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Dairy Free Chicken and Rice with Mushroom Cream Sauce

Dairy Free Chicken and Rice with Mushroom Cream Sauce

Comforting Gluten Free chicken and rice is oven baked and topped with a decadent rich mushroom sauce.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4


  • Oven safe skillet with lid
  • Sauce pan


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
  • tsp black pepper
  • 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


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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