7 Best Gluten Free Chicken Recipes To Try Tonight

Living with gluten sensitivities or celiac disease doesn’t mean sacrificing flavor or variety in your meals. Chicken is naturally gluten-free and serves as an excellent protein base for countless delicious dishes. Whether you’re looking for quick weeknight solutions or impressive weekend meals, these seven gluten free chicken recipes offer something for everyone. Each recipe has been carefully crafted to provide maximum flavor while ensuring all ingredients maintain gluten free integrity.

Understanding Gluten-Free Cooking with Chicken

Before diving into our recipes, it’s important to understand a few basics about gluten free chicken dishes:

• Pure chicken is naturally gluten-free, but always check pre-packaged chicken products for additives that might contain gluten.
• Cross-contamination is a significant concern – use separate cutting boards and utensils when preparing gluten free meals.
• Seasoning blends and store-bought sauces often contain hidden gluten – always read labels carefully or make your own.
• Substitutions like corn starch, arrowroot powder, or gluten free flour blends can replace wheat flour for thickening sauces or breading.

By keeping these principles in mind, you can easily adapt many classic chicken recipes to create delicious gluten free versions. Now, let’s explore seven standout gluten free chicken recipes that will impress your family and friends.

1. Herb-Roasted Whole Chicken with Root Vegetables

This classic one-pan meal delivers impressive results with minimal effort – perfect for Sunday dinners or meal prep for the week.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Difficulty: Medium
Servings: 4-6

Nutritional Information (per serving):
Calories: 385 | Protein: 42g | Carbs: 12g | Fat: 18g | Fiber: 3g

Ingredients:

• 1 whole chicken (4-5 pounds)
• 3 tablespoons olive oil, divided
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1 lemon, quartered
• 3 carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 1 large sweet potato, cubed
• 1 large red onion, cut into wedges
• 2 tablespoons gluten free Dijon mustard (verify label)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Pat chicken dry with paper towels. In a small bowl, combine 2 tablespoons olive oil with salt, pepper, rosemary, thyme, and garlic.
3. Rub herb mixture all over the chicken, including under the skin on the breast. Place lemon quarters inside the cavity.
4. In a large roasting pan, combine the vegetables with the remaining tablespoon of olive oil and season them with salt and pepper.
5. Place chicken breast-side up on top of the vegetables. Roast for 20 minutes at 425°F.
6. Reduce heat to 375°F (190°C) and continue roasting for approximately 55 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
7. During the last 15 minutes of cooking, brush chicken with Dijon mustard.
8. Let rest for 10 minutes before carving. Serve with roasted vegetables.

Pro Tip: Save the chicken carcass to make homemade gluten free chicken stock for future recipes.

2. Quick Lemon Garlic Chicken Stir-Fry

This bright, flavorful stir-fry comes together in under 30 minutes, making it perfect for busy weeknights when you need a healthy gluten free chicken recipe fast.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Difficulty: Easy
Servings: 4

Nutritional Information (per serving):
Calories: 310 | Protein: 34g | Carbs: 15g | Fat: 14g | Fiber: 4g

Ingredients:

• 1.5 pounds chicken breast, cut into thin strips
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 1 medium zucchini, sliced
• 4 green onions, chopped

For the sauce:

• 3 tablespoons gluten free tamari sauce (not regular soy sauce)
• 2 tablespoons honey
• Zest and juice of 1 lemon
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons water

Instructions:

1. In a small bowl, mix all the sauce ingredients together until they are smooth. Set aside.
2. In a large wok or skillet, warm 1 tablespoon of oil over medium-high heat. Add chicken strips and cook for 5-6 minutes until no longer pink. Remove to a plate.
3. Add remaining oil to the pan. Incorporate garlic and ginger, stirring for 30 seconds until they release their aroma.
4. Add bell peppers, broccoli, and zucchini. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Return chicken to the pan. Pour in the sauce and cook, stirring constantly, for 2-3 minutes until sauce thickens and everything is well-coated.
6. Sprinkle with green onions before serving. Serve over cooked rice or gluten free noodles if desired.

Pro Tip: Double the sauce recipe and refrigerate half for another quick gluten free chicken stir-fry later in the week.

