Tag: Dairy Free

Creamy chicken and broccoli bake with tender chicken and broccoli in a rich, creamy sauce, baked until golden.

Creamy Chicken & Broccoli Bake

Creamy chicken and broccoli bake with golden topping, red peppers, and fresh parsley in a baking dish.

Chicken Divan is one of those classic comfort-food casseroles that never really goes out of style. Tender chicken, broccoli, creamy sauce, and a golden topping. What’s not to love? I wanted to make a lighter, gluten-free and dairy-free version without giving up everything that makes the original so good.

The secret is a homemade sauce made with almond milk, coconut milk, garlic, and a few simple seasonings. It’s creamy and flavorful without relying on canned soup, cheese, or heavy cream. A little gluten-free breadcrumb topping adds just the right amount of crunch.

And because I don’t think comfort food should require an entire evening in the kitchen, this Creamy Chicken & Broccoli Bake keeps things simple. Everything goes into one baking dish, and the oven does the rest. That’s my kind of dinner!

Colleen’s Kitchen

The Pampered Chef tools I used to make this recipe easier.

Mix ‘N Scraper
A spoon and scraper in one.
SHOP

8″ Chef’s Knife
Chopping made easy.
SHOP

Cutting Board
Prep without the mess.
SHOP

Garlic Press
Fresh garlic in seconds.
SHOP

Disclosure: I may earn a commission when you purchase through my Pampered Chef links.

Why You’ll Love This Recipe

  • Creamy without the dairy. Almond milk, coconut milk, and nutritional yeast create a flavorful sauce without cheese or heavy cream.
  • One-dish convenience. The chicken and vegetables bake together without precooking.
  • Colorful and satisfying. Broccoli and red bell pepper add freshness and texture to every serving.
  • Easy to prepare ahead. Cut the vegetables and chicken and prepare the sauce earlier in the day.
  • Simple enough for a weeknight. Just a little prep, one baking dish, and dinner is on its way.
Creamy chicken and broccoli bake with tender chicken and broccoli in a rich, creamy sauce, baked until golden.

Creamy Chicken & Broccoli Bake

Course: Main Course
Cuisine: American
Keyword: broccoli, chicken, Dairy Free, Gluten Free, red bell pepper
Prep Time: 15 minutes
Cook Time: 35 minutes
Rest Time: 5 minutes
Total Time: 55 minutes
Servings: 4
Author: slicedicedish
A lighter take on classic Chicken Divan featuring tender chicken, broccoli, red bell pepper, and a homemade dairy-free cream sauce, finished with a golden gluten-free breadcrumb topping.
Print Recipe

Ingredients

  • 1½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 5 cups small broccoli florets
  • 1 red bell pepper diced
  • 1 teaspoon olive oil
  • ½ teaspoon sea salt divided
  • ¼ teaspoon black pepper

Creamy Dairy-Free Sauce

  • ¾ cup unsweetened plain almond milk
  • ½ cup full-fat canned coconut milk stirred well
  • ½ cup low-sodium chicken broth
  • 3 tablespoons nutritional yeast
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves pressed
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon dried thyme
  • 1 tablespoon arrowroot starch

Golden Breadcrumb Topping

  • ½ cup gluten-free breadcrumbs
  • 1 tablespoon nutritional yeast
  • 1 teaspoon olive oil

Instructions

  • Heat the oven to 400˚F.
  • Place the chicken, broccoli, and red bell pepperin the Square Baker. Drizzle with 1 teaspoon olive oil and season with ¼teaspoon salt and the black pepper. Toss to combine.
  • In a medium bowl, whisk together the almond milk, coconut milk, chickenbroth, nutritional yeast, Dijon mustard, garlic, lemon juice, onion powder,paprika, thyme, arrowroot starch, and remaining ¼ teaspoon salt until smooth.
  • Pour the sauce evenly over the chicken and vegetables. Gently toss tocoat.
  • In a small bowl, combine the gluten-free breadcrumbs, remainingtablespoon of nutritional yeast, and teaspoon of olive oil. Sprinkle evenlyover the casserole.
  • Bake uncovered for 30–35 minutes, or until the chicken reaches aninternal temperature of 165°F, the broccoli is tender, and the sauce isbubbling. Check the temperature in several of the thickest chicken pieces, and continuebaking if needed.
  • Let stand for 5 minutes before serving. The sauce will thicken slightlyas it rests.

