Dairy Free Chicken and Rice

This dairy free chicken and rice is the perfect easy weeknight meal. Tender chicken, creamy rice, and veggies come together in one pan for a comforting dinner or even meal prepped lunch. It’s packed with flavor and is sure to be a recipe the whole family will love.

Why You’ll Love This Recipe

• This dairy free chicken and rice comes together in one pan!
• It is packed with flavor.
• Gluten and dairy free.
• Perfect weeknight meal.
• It is done in under 40 minutes.
• Great as a meal prepped lunch.
• Family favorite.
• Super versatile which means you can get creative and have fun with it.

Ingredients & Substitutions

• Extra virgin olive oil. This is used to cook the chicken and the veggies. Avocado oil would work as well.
• Chicken thighs. 1-1.5 lb of boneless, skinless chicken breasts are used in this dairy free chicken and rice.
• Garlic. 3 cloves of garlic, minced. About 3 tbsp.
• Carrots. 2 large carrots, peeled and largely chopped.
• Broccoli. Head of broccoli, cut into florets. You can sub for broccolini, brussels sprouts, or asparagus.
• Rice. 1 cup of uncooked rice. I used organic quick cook white rice but any rice will work.
• Coconut milk. 1 can of full fat coconut milk. This is what helps make the dish creamy without dairy.
• Chicken broth. Chicken broth will cook the rice and also add more flavor to the dairy free chicken and rice.
• Seasonings. Salt, pepper, and onion powder are used to add flavor to the dish.

How to Make

Step 1

Preheat the oven Preheat the oven to 400 F.

Season & cook the chicken. Pat thighs dry with paper towel then lightly coat with olive oil, salt, and pepper. Add a little bit more oil to a cast iron and allow to heat to a medium high heat. Add the chicken to the skillet. Cook chicken for about 5-7 minutes each side, until browned and crispy on the outside. Remove the chicken from the skillet and set aside.

Step 2

Cook the veggies. In the same skillet add a little more oil. Then add garlic and saute for a few minutes, until garlic is aromatic. Then add veggies and cook for about 3-5 minutes.

Step 3

Add broth, coconut milk, and rice. Pour in the broth, coconut milk, and rice. Mix to incorporate. If the rice is not covered in liquid, add water to cover it.

Step 4

Return chicken to skillet and bake. Place the chicken on top of the rice then transfer the skillet to the oven. Bake for 20-25 minutes, until the internal temperature of the chicken is 165 degrees.

Step 5

Serve & enjoy! For best results, serve hot. Top this dairy free chicken and rice with fresh herbs and lemon juice.

Expert Tips

• This dairy free chicken and rice is best served hot, with a splash of lemon juice, and fresh parsley.
• Have fun with this dairy free chicken and rice! Add in whatever veggies and herbs you have on hand. This would be delicious with brussels sprouts, asparagus, kale, butternut squash, etc. It would also be so yummy with fresh rosemary.
• Chicken thighs add the best flavor in my opinion but you can sub for chicken breasts.
• Make sure to pat the chicken thighs dry with a paper towel and season with some olive oil, salt and pepper. When frying the chicken in the skillet, cook until crispy and brown on the outside but not until fully cooked. It will continue to cook in the oven.
• Feel free to add in some cheese to make it a little creamier if you aren’t dairy free! I would stir it in before adding the skillet to the oven.
• If you don’t have an oven safe skillet you can follow the directions up until step 3. After step 3, transfer veggies to baking dish. Pour in the broth, coconut milk, and rice. Mix to incorporate. If the rice is not covered in liquid, add water to cover it. Place chicken on top. Bake for 20-25 minutes.

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