3. Baked Chicken Parmesan with Zucchini Noodles

This gluten free version of the Italian classic uses almond flour for breading and zucchini noodles instead of pasta for a healthier, lower-carb option that doesn’t sacrifice flavor.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Difficulty: Medium
Servings: 4

Nutritional Information (per serving):
Calories: 390 | Protein: 36g | Carbs: 14g | Fat: 23g | Fiber: 5g

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup almond flour
• ½ cup grated Parmesan cheese, divided
• 1 tablespoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 eggs, beaten
• 3 tablespoons olive oil
• 1½ cups gluten free marinara sauce (verify label)
• 1 cup shredded mozzarella cheese
• 4 medium zucchini, spiralized
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Put the chicken breasts between sheets of plastic wrap and pound them to an even thickness of ½ inch.
3. In a shallow dish, mix together almond flour, ¼ cup of Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
4. Dip each chicken breast into the beaten eggs, then coat them with the almond flour mixture.
5. Heat Warm olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until it is golden brown.
6. Pour marinara sauce around (not over) the chicken in the skillet. Sprinkle mozzarella and remaining Parmesan over each piece of chicken.
7. Bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden.
8. While chicken bakes, lightly sauté zucchini noodles in a separate pan for 2-3 minutes until just tender.
9. Serve chicken over zucchini noodles, with extra sauce spooned over the top. Garnish with fresh basil.

Pro Tip: For crispier chicken, place the skillet under the broiler for the final 1-2 minutes of cooking time.

4. Southwest Chicken and Black Bean Skillet

This one-pan gluten free chicken dish brings together vibrant Mexican flavors for a quick, satisfying meal that’s packed with protein and fiber.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Difficulty: Easy
Servings: 6

Nutritional Information (per serving):
Calories: 320 | Protein: 30g | Carbs: 24g | Fat: 12g | Fiber: 7g

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, cubed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup frozen corn kernels
• ½ cup chicken broth (gluten free verified)
• ¼ cup fresh cilantro, chopped
• 1 lime, juiced
• 1 avocado, diced
• ¼ cup plain Greek yogurt (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until browned on all sides but not fully cooked through.
2. Add onion and bell peppers. Sauté for 3 to 4 minutes, or until they start to become tender.
3. Sauté the vegetables for 3 to 4 minutes, or until they start to become tender.
4. Stir in garlic, cumin, chili powder, oregano, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
5. Incorporate black beans, diced tomatoes with chilies, corn, and chicken broth into the skillet. Bring the mixture to a simmer and cook for 10-12 minutes, or until the chicken is thoroughly cooked and the sauce has thickened slightly.
6. Stir in half the cilantro and lime juice. Taste and adjust seasonings as needed.
7. Finish by topping with diced avocado, the remaining cilantro, and a dollop of Greek yogurt, if you like..

Pro Tip: Serve over cooked quinoa or with warm corn tortillas (verify they’re gluten free) for a heartier meal.

5. Creamy Tuscan Chicken with Spinach

This restaurant-quality gluten free chicken dish features tender chicken breasts in a creamy sauce with sun-dried tomatoes and spinach. It’s elegant enough for company but easy enough for weeknights.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Difficulty: Medium
Servings: 4

Nutritional Information (per serving):
Calories: 420 | Protein: 38g | Carbs: 8g | Fat: 26g | Fiber: 2g

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup chicken broth (gluten free verified)
• 1 cup full-fat coconut milk (or heavy cream)
• ⅓ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• ½ cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Season chicken breasts with ½ teaspoon salt, pepper, and Italian seasoning.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until it is golden and fully cooked (internal temperature should reach 165°F/74°C). Transfer the chicken to a plate.
3. In the same skillet, add garlic and cook for 30 seconds until fragrant.
4. Add chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
5. Stir in coconut milk, sun-dried tomatoes, and remaining salt. Bring to a simmer and cook for 3-4 minutes until sauce begins to thicken.
6. Add the spinach to the skillet and stir until it wilts, which will take about 1-2 minutes.
7. Mix in the Parmesan cheese until it melts and the sauce becomes smooth.
8. Add the chicken back to the skillet and generously spoon the sauce over it. Let it simmer for an additional 2 to 3 minutes.
9. Garnish with fresh basil before serving.

Pro Tip: For a complete meal, serve with roasted vegetables or over cauliflower rice for a low-carb option.

6. Thai-Inspired Chicken Lettuce Wraps

These crisp and tasty lettuce wraps showcase a quick chicken stir-fry infused with vibrant Thai flavors, making them ideal for a light dinner or appetizer.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Difficulty: Easy
Servings: 4

Nutritional Information (per serving):
Calories: 280 | Protein: 28g | Carbs: 13g | Fat: 14g | Fiber: 3g

Ingredients:

• 1.5 pounds ground chicken
• 2 tablespoons sesame oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, finely diced
• 1 small onion, finely diced
• 8 oz water chestnuts, drained and chopped
• 3 green onions, sliced
• ¼ cup cilantro, chopped
• 1 head butter lettuce, leaves separated and washed

For the sauce:

• 3 tablespoons gluten free tamari sauce
• 1 tablespoon fish sauce (check label to verify gluten free)
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1-2 teaspoons sriracha sauce (adjust to taste, check label for gluten free)

For garnish:

• ¼ cup chopped peanuts
• Lime wedges
• Additional cilantro
• Sliced jalapeños (optional)

Instructions:

1. In a small bowl, whisk together all sauce ingredients. Set aside.
2. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add ground chicken and cook for 5-6 minutes, breaking up with a spoon, until no longer pink.
3. Add remaining tablespoon of sesame oil, garlic, and ginger. Cook for 1 minute until fragrant.
4. Add bell pepper and onion. Cook for 3-4 minutes until vegetables begin to soften.
5. Stir in water chestnuts and sauce. Cook for 2-3 minutes until liquid reduces slightly.
6. Remove from heat and stir in green onions and cilantro.
7. Serve chicken mixture in butter lettuce leaves, topped with chopped peanuts, extra cilantro, lime wedges, and jalapeños if desired.

