41 Best Gluten-Free Chicken Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Adobo

Slow Cooker Chicken Adobo (Gluten-Free, Paleo, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT6H · Total: PT6H · Yield: 4

A classic Filipino recipe now made gluten-free, paleo, top-8 allergy-free, and in the crockpot! This healthy Slow Cooker Chicken Adobo is perfectly tender and tangy with its combination of vinegar and coconut aminos in place of the typical soy sauce!

Ingredients

• 4 Skinless Chicken Breasts
• 3/4 Cup Coconut Aminos
• 1/2 Cup White Vinegar
• 3 Cloves of Garlic (smashed)
• 1 Sweet Onion (chopped)
• 2 Dried Bay Leaves
• 1/2-1 Tsp Black Pepper

Instructions

1. Layer your chicken in the slow cooker first and then all the rest of the ingredients.
2. Cover the slow cooker and cook on low for 6 hours.

2. Tom Yum Gai

Tom Yum Gai (Thai Hot and Sour Chicken Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

This Tom Yum Gai is a hot and sour chicken soup that’s a specialty of Thailand, with lots of flavors that make it such a comfort food!

Ingredients

• 2 tbsp vegetable oil
• 12 ounce chicken breast sliced
• 1-2 small onion diced
• 1 quart chicken broth or stock
• 5 ounces sliced button mushrooms
• 6 pcs kaffir lime leaves scored
• 6 slices galangal (about ⅛-inch thick)
• 3 stalks lemongrass (cut into 2-inch pieces and scored)
• 2 Thai bird’s eye chile (stemmed, seeded, and finely chopped)
• 2 tbsp fish sauce
• 2 small tomatoes (cut into 4 wedges each)
• 1 lime juiced
• 1 cilantro leaves (roughly chopped)
• 1 tsp kosher salt

Instructions

1. Start to chop the ingredients into bite sized pieces.
2. Heat oil in a pot and add the oil and onions and cook for a few minutes. Next, add the chicken, mushrooms, Thai chilis, lemongrass stalk, kaffir lime leaves, fish sauce, galangal, and chicken broth and bring it to a boil. Then, bring the heat down and let it simmer for 10-15 minutes until the chicken is cooked.
3. Now add the tomatoes and cook for another 1-2 minutes, until the tomatoes just soften, but don’t break apart.
4. Remove from heat and stir in the lemon juice and cilantro. Serve hot!

3. Wild Rice Chicken Casserole

Wild Rice Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT110M · Total: PT120M · Yield: [‘6’, ‘6 servings’]

An incredibly cozy, comforting chicken casserole recipe that will please the whole family!

Ingredients

• 1 cup wild rice
• 1 medium-sized yellow onion (chopped)
• 4 large carrots (peeled and chopped)
• 5 stalks celery (chopped)
• 3 cups low-sodium chicken broth
• 1 cup full-fat canned coconut milk
• 4 Tbsp butter (or ghee)
• 1/4 cup gluten-free all-purpose flour
• 2 tsp garlic powder
• 3/4 tsp sea salt (to taste)
• 1 lb chicken breasts (chopped)
• 2/3 cup hazelnuts (chopped, optional)
• 1/3 cup fresh parsley (chopped)

Instructions

1. Preheat the oven to 350 degrees F. Add the wild rice, onion, chopped carrots, celery and broth to a large casserole dish. Cover with foil and bake on the center rack of the preheated oven 1 hour and 15 minutes.
2. A few minutes before the rice has finished cooking, add the coconut milk, butter, flour, sea salt and garlic powder to a small saucepan. Bring to a full boil, then reduce the heat to a simmer. Whisk consistently until mixture has thickened, about 4 to 5 minutes.
3. Once the veggies and rice have finished baking, remove the foil. Stir in the sauce and raw chopped chicken. Increase oven heat to 425 degrees F. Place casserole back in the oven and bake another 20 to 25 minutes, until casserole is bubbly and chicken is cooked through.
4. Top with chopped hazelnuts (optional) and chopped parsley.
5. Serve heaping portions and enjoy!

4. Chicken Noodle Soup

Gluten-Free Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 8

An easy recipe for gluten free chicken noodle soup that uses everyday ingredients. This gluten free chicken noodle soup recipe is ready in under 30 minutes, uses fresh and simple ingredients, and I’ve included instructions for a grain-free paleo version.

Ingredients

• 10 oz. uncooked pasta (fusilli, penne, or elbows all work)
• 1 small onion, chopped
• 2 cloves garlic, minced (you can use 2 tablespoons of pre-minced garlic)
• 4 large carrots, peeled and sliced into 1/2-inch pieces
• 4 celery stalks/sticks, cleaned and sliced into 1/2-inch pieces
• 2 tablespoons olive oil
• 3 cups (24 oz) chicken broth
• 3 cups water
• 1 lb. chicken breast, cut into 1-inch cubes (chicken thigh works too)
• 1 cup fresh or frozen peas (optional)
• Salt and pepper to taste
• optional: 1 teaspoon or oregano, 1/2 teaspoon sage, and 1 teaspoon of rosemary

Instructions

1. In a large saucepan over medium heat, sauté onions, garlic, carrots, and celery in olive oil until the onion starts to turn translucent.
2. Add the chicken broth, water, and cubed chicken breast.
3. Turn stove to high and bring the soup to a boil. Once you reach a rolling boil, turn the heat back down to medium and continue to cook until the chicken is done.
4. Add in the pasta and cook for 10-15 more minutes, or until your pasta is cooked. Watch it carefully as it can overcook easily.
5. Add peas (optional) and salt and pepper to taste. Optional: Add in spices. Continue to cook for 2-3 minutes.
6. Remove from the heat and let it cool before serving.

5. Grilled Chicken

Boneless Chicken Thighs on Grill is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people (about 4 thighs each)’]

An Easy Grilled Chicken Thighs Recipe you can make in no time! Chicken thighs on grill are delicious, healthy, and quick to make!

