Gluten-Free American Cornbread Stuffed Chicken Breast with Gravy and Garlic Mashed Potatoes

A flavorful american dinner perfect for gluten-free eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) Prep Time: 20 minutes Cook Time: 35-40 minutes Total Time: 55-60 minutes

🍽 Servings: 4 servings

🔥 Difficulty: Intermediate

🌎 Cuisine: American

Allergens

Contains no common allergens unless specified.

Ingredients

4 boneless, skinless chicken breasts
1 cup gluten
free cornbread stuffing mix
1/2 cup chicken broth
4 large russet potatoes
8 cloves garlic
1/2 cup milk
1/2 cup butter
Salt and pepper, to taste
1 tablespoon olive oil
2 cups chicken broth
2 tablespoons gluten
free flour
Fresh parsley for garnish

Instructions

1 Prepare the Gluten Free Cornbread Stuffed Chicken Breast: Preheat oven to 375°F (190°C). Cut a pocket in each chicken breast, and stuff with gluten free cornbread stuffing mix mixed with 1/2 cup chicken broth. Secure with toothpicks if needed. Season the chicken breasts with salt and pepper to taste.
2 Prepare the Garlic Mashed Potatoes: Peel and chop potatoes into equal sized cubes. Boil them in water until fork tender, then drain. In a large bowl, mash the potatoes using a potato masher. Add milk, butter, minced garlic, salt, and pepper to taste. Mix until smooth. Set aside.
3 Prepare the Gravy: In a saucepan, heat 2 cups of chicken broth over medium heat. Whisk in gluten free flour to thicken the gravy. Cook until desired consistency is reached. Season with salt and pepper to taste. Keep warm.
4 Cooking: In a large skillet, heat olive oil over medium high heat. Add stuffed chicken breasts and cook for 5 6 minutes on each side or until cooked through (165°F internal temperature). Remove from skillet and let rest for a few minutes before slicing. While the chicken is resting, reheat mashed potatoes in the microwave or on the stovetop, stirring frequently until heated through.
5 Plating: Slice the rested chicken breasts and arrange them on individual plates. Serve alongside garlic mashed potatoes and a generous portion of gravy. Garnish with fresh parsley.

Chef’s Insight

To enhance the aroma of this dish, add fresh rosemary and thyme to the cornbread stuffing mix.

Notes

For a complete Gluten-Free experience, make sure all ingredients are certified gluten-free.

Substitutions

For a gluten-free cornbread stuffing mix substitute, use gluten-free breadcrumbs mixed with gluten-free cornmeal and seasonings. For dairy-free mashed potatoes, replace butter with margarine or dairy-free alternative and milk with dairy-free milk.

Alternative Preparations

For a slow cooker version, stuff the chicken breasts and place them in the slow cooker. Cook on low for 6 hours or high for 3 hours.

Alternative Methods

The chicken can also be cooked in an oven-safe dish at 375°F (190°C) for 30-35 minutes, depending on the thickness of the chicken breasts.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

Plating Tips

Arrange the chicken breasts with a slice showcasing the stuffed cornbread. Use a ring mold or a small bowl to create a neat circle of mashed potatoes, and drizzle gravy generously over the dish.

Nutrition Facts

Per serving: 750 calories, 34g fat, 6g carbohydrates, 92g protein