Craving juicy, flavorful chicken, but dairy just doesn’t agree with you? The struggle is real, fellow foodie! No more soggy meals, as dairy-free chicken recipes are here to save the day. So, Put down the sad salad and say hello to a flavour explosion that’ll make your taste buds dance the jig, dairy-free or not!
This isn’t just another recipe collection; it’s your roadmap to unlocking a world of delicious possibilities where chicken reigns supreme sans the moo. Whether lactose intolerant, exploring plant-based options, or simply seeking culinary variety, this guide is your golden ticket to chicken nirvana.
So, buckle up, grab your apron, and prepare to embark on a journey where taste buds unite, regardless of dietary restrictions. Let’s show the world that dairy-free doesn’t mean flavour-free – it means freedom to explore, experiment, and savour every delicious bite!
4 Quick and Easy Dairy-Free Chicken Recipes
Dairy-Free Chicken Recipe
Here are some delicious and simple dairy-free chicken recipes that you can whip up in no time.
Dairy-Free Lemon Chicken Marinade With Basil
Here’s a delicious dairy-free lemon chicken marinade with basil, packed with fresh flavours:
Ingredients
1/4 cup olive oil
1/4 cup lemon juice (about 1 lemon)
1/2 cup tightly packed fresh basil leaves, roughly chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 teaspoon red pepper flakes for a hint of heat
Instructions
In a blender or food processor, combine all ingredients until well blended.
Place your chicken (breasts, thighs, or even tofu) in a bowl or Ziploc bag.
Pour the marinade over the chicken, ensuring it’s evenly coated.
Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavour.
Tips
For an extra burst of citrus, zest the lemon before juicing and add the zest to the marinade.
You can substitute 1 tablespoon of dried basil if you don’t have fresh basil.
Add a tablespoon of Dijon mustard or tahini to make the marinade thicker.
This marinade can also be used for shrimp, fish, or vegetables.
Cooking the chicken
Once your chicken is marinated, you can cook it in various ways:
Grill or pan-fry for a quick and flavorful meal.
Bake in the oven for a more hands-off approach.
Use it as a base for a delicious stir-fry with vegetables.
No matter how you cook it, this dairy-free lemon chicken marinade with basil will surely be a delicious and refreshing meal!
Creamy Coconut Chicken Curry
This recipe is packed with flavour and comes together quickly, making it perfect for a weeknight meal. It’s naturally dairy-free and uses coconut milk for a delicious creamy sauce.
Ingredients
For the chicken:
1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the curry:
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder (adjust to your desired spice level)
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon chilli powder (optional)
1 (14 oz) can full-fat coconut milk
1 cup vegetable broth
1 tablespoon tomato paste
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar (or lime juice)
1/2 teaspoon brown sugar (optional)
1/4 cup chopped fresh cilantro (for garnish)
Instructions
Marinate the chicken: In a bowl, combine chicken, olive oil, salt, and pepper. Mix well and let marinate for at least 30 minutes or up to 4 hours.
Sauté the aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened about 5 minutes. Add garlic and ginger, and cook for 30 seconds more, until fragrant.
Add spices and cook: Add curry powder, turmeric, cumin, and chilli powder (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their flavors.
Simmer the curry: Pour in coconut milk, vegetable broth, tomato paste, soy sauce, rice vinegar, and brown sugar (if using). Bring to a simmer and cook for 10 minutes.
Add chicken and cook through: Add the marinated chicken and cook for an additional 15-20 minutes, or until the chicken is cooked through and the sauce is thickened.
Serve and garnish: Garnish with fresh cilantro and serve over rice, quinoa, or cauliflower rice.
Tips
To make the curry thicker, mash ½ cup of chickpeas or white beans along with the ginger and add them to the pot.
Add your favourite vegetables like bell peppers, zucchini, or broccoli to the curry for extra nutrients and flavour.
Adjust the amount of spices to your liking. For a milder curry, use less chilli powder or curry powder.