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• ¼ cup red wine vinegar
• 1/2 tablespoon stone ground mustard ( or dijon mustard)
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional

Instructions Grilling Instructions:

1. Take your chicken out of the fridge at LEAST an hour before cooking to let to get to room temperature.
2. Preheat your grill to medium high heat. When proteins touch grills that are cold or not hot enough it easily causes the meat to stick and creates a mess, preheating is very important.
3. In a bowl mix together marinade. Add chicken breasts to the marinade and toss to coat evenly. Let the chicken marinate for at least 15 minutes while the grill is preheating. (You can marinate for 2-5 hours if you want to prep ahead of time!)
4. Place your chicken thighs skin side down on the grill and close the lid. Let the chicken thighs cook for 8-10 minutes or until golden brown with a slight char. Once browned flip over to the other side and finish cooking for another 8-10 minutes. (Note if you are using bone in chicken thighs this will take significantly longer, I would 1.5x the cook time) If you go to flip the chicken breasts and they start to stick, leave them on for another minute!
5. You can check to make sure your chicken is cooked thoroughly by using an internal thermometer. They should be cooked to 165 degrees F.

Oven Instructions:

1. Take your chicken out of the fridge at LEAST an hour before cooking to let to get to room temperature.
2. Preheat the oven to 425 and prepare a parchment lined baking sheet.
3. In a bowl mix together marinade. Add chicken breasts to the marinade and toss to coat evenly. Let the chicken marinate for at least 15 minutes while the oven is preheating.
4. Place chicken on parchment lined baking sheet (it’s ok if they’re close together, they will shrink considerably in the oven)
5. Bake at 425 for 15-20 minutes or until the chicken thighs reach an internal temp of 165 degrees F. You can check to make sure your chicken is cooked thoroughly by using an internal thermometer.

6. Crockpot Chicken

Crockpot Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT4H · Total: PT4H20M · Yield: 8

Whether you call it chicken stew in a slow cooker, crockpot chicken, or something else, this delicious complete dinner offers a simple solution to those evenings you come home too tired to cook.

Ingredients

• 4 ½ pounds chicken, whole – cleaned and trimmed
• 2 cups carrots, cut to 1″ pieces
• 1 cup parsnips, cut to 1″ pieces
• 1 bell pepper, diced
• 1 ½ pounds potatoes, cut to 2″ pieces
• ⅔ pounds sweet potatoes, cut to 2″ pieces
• 1 cup green beans, fresh or frozen
• ½ tablespoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ cup water

Instructions

1. Layer the vegetables in the crockpot in the following order: potatoes, sweet potatoes, carrots, parsnips, bell peppers.
2. Sprinkle salt, pepper, basil, and oregano on top of the vegetables.
3. Pour water on top of vegetables and spices.
4. Place the whole chicken (breast side up) on top of the vegetables and spices.
5. Place the cover on the crockpot and set the temperature based on cooking times recommended by your crockpot (for us it is: low = 8 hours, auto = 6 hours, high = 4 hours).
6. At about 30 minutes before it should finish, add green beans to the liquid underneath the chicken.
7. Enjoy.
8. Save the leftover chicken, bones, and liquid for our chicken soup recipe

7. Cast Iron Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

• 2 chicken breasts (skinless and boneless)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Sea salt & black pepper
• 1 tsp lemon zest
• 1 tbsp sunflower oil/canola/avocado oil
• Slices of butter
• Slices of lemon

Instructions

1. Pat dry the chicken breasts with a paper towel.
2. Cut each chicken breast lengthwise through the center.
3. Season both sides with onion, garlic, oregano, salt, and black pepper.
4. Sprinkle lemon zest all over the chicken breasts.
5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

8. Tater Tot Pie

Chicken Tater Tot Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

This easy chicken casserole will become a family favorite. It’s got the creamy filling of a chicken pot pie and it is topped with golden brown tater tots, plus it’s gluten free & dairy free!

Ingredients

• 2 Tablespoon Olive Oil
• 1/2 Cup Yellow Onion (diced)
• 1 Cup Carrots (cut into 1/4″ slices)
• 6 Tablespoon Gluten Free 1-to-1 Flour Blend (I use Bob’s Red Mill)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Thyme
• 1/4 teaspoon Garlic Powder
• 1 Cup Gluten Free Chicken Broth
• 3/4 Cup Non-Dairy Milk
• 1 Cup Frozen Green Peas
• 1 pound Chicken (cooked and cut into bite sized pieces)
• 12 ounces Tater Tots (about 1/2 bag)

Instructions

1. Preheat the oven to 425F degrees.
2. Add the oil to a cast iron skillet over medium heat.
3. Once the oil is warmed, add the onions and carrots. Cook for 7 minutes, stirring occasionally.
4. Add the flour, salt, pepper, thyme and garlic powder. Stir to coat the vegetables. Cook for 2 minutes.
5. Add the milk and chicken broth. Stir to dissolve the flour. Cook an additional 2-3 minutes until it thickens like gravy.
6. Remove from heat. Add the chicken and frozen peas. Stir together.
7. Top with tater tots and season with additional salt and pepper to taste.
8. Bake for 30 minutes. Serve immediately.

9. Chicken Casserole

Gluten-Free Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: 5

This gluten-free chicken casserole is a cheesy comforting meal perfect for those cozy winter nights when you want a comfort meal. This is a great hearty family casserole recipe to have on hand.

Ingredients

• 2 cups chopped boiled chicken
• 1/2 cup chicken broth
• 1/2 cup Greek yogurt
• 1 cup shredded cheese mix (cheddar)
• 1/2 cup cream cheese
• 1 tsp garlic puree
• 1/4 cup gluten-free breadcrumbs
• 1 cup frozen vegetable mix
• 1/4 tsp dried thyme
• 1/3 tsp salt
• 1/3 tsp paprika
• 2 tbsp chopped parsley

Instructions

1. Preheat the oven to 360 F. Place chopped boiled chicken in a deep bowl and addcream cheese, frozen mixed vegetables, and garlic puree.
2. Add grated cheese, salt, spices, thyme, and Greek yogurt to the same bowl.
3. Mix everything thoroughly to get a homogeneous mix of chicken and vegetables.
4. Transfer the mix to a baking dish, level it.
5. Top the casserole with gluten-free breadcrumbs, place the baking dish in the oven and cook for 30 minutes. Remove the finished casserole from the oven, cut it with a spatula or knife, and then serve. Sprinkle with fresh chopped parsley if desired.

10. Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

11. Salsa Verde

Salsa Verde is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12–14 tomatillos, husked, rinsed
• 1–2 jalapeño peppers, stemmed and seeded for milder heat
• 1/2 medium onion, chopped
• 2 cloves garlic
• 1/2 cup fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1/2 cup water
• Salt to taste

Instructions

1. 1. Boil or simmer tomatillos and jalapeños in water until soft, about 8–10 minutes.
2. 2. Transfer to a blender with onion, garlic, cilantro, and lime juice; blend until smooth.
3. 3. Return to pot and simmer briefly to thicken; season with salt.
4. 4. Serve as a sauce for tacos, chips, or grilled meats.

12. Chicken Pot Pie

Gluten Free Chicken Pot Pie Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

This easy Gluten Free Chicken Pot Pie Casserole recipe uses a delicious crust and yummy filling that families love.

Ingredients

• 1 onion (chopped)
• 24 ounces frozen mixed vegetables
• 4 cups chicken (cooked and shredded)
• 3 cups chicken stock
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon seasoned salt
• 1 teaspoon dried thyme
• 1.5 cups whole milk
• 6 tablespoons cornstarch (or alternative thickeners)
• Sea salt (to taste)
• Black pepper (to taste)
• 1 ½ cups gluten free all purpose flour
• 1 cup whole milk
• 2 eggs
• 4 tablespoons butter (melted)
• Fresh parsley (for garnish)

Instructions

1. Preheat oven to 350° F.
2. In a 4 quart saucepan, add a tablespoon of oil or butter and the chopped onion, then cook until translucent.
3. Stir in frozen vegetables, chicken, chicken stock and spices. Turn up heat to allow the mixture to come to a boil.
4. In a small bowl, add the milk and cornstarch, then mix until smooth.
5. Stir into the pot pie mixture on the stove. Continue boiling until the liquid has thickened. Taste and adjust seasoning, if needed.
6. Remove the pan from the heat and pour the chicken pot pie contents into an ungreased 9 x 13” casserole dish.
7. In a separate bowl, add topping ingredients and mix well.
8. Spoon topping over the chicken mixture and smooth out to cover the surface.
9. Bake your gluten free chicken pot pie casserole for 25-30 minutes or until a toothpick inserted into the center of the casserole comes out clean. Sprinkle with fresh parsley as garnish, if desired, and serve while hot.

13. Cheesy Baked BBQ Chicken Breasts

Cheesy Baked BBQ Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

You can make these Cheesy Baked BBQ Chicken Breasts in 30 minutes! If you love BBQ chicken pizza, but don’t want all the carbs, this is for you!

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts ((4 breasts, 6-8 ounces each, so up to 2 pounds total))
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 cup BBQ sauce
• 2/3 cup shredded mozzarella
• 2.5 ounces red onion ((1/3 of a red onion))

Instructions

1. Preheat the oven to 375 degrees F. Spray a 9×13 baking pan lightly with oil (or use an ungreased cast iron pan). Place the chicken in the pan.
2. Combine the salt, pepper and garlic powder in a tiny bowl. Season the chicken by pinching the spice mixture between your fingers and sprinkling it evenly on each piece of chicken.
3. Place 2 tablespoons of BBQ sauce on each breast and spread the sauce over the chicken with the back of your spoon.
4. Shred the mozzarella if needed. Sprinkle about 2 1/2 tablespoons of shredded mozzarella over the entire surface of each breast, using all of the cheese.
5. If starting with a whole red onion, peel it and cut it in half. Start making thin slices and place 5 or six slices of onion on each chicken breast. (You’ll use about 1/3 of a whole onion.)
6. Bake the chicken for 25 minutes, uncovered. Check to see if it’s done by using an intstant meat thermometer to see if it has reached 165 degrees F. If you don’t have a thermometer, cut open a thick piece to make sure it’s no longer pink inside. If needed, bake for another five minutes before checking it again. Don’t overbake, or the chicken will be dry.
7. Let the chicken rest on the stove, covered loosely with foil, for a few minutes before cutting into it. This will keep it juicy. Store leftovers in the refrigerator for up to four days. This also freezes well.

14. Cheesy Baked BBQ Chicken Breasts with Onions

Cheesy Baked BBQ Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

You can make these Cheesy Baked BBQ Chicken Breasts in 30 minutes! If you love BBQ chicken pizza, but don’t want all the carbs, this is for you!

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts ((4 breasts, 6-8 ounces each, so up to 2 pounds total))
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 cup BBQ sauce
• 2/3 cup shredded mozzarella
• 2.5 ounces red onion ((1/3 of a red onion))

Instructions

1. Preheat the oven to 375 degrees F. Spray a 9×13 baking pan lightly with oil (or use an ungreased cast iron pan). Place the chicken in the pan.
2. Combine the salt, pepper and garlic powder in a tiny bowl. Season the chicken by pinching the spice mixture between your fingers and sprinkling it evenly on each piece of chicken.
3. Place 2 tablespoons of BBQ sauce on each breast and spread the sauce over the chicken with the back of your spoon.
4. Shred the mozzarella if needed. Sprinkle about 2 1/2 tablespoons of shredded mozzarella over the entire surface of each breast, using all of the cheese.
5. If starting with a whole red onion, peel it and cut it in half. Start making thin slices and place 5 or six slices of onion on each chicken breast. (You’ll use about 1/3 of a whole onion.)
6. Bake the chicken for 25 minutes, uncovered. Check to see if it’s done by using an intstant meat thermometer to see if it has reached 165 degrees F. If you don’t have a thermometer, cut open a thick piece to make sure it’s no longer pink inside. If needed, bake for another five minutes before checking it again. Don’t overbake, or the chicken will be dry.
7. Let the chicken rest on the stove, covered loosely with foil, for a few minutes before cutting into it. This will keep it juicy. Store leftovers in the refrigerator for up to four days. This also freezes well.

