20 Delicious Gluten Free Chicken Recipes Healthy

Are you on the hunt for gluten-free chicken recipes that don’t skimp on flavor or health? Look no further! Our roundup of 20 Delicious Gluten-Free Chicken Recipes is packed with quick, wholesome, and utterly satisfying dishes perfect for any night of the week. From cozy comfort foods to light and zesty options, these recipes are sure to keep your meals exciting and your taste buds happy. Let’s dive in!

Gluten Free Chicken Parmesan

Craving a classic comfort dish without the gluten? This Gluten Free Chicken Parmesan is crispy, cheesy, and utterly satisfying, proving that dietary restrictions don’t mean missing out on flavor.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup gluten-free all-purpose flour
• 2 large eggs, beaten
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. Pound the chicken breasts to an even thickness and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
3. Set up three shallow dishes: one with gluten-free flour, one with beaten eggs, and one with a mix of gluten-free breadcrumbs, Parmesan cheese, 1 tsp garlic powder, and 1 tsp dried basil.
4. Dredge each chicken breast in the flour, then dip in the eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden brown.
6. Transfer the chicken to the prepared baking dish. Top each breast with 1/2 cup marinara sauce and 1/2 cup mozzarella cheese.
7. Bake for 15-20 minutes until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.

The secret to this dish’s irresistible crunch? A double layer of flavor from the Parmesan-infused breadcrumbs and a quick pan-fry before baking. Serve it over a bed of zucchini noodles for a complete gluten-free meal.

Tip: For an extra crispy coating, let the breaded chicken rest for 10 minutes before frying.

Gluten Free Chicken Alfredo Pasta

Craving a creamy, comforting pasta dish that’s gluten-free? This Chicken Alfredo Pasta is your answer, blending rich flavors with a smooth, velvety sauce that everyone will love.

Ingredients

• 8 oz gluten-free fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in 1 cup heavy cream, stirring constantly. Bring to a simmer and let it cook for 2 minutes.
5. Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Continue stirring until the cheese is melted and the sauce is smooth.
6. Add the cooked pasta and chicken back to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to heat through.
7. Garnish with 1 tbsp chopped fresh parsley before serving.

The secret to this dish’s irresistible creaminess? A perfect blend of heavy cream and Parmesan, creating a sauce that clings beautifully to every strand of pasta.

Tip: For an extra flavor boost, try adding a pinch of nutmeg to the Alfredo sauce—it’s a game-changer!

Gluten Free Chicken Stir Fry

Craving a quick, flavorful meal that doesn’t skimp on health? This Gluten Free Chicken Stir Fry is your weeknight hero, packed with vibrant veggies and a savory sauce that’ll have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp gluten-free soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until no longer pink. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp olive oil. Stir in bell pepper, broccoli, and carrot. Cook for 4-5 minutes until veggies are crisp-tender.
3. Add garlic and ginger, cooking for 1 minute until fragrant.
4. Return chicken to the skillet. Pour in gluten-free soy sauce, honey, sesame oil, and red pepper flakes. Stir well to coat everything evenly and cook for 2 minutes.
5. Garnish with green onions and sesame seeds before serving.

The magic of this stir fry lies in the balance of sweet honey and spicy red pepper flakes, creating a sauce that’s irresistibly glossy and packed with flavor.

Tip: For an extra crunch, sprinkle with additional sesame seeds right before serving.

Gluten Free Chicken Nuggets

Who says gluten-free can’t be crispy and delicious? These gluten-free chicken nuggets are a game-changer for anyone looking for a healthier twist on a classic favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup gluten-free all-purpose flour
• 2 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1 tbsp water
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil, for frying

Instructions

1. In a shallow bowl, mix together the gluten-free all-purpose flour, 1 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
2. In another bowl, whisk the eggs with 1 tbsp water.
3. In a third bowl, combine the gluten-free breadcrumbs, grated Parmesan cheese, remaining 1 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
4. Dredge each chicken piece in the flour mixture, then dip into the egg mixture, and finally coat with the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium heat. Fry the chicken nuggets in batches for 3-4 minutes on each side, until golden brown and cooked through.
6. Transfer to a paper towel-lined plate to drain any excess oil.

These nuggets stand out with their double coating for extra crunch and a hint of Parmesan that adds a savory depth. Perfect for dipping into your favorite sauce!

Tip: For an even crispier texture, bake the coated nuggets at 400°F for 15-20 minutes instead of frying.

