Dairy Free Dijon Chicken Recipes
EASY DIJON MUSTARD CHICKEN
Too tired to cook? Don't worry! Pair up this easy chicken with a fresh green salad or steamed vegetables and rice for a simple, elegant, and fuss-free dinner.
Provided by Linda Coss
Categories Entree
Time 42m
Yield 4 servings
Number Of Ingredients 4
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.
DAIRY FREE DIJON CHICKEN
Dairy Free Dijon Chicken - A light and delicious one-skillet meal! (Whole30/Paleo/Dairy-Free)
Provided by Erin Jensen
Categories Dinner
Time 55m
Number Of Ingredients 12
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 ONE PAN CREAMY DIJON MUSTARD CHICKEN
Delicious and easy creamy dijon mustard chicken pan fried then baked all in one pan! It's paleo friendly and can be made dairy free, and it's a perfect weeknight meal!
Provided by Jean Choi
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. If using whole chicken, cut the chicken into 8 pieces, then sprinkle the chicken evenly with salt and pepper.
- Heat ghee in a large oven-safe skillet over medium high heat.
- Pan fry the chicken skin side down for 5 minutes, then flip. Cook for another 3 minutes, then remove from the pan and set aside.
- Add onion to the same skillet and cook stirring for 3 minutes, and then add garlic for 1 minute.
- Add bone broth, dijon mustard, and thyme, and stir and scrap the bottom of the pan to deglaze.
- Add chicken back in to the skillet with the skin side up. Transfer to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the pan to set aside, then heat the skillet over medium high heat on the stovetop to simmer the sauce until thickened, about 3-4 minutes.
- Whisk in coconut milk and simmer for another minute.
- Turn off heat, and add chicken back to the skillet. Spoon the sauce over the chicken, then serve warm.
Nutrition Facts : ServingSize 1 serving - makes 6, Calories 376 kcal, Carbohydrate 9 g, Protein 27 g, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 99 mg, Sodium 582 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g
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