When the air turns crisp, you crave something truly comforting for dinner.
This gluten free mushroom soup chicken is the perfect answer for a chilly evening. It feels fancy but comes together in just one skillet. You get tender chicken and a rich, earthy sauce every time.
Why You’ll Love This Recipe
This dish is a winner because it uses simple pantry staples. You don’t need canned soup to get that nostalgic flavor. Making your own mushroom base is surprisingly easy and tastes much fresher.
It is a one-pan wonder that saves you from a mountain of dishes. Busy families will love how quickly it hits the table. Your kitchen will smell like a cozy bistro in under an hour.
Simple Cooking Steps
You start by getting a golden sear on the chicken thighs. This keeps them juicy and adds so much flavor to the pan. Then, you build the sauce right in those delicious juices.
Even if you are new to gluten-free cooking, this is very doable. Whisking the flour and broth creates a velvety smooth texture. You will feel like a pro when that sauce starts to thicken.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now.
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 1 lb cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp gluten-free all-purpose flour blend
- 2 cups gluten-free chicken broth
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
Step-by-Step Directions
- Season chicken thighs evenly with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat and sear chicken for 6-8 minutes per side until the internal temperature reaches 165°F.
- Remove chicken from the skillet and set aside on a plate.
- In the same skillet, melt butter and add sliced mushrooms; sauté for 8 minutes until browned and moisture has evaporated.
- Add diced onion and minced garlic to the mushrooms and cook for 3 minutes until softened.
- Sprinkle gluten-free flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Slowly whisk in the chicken broth, scraping the bottom of the pan to deglaze and incorporate any browned bits.
- Simmer the mixture for 5 minutes until the sauce has thickened into a soup-like consistency.
- Reduce heat to low and stir in the heavy cream and fresh thyme leaves.
- Return the cooked chicken thighs to the skillet, spooning the mushroom soup base over the chicken to smother.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this chicken over a bed of creamy mashed potatoes. The potatoes soak up every drop of that mushroom sauce perfectly. You could also use white rice or gluten-free noodles.
Add a side of steamed green beans for a balanced family meal. For a special date night, enjoy it with a crisp glass of white wine. Don’t forget some crusty bread to clean your plate.
How to Store Leftovers
This recipe keeps beautifully in the fridge for up to three days. Store it in an airtight container to keep it fresh. The sauce might thicken as it sits in the cold.
When you are ready to eat, reheat it gently on the stove. Add a splash of broth or cream to loosen the sauce. Avoid the microwave if you want the chicken to stay tender.
Tips for Best Results
- Don’t crowd the mushrooms in the pan so they brown properly.
- Use a meat thermometer to ensure chicken reaches exactly 165°F.
- Whisk the broth in slowly to avoid any flour lumps.
- Fresh thyme makes a huge difference compared to dried herbs.
- For a deeper flavor, let the mushrooms get really dark gold.
- If the sauce is too thick, add a bit more chicken broth.
Easy Flavor Ideas
- Swap chicken thighs for breasts, but watch the cook time closely.
- Use rosemary instead of thyme for a more piney autumn aroma.
- Add a handful of spinach at the end for extra greens.
- Try coconut cream for a dairy-free version of the sauce.
Common Questions
Can I use any gluten-free flour?
Yes, a 1-to-1 all-purpose blend works best for this sauce. Avoid using almond or coconut flour as they won’t thicken correctly.
Will my kids like the mushrooms?
Since the mushrooms are diced and sautéed until soft, they blend right in. The creamy sauce usually wins over even the pickiest eaters.
I hope this cozy chicken dish brings a little extra warmth to your table tonight. It is one of my favorite ways to slow down and enjoy a meal with family. Happy cooking!
— Lidia
Gluten Free Mushroom Soup with Smothered Chicken
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 1 lb cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic , minced
- 3 tbsp unsalted butter
- 3 tbsp gluten -free all-purpose flour blend
- 2 cups gluten -free chicken broth
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
Instructions
- Season chicken thighs evenly with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat and sear chicken for 6-8 minutes per side until the internal temperature reaches 165°F.
- Remove chicken from the skillet and set aside on a plate.
- In the same skillet, melt butter and add sliced mushrooms; sauté for 8 minutes until browned and moisture has evaporated.
- Add diced onion and minced garlic to the mushrooms and cook for 3 minutes until softened.
- Sprinkle gluten-free flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Slowly whisk in the chicken broth, scraping the bottom of the pan to deglaze and incorporate any browned bits.
- Simmer the mixture for 5 minutes until the sauce has thickened into a soup-like consistency.
- Reduce heat to low and stir in the heavy cream and fresh thyme leaves.
- Return the cooked chicken thighs to the skillet, spooning the mushroom soup base over the chicken to smother.
- Garnish with fresh parsley and serve immediately.
