Gluten-Free Chicken with Mushroom Sauce
Indulge in the comforting flavors of this Gluten-Free Chicken with Mushroom Sauce, a dish that's as wholesome as it is delicious. Featuring tender, seasoned chicken breasts pan-seared to perfection and smothered in a creamy mushroom sauce, this recipe is entirely gluten-free and packed with savory goodness. Fresh cremini mushrooms, aromatic garlic, and a touch of thyme create an irresistible depth of flavor, while the use of gluten-free flour ensures a perfectly thickened sauce without compromising dietary needs. Ready in under an hour, this recipe is ideal for weeknight dinners or elegant gatherings. Pair it with roasted vegetables or mashed potatoes for a complete and satisfying meal that’s sure to impress every guest at your table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 cup gluten-free chicken broth or stock
- 2 tablespoons gluten-free all-purpose flour
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until browned and fully cooked. Remove and set aside on a plate, covering with foil to keep warm.
In the same skillet, add butter and reduce the heat to medium. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, or until they are tender and golden brown.
Sprinkle the gluten-free flour over the mushrooms and stir to combine. Cook for about 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to avoid lumps, until well combined. Allow the mixture to come to a simmer.
Stir in the heavy cream and thyme leaves, and cook for another 3-4 minutes, or until the sauce has thickened to your desired consistency.
Return the cooked chicken breasts to the skillet, spooning the mushroom sauce over the top. Allow them to heat through for about 3 minutes.
Serve the chicken with the mushroom sauce drizzled over the top, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2662 mg | 57% | |
*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.
