30+ Delicious Dairy-Free Artichoke Chicken Recipes You Need to Try

If you’re looking for healthy, flavorful meals that are both satisfying and dairy-free, then you’re in for a treat!

Artichokes and chicken make an unbeatable combination—light yet hearty, creamy without dairy, and packed with nutrients.

Whether you’re following a dairy-free diet due to health reasons, lifestyle choices, or simply want to try something new, these 30+ dairy-free artichoke chicken recipes are perfect for anyone craving delicious, wholesome meals.

From savory bakes and hearty soups to lighter salads and easy-to-make pastas, these recipes are versatile, simple, and sure to please.

Get ready to enjoy fresh, vibrant flavors without the dairy—your taste buds will thank you!

30+ Delicious Dairy-Free Artichoke Chicken Recipes You Need to Try

There you have it—over 30 mouth-watering dairy-free artichoke chicken recipes that offer endless possibilities for satisfying meals.

Whether you’re cooking for yourself, your family, or a gathering of friends, these recipes prove that going dairy-free doesn’t mean sacrificing flavor or richness.

With artichokes adding a deliciously earthy note to your chicken dishes, you’ll have meals that are not only nutritious but incredibly tasty as well.

From comforting bakes to light, zesty salads, there’s something here for everyone.

Give them a try, and let your creativity flow in the kitchen as you discover just how delicious dairy-free dining can be!

Creamy Dairy-Free Artichoke Chicken Skillet

This flavorful one-pan dish combines tender chicken with the richness of artichokes, cooked in a creamy dairy-free sauce. Using coconut milk as a base, this recipe offers a comforting and indulgent meal without any dairy. The artichokes add a pleasant tanginess, while the chicken remains juicy and full of flavor. Perfect for a quick weeknight dinner or a weekend treat, it pairs beautifully with rice or a fresh salad.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup coconut milk (full-fat for creaminess)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth (low sodium)
• 1 tsp dried oregano
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and onion powder.
2. Add chicken to the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Add chicken broth, coconut milk, oregano, and artichokes to the skillet. Stir to combine and bring to a simmer.
5. Return chicken breasts to the skillet and simmer for another 5-6 minutes, allowing the flavors to meld together.
6. Garnish with fresh parsley before serving. Serve with rice or vegetables.

This Dairy-Free Artichoke Chicken Skillet is an amazing combination of savory and creamy without any dairy. The coconut milk provides a velvety texture, while the artichokes offer a burst of freshness. It’s a meal that feels indulgent but is simple to prepare. You can easily double or adjust the ingredients for a larger family or gathering. The chicken stays moist, and the sauce is so delicious, you’ll want to scoop it up with your favorite side dish. A true winner for anyone craving a healthy and dairy-free comfort meal.

Dairy-Free Artichoke Chicken Bake

This Dairy-Free Artichoke Chicken Bake is a flavorful casserole that’s simple to prepare, making it ideal for busy nights. The chicken is baked with artichokes and topped with a dairy-free cheese blend, offering a creamy texture that rivals traditional cheese-based bakes. It’s a perfect way to sneak in some veggies while enjoying a delicious, guilt-free dinner that the whole family will love.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup dairy-free shredded mozzarella cheese
• 1/2 cup coconut cream
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt, pepper, garlic powder, thyme, and paprika.
3. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until browned.
4. Transfer the chicken to a baking dish and sprinkle chopped artichokes evenly over the chicken.
5. In a small bowl, mix together coconut cream and dairy-free mozzarella cheese until smooth. Pour this mixture over the chicken and artichokes.
6. Bake for 25-30 minutes, until the chicken is fully cooked and the cheese is golden and bubbly.
7. Garnish with fresh basil before serving. Serve with roasted vegetables or quinoa.

This Dairy-Free Artichoke Chicken Bake delivers all the comfort of a creamy chicken casserole but without any dairy. The coconut cream and dairy-free cheese create a luscious texture, making every bite satisfying. The artichokes offer a unique flavor that complements the chicken, making this dish stand out. It’s perfect for meal prepping, as leftovers taste just as good the next day. Whether you’re serving it for a family dinner or a cozy evening at home, this bake will quickly become a favorite in your recipe rotation.

