What was your childhood favorite meal? It’s funny how a certain dish can instantly transport us back to being a kid. Growing up my favorite was my mom’s chicken and rice dish. This Dairy Free Chicken and Rice with Mushroom Cream Sauce is sure to become a new family favorite.
There's something completely comforting and nostalgic about that combination of chicken and rice. There's practically a whole aisle dedicated to it at the grocery store. You know the boxes I'm talking about. Unlike those boxes, you can feel good about knowing each and every fresh ingredient that goes into this dish.
The Sauce is Boss
While every component of this comforting dish stands on its own, the star of this Dairy Free Chicken and Rice with Mushroom Sauce is the creamy decadent umami rich sauce. Because this is a Gluten Free recipe, there is no need to make a roux. We're using a cornstarch slurry to thicken the sauce.
Is there anything better than the earthy fresh aroma of mushrooms sautéing? You can use any combination of mushrooms you like, from classic white mushrooms, to beefy baby bellas, and even shiitake or oyster mushrooms. For this dish I used a variety pack that had a combination. Use what you like.
In addition to the abundance of fresh mushrooms in this sauce, coconut cream also makes this sauce special. Rich and luxurious with that slight natural sweetness, it's the perfect foil to those savory earthy mushrooms while also keeping this completely dairy free.
Dairy Free Chicken and Rice with Mushroom Cream Sauce, Baking it Easy
With the exception of the sauce, this dish is an almost one pot meal. You're going to simply sauté your chicken and leeks and then add your rice and liquids and bake the entire thing in the oven. Don't worry about rice cookers, over cooked rice, crunchy rice. Let the oven do the work!
Just image the comforting rich savory aroma of the chicken and rice baking away in the oven, beckoning your family to the kitchen. You already know this is going to be a new family favorite.
Do you love that combination of chicken and rice? Check out my one dish recipe for Easy Fig Miso Glazed Chicken with Mushroom Leek Rice.
Dairy Free Chicken and Rice with Mushroom Cream Sauce
Equipment
- Oven safe skillet with lid
- Sauce pan
Ingredients
Chicken and Rice
- 2 tbsp olive oil
- 1 lbs chicken breast, cubed
- 1 leek, cleaned and chopped, white and light green part
- 1 ½ cup rice
- 3 cups chicken stock
- 1 ½ tsp kosher salt
- ⅓ tsp black pepper
- ⅓ tsp ground thyme
- 1 tsp umami mushroom powder
Mushroom Cream Sauce
- 14 oz coconut cream
- 12 oz mushrooms, your favorites
- ¼ tsp thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup chicken stock
- 2 tbsp cornstarch
- 1 tsp garlic, minced
- 2 tbsp parsley, chopped
- 1 tsp olive oil
Instructions
Chicken and Rice
- Preheat the oven to 350 degrees.
- In an oven safe skillet, heat the olive oil over medium heat. Add the chicken and leek and sauté until chicken is lightly browned and the leek tender.
- Add the rest of your ingredients and stir to combine.
- Cover the skillet with lid and place in the oven for 25 minutes.
- Remove the lid and cook for an additional 10 minutes, or until the rice is done.
Mushroom Cream Sauce
- Heat olive oil in sauce pan over medium heat.
- Add mushrooms. Sauté until mushrooms are golden, browned, and fragrant.
- Add the coconut milk, all the seasonings, and garlic. Stir to combine.
- Mix the cornstarch with the chicken stock. Pour into the mushroom mixture.
- Continue to stir until thickened, 4-6 minutes.
- Pour over the chicken and rice. Enjoy!
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