Leek and Mushroom Chicken Skillet is an elegant, 30 minute gluten-free dinner that’s perfect for date night, and made in just 1 skillet!
Hello, dear readers, how are you? How was your weekend? Productive? Lazy? Quick? Slow?
I had throat/head cold issues all last week and was looking forward to a slow weekend that didn’t involve packing, unpacking, or facing crazy holiday crowds at the mall – I totally got it!
After sleeping until the heavenly hour of 9am on Saturday (after a week+ of not sleeping well from having a cold, those two extra hours made me feel like a brand spanking new person!) Ben and I took our little skipper to the seafood market to get some sushi making supplies! I haven’t eaten sushi since getting diagnosed with Celiac Disease almost a year ago (I worry about soy sauce/fried roll contamination since everything is prepared on the same surface,) and decided I couldn’t go one more day without having some of the good stuff, so we went to the Waterfront Market to get sushi grade salmon and tuna for dinner.
After the little boy went to bed that night, IT WAS ON!!!!
Ben and I used to make sushi at home quite a bit but always made California rolls which are made with imitation crab, which (breath!) nearly always contain wheat. That said, we ditched the imitation crab and upped the ante with fresh salmon and tuna. It was incredible!!!!!! Especially because you can cram as much of the fish into your rolls as you want – muahahahaha!
We will be doing this all. the. time. So nice to be able to eat sushi worry free again and, although it wasn’t cheap, it was cheaper than going to a restaurant, that’s for sure. Oh, we devoured our sushi while watching Neighbors with Zac Efron and Seth Rogan and while I laughed my buns off, Ben’s eyeballs almost popped out of his head from such intense rolling. I mean.
Lincoln took an early morning nap on Sunday morning so while I drank coffee while watching my favorite program, aptly named Sunday Morning (cue the trumpets!) Ben made a gluten-free breakfast pizza with a hash brown crust for us to enjoy. It was so awesome – you could pick up the slice and everything! Think I’m gong to share the recipe soon, so stay tuned.
We were all itching to get out of the house (cabin fever is a real thing,) so we headed to the mall for lunch and playtime at the book store that afternoon. It has a great little children’s area with a big train set, stage, and room to run around. He loved it!
We picked up a couple books (already loving Brown Bear Brown Bear What Do You See by his fave author Eric Carle – enter laughing emoji with tears at the thought of a 17 month old having a favorite author,) then roamed the mall until nap time. It was a great afternoon. :)
For dinner I whipped up this 30 minute, gluten-free Leek and Mushroom Chicken Skillet. Ummm, we are dying over this dish. Ben declared it to be the best thing I’ve ever made (on account of the mushrooms, I’m sure,) but still. Yes, yes, and even. more. YES!
Chicken breasts are dredged in simply seasoned gluten-free or all-purpose flour the seared until golden brown and crisp. Sliced leeks, mushrooms, garlic, and fresh tarragon are sauteed in the same skillet then chicken broth and a touch of fresh lemon juice are added to make a quick pan sauce that’s so succulent you’ll be fighting each other for the last spoonful.
So yeah, mushrooms. We’re still going strong! Honestly I have turned into a heathen around sauteed mushrooms and cannot control myself. Hunched over the skillet, shoveling them into my face like a mushroom starved rat. Hahahaha, no shame. None!!
Anyway, I’m flagging this dish as being perfect for date night. Super quick, very little cleanup, elegant, mouthwatering, pairs perfectly with a glass of Cab…I’m just saying! I made this for testing purposes last week and Ben and I both couldn’t wait to have it again.
The light flour coating not only gives this chicken a slight yet satisfying crunch but it also helps thicken the pan sauce that’s spiked with the flavors of fresh leeks and tarragon. I didn’t get into cooking with fresh herbs like thyme, tarragon, sage, and rosemary until, oh, maybe 2-3 years ago, but they add so much flavor! Tarragon is light, fresh, and pairs perfectly with the mushrooms and leeks, which you will just LOVE in this dish. I cannot sing it’s praises enough.
Leek and Mushroom Chicken Skillet fangirl, right here!
Start by dredging 2 chicken breasts (about 1lb) that have been pounded thin in a mixture of 1/4 cup gluten-free (I use white rice flour) or all-purpose flour seasoned HEAVILY with salt and pepper. I’m talking like a teaspoon each. Add the chicken to a large nonstick skillet over medium-high heat with 1 Tablespoon butter and a drizzle of extra virgin olive oil (the butter’s for flavor and the oil is so it doesn’t burn,) then saute until golden brown on both sides, 2-3 minutes a side.
The chicken doesn’t need to be fully cooked at this point, just crisp and golden brown. Remove the chicken to a plate then set aside.
Meanwhile, trim 2 leeks. Leeks might look intimidating but they’re easier to prep than an onion! Just slice the roots and dark green parts off, then thinly slice. That’s it! Leeks have a great, mild onion flavor.
Ok. To the same skillet add 1 Tablespoon butter, the leeks, 6oz sliced mushrooms, and 1 small shallot or 1/4 small onion that’s been minced. Season with salt and pepper then saute until the mushrooms are golden brown and tender, 5 minutes. Add 1 clove minced garlic then saute for 1 more minute.
Add 1 cup chicken broth and 1 packed Tablespoon chopped fresh tarragon then nestle the chicken breasts into the sauce and simmer until the chicken is cooked through and the sauce is slightly reduced, 3-4 minutes.
Finally, squeeze in the juice of 1/2 lemon (start with a little – you can always add more) then stir and add salt and pepper if necessary.
Plate the chicken then pile on the leeks and mushrooms, and drizzle on lots of that savory sauce!
Leek and Mushroom Chicken Skillet
Leek and Mushroom Chicken Skillet is an elegant, 30 minute gluten-free recipe that's perfect for date night, and made in just 1 skillet!
- 1lb chicken breasts, pounded thin
- 1/4 cup gluten-free or all-purpose flour
- salt and pepper
- 2 Tablespoons butter, divided
- drizzle of extra virgin olive oil
- 6oz sliced mushrooms
- 2 leeks, white and light green parts only, thinly sliced
- 1 small shallot or 1/4 small onion, minced
- 1 garlic clove, minced
- 1 cup chicken broth
- 1 packed Tablespoon chopped fresh tarragon
- juice from 1/2 small lemon
- Add 1 Tablespoon butter and a drizzle of extra virgin olive oil to a large nonstick skillet over medium-high heat (oil will keep butter from burning.) Mix flour and lots of salt and pepper in a shallow dish then dredge chicken breasts and add to skillet. Saute until golden brown on both sides, 2-3 minutes a side. Chicken does not have to be completely cooked through. Remove to a plate then set aside.
- Add remaining tablespoon butter to skillet then add mushrooms, leeks, and shallot, season with salt and pepper, then saute until mushrooms are golden brown and tender, 5 minutes. Add garlic then saute for one more minute. Add chicken broth and tarragon then nestle chicken back into skillet and simmer until sauce has thickened and reduced, and chicken is cooked through, 3-4 minutes. Squeeze a bit of lemon juice over the skillet then stir to combine. Add more salt and pepper if necessary then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I served my chicken with broiled asparagus. That’s just trimmed asparagus tossed with extra virgin olive oil, salt, and pepper then broiled for 4-5 minutes. That’s it. Couldn’t be easier. Enjoy!