Baked Chicken with Dairy-Free Lemon Parsley Sauce

posted by 6 years ago


4 bone-in chicken breast halves, with skin

1 Tbs. olive oil

1 pinch garlic powder

Coarse salt & fresh ground pepper to taste

3/4 c. gluten free Worcestershire sauce or soy sauce

2 c. Blue Diamond® Almond Breeze® Unsweetened Original, divided

2 Tbs. Arrowhead Mills – white rice flour

2 Tbs. Dijon mustard

2 Tbs. honey

¼ c. lemon juice

¼ c. fresh parsley, finely chopped


Preheat oven to 350 ºF (175 degrees C). Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. While chicken is cooking, prepare sauce. Combine ¼ c. of the Almond Breeze® with the gluten free flour in a small saucepan over medium-low heat, stirring until well incorporated. Add the remaining ingredients and cook, stirring frequently, until the mixture is slightly thickened, about 3-4 minutes. Salt and pepper to taste, and remove the pan from the heat. Check chicken and remove cover if desired. Bake for another 15 minutes. Serve sauce warm or hot over chicken.

tags:  chicken, baked, blue diamond, almond breeze, dairy free
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