You can substitute any dairy-free milk (like almond or cashew) for the coconut milk, but the flavour will be slightly different.
httpss://youtu.be/c3iGVrtnSWw?si=UpSG82kWhRaicm41
coconut chicken curry
Dairy-Free Yakisoba Chicken
Here’s a tasty dish from Japan: Yakisoba Chicken. It’s a family-friendly dish that everyone will love. Best of all, it’s quick to make. You can have it ready in just 30 minutes.
1 tbsp oyster sauce (substitute with vegan oyster sauce or more soy sauce)
1 tbsp mirin (substitute with rice vinegar or water)
1 tbsp brown sugar
1/2 tsp sriracha (optional)
1/4 tsp sesame oil
Pinch of black pepper
Chopped green onions for garnish
Instructions
Marinade the chicken: In a bowl, whisk together soy sauce, cornstarch, sesame oil, ginger, garlic powder, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes.
Cook the noodles: Cook the yakisoba noodles according to package instructions. Drain and set aside.
Prepare the vegetables: Heat oil in a large skillet or wok over medium-high heat. Add onion and cook until softened about 5 minutes. Add bell pepper, broccoli, and carrots (if using), and cook for 3-4 minutes, until slightly tender.
Cook the chicken: Push vegetables aside and add chicken to the pan. Cook for 5-7 minutes, until browned and cooked through.
Combine and sauce: Add noodles, cabbage, soy sauce, oyster sauce, mirin, brown sugar, sriracha (if using), sesame oil, and pepper to the pan. Toss to combine and heat through about 2-3 minutes.
Serve: Top with chopped green onions and enjoy!
Tips
You can substitute the chicken with tofu or tempeh for a vegetarian option.
Feel free to adjust the vegetables to your preference. Other options include snap peas, mushrooms, or green beans.
Use gluten-free noodles and tamari for a completely gluten-free version.
Mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl for a thicker sauce. Stir into the pan with the noodles and cook for another minute until thickened.
Serve with a side of pickled ginger and your favourite dipping sauce, like soy sauce or sriracha.
Dairy-Free Healthy Chicken Pot Pie Soup
This is a dairy-free chicken recipe. It’s a creamy and cosy soup, very tasty. Almond milk is key to its creaminess, which replaces the heavy cream often used in soups. We fill it with heaps of cauliflower, potatoes, carrots, and peas. You will love the pot pie flavour it has.
Ingredients
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 celery stalks, diced
2 carrots, diced
1 cup diced potatoes
1 cup frozen green beans
1 cup frozen corn
1 tsp dried thyme
1/2 tsp dried basil
Salt and pepper to taste
4 cups chicken broth
1 cup unsweetened almond milk
1 cup cooked, shredded chicken
1/4 cup chopped fresh dill
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook until softened, about 5 minutes.
Stir in potatoes, green beans, corn, thyme, basil, salt, and pepper. Cook for another minute.
Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes, until vegetables are tender.
Stir in almond milk and chicken. Simmer for another 5 minutes.
Garnish with fresh dill and serve hot.
Tips
Both recipes can be customised with your favourite vegetables. Other options include peas, broccoli florets, or mushrooms.
If you prefer a thicker soup, use less broth or mash some of the cooked vegetables directly into the pot.
For a richer flavour, use cashew milk instead of almond milk.
Experiment with different herbs and spices to personalise the taste.
Top the soup with gluten-free croutons or crackers for a textural element.
4 Dairy-Free Chicken Recipes from Around the World
Dairy-Free Chicken Recipe
In this section, we will share some delicious dairy-free chicken recipes from different parts of the world. Get ready to tantalise your taste buds with flavours from Julia Child’s Coq Au Vin and Healthy Thai Turkey Meatballs in Coconut Curry to 30-Minute Instant Pot Moroccan Chicken and Dairy-Free Creamy Tuscan Chicken.
These international dishes will take your dairy-free chicken cooking to a whole new level!
