One Pan Seared Chicken in Mushroom Cream Sauce (Low FODMAP)

15 Minutes prep • 25 Minutes cook • Low FODMAP • Serves 6 • Ok to make ahead: Steps 1-3

This recipe marries juicy seared chicken with rich and velvety mushroom cream sauce, all crowned with the salty crunch of crispy prosciutto for a perfectly delicious finish. With the simplicity of using just one pan, this recipe is not only a feast for the taste buds but also a convenient option when you want a delicious meal without the hassle of cleaning up multiple pans. Get ready to savor the flavors in every bite when you dive into this delicious low-FODMAP delight.

Ingredients

1 1/2 pounds thin-cut chicken breasts, or three chicken breasts that you filet into two (or more) pieces each

1/3 cup all-purpose gluten-free flour

1 teaspoon Gourmend garlic scape powder (use code IBSGC15 for a 15% discount)

1 teaspoon Gourmend garlic chive powder (use code IBSGC15 for a 15% discount)

1/2 teaspoon paprika

1 pinch cayenne

1 teaspoon Kosher salt

1/2 teaspoon black pepper

3 ounces prosciutto

4 tablespoons salted butter, divided

1 tablespoon garlic-infused olive oil

2 cups chopped oyster mushrooms (you may use 2 ounces dried oyster mushrooms reconstituted; directions to reconstitute here)

2 leeks, green party only, or spring onion greens, chopped (about 1 cup of chopped greens)

2 teaspoons dry thyme (or 2 tablespoons fresh chopped thyme)

1 teaspoon dry sage (or 1 tablespoon fresh chopped sage)

3 cups chicken broth (or use 1/2 mushroom broth and 1/2 Gourmend chicken broth or Gourmend chicken bone broth)

1/2-1 cup heavy cream

1 cup grated Parmesan cheese, plus more for serving

Fresh thyme leaves (optional) for serving

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally 4 hours before cooking or overnight.

(2) Prepare: Fillet the chicken breasts into thinner pieces and sprinkle lightly with Kosher salt and pepper. Place the flour, garlic scape powder, garlic chive powder, paprika, cayenne, salt, and pepper in a shallow bowl and blend together with a fork. Dredge the chicken through the flour mixture and toss to coat. Set aside.

(3) Crisp the Prosciutto: Arrange the prosciutto in one layer in a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Turn frequently to avoid over-browning. Remove from the pan to a paper towel to cool. Once cooled, chop into pieces for serving.

(4) Sear the chicken: In the same skillet, add 1 tablespoon garlic-infused olive oil and 1 tablespoon butter and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet and set aside.

(5) Cook the mushrooms: Add the mushrooms to the pan. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the leek greens or spring onion greens, thyme, sage, and a pinch each of salt and pepper. Cook for about 5 minutes, until the mushrooms have browned a bit.

(6) Make the cream sauce: Add the broth. Simmer for 5 minutes, pour in the cream. Add the Parmesan or gruyere cheese and stir into the sauce. Simmer for another 5 minutes until the sauce thickens a bit. Add the chicken to the skillet. Continue to simmer for 5-10 minutes, until the chicken is just cooked through. Remove from the heat. If the sauce is too thin, add more Parmesan cheese.

(7) Plate and serve: Serve the chicken with a sprinkling of grated Parmesan cheese and fresh thyme leaves. Some crusty sourdough bread alongside for soaking up the delicious creamy sauce is a great addition too. Have more sauce than you need? Put it in the blender with some additional cream or whole milk and blend until smooth. Heat and enjoy a delicious cream of mushroom soup!

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ main course recipes

Previous
Previous

Nourishing Gut Health: Unveiling the Benefits of Bone Broth for Irritable Bowel Syndrome

Next
Next

Easy Umami Chicken and Vegetable Soup (Low FODMAP)