Lemon Garlic Dairy-Free Artichoke Chicken

This Lemon Garlic Dairy-Free Artichoke Chicken recipe is a zesty, vibrant dish that combines the tang of lemon with the savory depth of garlic and artichokes. It’s a light yet satisfying option for those following a dairy-free diet. The chicken is tender and infused with bright flavors, while the artichokes add a layer of richness without the heaviness of dairy. This dish is perfect for a quick and fresh dinner option.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) artichoke hearts, drained and halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 cup white wine (optional, or use chicken broth)
• 1 tsp dried rosemary
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh lemon slices, for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and rosemary.
2. Add chicken to the skillet and cook for 6-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Add artichokes, white wine (or chicken broth), lemon juice, and zest to the skillet. Stir to combine and simmer for 3-4 minutes, allowing the sauce to reduce slightly.
5. Return chicken to the skillet and simmer for an additional 5 minutes, letting the flavors meld together.
6. Garnish with fresh lemon slices before serving. Serve with steamed veggies or a grain of choice.

Lemon Garlic Dairy-Free Artichoke Chicken brings a refreshing burst of flavors to your dinner table. The tangy lemon and aromatic garlic create a mouthwatering sauce that beautifully complements the tender chicken and artichokes. This recipe is not only dairy-free but also light enough for a summer meal or any time you want a healthier, yet indulgent, option. It’s quick to prepare and packed with flavor, making it ideal for busy weeknights or special occasions. This dish will leave everyone asking for seconds!

Dairy-Free Artichoke Chicken with Spinach

This Dairy-Free Artichoke Chicken with Spinach is a healthy, hearty dish that blends the richness of artichokes with the earthiness of spinach, all while keeping the recipe free from dairy. The chicken is tender and juicy, and the spinach adds a burst of freshness and nutrients. This meal is light yet satisfying, making it perfect for lunch or dinner. It’s a great way to enjoy a dairy-free meal packed with vegetables and protein, all in one dish.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, roughly chopped
• 1 cup coconut milk
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried basil
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and dried basil.
2. Add chicken to the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Add artichokes and coconut milk to the skillet, stirring to combine. Let it simmer for about 3-4 minutes.
5. Add the chopped spinach and cook for an additional 2-3 minutes until wilted.
6. Return the chicken breasts to the skillet, covering them with the artichoke-spinach mixture. Cook for another 5 minutes to allow the flavors to meld together.
7. Serve with fresh lemon wedges for added zest.

This Dairy-Free Artichoke Chicken with Spinach is a balanced, nutrient-rich dish that’s perfect for anyone looking for a dairy-free, flavorful meal. The creamy coconut milk pairs perfectly with the artichokes, while the spinach adds a fresh touch. The chicken remains tender and full of flavor, and the simplicity of the recipe makes it ideal for a quick and easy dinner. Whether you serve it with a side of quinoa, rice, or a salad, it’s a meal that feels light but packs a punch of flavors and textures that everyone will enjoy.

Dairy-Free Artichoke Chicken Salad

This Dairy-Free Artichoke Chicken Salad is a fresh, light dish that combines juicy chicken, tangy artichokes, and a variety of crunchy vegetables. Tossed in a zesty dairy-free dressing, this salad is a perfect lunch option or a side for dinner. It’s packed with protein and healthy fats, making it a satisfying yet guilt-free meal. The addition of artichokes gives it a unique flavor, while the fresh herbs and veggies make every bite refreshing and vibrant.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup dairy-free mayonnaise
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large mixing bowl, combine the shredded chicken, chopped artichokes, cucumber, bell pepper, and red onion.
2. In a separate bowl, whisk together the dairy-free mayonnaise, olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the chicken and vegetable mixture, tossing until everything is evenly coated.
4. Chill the salad in the refrigerator for 20-30 minutes to allow the flavors to develop.
5. Garnish with fresh parsley before serving. Serve on its own or over a bed of greens.

This Dairy-Free Artichoke Chicken Salad is a refreshing and light option that’s perfect for warmer days or anyone looking for a quick meal that’s packed with nutrients. The creamy dressing made from dairy-free mayonnaise gives it a satisfying richness without the dairy, while the fresh vegetables and artichokes add a delightful crunch and flavor. It’s a versatile dish that can be served as a main or a side, and it’s great for meal prep, as it keeps well in the fridge for a couple of days. This salad is a fantastic option for those on a dairy-free diet who crave a flavorful, filling meal.