Notes

EASY — A Little Less Work
Measure the onion powder, paprika, thyme, and arrowroot starch into one small bowl before you start cooking. Mix the sauce directly in a large measuring cup instead of another mixing bowl, then pour it straight into the baker. Fewer dishes, less cleanup, and no searching for spices halfway through dinner.
EASIER — Save More Time
Cut the chicken, broccoli, and bell pepper earlier in the day and refrigerate them separately. Whisk together the sauce ingredients ahead of time, leaving out the arrowroot starch until you’re ready to assemble. Refrigerate the sauce, then give it a good whisk and add the arrowroot just before pouring it over the chicken and vegetables.
EASIEST — Maximum Convenience
Use pre-cut chicken breast pieces, bagged broccoli florets, and pre-diced red bell pepper. Combine the sauce ingredients in a large measuring cup, whisk until smooth, and pour directly over everything in the baker. Finish with ready-made gluten-free breadcrumbs, and dinner is ready for the oven with almost no chopping. Make sure the chicken pieces are evenly sized and reach 165°F before serving.
Food safety note: Keep raw chicken and prepared ingredients refrigerated at 40°F or below until assembly. Cold ingredients may require additional baking time. Do not use the original raw-chicken preparation bowl for ready-to-eat ingredients without washing it first.

Gluten-Free & Dairy-Free Tips

This recipe is designed to be both gluten-free and dairy-free, but it’s always worth checking the labels on packaged ingredients.

Choose certified gluten-free breadcrumbs when necessary, and check the Dijon mustard, chicken broth, and nutritional yeast for ingredients or allergen warnings. Make sure the almond milk is plain and unsweetened—not vanilla flavored!

The coconut milk adds richness to the sauce, while nutritional yeast contributes a savory flavor without dairy.

Making Dinner Easier Is Just the Beginning

I love recipes that make everyday cooking feel a little less complicated. And that same thinking is exactly what goes into my Complete Dinner Party Plans.

When you’re ready to invite friends or family over, there’s no reason to start planning from scratch. My plans bring together the menu, recipes, prep timeline, welcome cocktail, table inspiration, take-home gift, and hosting ideas so you can enjoy the evening instead of spending it in the kitchen.

✨ Shop my Complete Dinner Party Plans and make your next gathering a little easier.

Because great food brings people to the table. Meaningful moments keep them there.

Save me a bite,
Colleen 🥂

Looking for another easy dinner that doesn’t leave you with a sink full of dishes? My Oven-Baked Chicken, Shrimp & Sausage Jambalaya is another flavorful option for a busy night.

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🍳 Big Flavor, One Pan: Turmeric Chicken, Chorizo & Pinto Bean Skillet (GF/DF)

Turmeric Chicken, Chorizo & Pinto Bean Skillet

Some nights you want dinner to be two things: fast and full of flavor.

This skillet meal checks both boxes beautifully.

Turmeric Chicken, Chorizo & Pinto Bean Skillet is one of those dishes that comes together quickly but tastes like it took far more effort. It’s layered with savory, smoky, and slightly earthy flavors that work together effortlessly, creating a meal that feels hearty and satisfying without being heavy.

And let’s be honest for a moment—it’s also gorgeous.

The golden color from the turmeric, the vibrant peppers, and the richness of the chorizo make this one of those meals that looks as good as it tastes. And as we all know… we eat with our eyes first.

Why This Dish Works So Well

One of the biggest reasons to love this recipe is its simplicity. Everything cooks together in one pan, which means fewer dishes and less time spent in the kitchen.

It’s also flexible. You can serve it over traditional rice for a comforting, filling meal or over cauliflower rice if you’re looking for something lighter. Either way, the flavors shine.

This kind of meal is perfect for busy weeknights, but it’s also impressive enough to serve casually when friends drop by. The bold aromas alone will have everyone asking what’s cooking.

