Easy Gluten-Free Skillet Chicken Primavera is one of my all-time favorite meals for a variety of reasons. First of all, the entire dish is made in one skillet so clean-up is a breeze. Secondly, it provides five out of six food groups – protein, dairy, vegetables, fats/oils, and grains (if you add pasta). Thirdly, it’s naturally gluten-free. 

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Dinner Is Served!

Last weekend I spent Mother’s Day with my mom and dad. I took all of the ingredients for Easy Gluten-Free Skillet Chicken Primavera over to their house and made it for lunch. I also made a Strawberry Spinach Salad because it’s one of my dad’s favorite salads. 🙂

Although Primavera is typically served with pasta noodles, we opted to omit them in order to lower our carb intake. However, having said that, pasta really does add a lot to this dish. I use gluten-free pasta noodles, however, if you don’t need gluten-free pasta then I suggest using regular egg noodles. 

Chicken Breast

You can use either a large skillet or an electric skillet to make this delightful meal. This time, I opted to use my mom’s electric skillet. I don’t know what brand it is but this puppy has been around for as long as I can remember and I doubt you can buy this particular skillet any longer. 

Okay, so this recipe begins by melting butter in a skillet set on medium heat. Next, sprinkle the chicken breast with salt and pepper and a light dusting (on all sides) of cornstarch OR arrowroot starch (both are gluten-free). Next, add the chicken to the skillet. Fry, turning as needed until the chicken is browned on all sides and thoroughly cooked (inside of the chicken needs to reach 165 degrees F.)

When the chicken is fully cooked, remove it from the skillet and cover to keep it warm; set it aside. (NOTE: I ended up cutting the chicken breast in half to make smaller serving portions but you can leave them whole if you’d like.)

Mushrooms

Next, add sliced mushrooms and shallots to the skillet and cook until they are golden brown on each side. (NOTE: I omitted the shallots because I’m allergy to onions but they really do add to this dish.)

Seasonings

Return the chicken to the skillet and sprinkle with tarragon and nutmeg. 

NOTE: Now is the time to start cooking pasta if you are adding it to this dish. Cook according to the packaging directions and be sure to drain it well. 

Carrots

Next, add approx. 3-inch long julienne carrot strips to the skillet. 

Asparagus and Peas

Also, add fresh asparagus and peas to the mix. Cook just until the vegetables are tender. 

Whipping Cream & Dry White Wine or Champaign

To make a delicious cream sauce add whipping cream and {optional} dry white wine or champagne to the skillet. Please note that this dish still tastes fantastic even if you omit the alcohol.

Cook, stirring occasionally until sauce slightly thickens (approx. 3-minutes). NOTE: If you feel the cream sauce is too thin, make a slurry by combining 1 teaspoon of cornstarch and 3 tablespoons of water. Drizzle the slurry over the chicken and vegetables and gently stir until the sauce thickens. If the sauce seems too thick, gradually stir in a couple of tablespoons of milk until the sauce reaches the consistency you want. 

Provolone Cheese

The next step is to top each chicken breast with slices of Provolone cheese. The smooth texture and mild flavor of the cheese add extra flavor to this dish. 

Cover the skillet until the cheese melts.

Serve

Place well-drained pasta noodles onto a serving platter (remember, we chose to omit them this time to reduce our carb intake), followed by the creamy chicken and vegetable mixture. 

4 – 6 Servings

This recipe can easily feed four to six adults, depending on your serving size. 

Yield: 4 - 6 Servings

Easy Gluten-Free Skillet Chicken Primavera

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

A delicious and easy skillet meal that highlights the flavors of chicken and spring vegetables, all covered with a fabulous cream sauce. Naturally gluten-free.

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Ingredients

• 4 to 6 small chicken breast, split, boned and skinned
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup (approx.) cornstarch or arrowroot starch
• 2 Tablespoons butter
• 1 teaspoon dry tarragon
• 1/2 teaspoon ground nutmeg
• 1/4 pound mushrooms, sliced
• 2 shallots, finely chopped
• 2 to 3 carrots, cut into 3-inch long julienne strips
• 1 cup peas (fresh or frozen)
• 2 cup fresh asparagus spears, cut into segments
• 4 - 6 slices Provolone cheese (most brands are gluten-free but always check the ingredients)
• 1/2 cup heavy whipping cream
• (Opt) 1/2 cup dry white wine or champaign (use a gluten-free brand)

Instructions

1. Sprinkle chicken on all sides with salt and pepper; dust with cornstarch or arrowroot starch. Melt butter in a wide frying pan over medium-high heat. Add chicken and cook; turning as needed, until golden brown on all sides and center reaches 165 degrees F. Remove chicken from pan and set aside; cover to keep warm.
2. Add mushrooms and shallots to the pan and cook until lightly browned. Return chicken to pan; sprinkle with tarragon and nutmeg.
3. **Start cooking pasta according to packaging directions if adding it to this dish.
4. Add carrot strips, peas, asparagus to the skillet. Cook just until the vegetables are tender.
5. Add heavy whipping cream and {optional} dry white wine or champaign. Bring to a low boil; gently stirring often, until sauce is slightly thickened; approx. 3 minutes. (See NOTE below)
6. Top each chicken breast with a slice of Provolone cheese. Cover skillet just until cheese melts.
7. Place well-drained pasta on a serving platter. Top with creamy chicken and vegetables. Serve warm.

Notes

NOTE: If you feel the creamy sauce is too thin, make a slurry by combining 1 teaspoon of cornstarch and 3 tablespoons water. Drizzle the slurry over the chicken and vegetables and gently stir until sauce thickens. If the sauce seems too thick, gradually stir in a couple of tablespoons of milk until the sauce reaches the consistency you want. 

Thanks for sharing this post! 

Enjoy!

Linda 

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