Dairy-Free Chicken Maryland

Experience the comforting, Southern-inspired flavors of Dairy-Free Chicken Maryland, a delightful twist on a classic dish that's perfect for anyone avoiding dairy or gluten. This recipe features succulent chicken thigh fillets coated in a crispy, golden breadcrumb crust, made extra flavorful with paprika and garlic powder. Pair this with a velvety corn puree, blended to perfection with creamy coconut cream, and top it all off with irresistibly crispy bacon strips for a savory crunch. Finished with a garnish of lime and fresh parsley, this dish is a harmonious balance of textures and rich, vibrant flavors. Quick to prepare and easy to customize, it's a wholesome, crowd-pleasing meal that's perfect for weeknight dinners or casual entertaining. Dairy-free, gluten-free, and utterly satisfying!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 chicken thigh fillets
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 1 cup gluten-free flour
• 2 eggs
• 0.5 cup unsweetened almond milk
• 1 cup gluten-free breadcrumbs
• 2 cups corn kernels
• 100 ml coconut cream
• 4 bacon strips
• 1 lime
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

In a bowl, mix the garlic powder, paprika, ground black pepper, and salt. Rub this mixture all over the chicken thigh fillets and set aside.

Step 3

Set up your dredging station with three shallow bowls: one with gluten-free flour, one with beaten eggs and almond milk combined, and one with gluten-free breadcrumbs.

Step 4

Heat olive oil in a large oven-safe skillet over medium heat.

Step 5

Dredge each chicken fillet in the flour, then dip them in the egg mixture, and finally coat with breadcrumbs.

Step 6

Place the coated chicken in the hot skillet and cook for about 3-4 minutes on each side until golden brown.

Step 7

Transfer the skillet to the oven and bake for an additional 20 minutes or until the chicken is fully cooked through.

Step 8

Meanwhile, in a small saucepan, combine the corn kernels and coconut cream. Cook over medium heat for about 5-7 minutes until the corn is tender.

Step 9

Remove from heat and use a blender or immersion blender to puree the corn mixture until smooth and creamy.

Step 10

In a separate skillet, cook the bacon slices until crispy. Remove them from the skillet and drain on paper towels.

Step 11

Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.

Step 12

Serve the chicken with the creamy corn puree and top with the crispy bacon strips.

Step 13

Garnish with lime wedges and chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1773.1g)

Amount per serving	% Daily Value*
Calories	3971.4

Total Fat 194.5g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat 4.5g
Cholesterol 935.2mg	0%
Sodium 5476.6mg	0%
Total Carbohydrate 400.4g	0%
Dietary Fiber 24.4g	0%
Total Sugars 82.6g
Protein 175.4g	0%

Vitamin D 125.9IU	0%
Calcium 579.4mg	0%
Iron 17.1mg	0%
Potassium 3393.8mg	0%

*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.

Source of Calories

Fat: 43.2%

Protein: 17.3%

Carbs: 39.5%