Gluten-Free Spinach Artichoke Chicken

Enjoy the creamy, savory goodness of spinach and artichoke dip nestled within tender, seasoned chicken, all served in crisp lettuce cups. This delightful dish offers a satisfying blend of textures and a burst of classic flavors, making for a perfect light yet filling meal.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

At a glance: This medium lunch recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including boneless, frozen spinach, canned artichoke hearts — and walks through 6 steps. Updated October 24, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Spinach Artichoke Chicken: When preparing this lunch recipe, always ensure that all packaged ingredients, including the gluten-free cream cheese alternative and any seasonings used, are gluten-free to prevent cross-contamination with gluten. Be mindful of shared utensils and preparation surfaces. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Spinach Artichoke Chicken: This recipe is naturally gluten-free, relying on whole ingredients and gluten-free alternatives. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Slice the boneless, skinless chicken breasts horizontally to create thinner cutlets, about 1/2 inch thick. This will help them cook evenly and make them easier to stuff.
2 In a medium bowl, combine the thawed and squeezed dry frozen spinach, chopped artichoke hearts, gluten-free cream cheese alternative, nutritional yeast, minced garlic, salt, and black pepper. Stir everything together until well combined, creating a thick, creamy filling.
3 Carefully make a pocket in the thickest part of each chicken cutlet using a sharp knife, being careful not to cut all the way through. Generously stuff each chicken pocket with the spinach and artichoke mixture, pressing gently to seal as much as possible.
4 Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken cutlets for about 2-3 minutes per side, until they are lightly golden brown. This step adds a delicious crust and helps to lock in the juices.
5 Transfer the skillet to the preheated oven, or place the seared chicken into the prepared baking dish. Bake for approximately 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The filling should be hot and bubbly.
6 Allow the chicken to rest for 5 minutes before serving. Gently place a stuffed chicken breast into each large lettuce leaf, creating a handheld cup. Serve immediately and enjoy the delightful combination of flavors and textures.

Nutrition (per serving)

425

Calories

19g

Protein

49g

Carbs

13g

Fat

Fiber

415mg

Sodium

Tips & Notes

Squeeze the thawed spinach very dry in a towel. Extra water makes the filling runny.
Secure each stuffed cutlet with a toothpick so the filling stays in while searing.
Bake until the chicken reaches 165°F in the thickest part, not just until the filling is hot.

Common questions

How long does Gluten-Free Spinach Artichoke Chicken take?

Gluten-Free Spinach Artichoke Chicken takes about 30 minutes: 10 minutes to prep and 20 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Spinach Artichoke Chicken with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Spinach Artichoke Chicken?

Check boneless, skinless chicken breasts, frozen spinach, thawed and squeezed dry, canned artichoke hearts, drained and chopped before they go into Gluten-Free Spinach Artichoke Chicken. Always ensure that all packaged ingredients, including the gluten-free cream cheese alternative and any seasonings used, are gluten-free to prevent cross-contamination with gluten. Be mindful of shared utensils and preparation surfaces. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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