Dairy-Free White Cheddar Chicken
Indulge in the creamy, savory goodness of Dairy-Free White Cheddar Chicken, a luxurious yet wholesome dish perfect for those avoiding dairy. This recipe features tender, seasoned chicken breasts seared to perfection and enveloped in a velvety sauce made from unsweetened almond milk and dairy-free white cheddar cheese. Enhanced with a touch of garlic and onion powder for added depth, this dish achieves a balance of flavor and texture that's entirely dairy-free. Thickened with a simple arrowroot slurry, the sauce becomes irresistibly luscious, coating the chicken beautifully. Quick and easy to prepare in just 40 minutes, serve this skillet masterpiece over mashed potatoes, alongside roasted vegetables, or with your favorite sides for a comforting, allergen-friendly meal. Garnish with fresh parsley for an elegant finishing touch!
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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
- 1.5 cups Unsweetened almond milk (or any dairy-free milk of choice)
- 1 cup Dairy-free white cheddar cheese (shredded, store-bought or homemade)
- 2 tablespoons Arrowroot powder (or cornstarch)
- 2 tablespoons Water
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder on both sides.
Heat the olive oil in a large skillet over medium heat. Once heated, add the chicken breasts to the skillet.
Cook the chicken for 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the cooked chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and pour in the unsweetened almond milk.
Gradually add the shredded dairy-free white cheddar cheese to the skillet, stirring constantly to help it melt and combine. If your cheese doesn’t fully melt, it’s okay—it will continue to blend as you stir.
In a small bowl, mix the arrowroot powder (or cornstarch) with water to create a slurry. Slowly pour this mixture into the skillet while whisking continuously.
Cook the sauce until it thickens and becomes creamy, about 2-3 minutes.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top to coat them well. Simmer for another 2-3 minutes to reheat the chicken and meld the flavors.
Transfer the chicken to plates or a serving platter and pour any remaining sauce from the skillet over the chicken.
Garnish with chopped fresh parsley, if desired, and serve hot. Enjoy with roasted vegetables, mashed potatoes, or your favorite side dish!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1195 mg | 92% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1981 mg | 42% | |
*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.