Dairy-Free Artichoke Chicken Stir-Fry

This Dairy-Free Artichoke Chicken Stir-Fry is a vibrant and colorful dish that’s quick and easy to make. It’s packed with protein from the chicken and fiber from the artichokes and vegetables, all cooked in a savory, dairy-free sauce. The stir-fry method ensures the ingredients stay crisp and fresh while absorbing all the delicious flavors of the sauce. Perfect for a weeknight dinner, this dish is light yet satisfying and sure to please the whole family.

Ingredients

• 4 boneless, skinless chicken breasts, sliced thin
• 1 can (14 oz) artichoke hearts, drained and halved
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pan or wok over medium-high heat. Add the sliced chicken breasts and season with salt and pepper. Cook until browned, about 5-6 minutes.
2. Add garlic, bell pepper, zucchini, and artichokes to the pan, and sauté for another 3-4 minutes until the vegetables are tender but still crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and crushed red pepper flakes. Pour this sauce over the chicken and vegetables, stirring to combine.
4. Let everything cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.
5. Garnish with fresh cilantro before serving. Serve with rice or noodles.

This Dairy-Free Artichoke Chicken Stir-Fry is a quick and delicious meal that’s full of flavor and texture. The chicken is tender, the vegetables are crisp, and the artichokes add a unique and tasty twist. The savory sauce ties everything together, creating a satisfying dish that’s both light and full of depth. Perfect for busy evenings when you need something wholesome and fast, this stir-fry can be easily customized with your favorite vegetables or served over any type of grain. It’s a great option for anyone looking to enjoy a dairy-free meal that’s healthy and packed with vibrant flavors.

Dairy-Free Artichoke Chicken Bake

This Dairy-Free Artichoke Chicken Bake is a comforting and satisfying casserole-style dish that brings together tender chicken, artichokes, and a dairy-free creamy sauce, all baked to perfection. The simplicity of this recipe makes it an easy choice for a weeknight dinner, and the creamy sauce (made from coconut milk) creates a rich and flavorful coating for the chicken and vegetables. It’s a cozy, no-fuss meal that’s as delicious as it is nutritious, making it perfect for families or anyone on a dairy-free diet.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup coconut milk (full-fat)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, thyme, and onion powder. Cook the chicken for 4-5 minutes per side until browned. Remove the chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in the coconut milk, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken slightly.
4. Add the chopped artichokes to the skillet and stir into the sauce.
5. Place the chicken breasts in a greased baking dish and pour the artichoke sauce mixture over the chicken.
6. Bake in the oven for 20-25 minutes until the chicken is fully cooked through and the sauce is bubbling.
7. Garnish with fresh parsley before serving.

This Dairy-Free Artichoke Chicken Bake is a perfect option for those looking for a quick, comforting, and flavorful meal. The creamy coconut milk sauce gives the dish a luscious texture, while the artichokes add a pleasant, savory note. It’s a great way to enjoy a dairy-free casserole that feels indulgent but is light on ingredients. Serve it with your favorite side—such as roasted vegetables or a simple salad—and you’ve got a well-rounded meal that’s both easy and delicious.

Dairy-Free Artichoke Chicken Soup

This Dairy-Free Artichoke Chicken Soup is a wholesome and nourishing soup that’s full of tender chicken, artichokes, and vegetables, all simmered in a rich broth. It’s light yet satisfying, with a touch of creaminess from the coconut milk, making it a perfect meal for colder months or when you’re looking for something comforting. The soup is easy to prepare, packed with flavor, and offers a dairy-free alternative to classic creamy soups, all while being incredibly hearty and filling.

Ingredients

• 2 chicken breasts, cooked and shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 medium carrot, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh thyme sprigs, for garnish

Instructions

1. In a large pot, heat a bit of oil over medium heat and sauté the onion, carrot, celery, and garlic for about 5 minutes until softened.
2. Add the chicken broth, coconut milk, dried oregano, paprika, salt, and pepper to the pot. Stir well and bring to a simmer.
3. Once the broth is simmering, add the shredded chicken and artichokes. Cook for another 10-15 minutes to allow the flavors to meld together.
4. Taste and adjust seasoning as needed.
5. Serve the soup in bowls, garnished with fresh thyme.
6. Optionally, add a squeeze of fresh lemon juice for a zesty touch before serving.

