Dairy-Free Chicken with White Sauce
Elevate your weeknight dinner game with this delicious Dairy-Free Chicken with White Sauce recipe, a creamy and flavorful dish perfect for anyone avoiding dairy! Tender, perfectly seasoned chicken breasts are seared to golden perfection before being simmered in a luscious, dairy-free white sauce made with rich coconut milk, chicken broth, and nutrient-packed nutritional yeast. A touch of fresh parsley and zesty lemon juice adds brightness, while a cornstarch slurry ensures the sauce reaches its velvety consistency. Ready in just 45 minutes, this gluten-free and dairy-free meal is easy to whip up, yet elegant enough for entertaining. Serve it over rice, quinoa, or alongside steamed vegetables for a wholesome and satisfying dinner the whole family will love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 400 milliliters coconut milk, canned
- 1 cup chicken broth
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
Start by seasoning the chicken breasts with salt, black pepper, garlic powder, and onion powder.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear each side for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and reduce the heat to medium.
Pour in the canned coconut milk and chicken broth, stirring well to combine.
Sprinkle the nutritional yeast into the mixture, whisking until fully incorporated.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the sauce to thicken it.
Let the sauce simmer for about 5 minutes, stirring occasionally until it thickens.
Return the chicken breasts to the skillet, spooning the sauce over them. Let them cook in the sauce for an additional 5 minutes.
Finish by stirring in fresh parsley and lemon juice. Adjust seasoning with additional salt and pepper, if desired.
Serve hot, garnished with extra parsley if preferred.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3515 mg | 153% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.1 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3470 mg | 74% | |
*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.
