Soy-Free Chicken with Mushroom Sauce
Indulge in the rich, creamy flavors of Soy-Free Chicken with Mushroom Sauce, a wholesome comfort food dish that's perfect for family meals or weeknight dinners. Tender, golden-browned chicken breasts are smothered in a luscious mushroom sauce made from cremini mushrooms, garlic, chicken broth, and heavy cream, delivering a satisfying depth of flavor without any soy-based ingredients. A splash of lemon juice and a sprinkling of fresh thyme add bright, herbaceous notes to balance the creamy richness, while a garnish of parsley provides a fresh finish. Ready in just 45 minutes, this gluten-friendly recipe uses pantry staples like olive oil, butter, and all-purpose flour to create a restaurant-worthy sauce right in your own kitchen. Serve it alongside mashed potatoes or steamed vegetables for a quick and easy meal that's sure to impress. Perfect for those seeking a soy-free alternative to classic chicken dishes, this recipe is as versatile as it is delicious.
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Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms
- 3 cloves garlic cloves
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons parsley
Directions
Step 1
Pat the chicken breasts dry with paper towels and season them with salt and black pepper on both sides.
Step 2
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6–7 minutes on each side or until golden brown and cooked through. Remove them from the skillet and set aside.
Step 3
In the same skillet, lower the heat to medium, add the butter. Once melted, add mushrooms and sauté for about 5 minutes or until they are browned and have released their juices.
Step 4
Add minced garlic to the mushrooms and sauté for an additional minute until fragrant.
Step 5
Sprinkle the flour over the mushrooms and stir to coat evenly.
Step 6
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
Step 7
Stir in the heavy cream, lemon juice, and fresh thyme leaves. Allow the sauce to simmer gently for about 5 minutes until it thickens.
Step 8
Return the chicken breasts to the skillet, coating them with the mushroom sauce. Cook for an additional 3–4 minutes until heated through.
Step 9
Garnish with chopped fresh parsley before serving.
Step 10
Serve the chicken with mushroom sauce warm, paired with your choice of side dishes like mashed potatoes or steamed vegetables.
Nutrition Facts
| Serving size | (1520.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2516.2 |
| Total Fat 156.8g | 0% |
| Saturated Fat 72.1g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 877.8mg | 0% |
| Sodium 3667.1mg | 0% |
| Total Carbohydrate 20.4g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 6.1g | |
| Protein 224.6g | 0% |
| Vitamin D 20.4IU | 0% |
| Calcium 165.5mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1359.6mg | 0% |
Source of Calories