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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
Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Course Intermediate
Cuisine Italian
Servings 4

Ingredients
  

  • 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!!
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