Dairy-Free Chicken in Cream Sauce
Indulge in the rich, comforting flavors of Dairy-Free Chicken in Cream Sauce, a wholesome twist on a classic favorite. This recipe pairs juicy, golden-browned chicken breasts with a luscious, velvety sauce crafted from coconut cream, nutritional yeast, and fragrant fresh thyme, ensuring a creamy, dairy-free delight for all. Sautéed mushrooms, garlic, and onions enhance the hearty depth of flavor, while a splash of lemon juice adds a bright, tangy finish. Perfect for weeknight dinners or special occasions, this dish is easy to prepare in just 45 minutes and shines when served over rice or with steamed vegetables. Whether you're avoiding dairy or simply looking for a light yet satisfying meal, this recipe is an absolute crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 0.5 cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sliced mushrooms to the skillet, stirring frequently, and cook for another 5 minutes until the mushrooms are browned.
Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the skillet.
Stir in the coconut cream, lemon juice, fresh thyme, and nutritional yeast. Let it simmer gently for about 5 minutes until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cook for an additional 5 minutes to heat the chicken through and meld the flavors.
Garnish with freshly chopped parsley before serving.
Serve the chicken with the creamy sauce over a bed of rice or alongside steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 72.4 g | ||
| Protein | 233.7 g | 467% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1562 mg | 33% | |
*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.
