Gluten-Free Chicken a la King
Indulge in the rich and creamy goodness of Gluten-Free Chicken a la King, a classic comfort food reimagined for gluten-free diets without sacrificing flavor. Featuring tender, perfectly seasoned chicken breast paired with a velvety sauce created from gluten-free flour, chicken broth, and heavy cream, this recipe is brimming with colorful vegetables like bell peppers, mushrooms, and peas to create a harmonious blend of taste and texture. Enhanced with a touch of Worcestershire sauce for depth and served over fluffy rice or gluten-free pasta, this dish makes an elegant weeknight dinner or perfect party centerpiece. Ready in just 45 minutes, it’s a wholesome gluten-free delight that will keep guests coming back for seconds!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 tablespoons Gluten-free all-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 1 cup, sliced Mushrooms
- 1 cup Frozen peas
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Gluten-free Worcestershire sauce
- 2 tablespoons, chopped Fresh parsley
- 4 cups Cooked rice or gluten-free pasta
Instructions
Season the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden on each side and fully cooked through, approximately 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add butter and melt over medium heat. Stir in the gluten-free flour and cook, stirring constantly, for about 1-2 minutes to form a roux.
Gradually whisk in chicken broth, ensuring there are no lumps. Continue cooking until the mixture begins to thicken, about 3-4 minutes.
Stir in the heavy cream and reduce the heat to low.
Add diced red and green bell peppers, sliced mushrooms, peas, onion, and garlic to the sauce. Simmer until the vegetables are tender, about 5-6 minutes.
Cut the cooked chicken into bite-sized cubes and add back into the skillet along with the Worcestershire sauce. Stir well to combine and heat through.
Garnish with chopped fresh parsley and adjust seasoning with additional salt and pepper if necessary.
Serve immediately over cooked rice or gluten-free pasta.
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 4819 mg | 210% | |
| Total Carbohydrate | 300.4 g | 109% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 29.8 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 283 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3329 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
