Roasted Chicken in Basil Cream Sauce

Another wonderful gluten free chicken dinner recipe! In this tasty dish, the basil cream sauce is simmered with vegetables and then soaked up by the tender chicken. Serve with gluten free pasta or rice and top with fresh Parmesan cheese if you wish. I promise, your family or guests will be impressed when you serve this scrumptious chicken dinner


8 bone in, skin on chicken thighs
Sea salt and coarsely ground black pepper to taste
2 Tbsp. butter
4 garlic cloves, roughly chopped
1 red or orange bell pepper, thinly sliced
2 cups (8 oz.) sliced mushrooms
2 large tomatoes, roughly chopped
1 Tbsp. GF dried basil
1 tsp. GF dried oregano
1 cup heavy cream or full fat coconut milk (canned)
½ cup gluten free chicken broth
½ cup chopped fresh parsley


Preheat oven to 400 F
Season chicken with salt and pepper
Melt 2 tablespoons of butter over medium-high heat in a large non-stick frying pan. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Transfer chicken to a plate
Using the same pan add garlic and cook over medium-low heat, frequently stirring, until fragrant, about 1 minute. Add bell peppers, mushrooms, tomatoes, basil and oregano. Stir-fry for 2 minutes
Add cream and chicken broth and cook over medium-low heat for 10 minutes. Season with salt and pepper to taste
Place chicken pieces in roasting pan big enough to fit the chicken in a single layer. Scoop the sauce over top and roast for 25 – 30 minutes until the chicken is thoroughly cooked. Stir in fresh parsley and serve

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