This Dairy-Free Artichoke Chicken Soup is a heartwarming and flavorful meal that’s perfect for anyone seeking a nourishing, dairy-free option. The combination of tender chicken and artichokes gives the soup a comforting, satisfying quality, while the coconut milk adds a creamy richness without the dairy. It’s an easy recipe to prepare and can be customized with additional vegetables or herbs. Whether served as a light dinner or as a starter for a larger meal, this soup is sure to become a favorite in your dairy-free recipe collection.

Dairy-Free Artichoke Chicken Skillet

This Dairy-Free Artichoke Chicken Skillet is a one-pan meal that’s both simple and full of flavor. The dish combines succulent chicken with artichokes, garlic, and a light dairy-free sauce, all cooked together in a skillet. It’s perfect for busy nights when you need a quick, healthy, and satisfying meal. The artichokes add a tender texture, and the garlic and lemon-infused sauce bring everything together for a dish that feels indulgent yet healthy.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and dried rosemary.
2. Add the chicken to the skillet and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
3. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth and lemon juice, stirring to combine. Add the artichokes and let the mixture simmer for 5-7 minutes, allowing the sauce to reduce slightly.
5. Return the chicken to the skillet and coat it in the sauce. Cook for an additional 3-4 minutes to reheat the chicken and allow the flavors to meld together.
6. Garnish with fresh basil before serving.

This Dairy-Free Artichoke Chicken Skillet is an easy and flavorful one-pan meal that requires minimal cleanup. The combination of juicy chicken, tender artichokes, and a light lemon-garlic sauce creates a perfect balance of savory and tangy flavors. The rosemary adds a wonderful herby depth, and the chicken stays moist and tender throughout. It’s a quick meal that feels satisfying and can be served with a side of quinoa, rice, or a salad for a complete meal. This recipe proves that dairy-free meals can be simple, delicious, and full of flavor.

Dairy-Free Artichoke Chicken Salad

This Dairy-Free Artichoke Chicken Salad is a fresh and vibrant dish perfect for lunch or dinner. Packed with lean chicken, marinated artichokes, and a zesty lemon vinaigrette, this salad is light yet satisfying. It’s a wonderful combination of crunchy vegetables, tender chicken, and tangy artichokes, all dressed in a dairy-free olive oil dressing. This recipe can be served as a hearty main course or as a side dish for a larger meal, and it’s ideal for those following a dairy-free lifestyle without sacrificing flavor.

Ingredients

• 2 cooked chicken breasts, shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cucumber, diced
• 1 bell pepper, chopped
• 1/2 red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, combine the shredded chicken, chopped artichokes, diced cucumber, bell pepper, red onion, and mixed greens.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss everything together until evenly coated.
4. Garnish with fresh parsley and serve immediately.
5. Optional: Serve with a side of dairy-free bread or crackers for added crunch.

This Dairy-Free Artichoke Chicken Salad is a light yet fulfilling meal that’s packed with fresh flavors and vibrant ingredients. The artichokes add a unique tangy taste that perfectly complements the savory chicken and crisp vegetables. The simple lemon vinaigrette ties everything together with a fresh and zesty punch. Whether enjoyed on a warm day or as part of a larger meal, this salad is perfect for those looking for a dairy-free option that’s both satisfying and full of nutrients.

Dairy-Free Artichoke Chicken Stir-Fry

A quick and easy option for a busy weeknight, this Dairy-Free Artichoke Chicken Stir-Fry brings together tender chicken, artichokes, and a variety of colorful vegetables, all sautéed in a savory sauce. The dish is versatile and can be customized with your favorite stir-fry vegetables, making it a great go-to recipe for those who need a fast and healthy dinner. The artichokes provide a unique flavor that pairs beautifully with the stir-fry sauce, making this dish both flavorful and nourishing.

