Gluten-Free Creamy Lemon Chicken & Noodles

Marinated and pan-fried lemon chicken breasts get smothered in a delicious creamy lemon sauce atop a bed of brown rice noodles.

Hey Guys! How was your 4th? We had a big blast at the house with family that visited from Wisconsin!  I just love packing that backyard of ours. Adults and children alike enjoyed the refreshing pool, a little b-ball and great food if I don’t say so myself!! We hadn’t seen this side of the family in ages and it was such a pleasure to see how big the little kiddos have gotten over the years.

Rewind to two days beforehand. Hubby finally started working on our shabby little deck that came with the house three years ago. A complete tear down was necessary as the wood had pretty much rotted. He really wanted to have it completed by the 4th so he and my dad worked so hard over the weekend to try to make a big dent in it before the festivities. They actually managed to get about half way done. Manpower!!!!

As they worked, I thought about how they would really enjoy some good ‘ole comfort food as a reward for their hard work. Hubby loves a creamy pasta dish and since I’ve pretty much broken up with gluten for the time being, I thought I’d prepare a Gluten-Free Creamy Lemon Chicken & Noodles dish. What is it about lemons and chicken that make it work so well together???? The entire family just loved the combination of flavors!! The brown rice noodles gave us all a little comfort without the guilt and I even pan-fried the chicken in a brown rice flour to boot.  This Creamy Lemon Chicken & Noodles is right on point with my current lifestyle goals!!!

Sometimes you’ll find you need to do an assessment of certain areas (in my case, gluten and refined sugar for now) in your life. I was pretty much hooked on sugar in any form. I drank it, ate it, breathed it and even dreamt of little sugarplum fairies. It had a good hold on me and I found that I needed to push reset on the body and develop some discipline and self-control. No worries though as chances are that I haven’t given them up for life but I just know that I needed to make some adjustments in these areas. Just even after a few weeks, I’m feeling a lot better and a A LOT calmer. Go figure!!! 🙂 But maybe it’s not health {sugar and/or gluten} for you, maybe it’s your finances.  By God’s grace, we can begin to make better choices that will bring about fulfillment and better outcomes in our lives. Say Grace and enjoy!

Gluten-Free Creamy Lemon Chicken & Noodles

Felesha Bell

Marinated and pan-fried lemon chicken breasts get smothered in a delicious creamy lemon sauce atop a bed of brown rice noodles.

5 from 1 vote

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Prep Time 2 hours hrs 15 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Intermediate

Cuisine Italian

Servings 4

Ingredients

  

1x2x3x

• 4 boneless-skinless chicken breasts about 1.5 lbs.
• Marinade
• 1/2 c. plain yogurt
• 1 T. olive oil
• 3 garlic cloves minced
• 1 tsp. oregano
• 3 T. lemon juice
• 1 tsp. kosher salt
• 1 tsp. pepper
• 
  Grapeseed oil for pan-frying
• 1 c. brown rice flour
• 4 T. butter
• 4 garlic cloves minced
• 1 c. heavy cream
• 1/4 c. chicken broth
• 1 T. lemon juice
• Lemon zest divided
• 1/2 c. parmesan grated
• 8 oz. brown rice noodles
• crushed pepper to taste
• parsley garnish

Instructions

 

• Pound chicken breast until about a 1/2 inch thick and place in a sealable storage bag.
• Make the marinade by combining yogurt, olive oil, garlic, oregano, lemon juice, salt and pepper in a small bowl. Pour marinade into the storage bag over the chicken. Seal bag and massage to coat well.
• Place bag into a small bowl and place into the fridge for a minimum of 2 hours or overnight.
• When ready to fry, allow the chicken to come back up to room temperature.
• Heat a large nonstick skillet over medium-high heat with just enough grapeseed oil to coat the bottom.
• Dredge the coated chicken on both sides in the brown rice flour. Add the breasts to the oil and pan fry for about four minutes on each side or until cooked through and golden brown. You may need to do a couple batches.
• Remove from the skillet and keep warm.
• Add butter to the skillet and melt completely. Once melted, add garlic and stir to avoid burning. Add the cream and chicken broth and simmer until slightly thickened.
• Stir in cheese over medium heat until melted and smooth. Toss in 1/2 of emon zest and stir.
• While simmering, bring salted water to a boil in a large pot. Once boiling, remove from heat and add the noodles making sure to separate by stirring. Allow noodles to soften for five minutes
• Add cooked noodles to the sauce to coat. Add crushed pepper, if desired.
• Plate the noodles then place chicken breast on top. Smother with cream sauce and garnish with parsley and remaining lemon zest. Say Grace and enjoy!!

Tried this recipe?Let us know how it was!

Be sure to try my Overboard Seafood Linguine Alfredo and Shrimp Scampi Linguine too! If you’re gluten free, you can even substitute these brown rice noodles for the linguine as well. Yum!!!

Adapted from Kevin & Amanda