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Creamy golden chicken thighs smothered in a rich gluten-free mushroom soup sauce in a black skillet

Gluten Free Mushroom Soup with Smothered Chicken

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 485 kcal

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.