If you want a simple yet impressive dish that you can use for the holidays, or for company, or a weeknight meal, we have the recipe for you. We are sharing our recipe for the best gluten-free stuffed boneless skinless chicken thighs.
You can change up the stuffing in these chicken thighs by using our recipe for gluten-free sage stuffing. This will give you a more traditional holiday taste. This is perfect for entertaining if you are having a pre-holiday gathering, cooking for a smaller group, or just don’t want to deal with a turkey.
The Best Gluten-Free Stuffed Boneless Skinless Chicken Thighs Recipe
- 2 Kg or about 16 boneless skinless chicken thighs
- 2 cups of cubed gluten-free bread- I used roughly 4 slices of Kinnikinnick white bread.
- 1 shallot, minced.
- 1 clove of garlic, minced.
- 100g (1/4 C) of frozen spinach.
- 1-1 1/4 C vegetarian chicken stock or vegetable stock
- 2 tbs butter (or dairy-free/vegan butter, or oil)
- 1 tbs oil
- 1/2 tsp each of salt, pepper, granulated onion, and granulated garlic.
- 1/3 c of gluten-free breadcrumbs-any kind of white bread crumbs other than panko are fine.
- Preheat oven to 350°.
- If bread is frozen, thaw bread overnight.
- Cut bread into cubes.
- Place cubes of bread onto a parchment-lined cookie sheet.
- Turn on the broiler in the oven.
- Dry bread out in the oven under the broiler for 1-2 minutes.
- Turn bread cubes over and put them back in the oven for 1-2 minutes more.
Tip: You don’t want the bread to get completely toasted. You’d like it to be light and dried out.
- You may need to rotate the pan to get an even toasting.
Tip: If your bread is still frozen, leave it in the oven longer. You could even put it in the oven at 300° for 5 minutes.
- Remove the pan from the oven and place the cubes in a bowl.
- Pour 1 cup of stock over bread.
- Using a spatula, stir bread and stock together- gently breaking the bread down. You want the bread to break down in the stock. The bread should become almost mushy.
Tip: Don’t let the stock pool in the bottom of the bowl.
- If you need to add liquid in, slowly add in up to 1/4 c more of stock. Add it slowly because you don’t want the liquid to pool in the bottom or to add in too much so quickly that the bread can’t absorb the stock.
- When you stir liquid into the mushy bread, you should still see some texture left from toasting.
- Allow this mixture to sit while you prep the rest of the stuffing. Stir occasionally.
- Place nugget of frozen spinach in a microwaveable bowl or measuring cup for two minutes.
- Mince garlic and shallots.
- Place a frying pan on the stove and allow butter and oil to mix.
- To the pan, add shallots and allow to cook for 1-2 minutes.
- Add the garlic to the pan and cook until the garlic becomes fragrant.
- Next, add in the microwaved spinach and sauté.
Tip: You could add fresh chopped spinach too or lightly blanched spinach.
- Season the mixture with salt, pepper, granulated onion, and granulated garlic.
Tip: The seasoning is a guideline- adjust them to your liking.
Tip: You don’t want to add much salt because the stock/soup base usually has a lot of salt in it. Also, you can always add more later on.
Tip: You want the seasoning in the onion to be strong because you’ll be adding all the bread to this.
- Add the mushy bread mixture to the onions and stir well. Continue stirring and mixing until you can see everything is evenly incorporated.
- Taste and adjust seasonings to your liking.
- Add a 1/3 c of gluten-free breadcrumbs to your bread mixture so that it firms up.
Tip: The mixture should come together like one mass.
- Taste and adjust seasoning if necessary.
- Remove stuffing from pan, place in a bowl, and let cool.
- Cover a rimmed baking sheet with a layer of foil and parchment.
- Take a boneless and skinless chicken thigh – trim any excess fat, but not all fat off the chicken thigh.
Tip: You can use a boneless and skin-on chicken thigh or a boneless turkey thigh. If you can’t get boneless thighs you can debone them yourself or ask the butcher to do it for you.
- On a cutting board place the chicken thigh top side down and fan open.
- Place 1 1/2 tbs of stuffing into a log and press into center of chicken thigh.
- Fold the sides of the chicken thighs over to cover the filling.
- Pick the thighs up, and place on the parchment paper with the seam side down.
- Repeat this for each thigh.
- Mix together 1/2 tbs of salt and 1/4 tbs pepper in a pinch bowl.
- Lightly sprinkle this seasoning on top of each chicken thigh.
- Bake chicken thighs at 350° for 30 min.
- Remove pan from oven, and using tongs, flip the chicken thighs seam side is up.
- Bake for 20 more minutes.
- Remove the pan from the oven, and using tongs, flip the chicken thighs right side up.
- Bake for 5 more min in the oven.
- Remove from oven and serve.
Our recipe for the best gluten-free stuffed boneless skinless chicken thighs is a versatile recipe as you can adjust the stuffing, based on whatever vegetables and seasoning you enjoy.
When serving this recipe for gluten-free shallot and spinach stuffed boneless skinless chicken thighs, you can make simple steamed veggies and maybe a salad. They also pair really well with cranberries, either homemade or store-bought.