Dairy-Free Smothered Chicken
Indulge in the rich, comforting flavors of this Dairy-Free Smothered Chicken recipe, a wholesome twist on a classic dish that's perfect for those avoiding dairy. Tender, golden-seared chicken breasts are enveloped in a luscious, creamy sauce made with coconut cream and infused with aromatics like garlic, onion, and dried thyme. Paired with sautéed mushrooms and sweet caramelized onions, this dish showcases a harmonious balance of savory and creamy flavors, without the use of any dairy products. The recipe is oven-baked to perfection, enhancing the depth of flavor and making it irresistibly juicy. Ready in under an hour and ideal for a cozy family dinner, serve this hearty skillet meal over fluffy rice, mashed potatoes, or steamed vegetables for a complete and satisfying dairy-free feast.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 1 large yellow onion, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 0.5 cups coconut cream
- 1 tablespoon cornstarch
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, and dried thyme.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts, cooking until golden brown on each side, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
In the same skillet, add the sliced onion and mushrooms. Cook, stirring occasionally, until the onions are translucent and the mushrooms are browned, about 5-7 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Stir in the chicken broth and bring to a boil, scraping off any brown bits from the bottom of the skillet to incorporate into the sauce.
Reduce the heat to medium-low and stir in the coconut cream and cornstarch. Allow the sauce to simmer and thicken, stirring occasionally, for about 3 minutes.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Transfer the skillet to the oven and bake for 20 minutes or until the chicken is cooked through.
Once the chicken is cooked, remove the skillet from the oven. Allow it to rest for a couple of minutes, then garnish with freshly chopped parsley.
Serve the smothered chicken with your favorite side dishes such as rice, mashed potatoes, or steamed veggies.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 73.7 g | ||
| Protein | 232.6 g | 465% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 207 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3325 mg | 71% | |
*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.
