A collection of our favorite gluten-free chicken recipes from hearty soups like Tom Kha to delicious mains like crockpot chicken or Pad Thai.
Chicken is a staple at our house. And with dietary restrictions in the family and some members with Celiac disease, we frequently find ourselves experimenting with traditional dishes to create the mouthwatering gluten-free chicken recipes we present below.
We generally enjoy a chicken dinner about twice each week, usually making sufficient leftovers for lunch. In fact, I think we have collected and experimented enough that we rarely have to eat the same meal twice.
However, we have some serious favorites that we tend to eat over and over, like our Vietnamese chicken in the summer or hearty gluten-free chicken noodle soup in the winter.
This is a growing list, and we will continue to add more gluten-free chicken recipes as we perfect them.
Nutritional information and benefits of eating chicken
Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.
High in protein and low in fat (if you remove the skin), chicken is used in many of our favorite dinner recipes.
There is evidence that eating chicken and other poultry can reduce the risks of certain cancers.
According to the National Chicken Council, the vitamins and minerals in chicken are involved in brain function and promote heart health while aiding in building muscles, strengthing bones, and weight loss. A 3.5-ounce (100-gram) serving of chicken includes:
|Whole chicken |
|Whole chicken |
(Meat and Skin)
|Protein||29 grams||27 grams|
|Fat||7 grams||14 grams|
|Carbs||0 grams||0 grams|
Tips for making gluten-free chicken recipes
- Always take caution when handling raw chicken as it may contain bacteria like campylobacter and salmonella. Always properly clean any surfaces and wash your hands after working with raw chicken.
- While there are many ways to prepare chicken, healthier options include grilling, barbequing, baking, or stir-frying (low oil).
- Breast meat is lower and calories and fat than dark meat. However, dark meat is higher in certain vitamins (riboflavin, thiamin, and vitamins B6 and B12) and minerals (iron and zinc).
- Dark meat tends to be juicier and is better for certain recipes, like our Vietnamese chicken.
- To help seal in the juices of breast meat and keep it tender, we often sear the meat at a high temperature before adding it to a recipe.
- Cook raw chicken to at least 165ºF (74ºC).
- Leftover chicken should be returned to the refrigerator or placed in the freezer as soon as possible, but always within two hours of cooking.
Our favorite gluten-free chicken recipes
Chicken as the main at dinner
These are our favorite chicken mains recipes. While all are gluten-free, and most are dairy-free, all are delicious.
Soups with chicken
If it's a soup you are after, start with our chicken stock recipes.
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Which gluten-free chicken dinner will you try first?
Gluten-free desserts you might like . . .