Gluten-free Chicken Potato Casserole

This one dish gluten-free meal is very easy to make!  Rather than wait 1 hour in the oven to bake chicken and potatoes, you can do it on the stove top in 15-20 minutes, depending upon the size of your potatoes.  I appreciated this recipe because it uses only one pan.  To my surprise, as I am not usually one to eat chunks of onion and especially garlic, they turned out so sweet in the dish!  I hope this makes your gluten-free dinner meals faster and easier!

Ingredients

• 1 1/2 Tablespoons extra virgin olive oil
• 2 boneless skinless chicken breasts
• 6 shallots (small red onions)
• 2/3 cup carrots cut into matchsticks
• 3 small to medium size potatoes, peeled, cubed
• 6 large cloves garlic, mashed slightly
• 2 Tablespoon unsalted butter
• 1 teaspoon dried oregano
• 1/2 teaspoon ground thyme
• 1 teaspoon dried basil
• 1/2 cup organic low-sodium chicken broth
• sea salt and fresh ground pepper to taste

Instructions

1. Preheat deep skillet with olive oil.
2. On medium-high heat, add chicken and brown on one side.
3. Add potatoes, carrots and onion turn chicken over; add butter; brown; and stir with vegetables.
4. Add garlic, thyme, oregano and basil; stir and lower to medium.
5. Add chicken broth, stir and cover.
6. Cook for about 15-18 minutes or until vegetables are tender.
7. Serve warm.

Tip

To mash the garlic, take the flat side of a knife and hit it on top of the garlic, just enough to allow the flavors to escape during cooking.