Vegetarian Dairy Free Creamy Garlic Chicken
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
For the sauce
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 can (13.5 oz) full-fat coconut milk
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice
- 1 tsp fresh thyme leaves
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels, then season all over with the salt, black pepper, and garlic powder.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 4–5 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.
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