Gluten-Free Creamy Chicken and Mushroom
Indulge in the luscious flavors of this gluten-free creamy chicken and mushroom recipe, a perfect comfort food that’s both rich and easy to prepare. Tender, juicy chicken breasts are seared to perfection and smothered in a velvety sauce featuring fragrant garlic, earthy cremini mushrooms, and a blend of Parmesan cheese, heavy cream, and fresh thyme. Designed to cater to gluten-sensitive diets, this recipe uses gluten-free all-purpose flour to thicken the sauce without compromising on texture or taste. Ready in under 45 minutes, this dish pairs beautifully with steamed vegetables, mashed potatoes, or gluten-free pasta for a satisfying, wholesome meal. Whether it’s a cozy family dinner or a special occasion, this gluten-free creamy chicken and mushroom is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 8 ounces Cremini mushrooms, sliced
- 2 tablespoons Gluten-free all-purpose flour
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add the butter and allow it to melt. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5 minutes or until they start to release moisture and brown slightly.
Sprinkle the gluten-free flour over the mushrooms. Stir and cook for about 1 minute to remove the raw flour taste.
Gradually add the chicken broth to the skillet, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Reduce the heat to low and stir in the heavy cream and thyme. Let it cook for an additional 2-3 minutes until the sauce thickens.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Return the cooked chicken breasts to the skillet and coat them with the creamy mushroom sauce.
Garnish with fresh parsley before serving. Serve hot.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 3834 mg | 167% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 235.7 g | 471% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 371 mg | 29% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2837 mg | 60% | |
*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.
