You can thank my Instagram followers for this one.
It all started when I posted a picture of a traditional creamy garlic chicken dinner, teaming with cream, parmesan and butter, with a poll asking if they thought I could make the same recipe “Octofree” (free from the top 8 most common allergens). They overwhelmingly voted “yes,” so one night when I had a little extra time, I embarked on an experiment, fully expecting to have to pull a Daiya Vegan, Gluten-Free Pizza out of the freezer for dinner.
Unexpectedly, the vegan butter, coconut milk and vegan parm I used worked….beautifully! My son and husband both loved it and have been begging for me to make it again ever since. Now this decadent deliciousness can be yours, too! Just make sure you check all ingredient labels for your group’s dietary restrictions before starting (vegan products can hide nuts, soy, etc.)
The perfect sides for this? Broccoli or a simple green salad.
Please note: This post may include affiliate links to featured products for your convenience. If you make a purchase using one of the links, I may receive a small commission, at zero extra cost to you. Win-win!
- 1 Large saute pan
- Wooden spatula or spoon
- 4 chicken breasts (about 1 pound), pounded thin
- salt and pepper
- 3 tbsp gluten-free flour
- 3 tbsp grated vegan parmesan cheese, such as Violife Just Like Parm
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp vegan, soy-free, nut-free butter substitute, such as Soy-Free Earth Balance, divided
For the sauce:
- 1 small Vidalia onion, finely diced
- 5 cloves of garlic, peeled and smashed
- 1 ¼ cup chicken stock
- 1 ¼ cup full-fat coconut milk
- ½ cup vegan grated parmesan cheese substitute, such as Violife Just Like Parm
- Chopped fresh parsley
- Pat the chicken breasts dry and season on both sides with salt and pepper.
- Place flour, vegan parmesan cheese and garlic powder on a plate and stir until they're well-incorporated.
- Dredge chicken in flour mixture on both sides, shaking off excess.
- Place a large saute pan on the stove and set the burner to medium.
- Add olive oil and 1 tbsp vegan butter to the saute pan and allow vegan butter to melt, swirling the pan to create an even coating.
- Carefully add chicken breasts to pan, allowing space around each one so they brown and don't steam.
- Cook chicken until brown on first side (about 4 minutes), then carefully flip and allow to brown on second side, until a meat thermometer reads 164 degrees F and juices run clear.
- Turn off the burner and transfer the chicken to a plate, and set aside.
- Return burner to medium, and add remaining tbsp of vegan butter, allowing it to melt.
- Add chopped onion, scraping up the remaining oil from the chicken with a wooden spatula or spoon to incorporate it with the onion, and cook until onion is fragrant and translucent.
- Add whole cloves of garlic and saute about 2 minutes more.
- Add chicken stock and stir to combine. Bring to a simmer and cook for about 5 minutes, until stock is reduced by about half (it will begin to thicken and darken).
- Reduce heat to medium-low and add coconut milk. Bring to a gentle simmer and cook for about 3 more minutes, occasionally stirring gently.
- Add the parmesan cheese substitute and stir to incorporate into sauce. Taste sauce and season with salt and pepper if preferred.
- Chop chicken into bite-sized pieces and add back to the pan. Allow to simmer in the sauce for about 2 minutes.
- Garnish with parsley and serve.