15. Chicken Sweetcorn and Cabbage Soup

Chicken & Cabbage Crockpot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’, ‘4 portions’]

This light chicken cabbage crockpot soup is a great midweek meal. Simple to make as well as being low fat, clean and gluten free.

Ingredients

• 500g (17½ oz) chicken (cooked)
• 1 large yellow onion (roughly chopped)
• 2 cloves garlic (roughly chopped)
• 100g (3½ oz) cabbage (shredded)
• 250g (8¾ oz) tinned sweetcorn
• 1 red bell pepper (roughly chopped)
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh chives (chopped)
• ½ tsp oregano
• ¼ tsp thyme
• 1 bay leaf
• sea salt and black pepper (to personal taste)
• 500-750ml (2-3 cups) homemade chicken stock
• fresh parsley for decoration (optional)

Instructions

1. Throw everything into a Crockpot/slow cooker, stir and set it on low for six hours.
2. An hour before the soup is ready, shred the chicken with a fork and add to the soup. Adjust seasoning if necessary.
3. Just before serving, sprinkle over a little fresh, chopped parsley. Enjoy!

16. Jamaican Jerk Chicken Thighs

Jamaican Jerk Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT195M · Yield: [‘5’, ‘5 Servings’]

This Jamaican jerk chicken recipe is perfect for anyone who loves flavorful food. The chicken is cooked in a flavorful spice blend, and it’s fairly simple to make.

Ingredients

• 5 Chicken Thighs (Bone-in, with skin)
• 1 tbsp allspice
• 1 tbsp orange zest
• 1 tbsp salt
• 1/4 cup brown sugar
• 2 habanero or scotch bonnet peppers (seeded and deveined)
• 3 stalks green onions (chopped)
• 1 tbsp paprika
• 1 tbsp nutmeg
• 1 tbsp fresh thyme (stems included)
• 1 tbsp allspice
• 1 inch ginger (chopped)
• 4 cloves garlic
• 2 tbsp brown sugar
• 1 tsp browning sauce
• 1 tsp black pepper
• 1 tbsp salt
• 2 tbsp lime juice
• 2 tbsp canola oil
• 3 tbsp soy sauce
• pinch of cloves (about 3-4)

Instructions Dry Brine Instructions

1. Pat chicken thighs dry with a paper towel.
2. In small bowl, combine dry brine ingredients: salt, brown sugar, orange zest and allspice.
3. Sprinkle chicken generously with brine mixture, rubbing into and under the skin.
4. Place your chicken on a rack and place it in the refrigerator, uncovered for at least 2 hours but ideally overnight but no longer than that.
5. Remove rack from the fridge and allow the chicken to come to room temperature if time permits.
6. Preheat oven to 425°F

Jerk Paste Instructions

1. Put all of the wet jerk paste ingredients into a blender or food processor. Blend until smooth.
2. Coat chicken thighs generously with paste. Reserve some of the paste to use as a basting sauce during cooking.
3. Turn on your stove’s air vent. On medium-high heat, allow a large cast iron skillet or oven-safe pan to come up to temp. Place chicken skin side down.
4. Sear chicken for 4-6 minutes, flip and sear the other side for 3 – 5 minutes.
5. While the second side is searing, baste the chicken with some of the reserved jerk paste.
6. Transfer skillet to oven, leaving uncovered and bake chicken for 20 – 25 minutes or until chicken is cooked through (165°F).
7. Remove pan from oven and lest rest 10-12 minutes before serving.
8. Transfer to a platter, top with green onions and serve with jerk chicken dipping sauce. See notes.

17. Chicken Fajita Casserole

Chicken Fajitas Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT25M · Yield: [‘4’]

This easy prep-ahead dish is ready in under 30 minutes

Ingredients

• 4 chicken breasts (pounded flat and even)
• 2 tablespoons fajita seasoning
• 1 teaspoon oil
• 3 bell peppers (deseeded and thinly sliced)
• 1 onion (sliced)
• 2 cups (166g) shredded cheese

Instructions

1. Preheat oven to 350F / 176C / gas 4.
2. Mix chicken breasts with oil and fajitas seasoning then place in the bottom of the casserole dish.
3. Add in the sliced onion and peppers and then top with the cheese.
4. Bake for about 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165F / 74C.
5. Serve with your favorite fajita toppings.

18. Chicken and Sweet Potatoes

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

19. 5-Ingredient Caprese Chicken

5-Ingredient Caprese Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 oz fresh mozzarella, sliced
• 2 medium tomatoes, sliced
• 1/2 cup fresh basil leaves, torn
• 3 tablespoons balsamic glaze

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Sear chicken breasts in a lightly oiled skillet until browned on both sides, about 3–4 minutes per side.
3. 3. Top each breast with mozzarella and tomato slices; bake until chicken is cooked through and cheese is melted, 5–8 minutes.
4. 4. Remove from oven, sprinkle with basil and drizzle with balsamic glaze. Season with salt and pepper to taste and serve.

20. Chicken Bacon Ranch Casserole

Easy Gluten Free Chicken Bacon Ranch Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Yield: [‘5’, ‘5 servings’]

This gluten free chicken bacon ranch casserole is made with an easy ranch cream sauce, bacon and all the right spices. Perfect comfort food!

Ingredients

• 1 cup buttermilk
• 1 cup sour cream
• 1 tablespoon white wine (or white balsamic) vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon dried dill
• 2 tablespoons minced dried onion ((or 1 tablespoon dried ground onion))
• 1/2 teaspoon garlic powder
• 1 pound raw skinless (boneless chicken breasts)
• 12 ounces dried gluten free rotini pasta
• 3 ounces sliced bacon (diced (about 3 strips) )
• 3 tablespoons unsalted butter (chopped)
• 5 tablespoons basic gum-free gluten free flour blend
• 1 1/2 cups chicken stock
• 8 ounces sharp yellow cheddar cheese (shredded)
• Chopped fresh flat-leaf parsley ((optional))

Instructions

1. Preheat your oven to 375°F. Grease a 3-quart casserole dish and set it aside. Line a large rimmed baking sheet with parchment paper and set it aside.

