▷ Gluten Free Dairy Free Smothered Chicken

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Enjoy a delicious Gluten Free Dairy Free Smothered Chicken recipe, perfect for a satisfying meal that caters to dietary needs without sacrificing flavor.

Deliciously Healthy Comfort Food for Everyone!

This Gluten-Free and Dairy-Free Smothered Chicken recipe offers a comforting and hearty dish, ideal for cold weather. The chicken, whether breasts or thighs, is prepared to be tender and juicy, enveloped in a savory, rich gravy that enhances the overall flavor of the meal. The unique aspect of this recipe is that the gravy is made without gluten or dairy, catering to those with dietary restrictions while still delivering an abundance of flavor.

To create this dish, you’ll need a variety of seasonings, gluten-free flour, plant-based butter, and chicken broth, among other ingredients. The process begins by mixing the seasonings with the flour, which is then used to dredge the chicken. After browning the chicken in a skillet, onions and garlic are added to build depth in the sauce. The remaining seasoned flour is incorporated with chicken stock to create the gravy, and the chicken is simmered until fully cooked. This dish pairs beautifully with sides like mashed potatoes, mashed cauliflower, or rice, making it a versatile option for any meal.

Indulge in Flavorful Freedom: A Creamy, Guilt-Free Delight for Every Palate!

Hi today I’m going to show you how to make something really comforting it’s glutenfree and dairy free and I’ve been dying to make this recipe because I really wanted something with gravy in it and uh so I’m going to take you along On my journey for smothered chicken first of all the spices I needed to get that together and what I did is I took I have.

Some steak seasoning that I made it’s a copycat of the Mont steak seasoning now Montreal steak seasoning is not a brand name it’s just something that people call it you can see it all over the place different brands and I took a tablespoon of that because it already has onion FL onion powder and garlic powder and salt and pepper and all that.

Well I’m going to add to it I put a tablespoon of this I added uh for color I added a teaspoon of smoked paprika cuz it’s orange and then I added a teaspoon of black pepper a teaspoon of Italian seasonings and a half a teaspoon of poultry seasoning because this is a steak uh seasoning not a poultry seasoning so I added a little bit of.

Poultry seasoning to it um below you’ll see all the uh ingredients and instructions and here we go first first of all I’m going to take these these spices and I have two cups of gluten-free flour right here and I’m just going to add that in there and I’m going to whisk it around let me get a fork whisk that around in our flour.

Because we’re going to be dredging our chicken in this flour so you you need to get it mixed in there it’s going to spice the flour up so when we dredge it and Fry the chicken or sauté the chicken whatever you want to call it it’ll be all mixed in there okay I have I’m going to start.

With the one onion that I have here and I’m going to slice it in thin slices I took the ends off um the root in and the top off and I’m just making thin slices the sauté up for our chicken I have to be careful I don’t cut myself so when I get down to where I feel like I can’t go any further then.

I’m just going to take it and cut it in the end of it in half do the same thing with this half I’m using a whole sweet onion I predominantly cook with sweet onions because I can get them uh so my store I just go there and whatever they say sweet onions um that’s what I get I have a little bit of skin.

Right here that needs to come off so let me do that real quick and then I got a little bit of brown here I’m just going to cut that off and continue slicing the onions go ahead and put that in the bowl that I had the seasonings in so I’m not um dirty dirtying another paper bowl you know you can wash them right.

You take them as long as it’s got that coating on it the uh I don’t know what you call it coating on it um comes in most of most of the more expensive paper plates and um just if you have some dishwasher dishw waterer just wash it off don’t get the paper underneath just the top and then you put it to dry and you have a a bowl that you.

Don’t have to throw away okay first of all I’ve got my chicken here I’m going to use three pieces of chicken this was frozen this is how I freeze it I put it in individual bags and these are huge I might have to cut them down into six pieces instead of.

three okay in fact these are pretty big I’m going to cut them down I’m going to make six pieces instead of three we want them all to cook the same time so go ahead and cut them into six pieces and then I am going to put the.

Um I was going to okay I’m going to have to put the chick the SE the flour over here onto this plate make sure I mix it up again and I’m going to need to get a paper plate to uh put them on when they’re done I guess I could use this one it’s.

