Dairy-Free Creamy Chicken with Vegetables
Indulge in the luscious flavors of this Dairy-Free Creamy Chicken with Vegetables, a wholesome weeknight dinner that’s both comforting and health-conscious. Tender chicken breast strips are seared to perfection and paired with a medley of vibrant vegetables, including carrots, bell peppers, and zucchini, for a nutrient-packed dish that’s bursting with color and texture. The silky, dairy-free cream sauce, crafted from rich coconut milk and thickened with cornstarch, is infused with aromatic herbs like thyme and oregano, creating a dish that's irresistibly flavorful yet light. With a quick prep time of just 15 minutes and ready in under 45 minutes, this recipe is perfect for busy nights while catering to dairy-free and gluten-free diets. Serve it over rice, pasta, or enjoy it on its own for a hearty, satisfying meal that your whole family will adore.
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Recipe Information
Ingredients
- 1.5 pounds chicken breasts
- 2 tablespoons olive oil
- 1 large onion
- 3 large garlic cloves
- 2 medium carrots
- 1 large bell pepper
- 1 medium zucchini
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Slice the chicken breasts into thin strips and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and cook until golden brown on both sides, about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3 minutes.
Slice the carrots, bell pepper, and zucchini into thin strips and add them to the skillet. Cook for an additional 4-5 minutes, until the vegetables are just tender.
Return the chicken to the skillet and pour in the coconut milk and chicken broth.
In a small bowl, mix the cornstarch with water until smooth, then add it to the skillet.
Add the dried thyme and oregano, and stir everything together well.
Bring the mixture to a simmer and cook for 8-10 minutes, or until the sauce has thickened to your liking.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 61.4 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2235 mg | 48% | |
*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.
