5 Dairy Free Chicken Recipes: Flavorful and Easy!

Dairy Free Chicken Recipes

If you’re looking for delicious dairy-free chicken recipes, you’ve come to the right place! Whether you’re avoiding dairy due to allergies, dietary preferences, or health reasons, these recipes will satisfy your taste buds without compromising on flavor.

From comforting dinners to slow-cooked crockpot meals, we’ve got you covered. Let’s look at the recipes.

dairy free Lemon Basil Chicken Marinade

Lemon Basil Chicken Marinade

This dairy-free marinade is perfect for beginners and adds a burst of flavor to your chicken.
Prep Time 15 minutes
Cook Time 20 minutes
Refrigeration Time 20 minutes
Course Main Course
Cuisine Global
Servings 4 people

Ingredients
  

  • 2 pounds Chicken breasts or thighs (900 grams)
  • 2 tbsp Lemon juice
  • 2 tsp Salt (adjust to taste)
  • 1 tsp Pepper
  • 2 tbsp Olive Oil (or any neutral oil)
  • 1/4 cup chopped Fresh basil leaves

Instructions
 

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.

    Notes

    Tips for Beginners:

    • Don’t Over-Marinate: While marinating is essential for flavor, don’t leave the chicken in the marinade for too long, as the lemon juice can start to “cook” the chicken and make it tough.
    • Adjust Seasoning: Taste the marinade before adding it to the chicken. Adjust the salt and pepper according to your preference.
    • Safety First: Ensure the chicken is fully cooked by checking its internal temperature with a meat thermometer

    Enjoy your dairy-free lemon basil chicken! It’s zesty, aromatic, and perfect for a quick weeknight dinner.

    Dairy free Creamy Coconut Chicken Curry

    Creamy Coconut Chicken Curry

    Creamy Coconut Chicken Curry: A dairy-free delight with tender chicken, aromatic spices, and rich coconut cream
    Prep Time 10 minutes
    Cook Time 30 minutes
    Course Main Course
    Cuisine Global
    Servings 3 people

    Ingredients
      

    • 1.5 pounds of boneless skinless chicken thighs or breasts (600 grams)
    • 1 cup coconut cream canned or fresh
    • 1 medium onion finely chopped
    • 3 cloves of garlic minced
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • ½ tsp ground turmeric
    • tsp Salt adjust to taste
    • 1 tsp pepper adjust to taste
    • 1 tbsp vegetable oil such as olive oil or coconut oil
    • 2 tbsp Fresh cilantro leaves for garnish

    Instructions
     

    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.

    Enjoy your dairy-free coconut chicken curry! It’s rich, flavorful, and perfect for a cozy dinner. 

    Dairy free Crockpot Tuscan Chicken

    Crockpot Tuscan Chicken

    Ditch the takeout and whip up this flavor-packed Slow Cooker Tuscan Chicken with a creamy dairy-free cashew sauce for a stress-free weeknight dinner.
    Prep Time 10 minutes
    Cook Time 6 hours
    Total Time 6 hours 10 minutes
    Course Main Course
    Cuisine Global
    Servings 4 people

    Ingredients
      

    • 2 lbs boneless skinless chicken breasts (around 4-5 breasts) (around 4-5 breasts)
    • 1 tbsp olive oil
    • 1 tbsp Italian seasoning
    • 1 tsp dried oregano
    • ½ tsp salt
    • ¼ tsp black pepper
    • 4 cloves garlic minced
    • 1 14.5 oz can full-fat coconut milk
    • 1 cup sun-dried tomatoes not packed in oil, chopped
    • 2 cups baby spinach
    • cup nutritional yeast or vegan parmesan cheese
    • ¼ cup vegetable broth optional, for thinning the sauce

    Dairy-Free Cream Ingredients:

    • 1 cup unsweetened cashew nuts soaked for at least 2 hours, or overnight
    • ½ cup water
    • ¼ cup nutritional yeast or vegan parmesan cheese
    • 1 tablespoon lemon juice
    • ¼ teaspoon salt
    • Pinch of white pepper

    Instructions
     

    • 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)

    Notes

    Tips:
    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
    • You can substitute chicken breasts for the chicken thighs. Just be aware that thighs might take slightly longer to cook through.
    • If you don’t have nutritional yeast, you can use vegan parmesan cheese or omit it altogether.
    • For a bit of smokiness, add a teaspoon of smoked paprika to the spice mix.
    • You can use chopped fresh herbs like parsley or basil as a garnish for a burst of freshness.

    Spoil yourself with this slow-cooked Tuscan chicken and sun-dried tomatoes in a creamy dairy-free sauce made with olive oil and nutritional yeast – simply divine!

    Enjoy it over rice, pasta, or roasted vegetables for a satisfying meal.

    Dairy Free Butter Chicken

    Dairy-Free Butter Chicken

    Indulge in the creamy goodness of butter chicken without any dairy. This recipe uses cashews and coconut milk to create a luscious sauce that’s as comforting as the traditional version. In India its also called known as Murg Makhani.
    Prep Time 30 minutes
    Cook Time 45 minutes
    Course Main Course
    Cuisine Global
    Servings 4 people

    Ingredients
      

    • 2 pounds of boneless skinless chicken thighs
    • 1 large onion finely chopped
    • 3 cloves of garlic minced
    • 1 inch piece of fresh ginger grated
    • 1 cup canned coconut milk full fat or light
    • 1/2 cup raw cashews
    • 2 tbsp tomato paste
    • 1 tsp garam masala
    • 1 tsp ground cumin
    • 1/2 tsp ground turmeric
    • 1/4 tsp cayenne pepper adjust to taste
    • 1 tbsp coconut oil or olive oil
    • Fresh cilantro leaves for garnish
    • tsp Salt (adjust to taste)
    • 1 tsp Pepper (adjust to taste)

    Instructions
     

    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.