Make the ranch dressing.

1. In a medium-size bowl, place the buttermilk, sour cream, vinegar, salt, pepper, dill, onion and garlic powder, and whisk to combine well. This is the ranch dressing.

Cook the chicken.

1. Place the raw chicken breasts on the prepared baking sheet and spoon about 1/4 cup of the ranch dressing evenly on top of the chicken breasts. Place the chicken in the center of the preheated oven and bake until the chicken is opaque throughout and reaches 160°F on an instant-read thermometer (about 20 minutes).
2. Remove the chicken from the oven and allow it to rest for about 5 minutes before cutting it into 1-inch square pieces. Lower the oven temperature to 350°F.

Boil the pasta.

1. While the chicken is cooking, in a large pot of salted water, boil the pasta to an al dente texture according to the directions on the package. I used Barilla gluten free rotini pasta, and boiled it for 6 minutes. Drain the pasta, rinse it with lukewarm water and set it aside.

Cook the bacon and make the sauce.

1. In a medium-size, heavy-bottom saucepan, cook the bacon over medium-high heat until browned and crispy. Remove the cooked bacon from the saucepan and transfer to a paper towel-lined plate to drain, and discard all but 1 tablespoon of the bacon grease.
2. Place the unsalted butter in the pan, and melt over medium heat. Add the flour blend and cook, whisking constantly, until the mixture is bubbling (about 2 minutes). Add the chicken stock in a slow, steady stream, whisking constantly. Cook, whisking occasionally, until the mixture begins to thicken (about 2 minutes more). Add the remaining ranch dressing in a slow, steady stream, whisking constantly until well-combined. Remove the saucepan from the heat.

Assemble and bake the casserole.

1. Add the cooked pasta, diced chicken and about 6 ounces of the shredded cheddar cheese to the saucepan and toss to combine. Transfer about half of the pasta and chicken mixture to the prepared casserole dish in an even layer, scatter with about half of the cooked bacon, top with the remaining chicken and pasta mixture, then the remaining bacon. Scatter the remaining shredded cheese evenly over the top.
2. Place the dish in the 350°F oven and bake until the mixture is bubbling and the cheese is melted (about 10 minutes). Scatter with the optional chopped parsley and serve immediately.

21. Chicken Thighs with Ranch Seasoning

Chicken Thighs with Ranch Seasoning is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in chicken thighs, skin-on
• 2 tablespoons ranch seasoning mix
• 1 tablespoon olive oil
• 1 cup chicken broth
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Rub the thighs with oil and ranch seasoning; arrange in a single layer.
3. 3. Bake in a skillet or baking dish until the skin is crispy and the meat is cooked through, about 25–30 minutes.
4. 4. Add broth to the pan, simmer 5 minutes to create a light pan sauce; season with salt and pepper.
5. 5. Rest 5 minutes before serving.

22. Cheesy Chicken Pumpkin Casserole

Cheesy Chicken Pumpkin Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 people’]

Feed a crowd with this savory and cheesy chicken pumpkin casserole. With only 6g net carbs in each serving, it’s a low-carb meal.

Ingredients

• 2 tbsp Olive Oil
• 1 1/2 lbs Boneless Skinless Chicken Thighs (cut into bite-sized pieces)
• 1/2 medium Onion (chopped)
• 3 cups Broccoli Florets
• 2 tbsp Butter
• 2 tsp Minced Garlic
• 1 cup Heavy Whipping Cream
• 1/3 cup Pumpkin Puree
• 1/4 cup Parmesan Cheese (grated )
• 1 1/2 cups Mozzarella Cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Add the olive oil to a skillet over medium-high heat on the stove.
3. Season the chicken with salt and pepper to taste, and saute until cooked through. Remove and set aside.
4. Add the onion and broccoli to the same skillet in the left over oil. Saute until softened a bit.
5. Mix the chicken and vegetables together in a well greased 9×13 baking dish.
6. Remove the excess oil from the skillet.
7. Add the butter and garlic to the skillet, and reduce the heat to medium. Saute for 30 seconds.
8. Whisk in the heavy whipping cream and the pumpkin puree. Saute until the sauce begins to thicken.
9. Mix in the parmesan cheese and 1 cup of the mozzarella cheese. Mix until melted.
10. Pour the sauce over the chicken and vegetables in the baking dish, and stir to combine.
11. Top with the remaining mozzarella, and bake for 20 minutes.

23. Cream of Chicken Soup

Gluten-Free Cream of Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

Homemade Gluten-Free Cream of Chicken Soup is the perfect comfort food for those chilly days. In just 20 minutes this delicious soup will be on your table. Good news, it’s super simple to make and has no nasties.

Ingredients

• 1/4 cup butter
• 1/2 cup gluten-free flour blend
• 2 cups chicken stock
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup chicken, cooked and finely chopped

Instructions

1. In a medium saucepan, melt the butter over medium heat.
2. Add in the gluten-free flour blend and whisk constantly until combined. Cook an additional 1-2 minutes, until the mixture is bubbling.
3. Gradually add in the chicken broth while whisking.
4. Add in the milk and whisk until incorporated.
5. Then, add the salt, garlic powder, onion powder, and black pepper. Whisk to combine.
6. Bring to a simmer. Cook an additional 7-8 minutes, whisking occasionally, until the soup has thickened.
7. Add in the cooked chicken and stir to combine.
8. Serve immediately or store in a jar or container in the refrigerator for later use.

24. Greek Marinated Chicken Kabobs

Lemon Greek Marinated Chicken Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT150M · Yield: [‘7’, ‘7 skewers’]

With grilling season upon us, I’ll be enjoying my Greek Marinated Chicken Kabobs with Lemon. These Easy Chicken Kabobs combine chicken breast, with bell pepper, zucchini and red onion. The Chicken Kabob Marinade is made with fresh lemon zest and juice, extra virgin olive oil, Greek yogurt and seasoning.

