Dairy-Free Chicken Maryland
Experience a gourmet twist on a classic with this **Dairy-Free Chicken Maryland** recipe—a gluten-free delight bursting with flavor. Perfectly seasoned chicken thighs are coated in a crunchy breadcrumb crust and baked to golden perfection, ensuring a juicy, tender bite every time. The dish is served alongside a luxuriously creamy corn puree, made with coconut cream for a silky, dairy-free finish, and topped with crispy bacon for a savory crunch. Fresh lime wedges and parsley add a vibrant, zesty freshness to each serving. Ready in just over an hour, this family-friendly recipe is ideal for weeknight dinners or weekend entertaining, offering a satisfying meal that’s as wholesome as it is indulgent. Whether you're accommodating dietary preferences or simply seeking bold, irresistible flavors, this Dairy-Free Chicken Maryland is sure to win over hearts and appetites alike!
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Recipe Information
Ingredients
- 4 chicken thigh fillets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup gluten-free flour
- 2 eggs
- 0.5 cup unsweetened almond milk
- 1 cup gluten-free breadcrumbs
- 2 cups corn kernels
- 100 ml coconut cream
- 4 bacon strips
- 1 lime
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 200°C (392°F).
In a bowl, mix the garlic powder, paprika, ground black pepper, and salt. Rub this mixture all over the chicken thigh fillets and set aside.
Set up your dredging station with three shallow bowls: one with gluten-free flour, one with beaten eggs and almond milk combined, and one with gluten-free breadcrumbs.
Heat olive oil in a large oven-safe skillet over medium heat.
Dredge each chicken fillet in the flour, then dip them in the egg mixture, and finally coat with breadcrumbs.
Place the coated chicken in the hot skillet and cook for about 3-4 minutes on each side until golden brown.
Transfer the skillet to the oven and bake for an additional 20 minutes or until the chicken is fully cooked through.
Meanwhile, in a small saucepan, combine the corn kernels and coconut cream. Cook over medium heat for about 5-7 minutes until the corn is tender.
Remove from heat and use a blender or immersion blender to puree the corn mixture until smooth and creamy.
In a separate skillet, cook the bacon slices until crispy. Remove them from the skillet and drain on paper towels.
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
Serve the chicken with the creamy corn puree and top with the crispy bacon strips.
Garnish with lime wedges and chopped fresh parsley before serving.
Nutrition Facts
Calories |
3971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 5477 mg | 238% | |
| Total Carbohydrate | 400.4 g | 146% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 82.6 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 579 mg | 45% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3394 mg | 72% | |
*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.
