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!
2cupsunsweetened original Almond Breeze Almond Milk
5-10clovesgarlic whole with skin removed
1cinnamon stick
4bay leaves
salt and pepper to taste
handful of parsley
Juice from 1/2 a large lemon or 1 small lemon
1tablespooncornstarch
Serve with: parsley lemon slices and rice.
Instructions
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 the 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 leaf from pan. Remove chicken to plate. 6. Squeeze lemon juice into a cup and add cornstarch to it and a bit of hot liquid. Whisk quickly to incorporate so it does not form lumps. Whisk into the sauce. Boil the sauce for 1-2 minutes until nicely thickened. Season to taste. 7. Replace chicken and serve with parsley, lemon slices, and rice.