Gluten Free Chicken Caesar Salad

Who says you can’t enjoy a classic Caesar salad without the gluten? This Gluten Free Chicken Caesar Salad is a crunchy, creamy dream come true for those avoiding gluten but not flavor.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup gluten-free Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large head romaine lettuce, chopped
• 1/2 cup gluten-free croutons

Instructions

1. Preheat your grill or skillet over medium-high heat. Brush the chicken breasts with olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper.
2. Grill or cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
3. In a large bowl, toss the chopped romaine lettuce with 1/2 cup gluten-free Caesar dressing until evenly coated.
4. Top the dressed lettuce with sliced chicken, 1/4 cup grated Parmesan cheese, and 1/2 cup gluten-free croutons.
5. Serve immediately, ensuring every bite is as crisp and flavorful as the last.

The secret to this salad’s irresistible crunch? Homemade gluten-free croutons add a texture that store-bought versions just can’t match.

Tip: For an extra flavor boost, try adding a sprinkle of lemon zest over the salad before serving.

Gluten Free Chicken and Dumplings

Nothing says comfort like a bowl of chicken and dumplings, and this gluten-free version ensures everyone can enjoy this classic dish.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 cup gluten-free all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Return chicken to the pot. Add 4 cups gluten-free chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. In a bowl, whisk together 1 cup gluten-free all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Stir in 1/2 cup milk and 2 tbsp melted butter until a dough forms.
5. Drop tablespoon-sized pieces of dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid.

The dumplings puff up beautifully, creating a fluffy texture that’s perfect for soaking up the rich broth.

Tip: For extra flavor, swap half the broth for gluten-free beer.

Gluten Free Chicken Tacos

These Gluten Free Chicken Tacos are a weeknight lifesaver, packed with flavor and ready in under 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 gluten-free corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken strips and cook for 5-7 minutes until no longer pink.
2. Sprinkle chili powder, cumin, garlic powder, and salt over the chicken. Stir to coat evenly and cook for another 2 minutes.
3. Warm the tortillas according to package instructions.
4. Divide the chicken among the tortillas. Top with lettuce, tomatoes, cilantro, cheese, and a dollop of sour cream.

The blend of spices gives these tacos a smoky depth, while the fresh toppings add a crisp contrast. Perfect for when you’re craving something hearty yet light.

Tip: For an extra kick, add a few slices of jalapeño or a drizzle of hot sauce.

Gluten Free Chicken Pot Pie

Nothing says comfort like a hearty chicken pot pie, and this gluten-free version ensures everyone can enjoy a slice of homestyle goodness.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4-6 tablespoons ice water
• 1 tablespoon olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups cooked chicken, shredded
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas

Instructions

1. Preheat oven to 375°F. In a large bowl, mix 2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter until mixture resembles coarse crumbs. Gradually add 4-6 tablespoons ice water, stirring until dough forms. Roll out and press into a 9-inch pie dish.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery; cook until softened, about 5 minutes.
3. Stir in shredded chicken, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/4 teaspoon black pepper. Pour in 2 cups chicken broth and 1/2 cup heavy cream; simmer until slightly thickened. Fold in 1 cup frozen peas.
4. Pour filling into crust. Cover with remaining dough, seal edges, and cut slits on top. Bake for 35-40 minutes until crust is golden.

The secret to this pot pie’s rich flavor? A splash of heavy cream in the filling, creating a velvety texture that pairs perfectly with the flaky gluten-free crust.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Gluten Free Chicken Marsala

This Gluten Free Chicken Marsala brings all the classic flavors to your table, with a twist that keeps it light and accessible for everyone.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
2. Dredge each chicken breast in gluten-free flour, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
4. In the same skillet, melt butter. Add mushrooms and sauté for 5 minutes until softened.
5. Pour in Marsala wine and chicken broth, scraping up any browned bits. Simmer for 5 minutes until slightly reduced.
6. Stir in heavy cream and return chicken to the skillet. Simmer for 2-3 minutes until sauce thickens and chicken is heated through.
7. Sprinkle with fresh parsley before serving.

The Marsala wine creates a rich, velvety sauce that clings beautifully to the tender chicken, making every bite a perfect balance of savory and sweet.

Tip: For an extra depth of flavor, let the sauce reduce a bit longer before adding the cream.

Gluten Free Chicken Enchiladas

These Gluten Free Chicken Enchiladas are a cozy, flavorful twist on a classic, packed with tender chicken and smothered in a rich, homemade enchilada sauce.