Ingredients

• 1 1/2 pounds chicken breast (boneless, skinless, cut in 1 1/2 inch chunks)
• 1 cup red bell pepper (cut in 1 1/2 inch chunks)
• 1 cup green bell pepper (cut in 1 1/2 inch chunks)
• 1 cup zucchini (cut in 1 1/2 inch chunks)
• 1 large red onion (cut in 1 1/2 inch chunks)
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Juice of a lemon
• Zest of a lemon
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 3/4 cup greek yogurt

Instructions

1. Add the chicken, bell pepper, green bell pepper, zucchini, red onion, sea salt, ground black pepper, juice of a lemon, zest of a lemon, extra virgin olive oil, garlic powder, cayenne pepper and Greek yogurt in a large ziplock bag or a large mixing bowl. Use tongs or your hands and coat the chicken and vegetables in the marinade. Cover and marinate for up to 2 hours in the refrigerator.
2. Remove the chicken and the vegetables from the fridge.
3. If you are using wooden skewers, soak 10 of them in cold water for an hour.
4. Thread the chicken and vegetables onto the skewers, alternating until the chicken is gone. Drizzle 2 tablespoons of olive oil over the skewers.
5. Heat the grill over medium high heat.
6. Brush the grill with the remaining olive oil and place the skewers on the grill. Grill for 6 minutes on each side. Chicken should reach an internal temperature of 165°F.
7. Remove the kabobs from the grill and serve warm with fresh cilantro or parsley and green onion.

25. Lemon Chicken Thighs

Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘4’, ‘4 plates’]

Make these lemon chicken thighs – citrusy, flavorful, naturally sweet and yummy, A quick dinner perfect for those on Whole30, gluten-free and dairy-free diets.

Ingredients

• 3 tbsp olive oil
• 6 chicken thighs (boned and skin-on)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb sweet potatoes (cut into 1-inch cubes)
• 1 lemon (juiced)
• 10 cloves of garlic
• fresh parsley (chopped)

Instructions

1. Heat the oven to 425F.
2. Add the olive oil to a skillet and heat it to medium-high heat.
3. Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
4. Flip them over and cook for another 2 minutes to brown. Remove from the heat.
5. Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
6. Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
7. Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
8. Sprinkle parsley before serving.

26. Chicken Tacos

Crockpot Chicken Tacos (Mexican Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [’12’, ’12 Servings’]

Crock Pot Chicken Tacos are an easy and nutritious recipe that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!

Ingredients

• 2 pounds chicken breasts ((boneless, skinless))
• 1 onion ((finely diced))
• 1 Tablespoon minced garlic
• 16 ounces salsa
• 1 teaspoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ¼ teaspoon chili powder
• ½ teaspoon ground coriander
• ¼ to ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Tortillas, sour cream, cheese, guacamole, chopped fresh cilantro

Instructions

1. In the container of a slow cooker, add onion, minced garlic, salsa, lime juice and seasonings. Stir to combine.
2. Add chicken breasts and stir to ensure they are covered with the salsa mixture.
3. Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.
4. Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.
5. Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).
6. Serve in tortillas with your favorite taco toppings!

27. Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

5-star Chicken Cordon Bleu Casserole! An easy keto & gluten-free dinner with ham, Swiss, and a creamy sauce. No rolling required.

Ingredients

• 6 cups shredded cooked chicken ((from about 2 lb chicken))
• 6 oz ham (cut into bite size pieces)
• 4 oz butter (melted)
• 6 oz cream cheese (softened)
• 1 tbsp dijon mustard
• 1 tbsp white wine ((optional))
• 1 oz lemon juice
• 1/2 tsp salt
• 5 oz swiss cheese

Instructions

1. Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
2. In a large bowl with an electric mixer combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
3. Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
4. I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It’s very easy to burn the cheese topping.

28. Instant Pot Chicken Curry

Instant Pot Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless chicken thighs, cut into chunks
• 1 tablespoon neutral oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 can (14 oz) diced tomatoes
• Salt to taste

Instructions

1. 1. Turn on sauté and cook onion and garlic in oil until translucent.
2. 2. Add chicken and cook until lightly browned on all sides.
3. 3. Stir in curry powder to coat chicken.
4. 4. Add coconut milk, broth, and tomatoes; stir to combine.
5. 5. Close lid; set to high pressure for 8 minutes. Quick-release.
6. 6. Season with salt and adjust consistency with more broth if needed; serve over rice.

29. Chicken Curry

Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken thighs or breasts, cut into chunks
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 can (14 oz) crushed tomatoes
• 1 cup chicken broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste

Instructions

1. 1. Heat oil in a large pot; sauté onion and garlic until soft.
2. 2. Add chicken; cook until browned on all sides.
3. 3. Stir in curry powder to coat the chicken.
4. 4. Pour in crushed tomatoes, broth, and coconut milk; bring to a gentle simmer.
5. 5. Simmer until chicken is cooked through and sauce thickens, 15–20 minutes.
6. 6. Season with salt and pepper; serve with rice.

30. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

31. Enchilada Casserole

Gluten Free Enchilada Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: 10

If you like gluten-free enchiladas, you’ll love this gluten-free enchilada casserole! It’s filling and satisfying, and everyone loves it!

