Balances the fish sauce perfectly.
• 1 tbsp tamarind paste – The secret tang.
• 1 tbsp lime juice – Freshly squeezed, please.
• 1/2 tsp red pepper flakes – Adjust to your heat preference.

Instructions

1. Soak rice noodles in warm water for 20 minutes until pliable but firm. Drain well.
2. Heat avocado oil in a large wok over medium-high heat until shimmering.
3. Add chicken, stir-fry for 5 minutes until no pink remains. Tip: Don’t overcrowd the pan.
4. Push chicken to one side, add garlic to the empty space, cook for 30 seconds until fragrant.
5. Crack eggs into the wok, scramble lightly until just set, about 1 minute.
6. Add drained noodles, bean sprouts, green onions, and sauce ingredients. Toss everything together for 2 minutes until noodles are tender. Tip: Use tongs for easy mixing.
7. Remove from heat, stir in cilantro and half the peanuts. Tip: Save some peanuts for garnish.
8. Serve immediately, topped with remaining peanuts and lime wedges if desired.

Unbelievably tender noodles with a perfect balance of sweet, tangy, and spicy. Try it with extra lime and a side of steamed greens for a complete meal.

Gluten Free Honey Mustard Baked Chicken

You won’t believe how simple and delicious this gluten-free honey mustard baked chicken is. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 4 boneless, skinless chicken breasts (I like them about 1 inch thick for even cooking)
• 1/4 cup Dijon mustard (the grainy kind adds nice texture)
• 1/4 cup honey (local if you can, it makes a difference)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp garlic powder (fresh minced garlic works too, but powder is quicker)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, garlic powder, salt, and pepper until smooth. Tip: Letting the mixture sit for 5 minutes helps the flavors meld.
3. Place chicken breasts in a baking dish. Pour the honey mustard mixture over them, turning to coat evenly. Tip: Use a brush to get every nook and cranny for maximum flavor.
4. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Basting halfway through keeps the chicken moist.

Unbelievably tender with a sweet and tangy crust, this chicken pairs wonderfully with roasted veggies or a crisp salad. Try drizzling any leftover sauce over the top for an extra flavor boost.

Gluten Free Chicken Caesar Salad with Homemade Dressing

Must-try for anyone craving a crisp, flavorful salad without the gluten. This Chicken Caesar Salad with homemade dressing is a game-changer.

Ingredients

• 2 boneless, skinless chicken breasts (I always go for organic, free-range for the best flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 tsp salt (sea salt is my preference for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 large head romaine lettuce, chopped (crisp and fresh is key)
• 1/2 cup gluten-free croutons (homemade or store-bought, but check the label)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• For the dressing: 1/2 cup mayonnaise (I use avocado oil-based for a healthier twist), 1 tbsp Dijon mustard, 1 garlic clove minced, 1 tbsp lemon juice, 1/4 tsp Worcestershire sauce (ensure it’s gluten-free), salt and pepper to taste

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Rub chicken breasts with olive oil, then season both sides with salt and pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While chicken cooks, whisk together all dressing ingredients in a small bowl until smooth. Taste and adjust seasoning if needed.
5. In a large bowl, toss chopped romaine with half the dressing. Add more dressing as desired.
6. Top salad with sliced chicken, croutons, and Parmesan cheese.
7. Serve immediately for the best texture and flavor.

This salad delivers a perfect crunch with every bite, thanks to the fresh romaine and homemade croutons. The creamy, tangy dressing ties everything together beautifully. Try adding avocado slices for an extra layer of richness.

Gluten Free Chicken and Spinach Stuffed Sweet Potatoes

Perfect for a cozy dinner, these stuffed sweet potatoes pack a punch with flavor and nutrition.

Ingredients

• 4 medium sweet potatoes – look for ones that are firm and smooth.
• 1 tbsp extra virgin olive oil – my go-to for roasting.
• 1 lb ground chicken – lean for healthier stuffing.
• 2 cups fresh spinach – tightly packed, it wilts down a lot.
• 1/2 cup shredded mozzarella – adds a nice melt.
• 1 tsp garlic powder – for that quick flavor boost.
• Salt and pepper – to season, but measure with your heart.

