5 Dairy Free Chicken Recipes: Flavorful and Easy!

Prepare the Chicken:

• Choose boneless, skinless chicken breasts or thighs. You can adjust the quantity based on how many people you’re serving.
• Rinse the chicken under cold water and pat it dry with paper towels.

Make the Marinade:

• In a bowl, combine the lemon juice, a pinch of salt, and a dash of oil. Mix well.
• Tear or chop the fresh basil leaves and add them to the marinade. Basil adds a delightful herbaceous flavor.

Marinate the Chicken:

• Place the chicken in a shallow dish or a resealable plastic bag.
• Pour the marinade over the chicken, ensuring it’s well-coated. Massage the marinade into the chicken.
• Cover the dish or seal the bag and refrigerate for at least 20 minutes. You can marinate it longer (up to a few hours) for more flavor.

Cooking Options:

Grilling Method:

• Preheat your grill to medium-high heat.
• Remove the chicken from the marinade and shake off any excess.
• Grill the chicken for about 6-8 minutes per side, or until fully cooked and grill marks appear. Cooking time may vary based on the thickness of the chicken.
• Let the chicken rest for a few minutes before serving.

Baking Method:

• Preheat your oven to 375°F (190°C).
• Place the marinated chicken on a baking sheet lined with parchment paper.
• Bake for approximately 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
• Let the chicken rest for a few minutes before slicing.

Serving and Enjoying:

• Slice the chicken and serve it with your favorite sides. It pairs well with roasted vegetables, quinoa, or a simple salad.
• Garnish with additional fresh basil leaves if desired.

Prepare the Chicken, Onion, and Garlic:

• Rinse the chicken under cold water and pat it dry with paper towels.
• Cut the chicken into bite-sized chunks.
• Finely chop the medium onion.
• Mince the 3 cloves of garlic.

Sauté the Onion and Garlic:

• Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium heat.
• Add the chopped onion and minced garlic.
• Sauté until the onion turns translucent and the garlic becomes fragrant (about 3-4 minutes).

Sauté the Chicken:

• Add the chicken chunks to the pan with the sautéed onion and garlic.
• Season with a pinch of salt and pepper.
• Sauté the chicken until it’s lightly browned on all sides. This should take about 5-7 minutes. Remove the chicken from the pan and set it aside.

Create the Flavor Base:

• In the same pan, add a little more oil if needed.
• Lower the heat to medium-low.
• Add the ground cumin, ground coriander, and ground turmeric to the pan.
• Stir the spices for about 1 minute until they become fragrant. Be careful not to burn them.

Add the Coconut Cream:

• Pour in the 1 cup of coconut cream.
• Stir well to combine the spices with the coconut cream.
• Bring the mixture to a gentle simmer.

Simmer the Chicken in Coconut Cream:

• Return the sautéed chicken to the pan with the coconut cream.
• Stir everything together.
• Cover the pan and let it simmer over low heat for about 15-20 minutes. This allows the flavors to meld and the chicken to cook through.

Adjust Seasoning and Serve:

• Taste the curry and adjust the seasoning with more salt and pepper if needed.
• Serve the creamy coconut chicken curry over steamed rice, quinoa, or with naan bread.
• Garnish with fresh cilantro leaves.

• Prep the Chicken: Trim any excess fat from the chicken breasts. In a bowl, toss the chicken with olive oil, Italian seasoning, oregano, salt, and pepper.
• Sauté the Garlic (Optional): Heat a skillet over medium heat. Add the chicken and cook for 2-3 minutes per side, just to sear it slightly. This step is optional, but it adds a bit more flavor to the chicken.
• Transfer to Slow Cooker: Add the seasoned chicken to your slow cooker.
• Make the Dairy-Free Cream: While the chicken simmers, prepare the dairy-free cream. Drain the soaked cashews and add them to a blender with water, nutritional yeast, lemon juice, salt, and white pepper. Blend until smooth and creamy.
• Assemble the Slow Cooker: Pour the coconut milk, sun-dried tomatoes, and the prepared dairy-free cream into the slow cooker with the chicken. Stir to combine everything.
• Cook Low and Slow: Cook on LOW for 6 hours or HIGH for 4 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• Add Spinach: In the last 10 minutes of cooking, stir in the baby spinach. The residual heat will wilt the spinach perfectly.
• Adjust Consistency (Optional): If the sauce seems too thick, you can add a splash of vegetable broth to thin it out to your desired consistency.
• Serve and Enjoy: Once cooked, shred the chicken with two forks and serve over rice, pasta, or roasted vegetables. Spoon the flavorful sauce over the chicken and sprinkle with additional nutritional yeast for a cheesy touch (optional)

Prepare the Cashew Cream:

• Soak the cashew in warm water for 30 minutes. Remove the water.
• In a blender, combine the soaked raw cashews with enough water to cover them.
• Blend until you get a smooth, creamy consistency. Set aside.

Sauté the Aromatics:

• Heat coconut oil or olive oil in a large skillet over medium heat.
• Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and aromatic.

Create the Sauce Base:

• Stir in the tomato paste, garam masala, ground cumin, ground turmeric, and cayenne pepper.
• Cook for a couple of minutes until the spices release their flavors.

Add the Chicken:

• Add the chicken thighs to the skillet. Season with salt and pepper.
• Cook until the chicken is browned on all sides.

Blend the Sauce:

• Pour in the coconut milk and the previously prepared cashew cream.

Stir well to combine.

• Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld and the chicken to cook through.

Adjust Seasoning and Serve:

• Taste the sauce and adjust the seasoning if needed.
• Serve the dairy-free butter chicken over steamed rice or with naan bread.
• Garnish with fresh cilantro leaves.

• Marinate the Chicken: In a bowl, combine chicken slices with soy sauce, cornstarch, and vegetable oil. Mix well and set aside to marinate for 10 minutes while you prepare the vegetables.
• Prepare the Vegetables: Wash and chop the broccoli florets, red bell pepper, green bell pepper, and onion. If using bean sprouts, rinse them thoroughly.
• Cook the Noodles: Bring a pot of water to a boil. Cook the yakisoba noodles according to package instructions, usually for 3-4 minutes. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
• Make the Yakisoba Sauce: In a small bowl, whisk together soy sauce, vegetable broth, brown sugar, rice vinegar, mirin, cornstarch, ginger, garlic powder, and black pepper. Set aside.
• Cook the Chicken: Heat a wok or large skillet over medium-high heat. Add the remaining 1 tablespoon of vegetable oil. Once hot, add the marinated chicken and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
• Sauté the Vegetables: Add the broccoli florets, red bell pepper, green bell pepper, and onion to the pan. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened but still crisp-tender.
• Assemble the Yakisoba: Add the cooked noodles and the cooked chicken back to the pan with the vegetables. Push everything to the side of the pan and pour the yakisoba sauce into the center. Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the noodles and vegetables.
• Serve: Divide the yakisoba between two plates. Garnish with chopped green onions, sesame seeds, and shichimi togarashi (optional)

• Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Sauté for 7-9 minutes, stirring occasionally, until the onions are translucent.
• If using, add the diced mushrooms and garlic. Sauté for another 5 minutes, stirring occasionally.
• Stir in salt, black pepper, thyme, rosemary, and sage. Cook for 1 minute.
• Add arrowroot starch (or substitute) and whisk to coat the vegetables.
• Pour in the chicken broth and cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
• Stir in the frozen peas and cook for another 2 minutes.
• Add the shredded chicken and coconut milk. Heat through for 2-3 minutes, until warmed.
• Taste and adjust seasonings with additional salt and pepper if desired.
• Serve hot and enjoy!