Pro Tip: The filling can be made ahead and refrigerated for quick assembly during the week. Simply reheat before serving.

7. Slow Cooker Chicken Cacciatore

This classic Italian gluten free chicken dish cooks low and slow for a rich, developed flavor that’s even better the next day.

Prep Time: 15 minutes
Cook Time: 6 hours (slow cooker)
Total Time: 6 hours 15 minutes
Difficulty: Easy
Servings: 6

Nutritional Information (per serving):
Calories: 320 | Protein: 34g | Carbs: 11g | Fat: 16g | Fiber: 3g

Ingredients:

• 2.5 pounds bone-in, skin-on chicken thighs (about 6-8 thighs)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 bell peppers (red and yellow), sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup gluten free chicken broth
• ½ cup dry white wine (optional, can substitute more broth)
• 3 tablespoons tomato paste
• 2 teaspoons dried Italian seasoning
• 1 bay leaf
• 1 cup cremini mushrooms, sliced
• ⅓ cup kalamata olives, pitted and halved
• ¼ cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown chicken thighs on both sides (about 3-4 minutes per side). Transfer to slow cooker.
3. In the same skillet, add onions and bell peppers. Cook for 3-4 minutes until softened.
4. Add garlic and cook for 30 seconds until fragrant.
5. Transfer vegetable mixture to the slow cooker.
6. Add diced tomatoes, chicken broth, wine (if using), tomato paste, Italian seasoning, and bay leaf to the slow cooker. Stir gently to combine.
7. Cover and cook on low for 6 hours or on high for 3-4 hours.
8. During the last 30 minutes of cooking, add mushrooms and olives.
9. Before serving, remove bay leaf and stir in fresh basil and parsley.
10. If desired, remove chicken from sauce and simmer sauce on stovetop to reduce and thicken.

Pro Tip: Serve over cauliflower rice, gluten free polenta, or with gluten free crusty bread for soaking up the delicious sauce.

Tips for Successful Gluten Free Chicken Cooking

Avoiding Cross-Contamination

When preparing healthy gluten free chicken recipes, preventing cross-contamination is essential, especially if cooking for someone with celiac disease:

• Use dedicated cutting boards, utensils, and cookware for gluten free food preparation
• Clean countertops thoroughly before preparing gluten free meals
• Check all ingredients, even those naturally gluten free, for potential contamination during processing
• Be mindful of shared toasters, colanders, and other kitchen tools that may harbor gluten particles

Stocking Your Gluten Free Pantry

Keep these gluten free staples on hand to make chicken dishes more flavorful:

• Gluten free tamari sauce (instead of regular soy sauce)
• Certified gluten free broths and stocks
• Gluten free flour blends (for thickening sauces)
• Cornstarch, arrowroot powder, or tapioca starch
• Gluten free breadcrumbs or crushed gluten free cereal for breading
• Verified gluten free spice blends and seasonings

Make-Ahead and Storage Tips

Most of these gluten free chicken dishes can be prepared in advance or batch-cooked for convenient meals throughout the week:

• Keep cooked chicken dishes in airtight containers in the refrigerator for 3-4 days
• Freeze portions in containers that are safe for the freezer for up to 3 months
• For best results, freeze sauces separately from chicken when possible
• Reheat thoroughly to 165°F (74°C) before serving

Conclusion

These seven gluten free chicken recipes prove that dietary restrictions don’t mean compromising on flavor or variety. From comforting classics like Chicken Cacciatore to quick weeknight solutions like Lemon Garlic Stir-Fry, these dishes offer something for every palate and occasion. By understanding the basics of gluten free cooking and stocking your kitchen with the right ingredients, you can easily create delicious, healthy gluten free chicken dishes that everyone will enjoy—whether they follow a gluten free diet or not.

The best part about these recipes is their adaptability. Feel free to customize them based on seasonal produce availability or your family’s taste preferences. Many can be scaled up for gatherings or meal prepped for busy weeks ahead. With these versatile gluten free chicken recipes in your cooking repertoire, you’ll never be at a loss for what to make for dinner tonight.

Additional Resources

Homemade Chicken Meatloaf Recipe: Better Than Grandma’s

The Best Way to Make Garlic Parmesan Chicken Skewers

List of chicken dishes