    Notes

    Tips :
    1. Marinate the Chicken: For even more flavor, marinate the chicken in a mixture of lemon juice, garlic, and ginger for at least 30 minutes before cooking. This step tenderizes the meat and infuses it with aromatic flavors.
    2. Serve with Sides: Pair your butter chicken with steamed basmati rice, quinoa, or cauliflower rice. Warm naan bread is also a classic choice.

    Enjoy your creamy, dairy-free butter chicken! It’s a delightful twist on a classic favorite.

    Dairy Free Yakisoba Chicken Stir-Fry

    Yakisoba Chicken Stir-Fry

    This recipe captures the delicious flavors of classic yakisoba, but with a dairy-free twist!
    Prep Time 20 minutes
    Cook Time 15 minutes
    Course Main Course
    Cuisine Global
    Servings 2 people

    Ingredients
      

    For the Chicken:

    • ½ lb boneless skinless chicken breast (thinly sliced)
    • 1 tbsp soy sauce
    • 1 tbsp cornstarch
    • ½ tsp vegetable oil

    For the Vegetables:

    • 1 tbsp vegetable oil
    • 1 cup broccoli florets
    • 1 cup sliced red bell pepper
    • 1 cup sliced green bell pepper
    • ½ cup sliced onion
    • ½ cup bean sprouts (optional)

    For the Yakisoba Noodles:

    • 8 oz yakisoba noodles
    • 1 tbsp neutral oil like grapeseed or avocado oil

    For the Dairy-Free Yakisoba Sauce:

    • ¼ cup low-sodium soy sauce
    • 2 tbsp vegetable broth
    • 1 tbsp brown sugar
    • 1 tbsp rice vinegar
    • 1 tbsp mirin or 1 tablespoon sake + 1 teaspoon sugar
    • 1 tbsp cornstarch
    • ½ tsp freshly ground ginger
    • ¼ teaspoon garlic powder
    • Pinch of black pepper

    Optional Garnishes:

    • Chopped green onions
    • Sesame seeds
    • Shichimi Togarashi Japanese seven-spice powder

    Instructions
     

    • 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)

    Notes

    TIPS 
    • You can substitute chicken with tofu or tempeh for a vegetarian version.
    • Feel free to add other vegetables you like, such as carrots, snow peas, or mushrooms.
    • If the sauce seems too thick, add a splash of water or vegetable broth to thin it out.
    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat until warmed through.

    This dairy-free chicken yakisoba is a quick and easy weeknight dinner that’s bursting with flavor. The combination of savory chicken, crisp vegetables, and a rich, flavorful sauce makes it a satisfying and crowd-pleasing dish.

    So ditch the takeout menu and whip up this delicious homemade yakisoba – your taste buds will thank you!

    Bonus Dairy Free Chicken Recipe

    Dairy Free Chicken Pot Pie Soup

    Dairy-Free Chicken Pot Pie Soup

    This hearty soup is packed with classic chicken pot pie flavors, but made completely dairy-free!
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Soup
    Cuisine Global
    Servings 5 people

    Ingredients
      

    • ½ tbsp olive oil
    • 1 yellow onion diced
    • 3 celery ribs diced (about 1 cup)
    • 3 large carrots diced (about 1 cup)
    • 1 cup white mushrooms diced (optional)
    • 4 garlic cloves minced
    • 2 tsp salt
    • ½ tsp black pepper
    • 1 tsp fresh thyme or 1 teaspoon dried
    • 1 tsp fresh rosemary or 1 teaspoon dried
    • 1 tspn fresh sage or 1 teaspoon dried
    • ¼ cup arrowroot starch or substitute with gluten-free flour or tapioca starch
    • 1 pound Yukon gold potatoes cut into small cubes (about 2 ½ cups)
    • 4 cups chicken broth
    • 1 cup frozen peas
    • 3 ½ cups shredded cooked chicken
    • 1 cup unsweetened full-fat coconut milk

    Instructions
     

    • 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!

    Notes

    Tips:
    • For a thicker soup, remove about 1 cup of broth before adding the chicken and coconut milk. Mash the removed broth with a fork or potato masher, then return it to the pot.
    • You can use leftover roasted chicken or rotisserie chicken for this recipe.
    • For a richer flavor, substitute full-fat coconut milk with cashew cream. To make cashew cream, blend 1 cup soaked cashews with ½ cup water until smooth.
    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    This delicious dairy-free chicken pot pie soup is a comforting and flavorful meal that’s perfect for a cozy night in. It’s packed with tender chicken, colorful vegetables, and all the classic pot pie flavors you know and love, without any dairy.

    With simple ingredients and easy-to-follow instructions, you can have this satisfying soup on the table in under an hour. So ditch the canned soup and whip up a batch of this homemade goodness – your taste buds will thank you!

    Conclusion

    Embracing a dairy-free lifestyle doesn’t mean sacrificing flavor or missing out on your favorite chicken dishes. From creamy cashew sauces to vibrant veggie-packed stir-fries, these delectable recipes offer a delicious and satisfying way to enjoy chicken without the dairy. So, next time you’re craving a comforting meal, whip up one of these innovative recipes and discover the magic of dairy-free chicken!

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