Ingredients

• 2 boneless, skinless chicken breasts, sliced thin
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 onion, sliced
• 2 tbsp olive oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the sliced bell pepper, zucchini, carrot, and onion. Sauté for about 4-5 minutes until the vegetables are tender but still crisp.
3. Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
4. Add the artichokes, soy sauce, sesame oil, and rice vinegar to the skillet, stirring everything together to coat the ingredients in the sauce.
5. Return the cooked chicken to the skillet and toss everything to combine. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
6. Garnish with sesame seeds before serving.

This Dairy-Free Artichoke Chicken Stir-Fry is a quick, easy, and healthy dinner that’s bursting with flavor. The artichokes give a distinct, slightly tangy taste that enhances the savory stir-fry sauce, while the vegetables provide a satisfying crunch and freshness. The dish is packed with protein and nutrients, making it a balanced meal that’s ideal for anyone following a dairy-free diet. Plus, it’s easy to customize based on what vegetables you have on hand, making it a flexible and reliable recipe to keep in your rotation.

Dairy-Free Artichoke Chicken Skewers

These Dairy-Free Artichoke Chicken Skewers are a fun and flavorful way to enjoy a grilled meal. Marinated in a tangy lemon and garlic sauce, the chicken and artichokes are skewered together and grilled to perfection. The artichokes become wonderfully tender and infused with the savory marinade, while the chicken remains juicy and full of flavor. Whether served as an appetizer or as part of a main course, these skewers are sure to be a hit at your next BBQ or gathering.

Ingredients

• 4 boneless, skinless chicken breasts, cut into chunks
• 1 can (14 oz) artichoke hearts, drained and halved
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions

1. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
2. Add the chicken chunks and artichoke hearts to the marinade, tossing to coat. Let it marinate for at least 30 minutes (or up to 2 hours for more flavor).
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated chicken and artichokes onto skewers, alternating between the two.
5. Grill the skewers for 5-7 minutes per side until the chicken is cooked through and the artichokes are tender.
6. Serve the skewers with fresh lemon wedges for a burst of citrus.

These Dairy-Free Artichoke Chicken Skewers are an exciting and flavorful way to enjoy grilled food. The combination of marinated chicken and tender artichokes creates a perfect balance of savory and slightly tangy flavors. The grill imparts a smoky char that elevates the dish, making it perfect for summer cookouts or any casual gathering. Pair them with a side salad or roasted vegetables for a complete, dairy-free meal that’s sure to impress your guests.

Dairy-Free Artichoke Chicken Casserole

This Dairy-Free Artichoke Chicken Casserole is a hearty, comforting dish that combines tender chicken, artichokes, and a savory, dairy-free sauce. The chicken is baked to perfection with artichokes and vegetables, making this casserole a one-pan meal that’s both satisfying and nutritious. The combination of the creamy dairy-free sauce and the tangy artichokes elevates the flavor, creating a rich and savory dish that’s perfect for a family dinner or a meal prep option for the week ahead.

Ingredients

• 2 cooked chicken breasts, shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup dairy-free mayonnaise
• 1/2 cup chicken broth (or vegetable broth)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas (or any preferred veggie)
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 1 cup dairy-free breadcrumbs (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat a small amount of olive oil and sauté the diced onion and minced garlic for about 4 minutes until softened and fragrant.
3. In a large mixing bowl, combine the shredded chicken, chopped artichokes, sautéed onions and garlic, peas, dairy-free mayonnaise, chicken broth, dried thyme, salt, and pepper. Mix until well combined.
4. Transfer the mixture into a greased 9×13-inch baking dish.
5. If desired, top with dairy-free breadcrumbs for added crunch.
6. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the top is golden brown.
7. Garnish with fresh parsley before serving.

This Dairy-Free Artichoke Chicken Casserole is the ultimate comfort food without the dairy. The creamy, savory sauce made with mayonnaise and broth provides a satisfying texture while the artichokes add a delightful tang. The casserole is easy to prepare, making it a great option for busy nights or meal prep. Serve it alongside a green salad or roasted vegetables for a complete, dairy-free meal. Whether you’re feeding a crowd or looking for leftovers, this dish is sure to become a family favorite.

