Dairy-Free Chicken a la King
Indulge in the creamy, comforting flavors of *Dairy-Free Chicken a la King*, a modern twist on the classic dish that's perfect for those avoiding dairy. This recipe features tender, bite-sized pieces of chicken simmered in a luscious, velvety sauce made with coconut milk, offering a rich depth of flavor without the use of cream. Sautéed onions, red bell peppers, mushrooms, and garlic infuse the dish with aromatic warmth, while a cornstarch slurry ensures a perfectly thickened sauce. A handful of sweet peas adds a pop of color and freshness, all served over fluffy rice or your favorite pasta for a complete meal. Ready in just 45 minutes, this dairy-free and family-friendly dinner is a must-try for weekday meals or cozy gatherings. Perfect for anyone following a dairy-free or lactose-intolerant lifestyle, this dish is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 13.5 ounces canned coconut milk (full-fat)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked rice or pasta
Instructions
Heat olive oil in a large skillet over medium-high heat.
Cut chicken breasts into bite-sized pieces, season with salt and pepper, and cook in the skillet until browned on all sides and cooked through, about 7-8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent and peppers have softened.
Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
Pour in the coconut milk and chicken broth, stirring to combine.
In a small bowl, mix cornstarch and water to create a slurry. Pour this into the skillet, stirring constantly until the sauce begins to thicken.
Return the cooked chicken to the skillet and add the frozen peas. Stir to combine everything, and cook for an additional 3-4 minutes to heat through.
Garnish with fresh parsley and serve hot over cooked rice or pasta.
Nutrition Facts
Calories |
3854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 363.4 g | 132% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 37.8 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 375 mg | 29% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 5015 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
