Dairy Free Dijon Chicken Recipes

DAIRY FREE DIJON CHICKEN

Steps:

• Season chicken with salt and pepper.
• In large cast iron skillet (I would recommend a 12 inch skillet/2 inches deep), heat to medium high heat and add ghee, allowing it to melt.
• Sear chicken on each side, 3-4 minutes.
• While chicken is cooking, combine coconut milk, chicken broth, dijon mustard, lemon juice and tarragon in medium mixing bowl; whisk to combine.
• Pour mustard mixture around chicken and bring to simmer.
• Let simmer, uncovered, for 10 minutes, flipping chicken halfway through.
• Remove chicken and place on plate, setting aside.
• Add arrowroot to pan and whisk to fully combine.
• Add potatoes to pan and then nestle chicken.
• Allow it to simmer for 20 minutes, uncovered, using a small whisk to continue to mix the sauce around the chicken, intermittently.
• If adding broccolini, add with approx. 5-7 minutes left to simmer and then cover to let broccolini steam.
• Taste and add salt, pepper or additional lemon juice, as desired.

EASY DIJON MUSTARD CHICKEN

Steps:

• Preheat your oven to 400°F, and grease a 9x13-inch baking dish.
• In a small bowl or glass measuring cup, whisk together the oil and mustard.
• Place the chicken in a single layer in your prepared pan. Brush the mustard mixture onto both sides of chicken. Sprinkle the herbs over the chicken.
• Bake the chicken, uncovered, for 35 minutes or until the juices run clear when the chicken is pierced with a fork. Serve hot.

PAN ROASTED MAPLE DIJON CHICKEN WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Steps:

• In saute pan large enough to hold the chicken in single layer, heat the olive oil over medium-high heat. Season the chicken with the salt and pepper. Add the chicken to the pan, skin side down, and saute for about 4 to 5 minutes per side, or until the chicken is browned. Remove the chicken from the pan.
• Add the buttery spread or oil to the pan, and allow it to melt over medium heat. Add the sprouts and squash to the pan and saute, tossing occasionally, until the outsides are golden brown, about 3 to 4 minutes. Remove the vegetables from the pan.
• Turn the heat up to high and add the stock, maple syrup and mustard. Bring to a boil while stirring to scrape up the brown bits from the bottom of the pan. Add the chicken back to the pan, cover and reduce the heat to medium-low. Cook for 20 to 25 minutes, or until the chicken registers 170ºF with instant read thermometer.
• Add the vegetables back to the pan, cover again and cook for another 8 to 10 minutes, or until the vegetables are tender.
• Remove the chicken and vegetables with a slotted spoon and divide among 4 plates.
• Turn the heat up to high and boil the sauce until it is reduced and slightly thickened, about 2 to 3 minutes. Spoon the sauce over the chicken to serve.

SUPREMELY SIMPLE DAIRY-FREE DIJON CHICKEN SALAD

Steps:

• Remove the skin from the chicken and separate the meat from the bones. This can be done while the chicken is either warm or cold. You can discard the skin and may either discard the bones or use them to make a bone broth. Chop the chicken into bite sized pieces and place in a large bowl. Add the chopped red pepper, celery, green onion, mustard, vinegar, oil and spices to the chicken and stir to combine well. Store the chicken salad covered in the fridge for up to a few days. It makes for a delicious sandwich filling as well as a quick and easy salad topping!

DIJON CHICKEN

Steps:

• Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
• In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
• Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.