Ingredients

• 2 cups shredded cooked chicken
• 8 gluten-free corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 2 cups gluten-free enchilada sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 3 minutes. Stir in the cumin, chili powder, and salt.
3. Add the shredded chicken to the skillet, mixing well to coat with the spices. Remove from heat and stir in half of the cilantro.
4. Warm the tortillas slightly to make them pliable. Spoon the chicken mixture evenly onto each tortilla, roll them up, and place seam-side down in the prepared baking dish.
5. Pour the enchilada sauce over the rolled tortillas, ensuring they’re fully covered. Sprinkle the remaining cheese on top.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Garnish with the remaining cilantro before serving.

The secret to these enchiladas is the homemade spice blend that gives the chicken a deep, smoky flavor without overpowering it.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture before rolling.

Gluten Free Chicken Curry

Warm up your kitchen with this comforting Gluten Free Chicken Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in the curry powder, cumin, turmeric, and salt, cooking for another minute until fragrant.
3. Add the chicken pieces to the skillet, stirring to coat them in the spice mixture. Cook until the chicken is no longer pink on the outside, about 5 minutes.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Reduce heat to low and let it cook uncovered for 20 minutes, stirring occasionally.
5. Remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.

This curry stands out with its perfect balance of creamy coconut milk and zesty lime, creating a dish that’s both rich and refreshing.

Tip: For an extra kick, add a diced jalapeño with the onions at the start.

Gluten Free Chicken Fajitas

Who says gluten-free can’t be full of flavor? These chicken fajitas are a vibrant, easy weeknight meal that everyone will love.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 gluten-free tortillas
• Fresh cilantro, lime wedges, and avocado for serving

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the bell peppers and onion, cooking for 5 minutes until they start to soften.
3. Return the chicken to the skillet. Sprinkle with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to coat everything evenly and cook for another 2-3 minutes until the vegetables are tender-crisp and the chicken is heated through.
4. Warm the gluten-free tortillas according to package instructions. Serve the fajita mixture on tortillas, garnished with fresh cilantro, lime wedges, and avocado slices.

The secret to these fajitas? The chicken gets a quick marinade from the spices while it cooks, infusing every bite with bold flavor without any gluten.

Tip: For an extra kick, add a diced jalapeño to the skillet with the bell peppers and onion.

Gluten Free Chicken Meatballs

These Gluten Free Chicken Meatballs are a game-changer for weeknight dinners, offering a juicy, flavorful bite without the gluten.

Ingredients

• 1 lb ground chicken
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, gluten-free breadcrumbs, Parmesan cheese, beaten egg, minced garlic, dried oregano, salt, and black pepper. Mix until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Drizzle the olive oil over the meatballs and bake for 20 minutes, or until golden and cooked through.
5. Garnish with fresh parsley before serving.

The secret to these meatballs’ tenderness? The combination of gluten-free breadcrumbs and Parmesan keeps them moist inside while achieving a perfect crust.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the mixture before baking.

Gluten Free Chicken Soup

Nothing comforts like a bowl of homemade gluten-free chicken soup, packed with tender veggies and rich flavors, perfect for any day you need a little warmth.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups gluten-free chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 cup gluten-free pasta (like rice pasta)
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
2. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Pour in 6 cups gluten-free chicken broth and add the chicken breasts, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Add 1 cup gluten-free pasta to the pot and simmer for an additional 10 minutes, or until the pasta is tender.
6. Stir in 2 tbsp fresh parsley before serving.

This soup stands out with its perfectly balanced herbs and the satisfying bite of gluten-free pasta, making it a hearty yet light meal.

Tip: For an extra flavor boost, try adding a squeeze of lemon juice just before serving.

Gluten Free Chicken Cordon Bleu

Who says you can’t enjoy a classic Chicken Cordon Bleu on a gluten-free diet? This version is just as crispy and cheesy as the original, with a few clever swaps to keep it gluten-free.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 slices Swiss cheese
• 2 slices ham
• 1 egg, beaten
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
3. Layer each chicken breast with a slice of Swiss cheese and a slice of ham, then roll up tightly and secure with toothpicks.
4. In a shallow dish, mix the gluten-free breadcrumbs, Parmesan cheese, and 1 tsp garlic powder. Dip each chicken roll in the beaten egg, then coat thoroughly with the breadcrumb mixture.
5. Place the chicken rolls in the prepared baking dish and drizzle with the remaining olive oil. Bake for 25 minutes until the chicken is golden and cooked through.
6. Let rest for 5 minutes before slicing. The combination of melted Swiss cheese and savory ham inside a crispy, golden crust makes this dish a showstopper.