Ingredients

• 1 whole cooked rotisserie chicken, deboned and shredded (about 8 cups)
• 2 (14 oz.) cans black beans, drained and rinsed
• 1 (14 oz.) can corn, drained
• 1 (6.5 oz.) can sliced black olives, drained
• 2 1/2 cups diced onion
• 1 cup chopped cilantro
• 1 (28 oz.) can gluten-free red enchilada sauce (I use LaVictoria)
• sea salt & pepper to taste
• 18 (6-inch) corn tortillas or gluten-free flour tortillas
• 2 cups dairy-free cheese, optional (like Daiya)

Instructions

1. Preheat oven to 400° (F) and lightly grease a 9 x 13″ glass or ceramic baking dish with oil.
2. Combine the shredded chicken, black beans, corn, black olives, onions, cilantro, and red enchilada sauce in a large mixing bowl. Stir until blended.
3. Taste your mixture. If it needs salt or pepper (or you want to spice it up), stir it now (see recipe notes for more information).
4. Now, start layering. Place 2-3 large spoonfuls of the enchilada filling in the bottom of the prepared baking dish and spread it out evenly over the bottom of the pan. Top with about 6 tortillas. Continue with another layer of enchilada filling, a layer of tortillas, another layer of enchilada filling, and another layer of tortillas. Followed by a final layer of the remaining enchilada filling.
5. Top with dairy-free cheese if desired.
6. Cover with foil and bake for 20 minutes.
7. Remove the pan, remove the aluminum foil, and bake for 10 minutes or until the cheese is thoroughly melted.
8. Let rest for 10-15 minutes before serving. Garnish with desired toppings.

32. Creamy Tomato Chicken Skillet

Creamy Tomato Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

33. Roasted Poblano Chicken Soup

Roasted Poblano Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT100M · Total: PT110M · Yield: [‘8’, ‘8 servings’]

This roasted poblano chicken soup is so hearty and comforting. Filled with flavorful chicken, tender red potatoes, corn, and roasted poblano peppers, this soup is packed with flavor. It’s naturally gluten-free and dairy-free and perfect for cooler weather!

Ingredients

• 6 poblano peppers
• 1 tablespoon olive oil
• 1 lb bone-in skinless chicken thighs
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 8 cups chicken stock (gluten-free)
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 2 lbs red potatoes (washed, dried, and cut into small 1-inch pieces.)
• 2 cups corn (canned, frozen or fresh)
• 1/2 tablespoon salt
• 2 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro (chopped)

Instructions To Roast the Poblano Peppers:

1. Roast the poblano peppers either in the oven or on the stove top.
2. To roast the poblano peppers on the stove top, roast them on an open flame, 5-6 minutes per side, until the skin is black and bubbly, but not white.
3. To roast the poblano peppers in the oven, preheat the oven to 500F. Place the poblano peppers on a baking sheet. Bake for 30-40 minutes, turning every 10 minutes or so, until the skin is black and charred, but not ash white.
4. No matter which way you roast the poblano peppers, once they are charred, remove them from the heat source. Then, place them in a bowl with a lid and let sit and cool for 10 minutes. The steam will help loosen the skin.
5. Once cooled, cut off the stem and peel off the skin.
6. Slice the pepper in half and carefully remove all of the seeds.
7. Cut the poblano peppers into 1/2 inch pieces.

For the Soup:

1. Heat a large dutch oven over medium high heat. Add olive oil and let heat for 1-2 minutes.
2. Sprinkle the chicken thighs with salt and pepper and then add to the dutch oven.
3. Cook the chicken in the olive oil for 8-10 minutes, flipping half way through. Chicken should be cooked through.
4. Remove the chicken from the dutch oven and place on a plate.
5. Add the diced onions to the dutch oven and cook for 5-6 minutes, until translucent.
6. Add the minced garlic and cook an additional 1-2 minutes.
7. Then add the chicken stock and scrape off the brown bits from the bottom of the pan.
8. Add the sliced roasted poblano peppers, corn, potatoes, salt, garlic powder, cumin and black pepper. Stir to combine.
9. Add the whole chicken thighs back to the pot.
10. Bring the soup to a boil and then cover with a lid and let simmer for 40 minutes, until potatoes are tender.
11. Remove the chicken from the dutch oven. Shred the chicken with a fork and discard the bones. Place the chicken meat back into the soup.
12. Top with fresh cilantro and serve.

34. Southwest Chicken Soup

(Copycat) Chili’s Southwest Chicken Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’]

This flavorful chicken soup is loaded with southwest spice and vegetables. It’s a perfect copycat of the restaurant favorite.

Ingredients

• 2 Cups Chicken (cooked and cut into bite sized pieces)
• 2 Tablespoons Olive Oil
• 1/2 Cup Yellow Onion (diced, about 1/2 a med onion)
• 1/2 Cup Celery (diced, about 2 stalks)
• 2 cloves Garlic (minced)
• 4 Tablespoons Tomato Paste
• 1 Tablespoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Salt
• 3 Tablespoons Cilantro (chopped)
• 15 ounce Diced Tomatoes (can) (do not drain)
• 15 ounce Hominy (drained)
• 4 ounce Diced Green Chiles
• 32 ounce Gluten Free Chicken Broth
• 2 Limes
• Cilantro (for garnish)

Instructions

1. Add olive oil to a large dutch oven pot over medium heat.
2. Add the onions, celery and garlic to the oil and cook, stirring occasionally, until softened, about 8 minutes.
3. Add the tomato paste, 3 Tbsp cilantro, chili powder, cumin and salt to the cooked vegetables. Cook and stir constantly for 1 minute.
4. Add the diced tomatoes, hominy, green chiles, chicken broth and cooked chicken to the pot. Stir well. Bring to a simmer and cover. Cook for 20 minutes, stirring about every 5 minutes.
5. Remove from heat. Squeeze the juice of 2 limes into the soup and garnish with additional cilantro. Serve immediately.

35. Tom Kha Gai

Tom Kha Gai is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 cups sliced mushrooms (button or enoki)
• 4 cups chicken stock
• 1 can (14 oz) coconut milk
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3–4 kaffir lime leaves (optional)
• 2 tablespoons fish sauce
• 1–2 tablespoons fresh lime juice
• 1 teaspoon sugar (optional)
• Fresh cilantro for garnish

Instructions

1. 1. In a pot, simmer the lemongrass and lime leaves in chicken stock for 5–10 minutes to infuse.
2. 2. Add chicken slices and mushrooms; simmer until chicken is just cooked through.
3. 3. Stir in coconut milk and fish sauce; warm through without boiling.
4. 4. Finish with lime juice and sugar to balance; adjust salt.
5. 5. Garnish with cilantro and serve hot.

