Pan-Seared Chicken with Mushroom-Gluten Gravy

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken breasts pan-seared and served in a savory mushroom gravy enriched with gluten as a thickening binder. This American-inspired gluten-free recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
8 oz sliced cremini mushrooms
1 small finely chopped shallot
2 tbsp gluten powder
2 cups chicken broth
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside covered.
Step 3: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter. Once melted, add 8 oz sliced cremini mushrooms and 1 small finely chopped shallot. Sauté for 5 minutes until mushrooms release moisture and edges become golden.
Step 4: Sprinkle 2 tbsp gluten powder over the mushroom mixture and stir continuously for 2 minutes to cook the gluten and form a thick paste.
Step 5: Gradually whisk in 2 cups chicken broth, scraping the bottom of the pan to incorporate any browned bits. Simmer the gravy for 5-7 minutes until thickened and coats the back of a spoon.
Step 6: Stir in 1 tsp fresh thyme leaves, return the chicken to the pan, and spoon gravy over the top. Cook for an additional 2 minutes to meld flavors before serving.