Tip: For an extra crispy crust, broil the chicken for the last 2-3 minutes of baking.

Gluten Free Chicken Piccata

Gluten-free doesn’t mean flavor-free, especially with this zesty Chicken Piccata that’s sure to become a weeknight favorite.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. In a shallow dish, mix the gluten-free flour, salt, and black pepper. Dredge each chicken piece in the flour mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, add chicken broth and lemon juice, scraping up any browned bits. Stir in capers and simmer for 2 minutes until slightly reduced.
4. Remove skillet from heat and swirl in butter until melted and sauce is slightly thickened. Return chicken to the skillet, turning to coat in the sauce. Sprinkle with parsley before serving.

The bright lemon and briny capers create a lively sauce that perfectly complements the tender, golden chicken. It’s a dish that proves gluten-free can be gourmet.

Tip: For an extra burst of freshness, add a sprinkle of lemon zest over the finished dish.

Gluten Free Chicken Satay

Craving something exotic yet easy to whip up? This Gluten Free Chicken Satay brings the vibrant flavors of Southeast Asia right to your kitchen, without any gluten in sight.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch strips
• 1/4 cup coconut milk
• 2 tbsp gluten-free soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together 1/4 cup coconut milk, 2 tbsp gluten-free soy sauce, 1 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper.
2. Add the chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto the soaked bamboo skewers.
4. Grill the skewers for 3-4 minutes on each side, or until the chicken is fully cooked and has nice grill marks.

The magic of this dish lies in the marinade—coconut milk and lime juice tenderize the chicken, while the spices pack a punch that’s balanced by the sweetness of honey. Perfect for those who love bold flavors but need to keep it gluten-free.

Tip: Serve with a side of peanut sauce or a simple cucumber salad to round out the meal.

Gluten Free Chicken Kebabs

These Gluten Free Chicken Kebabs are a game-changer for your next BBQ, offering a juicy, flavorful bite without the gluten.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken cubes to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F). Thread the marinated chicken, red bell pepper pieces, and yellow onion pieces alternately onto skewers.
4. Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are slightly charred.

The magic of these kebabs lies in the marinade, which infuses the chicken with a zesty, smoky flavor that’s perfectly balanced by the sweetness of the grilled vegetables.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Gluten Free Chicken Wings

These Gluten Free Chicken Wings are a game-changer for anyone craving that classic crispy wing without the gluten. Perfectly seasoned and baked to golden perfection, they’re sure to be a hit at any gathering.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1/4 cup olive oil
• 2 tbsp gluten-free soy sauce
• 1 tbsp apple cider vinegar
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional for heat)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp gluten-free soy sauce, 1 tbsp apple cider vinegar, 2 tsp garlic powder, 2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper until well combined.
3. Add the chicken wings to the bowl and toss until evenly coated with the marinade.
4. Arrange the wings in a single layer on the prepared baking sheet.
5. Bake for 45 minutes, flipping halfway through, until the wings are crispy and golden brown.

The secret to these wings’ irresistible crunch? A high-heat bake that locks in the marinade’s flavors while ensuring a perfectly crispy exterior. Ideal for game day or a cozy night in, these wings prove gluten-free doesn’t mean flavor-free.

Tip: For extra crispiness, broil the wings for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Gluten Free Chicken Salad

Looking for a light yet satisfying meal? This Gluten Free Chicken Salad is packed with flavor and comes together in no time, perfect for busy weeknights or a leisurely lunch.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely diced
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. In a large bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to create the dressing.
2. Add the shredded chicken, 1/2 cup celery, 1/4 cup red onion, 1 tbsp fresh parsley, and 1 tbsp lemon juice to the bowl. Stir until all ingredients are evenly coated with the dressing.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled on a bed of greens or between your favorite gluten-free bread for a satisfying sandwich.

The crisp celery and tangy Dijon mustard give this chicken salad a refreshing crunch and a zesty kick that’s hard to resist.

Tip: For an extra layer of flavor, try adding a handful of grapes or sliced almonds before serving.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious gluten-free chicken recipes that are as healthy as they are tasty! Whether you’re gluten-free by choice or necessity, there’s something here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

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