Dairy-Free Creamy Chicken with Vegetables

Indulge in the rich, velvety flavors of Dairy-Free Creamy Chicken with Vegetables, a wholesome one-pan meal perfect for those seeking a comfort food option that's both satisfying and allergen-friendly. This recipe swaps traditional dairy for creamy coconut milk, creating a luscious sauce that pairs beautifully with tender chicken strips and a vibrant medley of sautéed vegetables like carrots, bell peppers, and zucchini. A touch of dried thyme and oregano lends an herby depth, while cornstarch ensures the perfect sauce consistency. Ready in just 45 minutes, this quick yet hearty dish is ideal for busy weeknights or meal prepping. Garnished with fresh parsley for a pop of color and flavor, it’s a flavorful crowd-pleaser that’s also gluten-free and suitable for a variety of dietary needs.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds chicken breasts
• 2 tablespoons olive oil
• 1 large onion
• 3 large garlic cloves
• 2 medium carrots
• 1 large bell pepper
• 1 medium zucchini
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Slice the chicken breasts into thin strips and season with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Add the chicken strips to the skillet and cook until golden brown on both sides, about 6-8 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil.

Step 5

Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3 minutes.

Step 6

Slice the carrots, bell pepper, and zucchini into thin strips and add them to the skillet. Cook for an additional 4-5 minutes, until the vegetables are just tender.

Step 7

Return the chicken to the skillet and pour in the coconut milk and chicken broth.

Step 8

In a small bowl, mix the cornstarch with water until smooth, then add it to the skillet.

Step 9

Add the dried thyme and oregano, and stir everything together well.

Step 10

Bring the mixture to a simmer and cook for 8-10 minutes, or until the sauce has thickened to your liking.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2118.8g)

Amount per serving	% Daily Value*
Calories	1865.5

Total Fat 54.8g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 3.1g
Cholesterol 559.2mg	0%
Sodium 5450.5mg	0%
Total Carbohydrate 114.1g	0%
Dietary Fiber 13.2g	0%
Total Sugars 61.4g
Protein 221.4g	0%

Vitamin D 0IU	0%
Calcium 307.7mg	0%
Iron 9.4mg	0%
Potassium 2235.1mg	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: 26.9%

Protein: 48.3%

Carbs: 24.9%