Gluten-Free Spinach Artichoke Chicken

Ingredients

• 1 lb boneless, skinless chicken breasts 1 lb boneless, skinless chicken breasts
• 1 cup frozen spinach, thawed and squeezed dry 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup canned artichoke hearts, drained and chopped 1/2 cup canned artichoke hearts, drained and chopped
• 1/4 cup gluten-free cream cheese alternative (e.g., cashew-based) 1/4 cup gluten-free cream cheese alternative (e.g., cashew-based)
• 2 tbsp nutritional yeast 2 tbsp nutritional yeast
• 1 clove garlic, minced 1 clove garlic, minced
• 1/4 tsp salt 1/4 tsp salt
• 1/8 tsp black pepper 1/8 tsp black pepper
• 1 tbsp olive oil 1 tbsp olive oil
• 8-10 large lettuce leaves (butter, romaine, or iceberg) 8-10 large lettuce leaves (butter, romaine, or iceberg)

Instructions

1. 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. 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. 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. 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. 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. 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)

Tips & Notes

• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.