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Easy And Delicious Gluten-free Chicken with Mushrooms Recipe

by Elyse the Gluten-Free Foodee

An easy recipe for moist chicken breasts, on a delicious bed of caramelized mushrooms, and sprinkled with cheese? Yes, please! This simple and mouthwatering gluten-free chicken with mushrooms recipe is a great dinner for weeknights, and it is also an excellent entree for when unexpected guests show up!

Know that this would be just as delicious without the cheese, or if you want to use your favourite dairy-free/ vegan cheese.

Check out these other gluten-free chicken weeknight meals for dinner inspiration.

Easy And Delicious Gluten-free Chicken with Mushrooms Recipe

The Ingredients

  • 2 tablespoons butter (divided)
  • 6 tablespoons olive oil (divided)

For The Mushrooms

  • 1 lb. sliced mushrooms- I used both white and cremini mushrooms (however, you can use whatever you have, on hand)
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • Salt & black pepper to taste

For The Chicken

  • 4-5 (about 1-1 1/4lb) boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
  • 1/2 cup gluten-free flour- I liked to use Robin Hood gluten-free flour for dredging
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • Salt & black pepper to taste
  • 1 1/2 cups gluten-free chicken stock
  • 3/4 cup shredded melting cheese- I used a combination of Asiago and Parmigiana cheese. You can use what you have on hand including dairy-free alternatives.
  • Chopped fresh parsley for garnish (optional)

The Directions

  • Preheat oven to 350F.
  • Lightly grease a 9×13 baking dish with cooking spray and set aside.
  • In a large skillet over medium-high heat, melt 1 tablespoon of butter and 3 tablespoons of olive oil together.
  • To the melted butter and oil, add onions and allow to cook for 1-2 minutes until slightly softened.
  • Add mushrooms to the onions and cook until mushrooms have browned slightly, and then season with salt and pepper.
Tip: if you season mushrooms too soon, they will not brown.
  • Stir in minced garlic to the pan and cook until fragrant.
  • Pour the mushroom mixture into an even layer in the prepared baking dish.
  • Prepare your chicken breast by trimming any excess fat and cutting them into cutlets (depending on the thickness of your chicken breasts you may get 2-3 out of each).
  • Once the chicken is cut, pound them to 1/4-inch thickness. Make sure they are an even thickness so they cook evenly.
  • In a shallow pie plate or baking dish, add gluten-free flour.
  • Season the gluten-free flour with salt, pepper, garlic powder & onion powder- whisk well to combine.
  • Return the skillet to the heat and add the remaining butter and olive oil.
  • Dredge chicken cutlets in seasoned flour. Ensure that chicken is well coated on all sides. Shake off any excess flour.
  • Add chicken breasts to the hot oil, if the skillet isn’t big enough, cook in batches. Cook chicken breasts for 2-3 minutes per side or until lightly browned.
  • Remove the chicken breasts from the skillet and arrange them over top of the mushroom layer in the baking dish.
  • Return the skillet to the stove; add 2 tbs of the remaining seasoned flour to the leftover oil/butter.
  • Using a silicone spatula scrape up all the browned bits.
  • Over medium heat, whisk the butter and flour together- so there are no lumps. Cook until the flour taste is gone from the roux
  • Whisk the chicken stock into the roux until it comes to a boil. Cook for 4 to 5 minutes or until the sauce is thickened.
  • Taste and season with salt and pepper to your liking.
Tip: If the sauce tastes slightly bitter, (possibly due to overcooked garlic) add 2 tablespoons of milk and 1 tablespoon of butter. Whisk until smooth. You can use dairy alternatives to balance the sauce as well.
  • Pour sauce over the chicken.
  • Bake uncovered for 15 minutes in the oven or until chicken is cooked through.
  • Lightly cover the chicken with the shredded cheese of your choice.
  • Turn the broiler on.
  • Broil until cheese is bubbly but not browned.
  • Remove from oven.
  • Garnish with fresh chopped parsley.
  • Serve immediately.

This easy and delicious gluten-free baked chicken with mushrooms recipe even reheats well. This means that leftovers will get used. I even enjoyed it cold for lunch- check out these other gluten-free lunch ideas.

Suggested accompaniments are fresh sautéed garlic spinach, steamed butter rice with sautéed mushrooms and a fresh green salad.

Buon Appetitò

Easy And Delicious Gluten-free Chicken with Mushrooms Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 tablespoons butter (divided)
  • 6 tablespoons olive oil (divided)

For The Mushrooms

  • 1 lb. sliced mushrooms- I used both white and cremini mushrooms (however, you can use whatever you have, on hand)
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • Salt & black pepper to taste

For The Chicken

  • 4-5 (about 1-1 1/4lb) boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
  • 1/2 cup gluten-free flour- I liked to use Robin Hood gluten-free flour for dredging
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • Salt & black pepper to taste
  • 1 1/2 cups gluten-free chicken stock
  • 3/4 cup shredded melting cheese- I used a combination of Asiago and Parmigiana cheese. You can use what you have on hand including dairy-free alternatives.
  • Chopped fresh parsley for garnish (optional)

INSTRUCTIONS/NOTES/TIPS

  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • In a large skillet over medium-high heat, melt 1 tablespoon of butter and 3 tablespoons of olive oil together.
  • To the melted butter and oil, add onions and allow to cook for 1-2 minutes until slightly softened.
  • Add mushrooms to the onions and cook until mushrooms have browned slightly, and then season with salt and pepper.
  • Tip: if you season mushrooms too soon, they will not brown.
  • Stir in minced garlic to the pan and cook until fragrant.
  • Pour the mushroom mixture into an even layer in the prepared baking dish.
  • Prepare your chicken breast by trimming any excess fat and cutting them into cutlets (depending on the thickness of your chicken breasts you may get 2-3 out of each).
  • Once the chicken is cut, pound them to 1/4-inch thickness. Make sure they are an even thickness so they cook evenly.
  • In a shallow pie plate or baking dish, add gluten-free flour.
  • Season the gluten-free flour with salt, pepper, garlic powder & onion powder- whisk well to combine.
  • Return the skillet to the heat and add the remaining butter and olive oil.
  • Dredge chicken cutlets in seasoned flour. Ensure that chicken is well coated on all sides. Shake off any excess flour.
  • Add chicken breasts to the hot oil, if the skillet isn't big enough, cook in batches. Cook chicken breasts for 2-3 minutes per side or until lightly browned.
  • Remove the chicken breasts from the skillet and arrange them over top of the mushroom layer in the baking dish.
  • Return the skillet to the stove; add 2 tbs of the remaining seasoned flour to the leftover oil/butter.
  • Using a silicone spatula scrape up all the browned bits.
  • Over medium heat, whisk the butter and flour together- so there are no lumps. Cook until the flour taste is gone from the roux
  • Whisk the chicken stock into the roux until it comes to a boil. Cook for 4 to 5 minutes or until the sauce is thickened.
  • Taste and season with salt and pepper to your liking.
  • Tip: If the sauce tastes slightly bitter, (possibly due to overcooked garlic) add 2 tablespoons of milk and 1 tablespoon of butter. Whisk until smooth. You can use dairy alternatives to balance the sauce as well.
  • Pour sauce over the chicken.
  • Bake uncovered for 15 minutes in the oven or until chicken is cooked through.
  • Lightly cover the chicken with the shredded cheese of your choice.
  • Turn the broiler on.
  • Broil until cheese is bubbly but not browned.
  • Remove from oven.
  • Garnish with fresh chopped parsley.
  • Serve immediately.
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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