Dairy-Free Artichoke Chicken Pasta

Dairy-Free Artichoke Chicken Pasta is a simple yet indulgent dish that brings together juicy chicken, tender artichokes, and a rich, creamy dairy-free sauce, all tossed with pasta. This dish is not only dairy-free but also full of flavor, with the natural richness of the artichokes and the seasoned chicken complementing the pasta perfectly. Ideal for a weeknight dinner, this recipe offers comfort without compromising on dietary needs, and it’s guaranteed to satisfy your pasta cravings.

Ingredients

• 2 boneless, skinless chicken breasts, sliced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 8 oz pasta (gluten-free or regular)
• 2 tbsp olive oil
• 1/2 cup dairy-free cream (such as coconut cream or cashew cream)
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package instructions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook for about 5-7 minutes, until golden brown and cooked through.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Stir in the vegetable broth, dairy-free cream, dried basil, and red pepper flakes (if using). Let the mixture simmer for about 3 minutes, allowing the sauce to thicken slightly.
5. Add the artichokes and cook for an additional 2 minutes until heated through.
6. Add the cooked pasta to the skillet and toss everything together, making sure the pasta is well coated with the sauce.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil or parsley before serving.

This Dairy-Free Artichoke Chicken Pasta is an incredibly satisfying dish that combines the flavors of creamy, tangy artichokes with the savory taste of seasoned chicken. The rich dairy-free sauce creates a luscious coating for the pasta, and the red pepper flakes give the dish a slight kick. It’s perfect for those who crave a hearty pasta dish but are avoiding dairy. This recipe is quick to prepare and makes a great weeknight dinner option for anyone looking to indulge without the dairy.

Dairy-Free Artichoke Chicken Wraps

These Dairy-Free Artichoke Chicken Wraps are a light yet filling meal that’s perfect for lunch or a quick dinner. The combination of tender chicken, marinated artichokes, and fresh vegetables wrapped in a soft tortilla makes for a satisfying, flavorful meal on the go. The dairy-free dressing ties all the ingredients together with a tangy finish, and you can easily customize the wraps with your favorite veggies or greens. They’re perfect for meal prepping or enjoying a quick, healthy meal at home.

Ingredients

• 2 cooked chicken breasts, sliced thin
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 large whole wheat or gluten-free tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced cucumber
• 1/4 cup red onion, thinly sliced
• 3 tbsp dairy-free ranch dressing (or dressing of choice)
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions

1. In a small bowl, mix the dairy-free ranch dressing with fresh lemon juice, salt, and pepper to create a tangy dressing.
2. Lay the tortillas flat on a clean surface.
3. Spread a thin layer of the ranch dressing on each tortilla.
4. Layer the shredded lettuce, diced tomatoes, sliced cucumber, red onion, chicken slices, and artichokes on top of the dressing.
5. Drizzle a little more dressing over the top, if desired.
6. Roll up the tortillas tightly, folding in the sides as you go to create a wrap.
7. Slice the wraps in half and serve immediately.

These Dairy-Free Artichoke Chicken Wraps are a simple yet delicious meal that’s both satisfying and portable. The tangy dressing perfectly complements the tender chicken and artichokes, while the fresh vegetables add a crunch and burst of flavor. These wraps are great for meal prepping, as they can be made in advance and enjoyed throughout the week. Whether you’re on the go or enjoying a light meal at home, these wraps are sure to become a staple in your dairy-free recipe collection.

Dairy-Free Artichoke Chicken Salad

This Dairy-Free Artichoke Chicken Salad is a vibrant, flavorful dish that brings together the richness of shredded chicken and the tanginess of artichokes, all dressed in a creamy, dairy-free dressing. It’s perfect as a light lunch or dinner, packed with protein, fiber, and a variety of textures from the crisp vegetables. The addition of fresh herbs enhances the flavor, making this chicken salad a refreshing and satisfying option for anyone following a dairy-free diet.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cucumber, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1/4 cup dairy-free mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the shredded chicken, chopped artichokes, cucumber, bell pepper, red onion, and fresh parsley.
2. In a separate bowl, whisk together the dairy-free mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
3. Pour the dressing over the chicken mixture and toss until well combined.
4. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if necessary.
5. Serve immediately, or refrigerate for 1-2 hours for the flavors to meld.

