Dairy-Free Chicken in Red Sauce
Experience hearty and comforting flavors with our Dairy-Free Chicken in Red Sauce recipe, a perfect choice for a wholesome weeknight dinner. This dish features tender, golden-browned chicken breasts simmered in a vibrant tomato-based sauce infused with aromatic garlic, onions, and red bell peppers. Seasoned with dried oregano, basil, and a touch of red pepper flakes for a subtle kick, the sauce strikes a balance of richness and bold taste—all without any dairy. It's an ideal option for those with dietary restrictions or simply seeking lighter meals. Ready in under an hour, this recipe pairs beautifully with rice, pasta, or crusty bread for a satisfying, allergy-friendly feast that everyone will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 large red bell pepper, chopped
- 28 ounces canned crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and ground black pepper on both sides.
Add the chicken to the skillet and cook for about 5-6 minutes per side, until golden brown. Remove and set aside on a plate.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and chopped red bell pepper, and sauté for another 2-3 minutes until the bell pepper is slightly softened.
Stir in the crushed tomatoes, chicken broth, sugar, dried oregano, dried basil, and red pepper flakes.
Bring the sauce to a simmer and return the chicken breasts to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet, and cook for 20-25 minutes or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Garnish with chopped fresh parsley before serving, if desired.
Serve the chicken and red sauce over rice or pasta.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 47.6 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4332 mg | 92% | |
*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.
