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Chicken Breasts Sautéed with Spinach and Parmesan

Gluten Free Chicken Sautéed with Spinach and Parmesan

Chicken Breasts Sautéed with Spinach and Parmesan

I like an easy chicken dinner that cooks the vegetables right in the skillet with the chicken. 

Since the chicken in this recipe is boneless it cooks very quickly, and the flavors of chicken, aromatic garlic and onion, carrots and spinach mingle in the pan to make a flavorful sauce that even my husband likes.

In fact, he doesn’t care for chicken very often, but cooking it with these vegetables makes him ask for seconds and thirds!

Boneless chicken thighs would work, too, but they may need more cooking time since they are thicker. This gluten-free chicken recipe can easily be a 30 minute meal, or even less — 15 or 20 minutes if the chicken pieces are thin.

This is one of my gluten-free recipes designed for those with gluten intolerance, gluten sensitivity, or celiac disease, and also, it is egg-free, nut-free and refined sugar-free and it can be casein-free, dairy-free and lactose-free. Without the rice flour thickening and the Parmesan, this can also be a low carb or paleo chicken recipe.


Chicken Breasts Sautéed with Spinach and Parmesan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes 4 servings


  • 4 Medium Skinless Boneless Chicken Breast Halves
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper, freshly ground
  • 2 Tablespoons Sweet Rice Flour or Arrowroot Starch (optional – without it the recipe is low carb)
  • 2 Teaspoons Oil
  • 1/2 Cup Water or Gluten Free Chicken Stock, or more as needed
  • Optional, More or Less to Your Taste:
  • 1 Clove Garlic, minced
  • 1 Medium Onion, sliced or quartered
  • 1 Cup Carrots, sliced
  • 1/4 Cup Olives, sliced
  • 16 Ounces Fresh Spinach, torn or chopped
  • 1/4 Parmesan, grated, for topping (optional – omit for a dairy-free or paleo chicken dish)


Note: If you have large pieces of chicken, you will either need to increase the cooking time to allow them to cook completely, or you can cut them into smaller pieces. Sprinkle both sides of the chicken pieces with salt and pepper.

Dust with sweet rice flour or arrowroot powder. This is optional — it gives a better appearance and a slightly thickened sauce, but it is not essential.

Heat the oil in a large nonstick skillet over medium-high heat.

Add the chicken; cook 5 minutes or until lightly browned.

Turn the chicken and add any vegetables (except the fresh spinach) and any optional seasonings you may want.

Add 1/4 to 1/2 cup water or chicken stock.

Cover and cook another 5 minutes or until chicken is almost done. Turn the heat down a little if the chicken is browning too fast.

Add the spinach, cover and continue cooking.

Add more liquid if needed to maintain a half inch or so in the pan.

When the chicken is done (here are USDA’s guidelines for how to tell when meat is cooked), move to a warm platter, top with sauce and vegetables.

Serve as is or with pasta, rice or potatoes.

Serves 4.


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