Almond Milk Chicken
Prep time
Cook time
Total time
Almond milk chicken is creamy comfort food at it’s best. It’s an easy naturally dairy free dinner that everyone loves so it’s perfect for entertaining!
Serves: 4 servings
  • 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.
  1. Preheat oven to 400 degrees.
  2. Pat chicken dry and season with salt and pepper. In an oven safe pan sear the chicken thighs in olive oil until nicely browned.
  3. Add almond milk, garlic, cinnamon stick, bay leaves, a handful of parsley and salt and pepper to pan. Bring to boil.
  4. Place in oven and cook for 25-30 minutes. Or for up to an hour in a 300 degree oven.
  5. Remove cinnamon stick, parsley and bay leaves from pan. Remove chicken to plate.
  6. 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.
  7. Replace chicken and serve with parsley, lemon slices and rice.
Recipe by The Adventure Bite at