Wet okay I’m going to dip it in here make sure it’s covered real good make sure you don’t add too much salt to your um seasonings because in my case my steak seasoning has salt in it so I don’t want to add any more and then um don’t want to add it to the flour either because that’ll make the chicken too salty.

I don’t know about you but it’s cold here it’s been running really cold this is January and uh we’re into the teens and it’s not any fun to go out really really cold you got to have your gloves and and.

Everything I’m going to have extra flour and that’s going to help with the gravy I’ll show you how to do that in a minute one more let us stay over on the plate and kind of dry out a little bit it’ll help with the um sautéing okay I’m gonna be back okay.

We’re over at the uh stove and I have been heating up this Skillet um uh medium heat and I’m going to add the two about two tablespoons of olive oil and we have two tablespoons of butter now I can’t eat butter if you can it’s better anyway but I can’t eat it so I’m going to use my plant-based.

Butter put that in with the olive oil let that heat up start bubbling bubbling it’s almost like a small pan fry is what we’re going to do it’s not a deep fry it’s just going to be a small pan fry wait till that gets up to.

Temperature and what we want it to do is start bubbling a lot the M the butter melted and then I’m going to start putting the chicken in there first of all I want to do the onions I’m sorry no first of all I want to do the chicken I’m I’m kind of confused because.

I just watched a video today on how to do this this is going to take a while cuz this chicken’s thick turn this up a little bit to medium high and we’re going to let this fry for a little bit I’ll be right back as soon as it.

Starts frying a little bit better okay we need to flip them over now they’ve got a light brown um coating that’s right right where I wanted it to be sorry for the noise now because.

This is cooking mostly in the middle I’m going to move this big piece over here cuz it’s brown and start moving these in the center we don’t need these fully cooked we just need to Brown it on the top of them so what I’m going to do is I’m going to put the lid on had a corner like this see how you.

Have the air coming out and uh that way it’s not splashing all over the place I’ll be back okay they’re pretty well fried turn the heat down to medium again put these on a plate now these are these are not done all the way cuz we’re going to cook cook them in the gravy.

I’m going to add my onions easily I’m going to sauté these onions and I’ll be back okay our our onions are getting soft I’m going to add a.

Tablespoon of garlic we don’t want to add it and let it sit there this needs to be in there for one minute and then we’re going to add a teaspoon of better than bullion chicken this is organic add that in there.

Mix that in now we want to add some of that flour we had left going to add a little bit out of time that was a/4 cup mix that in starting to get bubbly and it’s starting to Brown up a little bit you got a lot of that um flour that was on the chicken too that’s what’s.

Making it brown I’m going to add a little bit more and mix that in now I already had all that oil in there to mix with the flour to make it r I think I’m going to add a little bit more butter that’s about two.

Tablespoons oh my my my okay now I want to add two cups of chicken broth I’m going to whisk that around this has got some bits on it get that off here I don’t want to leave anything out I’m going to bring it to a boil so it’ll thicken soon as it starts to thicken I’m.

Going to add the chicken back in there and turn it down to low and let it simmer for 45 minutes I’ll see you then hi welcome back we did our chicken and it cooked for 45 minutes on low and I have a handy dandy thermometer here this is just a cheap little uh thermometer that I got.

That has a round dial on it and you need to get up to 165 for your chicken and uh I kept testing it after 28 minutes or something well I was kind of soon but you know what I mean and um so I’m going to set up a plate here and show you how beautiful this is and of course we got to have some gravy I’m stirring it up around the.

Chicken pieces and slather it on here with the onions and don’t forget the mashed potatoes the gravy on the mashed potatoes and I’m glad that I did two cups of uh chicken broth because I really like gravy there we.

Go now this was pretty easy I swear my spoon just went down in the gravy I’m having a hard time today anyway I’m going to taste tested chicken let you know what it tastes like it’s nice and tender and juicy let me blow on it for a little bit I don’t want to burn my mouth mhm doesn’t need any more.

Seasoning no more salt and pepper I hope you enjoy this I hope you give it a try it’s so hard for people that have to be glutenfree and dairy free to uh make something there they used to have a long time ago and the thing of it is is my recipe that I made you can also add the real butter you can add real flour I wouldn’t add as much as.

I did um I think I did half a cup that that would have been okay but you can add your real flour and it’s just because it’s gluten-free dairy free I’m taking your recipe and I’m converting it so I hope to see you again welcome all the new subscribers and I’ll talk to you later bye okay