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Cozy & Creamy Gluten-Free Chicken with Roasted Root Vegetables

Creamy Herbed Chicken with Roasted Root Vegetables

Okay, gather 'round, my gluten-free friends! Let's talk about dinner. Specifically, let's talk about the kind of dinner that makes you feel all warm and cozy inside, the kind that satisfies that craving for something hearty and flavorful, but without any of the gluten-y guilt. I'm talking about my absolute go-to: Creamy Herbed Chicken with Roasted Root Vegetables.

This isn't just a recipe; it's a hug on a plate. Honestly, it came about during one of those weeks where everything felt a little chaotic. I needed something comforting but also pretty healthy, and after a bit of kitchen experimentation magic, this was born. Ever since, it's been a regular in our home, and I'm thrilled to share it with you. It's surprisingly simple to make, packed with flavor, and the best part? Absolutely, wonderfully, 100% gluten-free!

Ingredients You'll Need

For the Chicken:

  • 1.5 lbs boneless, skinless chicken thighs (You can use breasts too, but I find thighs stay more juicy)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the Roasted Root Vegetables:

  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Creamy Sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup gluten-free chicken broth (make sure it's labeled gluten-free)
  • ½ cup heavy cream (or full-fat coconut milk for a dairy-free option)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons gluten-free all-purpose flour blend (Bob's Red Mill works great!) or for easier thickening use a cornstarch slurry (1 tbsp cornstarch mixed into 2 tbsp cold water)
  • juice of ½ lemon
  • salt and pepper to taste

Don't worry if you're missing one of the herbs. Feel free to swap it for a pinch of Italian seasoning, or even a little dried oregano. Flexibility is key in my kitchen!

Now Let's Get Cooking (Step-by-Step)

Alright, are you ready to transform these ingredients into something magical? Here we go:

  1. Prep the Veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the sweet potato, carrots, parsnips, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet. Roast for 20-25 minutes, or until they're tender and slightly caramelized.
  2. Season the Chicken: While the veggies are roasting, prepare the chicken. In a medium bowl, drizzle the chicken thighs with 1 tablespoon of olive oil. Sprinkle it with the garlic powder, onion powder, thyme, rosemary, salt, and pepper. Toss to ensure each piece is nicely coated.
  3. Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet (a cast-iron skillet works wonders here) over medium-high heat. Sear the chicken for 3-4 minutes per side, until it's golden brown. It doesn't need to be fully cooked at this point. Remove the pan from heat, and remove the chicken from the skillet and set aside.
  4. Make the Creamy Sauce: Lower the heat to medium. Add 1 tablespoon of olive oil to the same skillet, then add the minced garlic. Sauté for about 30 seconds, until fragrant (be careful not to burn it!). Pour in the gluten-free chicken broth. Then pour in your cream (or coconut milk) and stir in the gluten-free flour while continually stirring until it forms a nice sauce. If you are using the cornstarch slurry, mix that together and add to the sauce. Ensure it is well incorporated. Add in the fresh parsley and lemon juice and return the chicken to the skillet. Stir it all together and simmer for about 5-8 minutes allowing the chicken to finish cooking through and that sauce to get thick and creamy. Season with additional salt and pepper to taste.

    *A little tip* The sauce may seem thin before you add the flour, but it will thicken beautifully as it simmers. Don't rush it!

  5. Bring it all together Take the vegetables out of the oven add to the chicken sauce and serve the chicken and veggies all together with the delicious creamy sauce all over.

And there you have it. Creamy Herbed Chicken with Roasted Root Vegetables, ready to be devoured!

Tips and Tricks for Extra Yummy Results

  • Veggie Swaps: Feel free to switch up the root vegetables! Try adding some diced potatoes, turnips, or even some Brussels sprouts.
  • Herb Variations: If you're a fan of dill or sage, those would also be delightful in this dish.
  • Spice It Up: For a bit of a kick, add a pinch of red pepper flakes to the chicken seasoning.
  • Extra Creamy Sauce: If you want an extra velvety sauce, consider adding a tablespoon of cream cheese at the end.

Make Ahead Option

  • Roast the veggies ahead of time and store them in an air tight container. You can also even sear the chicken and store in the fridge, just be sure to have a plan to ensure the chicken is cooked through before eating.

Serving Suggestions

  • You can serve this delightful dish over quinoa or rice for a more hearty dish. Top with fresh herbs or some fresh parmesan cheese!

Recipe Card

Prep Time: 20 minutes

Cook Time: 35 minutes

Yields: 4 servings

Ingredients

For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Roasted Root Vegetables:
  • 1 large sweet potato, cubed
  • 2 medium carrots, chopped
  • 2 parsnips, chopped
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
For the Creamy Sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup gluten-free chicken broth
  • ½ cup heavy cream (or full-fat coconut milk)
  • ¼ cup fresh parsley, chopped
  • 2 tbsp gluten-free all purpose flour blend *or* 1 tbsp cornstarch mixed in 2 tbsp cold water
  • Juice of ½ a lemon
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss root vegetables with olive oil, salt, and pepper; roast for 20-25 minutes.
  2. Toss chicken with 1 tbsp olive oil, garlic powder, onion powder, thyme, rosemary and salt and pepper. Sear chicken for 3-4 minutes per side in an oven-safe pan. Set aside.
  3. Add 1 tbsp olive oil to same pan, saute garlic for 30 seconds. Add chicken broth, cream, flour mix (or cornstarch slurry) to pan and continue mixing until it comes together as a sauce. Return chicken to the pan. Incorporate fresh parsley and lemon juice.
  4. Simmer chicken and sauce for 5-8 minutes or until the sauce is thick and chicken is cooked through. Season to taste
  5. Add roasted vegetables into pan and stir together. Serve

Product Recommendations

  • As you embark on your culinary adventure making my beloved chicken and roasted root vegetables, consider these helpful items. Grab yourself a good quality cutting board to make chopping and preparing your veggies a breeze, a nice skillet and a fine grating zest will make all the difference!

I hope you absolutely love this recipe as much as I do! Remember, cooking is about creating, enjoying, and sharing. Don't be afraid to play with the recipe, make it your own, and most importantly, have fun! Let me know in the comments how yours turned out, I always love to hear about your delicious creations. Happy cooking!

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