The Health Benefits

Beyond its great flavor, this skillet is also packed with ingredients that provide real nutritional value.

Chicken offers lean, high-quality protein that supports muscle health and helps keep you feeling full longer. It also provides important nutrients like niacin and vitamin B6, which help the body convert food into energy.

Pinto beans are an excellent source of fiber and plant-based protein. They support digestive health, help regulate blood sugar levels, and provide important minerals like magnesium and potassium.

Bell peppers are rich in vitamin C and antioxidants that help support immune health while adding vibrant color and freshness to the dish.

Turmeric, the spice responsible for the dish’s beautiful golden hue, is widely known for its anti-inflammatory properties. Its active compound, curcumin, has been studied for its potential benefits in supporting heart health, joint health, and overall wellness.

Even the onions and garlic-like aromatics used in dishes like this contribute antioxidants and compounds that support immune function and heart health.

A Dinner That Feels Effortless

The beauty of a one-pan meal like this is that it delivers big flavor with very little fuss. It’s comforting, colorful, and nourishing—exactly the kind of recipe you’ll find yourself coming back to when you need something dependable and delicious.

Whether it’s a busy Tuesday night or a casual dinner with friends, this skillet proves that simple ingredients can come together to create something truly satisfying.

Here’s to one-pan dinners, bold flavors, and meals that make life just a little easier.

Cheers,
Colleen 🥂

Turmeric Chicken, Chorizo & Pinto Bean Skillet
Makes 6 servings

1 small onion, chopped
1 red bell pepper, diced
4 ounces ground chorizo
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 garlic cloves, pressed
1/2 cup chicken stock
1 15oz can pigeon peas or pinto beans, drained and rinsed
1/2 teaspoon oregano
1/2 teaspoon turmeric
1/2 teaspoon salt
3 cups cauliflower rice
cilantro, chopped

  1. Add the chorizo to a medium skillet.  Cook over medium-high heat 3-4 minutes or until browned, stirring and chopping frequently. 
    Remove the chorizo from the skillet into a bowl and keep warm.
  2. Cook the chicken in the same skillet 2-3 minutes or until browned.  Remove the chicken and place in the bowl with the chorizo and set aside. 
  3. In the same skillet, combine the onion, bell pepper, and garlic.  Cook 3-4 minutes over medium-high heat or until the onion begins to soften.  Add the stock, pigeon peas, oregano, turmeric and salt and bring to a boil. 
  4. Add the chorizo and chicken to the skillet, cover and reduce the heat to low.  Simmer 15-20 minutes or until the liquid is absorbed and the chicken and chorizo are cooked through.  Remove from the heat and let stand, covered, for 5 minutes. 
  5. Spoon the rice into serving bowls. Top with the chicken and chorizo mixture, sprinkle with cilantro (if desired) and serve.


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Fresh Tomato & Basil Sweet Potato Bruschetta

Fresh Tomato & Basil Sweet Potato Bruschetta

In my opinion, any time of year is peak bruschetta season. 🍅🌿
And while I love the classic, this version swaps out the bread for something a little more nourishing (and just as satisfying): sweet potato slabs.

If you’ve made even one of my recipes before, you already know—I love sweet potatoes. They’re versatile, naturally gluten-free, and packed with nutrients. In this simple twist on bruschetta, they create the perfect sturdy base for a fresh, vibrant tomato topping.

This is the kind of recipe that feels equally at home as a light lunch, an easy appetizer, or a colorful addition to a casual gathering.

Why You’ll Want to Make This

✔️ Naturally gluten-free and dairy-free
✔️ Bright, fresh flavors with simple ingredients
✔️ Great for entertaining or everyday snacking
✔️ Easy to prep ahead and assemble quickly
✔️ A fresh take on a familiar favorite

It’s classic bruschetta energy—just a little more modern and nutrient-packed.

