Almond milk chicken is creamy comfort food at it’s best. It’s an easy naturally dairy free dinner and gluten free dinner that everyone loves, so it’s perfect for entertaining!
This post is brought to you in collaboration with Almond Breeze Almond Milk.
Is it just me or does it seem like every day that goes by in life seems to get faster? Life seems to go barreling by and more and more living gets packed into everyday then sometimes I thought possible. I love it, a full life of family and building a business, date nights and family nights. And let’s be honest a lot of flu bugs and colds this winter season.
I feel like life continues to expand to fill up our little families dreams and passions so well and yet sometimes…I still really really struggle to get dinner on the table. Mostly it’s the motivation to actually cook in the evenings that evades me. I wake up routinely at 4-5 a.m. and the boys come bounding out of bed around 6 a.m so by the time dinner time rolls around my energy is flagging.
I think that it must be a fairly common struggle for people who spend their lives working in food that by the end of a long day, the last thing I want is more dirty dishes in the kitchen. I am grateful for a husband who loves to cook and who almost always tackles on making something fun and delicious for all our meals on the weekends (like the peanut sweet chile sauce chicken skewers he grilled this weekend—oh my goodness so good and will be arriving here shortly).
So when I stumble upon a recipe that is so easy to put together that even tired me can handle it and that everyone will voluntarily eat I get pretty excited. My inspiration for this recipe came from Jamie Oliver’s Milk Chicken recipe. It’s a whole chicken recipe though which I have on hand less often than my standard chicken thighs.
The recipe base however looked fantastic but I have a nephew who can’t eat dairy products and so I got to wondering if we could make an almond milk chicken recipe that was completely dairy free? I am a sucker for comfort foods but I also kind of love my skinny jeans so skipping out on my standard whole milk, butter and flour sauce seemed like a positive as well.
Turns out it was a total winner! The sauce is light and yet creamy with the perfect tangy lemon finish and the fresh pungent parsley to finish it out. So good.
Super easy to whip together, everyone loves it and it’s so much lighter that you don’t end up feeling totally heavy and over full when you eat it. This will be a standard in our dinner rotation from here on out! This almond milk chicken recipe would also be perfect for entertaining too since it’s really versatile for folks with allergies or who are eating gluten-free.
- 4 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 2 cups unsweetened original Almond Breeze Almond Milk
- 5-10 cloves garlic, whole with skin removed
- 1 cinnamon stick
- 4 bay leaves
- salt and pepper to taste
- handful of parsley
- Juice from ½ a large lemon or 1 small lemon
- 1 tablespoon cornstarch
- Serve with: parsley, lemon slices and rice.
- Preheat oven to 400 degrees.
- Pat chicken dry and season with salt and pepper. In an oven safe pan sear the chicken thighs in olive oil until nicely browned.
- Add almond milk, garlic, cinnamon stick, bay leaves, a handful of parsley and salt and pepper to pan. Bring to boil.
- Place in oven and cook for 25-30 minutes. Or for up to an hour in a 300 degree oven.
- Remove cinnamon stick, parsley and bay leaves from pan. Remove chicken to plate.
- Squeeze lemon juice into cup and add cornstarch to it and a bit of hot liquid. Whisk quickly to incorporate so it does not form lumps. Whisk into sauce. Boil sauce for 1-2 minutes until nicely thickened. Season to taste.
- Replace chicken and serve with parsley, lemon slices and rice.