Gluten-Free Chicken with Mushroom Sauce
Indulge in the comforting flavors of this Gluten-Free Chicken with Mushroom Sauce, a hearty and wholesome dinner option that's perfect for any night of the week. Tender, seasoned chicken breasts are seared to golden perfection and smothered in a velvety mushroom sauce made with cremini mushrooms, garlic, and a touch of heavy cream. The sauce, thickened with gluten-free all-purpose flour and infused with fresh thyme, delivers a rich, savory depth that elevates this dish to gourmet status—all while being completely gluten-free. Ready in just 45 minutes, this recipe is ideal for busy weeknights or special occasions. Serve it with a side of roasted vegetables, mashed potatoes, or gluten-free pasta for a satisfying, crowd-pleasing meal that’s as elegant as it is simple to prepare.
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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
Directions
Step 1
Season the chicken breasts on both sides with salt and pepper.
Step 2
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.
Step 3
In the same skillet, add butter and reduce the heat to medium. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
Step 4
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, or until they are tender and golden brown.
Step 5
Sprinkle the gluten-free flour over the mushrooms and stir to combine. Cook for about 1 minute to remove the raw flour taste.
Step 6
Slowly pour in the chicken broth, stirring constantly to avoid lumps, until well combined. Allow the mixture to come to a simmer.
Step 7
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.
Step 8
Return the cooked chicken breasts to the skillet, spooning the mushroom sauce over the top. Allow them to heat through for about 3 minutes.
Step 9
Serve the chicken with the mushroom sauce drizzled over the top, garnished with fresh parsley. Enjoy!
Nutrition Facts
| Serving size | (1372.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2141.8 |
| Total Fat 117.5g | 0% |
| Saturated Fat 48.1g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 777.4mg | 0% |
| Sodium 2764.1mg | 0% |
| Total Carbohydrate 25.0g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 4.9g | |
| Protein 225.3g | 0% |
| Vitamin D 34.1IU | 0% |
| Calcium 136.0mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2661.5mg | 0% |
Source of Calories