Dairy-Free Julia Child’s Coq Au Vin
This dish is a treat from French cuisine. It has wine-braised chicken, carrots, and bacon. While Julia Child’s original Coq au Vin uses several dairy ingredients like butter, heavy cream, and pearl onions (often cooked in lard), you can absolutely create a delicious and satisfying dairy-free version! Here’s a recipe adaptation:
Ingredients
2 ½ pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 yellow onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 clove garlic, minced
1 sprig of fresh thyme
1 bay leaf
1 ½ cups dry red wine (Pinot Noir, Burgundy, or Beaujolais work well)
1 cup low-sodium chicken broth
1 tablespoon tomato paste
¼ cup brandy (optional; use a splash of red wine vinegar if omitting)
¼ teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
Salt to taste
1 tablespoon cornstarch (mixed with 2 tablespoons water)
Chopped fresh parsley for garnish
Instructions
Brown the chicken: Pat the chicken pieces dry and season with salt and pepper—heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the chicken in batches, skin-side down, until golden brown and crispy. Remove to a plate and set aside.
Sauté the vegetables: Reduce heat to medium and add the flour to the pot. Stir constantly for 1 minute to cook out the raw flour taste. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Deglaze and build the sauce: Add garlic, thyme sprig, and bay leaf. Cook for 30 seconds fragrant. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes, allowing the alcohol to reduce slightly. Add chicken broth, tomato paste, brandy (if using), dried thyme, and black pepper—season with salt to taste.
Return the chicken and simmer: Return the browned chicken pieces to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and transfer the pot to a preheated oven at 325°F (163°C). Cook for 1 hour and 15 minutes until the chicken is cooked through and tender.
Thicken the sauce: Remove the chicken from the pot and set aside. Strain the sauce into a medium saucepan, discarding the solids. Whisk the cornstarch mixture into the sauce and bring to a simmer over medium heat. Cook until thickened, about 2-3 minutes. Adjust seasoning with salt and pepper if needed.
Assemble and serve: Return the chicken pieces to the thickened sauce. Garnish with chopped fresh parsley and serve immediately with steamed vegetables, mashed potatoes, or rice.
Tips
You can substitute the olive oil with a small amount of vegan butter or plant-based cooking oil.
For a thicker sauce without cornstarch, mash some of the cooked vegetables directly into the sauce before returning the chicken.
To make the dish gluten-free, use gluten-free flour and ensure your red wine is gluten-free certified.
Add other vegetables like pearl onions, mushrooms, or potatoes for additional flavour and texture.
Feel free to adjust the red wine and broth amount based on your desired sauce consistency.
Healthy Thai Turkey Meatballs in Coconut Curry
These meatballs are made with ground turkey and packed with flavorful Thai spices. The best part? This recipe packs a flavorful punch while being entirely dairy-free and perfect for a healthy weeknight meal.
Ingredients
For the Meatballs:
1 lb ground turkey (or substitute ground chicken)
1 egg
1 cup gluten-free or grain-free bread crumbs (crackers broken into crumbles)
Optional vegetables: broccoli florets, green beans, snow peas
Chopped fresh cilantro for garnish
Instructions
Make the meatballs: In a bowl, combine ground turkey, egg, bread crumbs, garlic, ginger, coconut aminos, curry paste, salt, and pepper. Mix well and form into bite-sized meatballs.
Cook the meatballs: Heat oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides.
Prepare the curry: Add diced bell pepper and onion to the pan with the cooked meatballs. Sauté for 5 minutes until softened.
Add the sauce: Stir in red curry paste, coconut milk, coconut aminos, vegetable broth, and diced tomatoes. Bring to a simmer and cook for 10 minutes.
Incorporate veggies and simmer: Add any optional vegetables and simmer for an additional 5-7 minutes, or until the vegetables are tender and the meatballs are cooked through.
Serve and garnish: Remove from heat and garnish with fresh cilantro. Serve over rice, noodles, or steamed vegetables.
Tips
Mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl for a thicker sauce. Stir into the simmering curry and cook for another minute until thickened.
Use other vegetables like broccoli, carrots, or snap peas for a varied flavour and texture.
Adjust the amount of red curry paste based on your desired spice level.