36. Boneless Skin Chicken Thighs

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Ingredients

• 2 lb boneless skinless chicken thighs (about 8 thighs)
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/2 cup low sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Parsley for garnish (optional)

Instructions

1. 1. Pat dry the chicken thighs and season with salt and pepper and paprika.
2. 2. Heat olive oil in a large skillet over medium heat and sear the thighs 4 to 5 minutes per side until browned.
3. 3. Add minced garlic and cook 30 seconds until fragrant, then pour in chicken broth and lemon juice.
4. 4. Simmer, covered, 8 to 10 minutes or until the chicken reaches 165 F and juices run clear.
5. 5. Remove from heat, rest 5 minutes, and garnish with parsley if desired.

37. Mozzarella Stuffed Chicken Breast

Mozzarella Stuffed Chicken Breast with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

38. Chicken Broccoli Casserole

Chicken Broccoli Cauliflower Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT1H · Yield: 4

This Chicken Broccoli Cauliflower Rice Casserole is classic comfort food with a healthy twist! An easy dinner with only five ingredients, this cheesy casserole will become a family favorite!

Ingredients

• 1 1/2 lbs chicken breast
• 2 cups broccoli pieces, frozen
• 1 cup riced cauliflower (I used Green Giant frozen bag 12 oz)
• 1/2 cup chicken broth
• 2 cups cheddar cheese, shredded
• Salt and pepper (to taste)

Instructions

1. Preheat your oven to 350 degrees and take out a large round baking dish or an 11.9 x 7.7 rectangular dish.
2. Cook the chicken in your preferred method. (Look for additional instructions in the Notes below.) Once cooked, allow them to cool.
3. Once your chicken breasts are well cooled, shred or chop them into chunks.
4. Pour the (still frozen) riced cauliflower into the bottom of your baking dish.
5. Top the frozen cauliflower with a layer of frozen broccoli. Make sure that it is spread out evenly.
6. Top the frozen vegetables with the chopped or shredded chicken. Make sure that it is also spread out evenly.
7. Pour the chicken broth over the mixture in the baking pan, making sure to pour it over as much of the chicken as possible.
8. Top your chicken with shredded cheddar cheese and bake for 35 minutes.
9. Serve hot and enjoy!

39. Cashew Chicken

Easy Recipe for Chicken with Cashew Nuts (Cashew Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

A Recipe that is so easy to make! Learn how to make chicken with cashew nuts for a quick, healthy dinner in under an hour!

Ingredients

• 1 ½ lb. boneless, skinless chicken breasts (cut into bite size cubes)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons cornstarch
• 3 tablespoons coconut oil (melted)
• ¾ cup raw cashews (*see notes for substitution)
• 2 cups broccoli (cut into small florets)
• 1 cup red bell pepper (chopped)
• 1 cup snow peas
• 3 green onions (thinly sliced, separate whites from green)
• 1 teaspoon freshly grated ginger
• 3 cloves garlic (minced)
• ¼ cup coconut aminos
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons water
• 3 tablespoons honey
• 1 teaspoon sesame oil
• ¼ teaspoon red pepper flakes

Instructions

1. Have all ingredients and tools prepped and ready to go.
2. Season chicken with salt and pepper, add to a medium bowl or disposable plastic bag and coat with cornstarch, discard excess cornstarch. In a small bowl, whisk together sauce ingredients.
3. Heat a large wok or cast iron skillet over medium heat, add 1 TBSP coconut oil and the cashews. Stir constantly, cooking until golden brown, about 3 minutes, being careful not to burn them. Remove to a small bowl.
4. Increase heat to medium high, add 1 TBSP coconut oil and the chicken. Cook, flipping occasionally, until chicken is just cooked through, about 4 minutes. Remove to a small bowl.
5. Add in another TBSP of coconut oil, the broccoli and bell pepper. Cook until veggies are crisp tender, about 4 minutes. Add the snow peas, white part of the green onions, ginger, and garlic, cook 1 minute.
6. Add the cashews, chicken, and the sauce to the hot wok with the veggies. Heat through until thickened, about 2 minutes. Serve over rice, garnished with the tops of the green onions.

40. Harissa Chicken

Harissa Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT52M · Yield: [‘4’]

This Harissa Chicken Recipe is slightly sweet, smoky and packed full of flavor. The chicken thighs are cooked in a skillet to create tender, juicy chicken. You can have this dish on your table in less than 30 minutes.

Ingredients

• 1/4 cup harissa paste
• Juice of a lemon
• 2 tablespoons honey
• 3 garlic cloves (minced)
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 6 chicken thighs (boneless, skin on (medium size thighs))

Instructions

1. In a medium mixing bowl mix the harissa paste, lemon, honey, garlic, salt and pepper. Marinade chicken thighs in the fridge for at least 30 minutes to 2 hours.
2. Heat the olive oil on medium-high heat in a non-stick skillet. Sear the chicken skin down in the skillet for 6 minutes.
3. Flip the chicken and cook for another 6 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from the heat.
4. Garnish with fresh parsley or cilantro and serve with rice.

41. Bacon Wrapped Chicken Breast

Air Fryer Bacon Wrapped Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

Juicy bacon wrapped chicken breast in the air fryer with crispy bacon and warming spices. Five ingredients, 30 minutes, 49g of protein per serving.

Ingredients

• 2 chicken breasts (boneless skinless)
• 6 pieces bacon
• 1 tsp paprika
• 1 tsp garlic powder
• salt & pepper

Instructions

1. Preheat air fryer to 400F, then spray basket with non stick cooking spray.
2. Mix all the seasonings together in a small bowl and set aside.
3. Pound each piece of chicken slightly so they’re even in thickness. Then dry both sides of the raw chicken with paper towel and rub with the seasoning.
4. Wrap each chicken breast with 3 pieces of bacon. Ensure you keep the ends of the bacon on the bottom of the chicken breast.
5. Place the chicken in the air fryer basket in a single layer. Air fry for 15 minutes then check the internal temperature using a meat thermometer.
6. Air fry for another 10 minutes or until the internal temperature has reached 165F.
7. Let cool then serve with your favorite sides. I have linked some delicious options in this blog post!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.