Gluten-Free Chicken a la King

Indulge in the creamy, comforting delight of Gluten-Free Chicken a la King, a classic dish reimagined for gluten-free lifestyles without sacrificing flavor. Tender pan-seared chicken breast is nestled in a velvety sauce made with gluten-free all-purpose flour, rich chicken broth, and a splash of heavy cream, creating the perfect balance of savory decadence. Vibrant red and green bell peppers, earthy mushrooms, and sweet peas bring a colorful medley of textures, while a hint of gluten-free Worcestershire sauce adds depth to this hearty meal. Ready in just 45 minutes, it’s an ideal choice for weeknight dinners or special occasions. Serve it over fluffy rice or gluten-free pasta for a satisfying meal that’s sure to please everyone gathered around your table.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Season the chicken breasts with salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

Gradually whisk in chicken broth, ensuring there are no lumps. Continue cooking until the mixture begins to thicken, about 3-4 minutes.

Step 5

Stir in the heavy cream and reduce the heat to low.

Step 6

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.

Step 7

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.

Step 8

Garnish with chopped fresh parsley and adjust seasoning with additional salt and pepper if necessary.

Step 9

Serve immediately over cooked rice or gluten-free pasta.

Nutrition Facts

Serving size	2569.8 grams (2569.8g)

Amount per serving	% Daily Value*
Calories	3117

Total Fat 150.30g	193%
Saturated Fat 69.30g	347%
Polyunsaturated Fat 7.30g
Cholesterol 512mg	171%
Sodium 4819mg	210%
Total Carbohydrate 300.40g	109%
Dietary Fiber 21.30g	76%
Total Sugars 29.80g
Protein 115.10g	230%

Vitamin D 5IU	23%
Calcium 283mg	22%
Iron 9mg	51%
Potassium 3329mg	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.

Source of Calories

Fat: 44.9%

Protein: 15.3%

Carbs: 39.9%