This Dairy-Free Artichoke Chicken Salad is a simple yet flavorful dish that can be enjoyed on its own or as a filling for wraps and sandwiches. The creamy dressing brings the whole salad together, while the crunch from the vegetables adds a refreshing contrast to the tender chicken. This is an ideal recipe for meal prepping since it keeps well in the fridge and can be served for multiple meals throughout the week. Whether you’re making lunch for yourself or serving a crowd, this salad is sure to be a hit.

Dairy-Free Artichoke Chicken Stir-Fry

This Dairy-Free Artichoke Chicken Stir-Fry is a quick and healthy meal that combines the savory flavors of chicken, artichokes, and colorful vegetables in a delicious stir-fry sauce. The dish is light yet full of flavor, thanks to the mix of garlic, ginger, and a hint of coconut aminos. Perfect for busy weeknights, this stir-fry is simple to make and can be served over rice, quinoa, or your favorite grain for a complete and satisfying meal.

Ingredients

• 2 chicken breasts, sliced thinly
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp coconut aminos (or soy sauce if preferred)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil for cooking
• Salt and pepper, to taste
• Cooked rice or quinoa, for serving
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the sliced chicken and cook for about 5-6 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sesame oil and sauté the garlic and ginger for about 1 minute, until fragrant.
4. Add the red bell pepper, carrot, zucchini, and artichokes to the skillet. Stir-fry for about 5-6 minutes, until the vegetables are tender but still crisp.
5. Return the chicken to the skillet, then stir in the coconut aminos and rice vinegar. Cook for an additional 2-3 minutes, allowing the sauce to coat the chicken and vegetables.
6. Season with salt and pepper to taste.
7. Serve the stir-fry over cooked rice or quinoa and garnish with fresh cilantro.

This Dairy-Free Artichoke Chicken Stir-Fry is a flavorful and easy-to-make dish that’s packed with protein and vegetables. The coconut aminos and sesame oil give the stir-fry a deliciously savory and slightly sweet flavor that pairs perfectly with the tender chicken and artichokes. It’s an excellent meal for busy nights when you need something quick and healthy, and it can be easily adapted with any vegetables you have on hand. Pair it with rice or quinoa to complete the meal, and you’ll have a satisfying, dairy-free dish everyone will love.

Dairy-Free Artichoke Chicken Skillet

This Dairy-Free Artichoke Chicken Skillet is a one-pan meal that’s bursting with flavor. The chicken is sautéed until golden brown, then simmered with artichokes, garlic, and herbs in a creamy dairy-free sauce. The result is a tender, flavorful dish that is both satisfying and easy to prepare. With the rich combination of chicken and artichokes, this skillet is a great option for busy weeknights or a simple yet elegant dinner for guests.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup dairy-free cream (such as coconut cream or cashew cream)
• 1 tbsp fresh thyme leaves
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh lemon wedges (for serving)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then cook in the skillet for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the vegetable broth, scraping up any brown bits from the bottom of the skillet.
4. Add the dairy-free cream and thyme, stirring to combine. Let the sauce simmer for 2-3 minutes, until it begins to thicken.
5. Return the chicken thighs to the skillet, adding the artichokes around the chicken. Let everything simmer together for an additional 5-7 minutes.
6. Season with more salt and pepper to taste.
7. Serve the chicken with a drizzle of the creamy sauce and lemon wedges on the side.

The Dairy-Free Artichoke Chicken Skillet is a comforting, savory dish that’s perfect for those seeking a dairy-free option without sacrificing flavor. The creamy sauce, combined with the tender chicken and tangy artichokes, creates a rich and satisfying meal. The skillet method makes cleanup a breeze, and the dish pairs beautifully with steamed rice or roasted potatoes. Whether you’re making it for a weeknight dinner or a special occasion, this easy-to-make dish will impress with its delicious combination of flavors.

Dairy-Free Artichoke Chicken Bake

The Dairy-Free Artichoke Chicken Bake is a comforting and easy-to-make dish that combines tender chicken with artichokes, a savory dairy-free cream sauce, and a hint of fresh lemon. This baked dish is simple yet packed with flavor, offering a creamy and satisfying texture without the dairy. It’s a great option for family dinners or meal prep, as it can be made in advance and reheated for a quick, nourishing meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup dairy-free sour cream
• 1/4 cup dairy-free mayonnaise
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a medium bowl, mix together the dairy-free sour cream, mayonnaise, lemon juice, garlic, oregano, paprika, salt, and pepper until smooth.
3. Place the chicken breasts in the prepared baking dish and spoon the creamy mixture evenly over the top of each piece of chicken.
4. Sprinkle the chopped artichokes around the chicken in the baking dish.
5. Cover the dish with aluminum foil and bake for 25-30 minutes, until the chicken is cooked through and the sauce is bubbling.
6. Remove the foil and bake for an additional 5 minutes to allow the top to slightly brown.
7. Garnish with fresh parsley before serving.

