Yield: 4 people
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.
Ingredients
- 2 tbsp olive oil
- 1 lb chicken thighs, boneless and skinless
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 head broccoli, cut into florets
- 1 cup rice, uncooked
- 1 cup chicken broth
- 1 can full fat coconut milk
- ½ tsp onion powder
- salt and pepper, to taste
To garnish
- fresh parsley
- lemon juice
Equipment
- oven safe skillet or pot
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve & enjoy! For best results, serve hot. Top this dairy free chicken and rice with fresh herbs and lemon juice.
Notes
- This dairy free chicken and rice is best served hot, with a splash of lemon juice, and fresh parsley.
- Have fun with the recipe! 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.
- 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 4, 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.
- Store in an airtight container in the fridge for up to 4-5 days.
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