Instructions

1. Preheat oven to 400°F. Prick sweet potatoes with a fork, rub with olive oil, and place on a baking sheet.
2. Bake for 45-50 minutes, until tender. Tip: A knife should slide in easily when they’re done.
3. While potatoes bake, heat a skillet over medium heat. Add ground chicken, breaking it apart as it cooks.
4. Once chicken is no longer pink, add spinach and garlic powder. Cook until spinach wilts, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color.
5. Split open baked sweet potatoes. Stuff with chicken mixture, then top with mozzarella.
6. Broil for 2-3 minutes, until cheese is bubbly and slightly golden. Tip: Watch closely to prevent burning.

Kick back and enjoy the creamy sweet potatoes against the savory, cheesy filling. Try serving with a side of avocado for extra creaminess.

Gluten Free Teriyaki Chicken Skewers

Perfect for summer grilling, these Gluten Free Teriyaki Chicken Skewers are a crowd-pleaser. Packed with flavor, they’re easy to make and even easier to devour.

Ingredients

• 1.5 lbs chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
• 1/2 cup gluten-free soy sauce (I swear by San-J’s tamari for depth)
• 1/4 cup honey (local if you can, for a floral touch)
• 2 tbsp rice vinegar (adds a nice tang)
• 1 tbsp fresh ginger, grated (don’t skip this—it’s a game-changer)
• 2 cloves garlic, minced (fresh only, please)
• 1 tbsp sesame oil (toasted for extra aroma)
• 1/2 tsp red pepper flakes (adjust if you’re heat-sensitive)
• Bamboo skewers, soaked in water for 30 mins (prevents burning)

Instructions

1. In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes. Tip: Taste the marinade and adjust sweetness or saltiness now.
2. Add chicken pieces to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight. Tip: Marinating longer equals more flavor.
3. Preheat grill to medium-high, about 375°F. Tip: A well-heated grill prevents sticking.
4. Thread marinated chicken onto soaked skewers, leaving a little space between pieces for even cooking.
5. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F. Tip: Don’t overcrowd the grill to ensure each skewer cooks evenly.
6. Let skewers rest for 5 minutes before serving. This allows juices to redistribute.

With a sticky-sweet glaze and tender, juicy chicken, these skewers are a hit. Serve them over a bed of steamed rice or with a side of grilled veggies for a complete meal.

Gluten Free Chicken and Quinoa Soup

Filling and nutritious, this gluten-free chicken and quinoa soup is a weeknight savior. Packed with protein and flavor, it’s a bowl of comfort that doesn’t compromise on health.

Ingredients

– 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 cup diced onions (yellow for sweetness)
– 2 cloves garlic, minced (fresh is best)
– 1 cup quinoa, rinsed (I like the texture of white quinoa here)
– 4 cups chicken broth (homemade if you have it)
– 2 cups cooked chicken, shredded (leftover rotisserie works wonders)
– 1 cup diced carrots (for a pop of color)
– 1 tsp salt (adjust based on your broth’s saltiness)
– 1/2 tsp black pepper (freshly ground)
– 2 cups baby spinach (adds a nice green and nutrients)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions and garlic, sauté for 3 minutes until translucent. Tip: Don’t let the garlic brown.
3. Stir in quinoa, coating it with the oil and onions for 1 minute.
4. Pour in chicken broth, bring to a boil, then reduce to a simmer for 15 minutes. Tip: Keep the lid slightly ajar.
5. Add chicken, carrots, salt, and pepper. Simmer for another 10 minutes until carrots are tender.
6. Fold in spinach until just wilted, about 1 minute. Tip: Spinach shrinks a lot, so don’t skimp.
7. Remove from heat and let sit for 5 minutes to thicken slightly.

Overnight, the flavors meld beautifully, making leftovers even better. Serve with a squeeze of lemon for brightness or a sprinkle of Parmesan for depth.

Gluten Free Chicken Enchiladas with Corn Tortillas

Savory and satisfying, these gluten-free chicken enchiladas are a weeknight hero. Corn tortillas keep it light and authentic.

