Dairy-Free Creamy Chicken Thighs and Mushrooms

Dairy-Free Creamy Chicken Thighs and Mushrooms

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When you’re trying to stay healthy, you cut back on the dairy in your diet. But just because you don’t eat cheese doesn’t mean you have to give up creamy, cheesy chicken recipes! These creamy, homemade chicken thighs and mushrooms are a great way to get some dairy back into your life. The result is a dish that’s not only filling but also gluten-free and full of protein. Creamy and rich, these tender thighs and mushrooms make for an ideal main dish or side dish. If you’re looking for a way to expand your horizons with family dinners, try this creamy recipe as an unconventional addition. It will be sure to please everyone in the family!

What you’ll need

If you’re looking for a way to expand your horizons with family dinners, try this creamy recipe as an unconventional addition. It will be sure to please everyone in the family! You’ll need to make a few adjustments for a dairy-free life. The first being that you’ll need to use a can of coconut milk, not coconut cream. If you can’t get coconut milk, you can use full-fat canned plain or light cream as a substitute. You’ll also need to use chicken thighs instead of chicken breasts. And last but not least, you’ll need to adjust the seasonings to fit your personal tastes.

How to make Dairy-Free Creamy Chicken Thighs and Mushrooms

Start the process by browning your seasoned chicken thighs in a skillet. Once the thighs are golden brown, remove them from the skillet and set them aside. In the same skillet you used to brown the chicken, cook your mushrooms in a few tablespoons of water until they are dry and just starting to turn brown. Once the mushrooms are dry, remove them from the skillet and set them aside. Next, add the coconut milk, water, lemon, and spices to the skillet and stir to combine. If you don’t have time to mix the ingredients well in the skillet, you can mix them in a blender or food processor. You can also mix the ingredients in a glass or plastic jar. Pour the seasoned coconut milk mixture into the skillet and stir to combine. Cook the sauce for 5 minutes, or until the sauce is thick and creamy.

How to make Dairy-Free Creamy Chicken

If you’re looking for a quick and easy way to get more veggies in your diet, try this easy recipe for dairy-free, liver-friendly, and low in fat Chicken Lettuce Wrecks! You’ll love how it turns out because it’s just as delicious without the mayo and cheese! Start by cutting your chicken breast into cubes and placing them in a large bowl. Add in your vegetables such as broccoli, carrots, bell peppers, and mushrooms. Give the bowl a good stir and then cover the bowl with a clean kitchen towel and plastic wrap. Let the chicken rest for at least 20 minutes, or preferably overnight. When you’re ready to cook, sear your chicken in a skillet until browned. Once it’s done, remove the chicken from the skillet and set it aside. Add in your spices and toss to combine. If you don’t have time to mix the ingredients well in the skillet, you can mix them in a glass or plastic jar. You can also mix the ingredients in a glass or plastic bag. Pour the seasoned coconut milk mixture into the skillet and stir to combine. Cook the sauce for 5 minutes, or until the sauce is thick and creamy.

How to make Dairy-Free Mushroom with Balsamic Glaze

Start the process by adding your spices and seasonings to a large non-stick skillet. Once everything is combined well, place the skillet in the refrigerator for 30 minutes. While the skillet is chilling, you can prepare the mushrooms. Wash and cut the mushrooms into quarters and place them in a large glass or plastic bowl. Add in the venison stock, balsamic vinegar, and seasonings. Give the mixture a good stir and then cover the bowl with plastic wrap. Let the mushrooms sit in the refrigerator for 12 hours before serving.

The best part: Dipping sauce and more!

While you’re waiting for your mushrooms to sit, why not make some maple syrup or buttermilk baked beans? The possibilities are endless when it comes to using up your leftover chicken thighs! Here are some ideas on how to make the most of your leftovers: Use the chicken broth in place of water in your soups. Use the seasoned broth to make your own taco or nacho sauce. Make your own miso soup or add the seasoned broth to your Japanese-inspired macaroni and cheese recipe. Use the roasted chicken pieces to make a super-tangy jus

Tips for making Dairy-Free Creamy Chicken Thighs and Mushrooms

If you’re looking for a quick and easy way to get more veggies in your diet, try this easy recipe for dairy-free, liver-friendly, and low in fat Chicken Lettuce Wrecks! You’ll love how it turns out because it’s just as delicious without the mayo and cheese! If you’re not a big potato eater, try to use a golden-colored one. Potatoes are relatively low in carbohydrates and calories and can be a good choice for a side dish. Try to avoid using starchy vegetables like carrots and sweet potatoes. These vegetables tend to have a lot of carbs. When it comes to the potatoes, you can either make a roasted potato dish or make a simple salad with your roasted potatoes. Keep your chicken thighs dry while they’re cooking so they don’t get too watery. If they start to get too watery, add in some more chicken thighs until you have the desired thickness. If your chicken gets too dry, add in some broth or water to make sure it’s moist but not soaking wet. If you’re not a big fan of Asian-inspired dishes, feel free to try this creamy mushroom recipe without the Asian influences. However, if you’re looking for an unconventional addition to your family dinner, give this creamy mushroom recipe a try. It will be sure to please everyone in the family!

Wrapping up

The best part about these dairy-free chicken thighs and mushrooms is that they’re not only filling but also low in calories and fat. While they may not be as popular as their dairy-containing counterparts, they’re just as delicious! Keep your family healthy by serving these dairy-free, paleo-friendly chicken thighs and mushrooms. Your family will be grateful for your efforts and you’ll be happy you did!