Fresh Tomato & Basil Sweet Potato Bruschetta

Makes 6 servings (3 pieces each)

Ingredients

  • 2 medium sweet potatoes
  • Olive oil spray
  • 3 large ripe tomatoes, seeded and diced
  • ½ medium zucchini, coarsely chopped
  • 1 small white onion, chopped
  • ¼ cup snipped fresh basil leaves
  • 1 garlic clove, pressed
  • ½ tsp olive oil
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 2 tbsp balsamic glaze

Instructions

  1. Heat oven to 350°F.
  2. Slice sweet potatoes into ¼-inch-thick rounds. Arrange on a sheet pan and lightly spray with olive oil.
  3. Bake 20–25 minutes, flipping halfway, until lightly golden and tender.
    Air fryer option: 400°F for about 5 minutes.
  4. In a small bowl, gently combine tomatoes, zucchini, onion, basil, garlic, olive oil, salt, and pepper.
  5. Transfer sweet potato slices to a serving plate and spoon tomato mixture evenly over each slice.
  6. Drizzle with balsamic glaze and serve immediately.

✅ Easy, Easier, Easiest Ways to Make It

✨ Easy: Bake the sweet potatoes earlier in the day and assemble just before serving.

✨ Easier: Use pre-diced tomatoes and pre-chopped onion from the produce section.

✨ Easiest: Skip chopping altogether and use fresh store-bought bruschetta topping—just spoon and drizzle.

This is one of those recipes that proves simple ingredients can still feel special. It’s fresh, colorful, and flexible—perfect for when you want something that looks beautiful without a lot of effort.

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✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful, and authentic.
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Here’s to peak bruschetta season—no matter the month.

Cheers,
Colleen 🥂

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Garlic Butter Scallops with Zoodles: Simple, Stunning, and Seriously Good for You

Scallops are one of those magical ingredients that need very little to be amazing. A little butter, salt, and pepper—and honestly, you’re already winning.

But when you pour garlic butter over perfectly seared scallops and let it soak down into a bed of tender zoodles?
Well… that doesn’t hurt either. 😉

This dish is elegant enough for entertaining, quick enough for a weeknight, and nourishing enough to feel really good about serving it. And let’s not overlook the obvious: it’s absolutely gorgeous on the plate.

Why This Recipe Works (and Why You’ll Love It)

I swapped traditional pasta for zucchini noodles, and I have zero regrets.

Zoodles cook faster, feel lighter, and let the scallops truly shine. Plus, zucchini is packed with vitamins C and A, potassium, folate, and fiber—all of which support heart health by helping reduce blood pressure, cholesterol, and stroke risk.

Garlic brings more than flavor—it’s been shown to support immunity, stabilize blood sugar, and promote heart and brain health. And scallops? Naturally low in saturated fat and cholesterol, while still feeling indulgent and special.

So yes, this is a meal you can feel good about and feel excited to eat.

Garlic Butter Scallops with Zoodles

Ingredients

  • 4 tbsp ghee
  • 6 garlic cloves, sliced
  • 2 large zucchini, spiralized
  • 1 lb sea scallops, patted dry
  • 1 tbsp olive oil
  • 2 tsp sherry vinegar or red wine vinegar
  • Freshly ground black pepper
  • 4 fresh basil leaves, shredded
  • ¼ cup finely minced red bell pepper

Instructions

  1. Melt the ghee in a large nonstick skillet over medium heat. Add the garlic and cook, swirling the pan occasionally and reducing heat if needed, until garlic is golden and butter is foamy and lightly browned (about 5 minutes). Transfer garlic butter to a small bowl, scraping in browned bits. Wipe out the skillet.
  2. Add zoodles to the skillet, season with salt and pepper, and sauté about 3 minutes until just tender. Transfer to a serving plate and keep warm. Wipe out the skillet.
  3. Season scallops with salt. Heat olive oil in the skillet over medium-high heat. Arrange scallops evenly and cook undisturbed until well browned on the bottom, about 5 minutes. Flip and cook until golden and opaque in the center, about 2 minutes more. Place scallops over the zoodles.
  4. Stir vinegar into the garlic butter and season with salt and pepper. Spoon over scallops and finish with basil and red bell pepper.

✅ Easy, Easier, Easiest Ways to Make It

✨ Easy: Buy pre-spiralized zucchini from the produce section to save prep time.

✨ Easier: Use frozen, dry-packed scallops—just thaw and pat dry before cooking.

