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Gluten-Free, Dairy-Free Creamy Garlic Chicken

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Prep Time: 15 minutes
Cook Time: 29 minutes
Total Time: 35 minutes
Servings: 4

Equipment

  • 1 Large saute pan
  • Wooden spatula or spoon

Ingredients

  • 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

Garnish:

  • Chopped fresh parsley

Instructions

  • 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 165 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.