Creamy Bruschetta Chicken {Gluten Free}
This creamy bruschetta chicken is gluten free and oh so fabulous. I love how easy it is and the creamy tomato sauce is delicious served over breakfast.
Like many of you, when I cook I tend to toss ingredients in a pot and call it good. Dinner is done and if it tastes great, well that’s a fabulous bonus. As a blogger, I hate it when that happens.
Creamy Bruschetta Chicken
I don’t hate the fact that it turned out, heavens no. I get annoyed when I create something worth blogging but I have no idea what I did. I keep a notepad handy and my camera is usually only a few feet away but my issue is sharing with you how much I used. I never measure.
So when I had the idea of a creamy and gluten free chicken dish, I got out the measuring cups and had everything ready. I’m so happy I did because it created this amazing recipe for Creamy Bruschetta Chicken. Not only is this beneficial to me as a blogger, but as a fancy-dancy homemaker as well. I now can make this recipe the same every time.
Keeping It Wheat Free
First things first, I’m wheat free. They give me hives and I just feel gross while I eat it. So you know what I used for breading the chicken?
Almond Flour.
It worked amazingly well. I have made this recipe twice since I first took these photos plus chicken parmesan using almond flour and I think it works better then regular flour breading.
Creamy Bruschetta Sauce:
I had a tough time when it came to titling this recipe, it was my husband who suggested Creamy Bruschetta Chicken and it was a lot better than Chicken with Cream and Tomatoes that I was thinking (I am not creative when it comes to titles – maybe I should put him to work). PS – in case you’re curious here is the pot I’m currently loving on right now.
I have a little mantra in the kitchen. When in doubt, add parmesan cheese. I love parmesan and whenever I find a recipe missing that little bit of “oompf” I add parmesan and it makes a world of difference. It’s probably one of my favorite ingredients.
The end results are pretty amazing.
This would be delicious served over pasta, but I serve it with roasted broccoli and oh my goodness gracious – this sauce with broccoli is absolutely-freaking-amazing.
I made this with two chicken, but there is enough sauce for four. I just put the leftover sauce in the fridge and made the recipe again a few days later 😉
Creamy Bruschetta Chicken recipe:
Gluten Free Bruschetta Chicken Bake
Servings 4
Ingredients
- 4 chicken breasts
- 2 egg
- 1/4 cup almond flour
- Sea Salt & Pepper for seasoning the flour
- 2 tbsps ghee coconut oil works great too
- 1/4 cup chicken broth
- 1/2 cup heavy whipping cream
- 2 tbsps cream cheese
- 1/4 cup parmesan cheese
- 1 can diced tomatoes with garlic and olive oil
- 5-6 leaves fresh basil torn
- Pinch of pepper
Instructions
- In a pot or deep skillet, over medium heat, add a tbsp of your ghee (coconut oil works as well).
- Take two separate bowls. In one: crack your eggs and mix. In the another: add your almond flour, sea salt and pepper.
- While the ghee is melting bread your chicken: dip your chicken in the egg mixture and then again in the almond flour mixture. Coat the chicken in the breading and add to the hot pan.
- Cook chicken for roughly 8-10 minutes each side, or until fully cooked. Set aside on a plate.
- Sauce:
- Deglaze the pan by adding the chicken broth, use your wooden spoon to get all the bits up and off the bottom. Don't discard, they add beautiful flavour.
- Add the cream and diced tomatoes. Heat through, add the rest of the ingredients and bring it to a simmer.
- Transfer the chicken back to the sauce. I let it simmer all together for about five minutes.
- Garnish with additional basil if desired.
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PS: Ghee is really easy to make, I added instructions in the note but be sure to head to This West Coast Mommy’s blog post on ghee as she lays it out step by step.
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Man, I love ghee and broth and almond flour and just everything about your recipe. Thanks for linking up at MeetUp Monday – Hope to see you there again this week!