Ingredients

• 2 cups shredded cooked chicken (I use leftover rotisserie for ease)
• 1 cup shredded Monterey Jack cheese (sharp cheddar works too)
• 1/2 cup diced onions (white or yellow, your pick)
• 2 cloves garlic, minced (fresh is best here)
• 1 tbsp olive oil (extra virgin for flavor)
• 1 cup gluten-free enchilada sauce (homemade or store-bought)
• 8 corn tortillas (warmed slightly to prevent cracking)
• 1/2 tsp ground cumin (toast it first for depth)
• Salt to taste (I like sea salt for its clean taste)

Instructions

1. Preheat oven to 350°F. Lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 3 minutes.
3. Add garlic and cumin, cook for 30 seconds until fragrant. Tip: Don’t let the garlic burn.
4. Stir in shredded chicken and 1/2 cup enchilada sauce. Cook until heated through, about 2 minutes.
5. Warm tortillas in a dry skillet for 10 seconds each side to make them pliable.
6. Fill each tortilla with chicken mixture and a sprinkle of cheese. Roll tightly and place seam side down in the dish.
7. Pour remaining enchilada sauce over the top. Sprinkle with remaining cheese.
8. Bake for 20 minutes, until cheese is bubbly and edges are slightly crispy. Tip: Broil for the last 2 minutes for a golden top.
9. Let stand for 5 minutes before serving. Tip: This helps the enchiladas set.

Deliciously tender with a hint of spice, these enchiladas are perfect with a dollop of sour cream. Try serving over a bed of crisp lettuce for a fresh twist.

Gluten Free Chicken and Broccoli Casserole

Busy weeknights call for simple, hearty meals that don’t skimp on flavor. This gluten-free chicken and broccoli casserole is a crowd-pleaser that comes together in a flash.

Ingredients

• 2 cups cooked chicken, shredded (I like using rotisserie chicken for ease)
• 3 cups broccoli florets (fresh works best, but frozen is fine in a pinch)
• 1 cup gluten-free cream of mushroom soup (Pacific Foods is my favorite brand)
• 1/2 cup mayonnaise (Duke’s has the perfect tang)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup gluten-free breadcrumbs (I make my own from Udi’s bread)
• 1 tbsp olive oil (extra virgin for a fruity note)
• 1 tsp garlic powder (don’t skip this—it’s key for flavor)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes a difference)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish with olive oil.
2. In a large bowl, mix chicken, broccoli, soup, mayonnaise, and garlic powder until well combined.
3. Spread mixture evenly into the prepared baking dish. Tip: Press down lightly to compact the ingredients for a denser casserole.
4. Sprinkle shredded cheddar cheese over the top. Tip: For extra browning, place the dish under the broiler for the last 2 minutes of baking.
5. Top with gluten-free breadcrumbs. Drizzle with a bit more olive oil for crunch.
6. Bake for 25 minutes, or until bubbly and golden. Tip: Let it sit for 5 minutes before serving to set.

You’ll love the creamy texture paired with the crisp broccoli. Try serving it over quinoa for a complete meal.

Gluten Free BBQ Chicken Pizza with Cauliflower Crust

Gluten-free BBQ chicken pizza with cauliflower crust is a game-changer for those avoiding gluten but craving pizza night. Get ready for a crispy crust topped with smoky flavors.

Ingredients

• 1 medium head cauliflower, riced (about 3 cups) – steam it fresh for the best texture.
• 1 cup shredded mozzarella cheese – I love the stretchiness of whole milk mozzarella.
• 1 large egg, beaten – room temp eggs blend better.
• 1 tsp garlic powder – for that essential kick.
• 1/2 cup BBQ sauce – go for a smoky, not too sweet variety.
• 1 cup cooked chicken, shredded – leftover rotisserie chicken works wonders here.
• 1/4 cup red onion, thinly sliced – for a bit of crunch and color.
• 1/4 cup cilantro, chopped – fresh is key, no substitutions.

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Steam riced cauliflower for 4 minutes, then squeeze out all moisture using a clean towel.
3. Mix cauliflower with mozzarella, egg, and garlic powder in a bowl. Tip: Squeeze well to avoid a soggy crust.
4. Press mixture into a 10-inch circle on the baking sheet. Bake for 15 minutes until golden.
5. Flip crust carefully, bake for another 5 minutes for extra crispiness. Tip: Use a spatula to loosen edges first.
6. Spread BBQ sauce over crust, top with chicken and red onion. Tip: Distribute toppings evenly for every bite.
7. Bake for 10 minutes until cheese is bubbly. Garnish with cilantro before serving.

You’ll love the contrast between the crispy crust and the tender toppings. Try serving with a side of extra BBQ sauce for dipping.

Summary

Packed with flavor and nutrition, these 20 gluten-free chicken recipes offer something for every palate and occasion. Whether you’re craving comfort food or something light and fresh, this roundup has you covered. We’d love to hear which dishes become your favorites—drop us a comment below! And if you found this collection helpful, please share the love by pinning it on Pinterest. Happy cooking!