✨ Easiest: Swap homemade garlic butter for melted butter mixed with garlic paste and a splash of vinegar. Still delicious, even faster.

This is one of those recipes that proves simple food can still feel luxurious. Perfect for date night, a small dinner party, or when you just want to eat something beautiful on a random Tuesday.

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Here’s to simple ingredients, big flavor, and dinners that feel a little fancy.

Cheers,
Colleen 🥂

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All the Flavor, None of the Bread: Deconstructed Club Sandwich Salad

Today I’ve got a delightful treat for you—one that pays homage to a beloved American classic: the Club Sandwich.

With roots tracing back to the Union Club of New York City and documented as early as 1889, the club sandwich has earned its place in culinary history. It’s iconic, dependable, and endlessly craveable. And today? I’m shaking things up.

Instead of stacking it between slices of bread, I’m deconstructing the classic club and turning it into a fresh, vibrant, better-for-you salad. Trust me—you won’t miss the bread once you take a bite of this Ultimate Chicken Club Salad.

A Little History (Because Food Stories Matter)

The earliest known reference to the club sandwich appeared in The Evening World on November 18, 1889—and it even included a basic recipe. From its original triple-decker form to countless variations over the decades, the club sandwich has stood the test of time.

Why? Because the flavor combination just works:
savory chicken, smoky bacon, crisp lettuce, juicy tomatoes, and a tangy dressing to tie it all together.

This salad keeps everything you love—and skips what you don’t need.

Why You’ll Love This Salad

✔️ All the classic club flavors—no heavy bread coma
✔️ Protein-packed and satisfying
✔️ Perfect for lunch, dinner, or casual entertaining
✔️ Flexible enough for leftovers, shortcuts, or upgrades
✔️ Feels indulgent while still being fresh and balanced

If you love nostalgic food with a modern, realistic twist, this one belongs in your rotation.

Deconstructed Club Sandwich Salad

Ingredients

  • ½ lb meaty bacon
  • 4 cups warm shredded chicken
  • ¼ cup white balsamic vinegar
  • ½ cup olive oil
  • 1 garlic clove, pressed
  • 1 tsp onion, finely chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tsp dried parsley
  • 1 tbsp sugar
  • 2 tbsp Dijon mustard
  • Salt and pepper, to taste
  • 6 mixed grape tomatoes, cut into wedges
  • 3 large heads romaine, chopped
  • 1 red onion, thinly sliced
  • 1 cup basil leaves, torn
  • 1 cup flat parsley leaves, coarsely chopped

Instructions

  1. Heat oven to 400°F. Bake bacon on a slotted pan, wire rack-lined, or parchment-lined baking sheet until very crisp, about 20 minutes. Drain and chop into 1-inch pieces.
  2. In a salad dressing container or jar with a lid, combine vinegar, olive oil, garlic, onion, thyme, parsley, sugar, Dijon, salt, and pepper. Cover and shake until well mixed.
  3. Prep the vegetables: wedge tomatoes, chop lettuce, thinly slice onions, and chop herbs.
  4. In a large bowl, combine lettuce, chicken, tomatoes, onions, herbs, and bacon.
  5. Drizzle with dressing, toss gently, season to taste, and serve.

✅ Easy, Easier, Easiest Ways to Make It

✨ Easy: Use rotisserie chicken or leftover grilled chicken instead of cooking chicken from scratch.

✨ Easier: Buy pre-washed romaine and pre-chopped herbs to cut down on prep time.

✨ Easiest: Use store-bought cooked bacon and a high-quality bottled vinaigrette—still delicious, zero stress.

(And if you love bread? Add homemade croutons or your favorite gluten-free option for a nod to the original.)

This salad is proof that you don’t have to give up flavor to make smarter choices. It’s familiar, flexible, and endlessly adaptable—just like the original club sandwich, only reimagined for how we cook and eat today.

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✨ Forward this email to a friend who loves classic comfort food with a healthier twist.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful, and authentic.
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Here’s to honoring the classics—while making them work for real life.