This Dairy-Free Artichoke Chicken Bake is a warm, filling meal that’s perfect for busy nights or weekend dinners. The creamy, tangy sauce adds a rich layer of flavor to the chicken, while the artichokes provide a wonderful texture and mild, earthy taste. It’s a great option for those looking for a simple yet satisfying dairy-free dish that requires minimal prep and effort. Serve it alongside steamed vegetables or a simple salad for a complete, balanced meal.

Dairy-Free Artichoke Chicken Pasta

Dairy-Free Artichoke Chicken Pasta is a hearty and creamy pasta dish made with tender chicken, artichokes, and a flavorful dairy-free sauce. The sauce is made from coconut cream or cashew cream, which provides a rich and smooth texture without the use of dairy. This pasta is a fantastic weeknight dinner, offering a comforting and flavorful meal that the whole family can enjoy, even those with dietary restrictions.

Ingredients

• 2 chicken breasts, cubed
• 1 can (14 oz) artichoke hearts, drained and chopped
• 12 oz pasta (gluten-free if needed)
• 1/2 cup dairy-free coconut cream (or cashew cream)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon zest
• Salt and pepper, to taste

Instructions

1. Cook the pasta according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Stir in the chicken broth and coconut cream, then bring the mixture to a simmer. Allow it to cook for 3-4 minutes, letting the sauce thicken slightly.
5. Add the chopped artichokes and cooked chicken back into the skillet, stirring to combine.
6. Toss the cooked pasta into the skillet, mixing everything together until the pasta is well coated with the creamy sauce.
7. Stir in the fresh basil and lemon zest for added flavor.
8. Taste and adjust seasoning with salt and pepper.
9. Serve immediately, garnished with additional fresh basil if desired.

This Dairy-Free Artichoke Chicken Pasta is a wonderful option for a quick yet indulgent dinner. The coconut cream (or cashew cream) creates a smooth and rich sauce that perfectly complements the chicken and artichokes. The fresh basil and lemon zest add a bright, aromatic touch to the dish, making it feel light and fresh despite the creamy sauce. It’s a great meal for anyone on a dairy-free diet and pairs beautifully with a green salad or some roasted vegetables on the side.

Dairy-Free Artichoke Chicken Soup

Dairy-Free Artichoke Chicken Soup is a warm, comforting, and nourishing soup that blends the savory flavors of chicken, artichokes, and fresh herbs in a rich, dairy-free broth. The soup is perfect for chilly evenings, providing a hearty meal that is both light and filling. It’s an ideal dish for anyone looking for a gluten-free, dairy-free option without compromising on flavor or texture.

Ingredients

• 2 chicken breasts, cooked and shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups chicken broth (or vegetable broth)
• 1/2 cup coconut milk (or almond milk)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions

1. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté for 5-6 minutes until the vegetables are softened.
2. Add the chicken broth, coconut milk, dried thyme, salt, and pepper to the pot. Stir to combine.
3. Bring the soup to a simmer and let it cook for 10-12 minutes, until the vegetables are tender.
4. Stir in the shredded chicken and chopped artichokes. Let the soup simmer for an additional 5 minutes to warm through.
5. Taste and adjust the seasoning with salt and pepper.
6. Serve the soup hot, garnished with fresh parsley.

Dairy-Free Artichoke Chicken Soup is a soothing and hearty meal that will warm you from the inside out. The chicken adds protein and richness, while the artichokes bring a unique earthy flavor to the broth. The coconut milk creates a creamy texture without any dairy, making this soup both comforting and light. Whether you’re serving it as a starter or a main course, this soup is perfect for cozy nights in or as part of a meal prep plan. It’s also easily customizable with your favorite vegetables or herbs.

Note: More recipes are coming soon!