Let’s talk about easy dairy free chicken recipes. If you’ve ever found yourself staring into your fridge at 5:42 p.m., wondering how to pull off a creamy, flavorful meal that won’t upset your stomach (or your kids’ picky palates), then friend—you’re in the right place.
This dish checks all the boxes. It’s dairy-free (but still lusciously creamy, thanks to coconut milk), fast enough for a Tuesday, and fancy enough to feel like you planned dinner this time. I first made it on a whim during one of those “clean out the pantry” moments, and it instantly became a family favorite. My husband couldn’t stop raving about it, and even my seven-year-old, who “doesn’t like anything white or creamy,” asked for seconds. Victory.
Whether you’re avoiding dairy by choice or necessity, this recipe proves you don’t need cheese or cream to create something seriously satisfying.
Why You’ll Love This Easy Dairy Free Chicken Recipe
- It’s wildly flavorful. Sun-dried tomatoes, garlic, fresh basil, and a hint of spice make every bite pop.
- It’s secretly simple. You only need one pan and about 30 minutes.
- It’s creamy without the cream. Coconut milk + nutritional yeast = that comforting texture without the dairy drama.
- It reheats like a dream. Perfect for meal prep or leftovers (hello, leisurely lunch tomorrow!).
Ingredients You’ll Need
Here’s a quick peek at what’s going into this dreamy, dairy-free skillet meal—and why:
- Chicken breasts – the protein-packed star of the show
- Avocado oil – great for high-heat cooking and a mild, buttery flavor
- Garlic – because no good dinner starts without it
- Coconut milk – brings rich creaminess without the dairy
- Chicken broth – adds savory depth and helps thin the sauce just right
- Oregano + crushed red pepper – a herby-spicy combo that levels up the flavor
- Sun-dried tomatoes – chewy, tangy, and full of umami
- Nutritional yeast – a dairy-free cheese-like secret weapon
- Arrowroot starch – thickens the sauce into silky perfection
- Fresh basil – adds brightness and a little fancy flair
- Salt & pepper – always
Ingredient amounts are listed in the recipe card at the bottom of the post!
How to Make This Weeknight-Worthy Chicken
- Season + Sear the Chicken
- Sprinkle your chicken breasts with salt and pepper, then sear them in avocado oil for a golden crust. There’s no need to cook them through just yet—they’ll finish in the sauce.
- Build the Flavor Base
- Lower the heat, add more oil, and toss in your garlic. Stir for 30 seconds (your kitchen will smell amazing). Pour in the coconut milk and scrape up all the tasty browned bits.
- Add the Good Stuff
- Stir in chicken broth, sun-dried tomatoes, nutritional yeast, oregano, and crushed red pepper flakes. This is where the flavor magic happens.
- Simmer the Chicken
- Return your seared chicken to the pan, cover, and let it simmer gently for about 15 minutes. That sauce? It’s infusing every inch of that chicken with flavor.
- Thicken the Sauce
- Make a quick slurry with arrowroot starch and broth, then whisk it into the sauce. The result is creamy, cozy, and spoon-licking good.
- Add Basil + Serve
- Finish with fresh basil for a pop of color and freshness. Serve it with rice, pasta, a big spoon, and a soft napkin.
A Few Handy Tips
- Chicken thighs work great, too, if that’s what you’ve got. Just increase cook time a smidge.
- If you’re not into spice, you can skip the red pepper flakes—or if you are into spice, add more.
- Leftovers? Store them in an airtight container for up to 3 days. Reheat gently to keep that sauce creamy.
- Don’t skip the nutritional yeast! It gives the sauce a cheesy depth without the cheese.
A Little Backstory From My Kitchen
This recipe was born from a desperate need for dinner and a serious craving for comfort food. I was nursing a cold, had half a can of coconut milk left from another dish, and kept forgetting about a jar of sun-dried tomatoes. One pan later, I had a meal that felt like a warm hug—and it’s been on repeat ever since.
It’s my go-to for last-minute dinner guests, Sunday meal prep, or any night when I want something that tastes like I put in way more effort than I did.
FAQs: Let’s Clear Things Up
Can I make this without nutritional yeast?
Yes, but the flavor will be less rich. You can try a dairy-free parmesan substitute or add more garlic and basil.
What’s a good side dish for this?
Rice, mashed potatoes, or gluten-free pasta all work beautifully. For a lighter option, I also served it over zucchini noodles.
Can I freeze it?
Absolutely! Let it cool completely, then freeze in a sealed container for up to 2 months. If needed, reheat gently and add a splash of broth to loosen up the sauce.
Whether navigating a dairy-free lifestyle or just looking to switch things up, these easy dairy-free chicken recipes are everything a weeknight dinner should be: quick, cozy, and guaranteed to disappear from the plate.
Give it a try—your taste buds (and your family) will thank you.
Print
Easy Dairy Free Chicken Recipes for Quick, Tasty Dinners
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy dairy free chicken recipe is creamy, comforting, and packed with flavor—no dairy needed! Made with coconut milk, garlic, sun-dried tomatoes, and fresh basil, it’s a weeknight win the whole family will love. All in one skillet and ready in about 30 minutes!
Ingredients
1 ½ pounds chicken breasts
2 tablespoons avocado oil
3 cloves garlic, minced
1 13.5-ounce can full-fat coconut milk
½ cup chicken broth
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
¾ cup sun-dried tomatoes, roughly chopped
3 tablespoons nutritional yeast
Salt and pepper to season
1 tablespoon arrowroot starch + a few tablespoons of chicken broth
½ cup fresh basil, julienned + more for garnishing
Instructions
Season the Chicken
Pat chicken breasts dry and season both sides with salt and pepper.Sear the Chicken
In a large skillet, heat avocado oil over medium-high heat. Sear chicken for 3–4 minutes on each side until golden. Remove and set aside.Sauté the Garlic
Lower heat to medium-low. Add a touch more oil and stir in the garlic. Cook until fragrant, about 30 seconds.Build the Sauce
Pour in the coconut milk, scraping up any browned bits. Stir in the chicken broth, sun-dried tomatoes, nutritional yeast, oregano, and crushed red pepper flakes.Simmer with Chicken
Return the chicken to the skillet. Cover and simmer for 15 minutes to let flavors meld and cook the chicken through.Thicken the Sauce
Whisk arrowroot starch with a few tablespoons of chicken broth to make a slurry. Move chicken to the sides of the pan and whisk in the slurry. Stir until the sauce thickens.Add Basil & Serve
Remove from heat and stir in fresh basil. Garnish with extra basil and serve hot!
Notes
Substitutions: You can swap arrowroot for cornstarch if needed.
Storage: Store leftovers in an airtight container for up to 3 days.
Protein Swap: Boneless chicken thighs also work great—just increase simmer time by 5 minutes.
Pairing Idea: Serve over mashed potatoes, rice, or gluten-free pasta.
Make it Spicier: Add extra crushed red pepper or a splash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Easy Chicken Recipes
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390
- Sugar: 4g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
Keywords: easy dairy free chicken recipes, creamy dairy free chicken, coconut milk chicken, gluten free chicken recipe, chicken skillet dinner, one pan chicken recipe