Cheers,
Colleen 🥂

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Your New Weeknight Hero: Tuscan Herb Chicken Rice Bowls (Big Flavor, Zero Chaos)

There’s a very specific kind of recipe I’m always chasing: bold flavor, minimal effort, and zero sink full of dishes.

Enter: Tuscan Herb Chicken Rice Bowls—a cozy, colorful, one-pot meal that’s about to earn a permanent spot in my weeknight rotation.

This is the kind of dinner that feels thoughtful and elevated… without requiring an hour of chopping or a second wind after work. If you love meals that work just as well for a Tuesday night as they do for casual entertaining, this one’s for you.

Why You’ll Want to Make This (Again and Again)

✔️ One-pot magic (hello, fewer dishes)
✔️ Big Tuscan flavor without measuring a dozen spices
✔️ Customizable for rice lovers and cauliflower-rice fans
✔️ Meal-prep friendly and reheats beautifully
✔️ Impressive enough for guests, realistic enough for real life

Basically: it’s doing the most while you do the least.

Pressure Cooker Magic: Dinner, Simplified

On busy nights, my Pampered Chef Deluxe Multi Cooker is my MVP. This recipe leans hard into what it does best: efficient, one-pot cooking that doesn’t sacrifice flavor or texture.

One of my favorite tricks here is cooking the rice inside the pressure cooker using a separate pan on the trivet. Everything finishes together, the flavors stay clean, and nothing turns mushy. Smart cooking without overthinking it.

Prefer cauliflower rice? Same delicious chicken and veggies—just skip the rice step and microwave your cauliflower rice at the end. Done and done.

The Flavor Shortcut That Changes Everything

Let’s talk about the real secret weapon: Pampered Chef’s Tuscan-Style Herb Chicken Mix.

This single packet delivers layered, herby, Tuscan-inspired flavor—no spice drawer excavation required. It’s the reason this dish tastes like you tried harder than you actually did. Bonus: the packet includes other recipe ideas, so it’s not a one-and-done ingredient.

Shortcut cooking, but make it delicious.

Tuscan Herb Chicken Rice Bowls

Ingredients

  • 1 tbsp olive oil
  • ½ small white onion, chopped
  • 2 bell peppers, any color, sliced
  • 4 cups spinach
  • 1 lb chicken breasts
  • 1 pkg Pampered Chef Tuscan-Style Herb Chicken Mix
  • ¼ cup water
  • 1½ cups long-grain white rice
  • 1½ cups vegetable stock

Instructions

  1. Set the pressure cooker to SEAR and heat 1–3 minutes. Add oil, onion, and peppers; sauté 3–4 minutes. Press CANCEL, add spinach, and stir to wilt.
  2. Season chicken with the Tuscan-Style Herb Chicken Mix and place on top of the vegetables. Sprinkle any remaining seasoning over everything. Add water.
  3. Place the trivet over the chicken. Combine rice and stock in a ceramic bowl, cover, and lower onto the trivet.
  4. Secure lid. Select POULTRY, adjust time to 9 minutes, and press START.
  5. When done, allow natural release for 10 minutes, then release remaining pressure.
  6. Remove rice bowl and chicken. Cover chicken to keep warm.
  7. Return rice bowl to cooker, select RICE, and press START.
  8. Slice chicken. When rice is done, fluff and serve topped with veggies, sauce, and chicken.

✅ Easy, Easier, Easiest Ways to Make It Happen

✨ Easy: Use the Tuscan-Style Herb Chicken Mix instead of building your own seasoning blend. One packet = instant, layered flavor.

✨ Easier: Grab pre-sliced bell peppers and diced onion from the produce section to skip chopping altogether.

✨ Easiest: Use microwave-ready rice or cauliflower rice and focus solely on cooking the chicken and veggies in the pressure cooker.


✨ Subscribe so you don’t miss more real-world entertaining tips and weekly recipes.
✨ Upgrade to paid on Substack so you won’t miss out on any of the fun dinner parties I’ve planned for you.
✨ Forward this email to a friend who love to entertain.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
✨ Watch what I’m making for dinner every day on Instagram
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Here’s to weeknight dinners that feel a little fancy without the stress!

Cheers,
Colleen 🥂

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