Serve with lime wedges and chopped peanuts for an extra flavour boost.
httpss://youtu.be/U5ea3uYHUYo?si=2vor9TzlWpkEgUEG
Coconut Curry Thai Turkey Meatballs
30-Minute Dairy-Free Instant Pot Moroccan Chicken
It’s packed with flavour and can be made in under 30 minutes, making it perfect for a weeknight dinner. Here’s a delicious and authentic-tasting 30-minute dairy-free Moroccan Chicken recipe for your Instant Pot:
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon cinnamon
Pinch of cayenne pepper (optional)
1 cup low-sodium chicken broth (or vegetable broth for vegan option)
1 (14.5 oz) can of diced tomatoes, undrained
1/2 cup dried apricots or cherries
1/4 cup raisins (optional)
1/4 cup chopped fresh parsley or cilantro for garnish (optional)
Cooked couscous or rice for serving
Instructions
Heat olive oil in the Instant Pot using the “Saute” function. Add chicken pieces and cook for 3-4 minutes per side until golden brown. Remove to a plate.
Add onion to the pot and saute for 3-4 minutes, until softened. Add garlic and ginger and cook for another minute, until fragrant.
Stir in all the spices (turmeric, paprika, cumin, coriander, cinnamon, cayenne pepper) and cook for 30 seconds, allowing the flavours to bloom.
Add chicken broth, diced tomatoes, apricots or cherries, and raisins (if using). Scrape up any browned bits from the bottom of the pot.
Cancel the “Saute” function and close the lid. Pressure cook on “High Pressure” for 10 minutes. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
Stir in the cooked chicken and return to simmer for 2-3 minutes until heated through. Season with salt and pepper to taste.
Garnish with chopped parsley or cilantro (if using) and serve with cooked couscous or rice.
Tips
You can substitute chicken thighs with chicken breasts, but adjust the cooking time accordingly (chicken breasts might need an additional 5 minutes of pressure cooking).
Mash some of the apricots or cherries with a fork before adding them to the pot for a thicker sauce.
Add other vegetables like carrots, potatoes, or chickpeas for extra flavour and nutrition.
Serve with a dollop of dairy-free yoghurt or coconut yoghurt for a richer flavour.
This recipe is easily adaptable to your spice preference. Add more cayenne pepper for a spicier kick.
Dairy-Free Creamy Tuscan Chicken
This recipe delivers creamy Tuscan goodness without any dairy, perfect for a delicious and satisfying meal in under 30 minutes!
Ingredients
For the Chicken:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs sliced into bite-sized pieces
Salt and pepper to taste
For the Sauce:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 (14.5 oz) can dice tomatoes, undrained
1 cup unsweetened almond milk (or other dairy-free milk)
1/3 cup cashews or nutritional yeast
1/4 cup sun-dried tomatoes, oil-packed and chopped
1/2 cup baby spinach
Salt and pepper to taste
Instructions
Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Season chicken with salt and pepper and cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside.
Sauté the Aromatics: Add another tablespoon of olive oil in the same pan and heat over medium heat. Add onion and cook for 3-4 minutes, until softened. Add garlic and oregano (and red pepper flakes if using) and cook for another minute until fragrant.
Build the Sauce: Add the diced tomatoes, almond milk, cashews, or nutritional yeast. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Blend the Sauce (Optional): For a smoother sauce, transfer half the sauce to a blender and blend until creamy. Return to the pan.
Incorporate Flavors: Stir in the sun-dried tomatoes and spinach. Cook for 1-2 minutes, until spinach is wilted.
Return Chicken and Season: Add the cooked chicken back to the pan and stir to coat in the sauce. Season with additional salt and pepper to taste.
Serve: Serve immediately over rice, pasta, or roasted vegetables. Garnish with fresh chopped herbs (optional).
Tips
For a thicker sauce, use less almond milk or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the spinach.
Substitute cashews with other nuts like almonds, walnuts, or macadamia nuts.
Add other vegetables like mushrooms, bell peppers, or zucchini for additional flavour and texture.
To make this recipe gluten-free, use gluten-free pasta and ensure all ingredients are gluten-free certified.
Adjust the amount of red pepper flakes to your desired spice level.
Conclusion
There are plenty of delicious dairy-free chicken recipes to choose from. Whether you prefer quick and easy options like lemon chicken marinade or creamy coconut chicken curry or want to try dishes from around the world like Julia Child’s Coq Au Vin or Moroccan chicken, there is something for everyone. So go ahead and explore these dairy-free alternatives for a tasty and satisfying meal.
Shaimaa Olwan 
Asmaa Alhashimy