Creamy Pesto Chicken is easy to make and SO DELICIOUS. It’s made with a cashew butter cream sauce so it’s completely dairy-free. It’s so rich and creamy that you’d never guess this is a healthy recipe!
- Season the chicken breasts on both sides with the garlic powder, onion powder, and sea salt. Heat the olive oil over medium-high heat in a large frying pan with high sides. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown.
- While the chicken is cooking, mix the cashew butter with the water. Pour this over the chicken then reduce the heat to medium-low and cover the pot. (see notes) Let the chicken simmer for 10 minutes, stirring a few times. Add the cherry tomatoes and cook for another 5 minutes.
- Remove the pan from the heat and stir in the pesto and lemon juice.
If you have a high-powered blender you can make your own cashew butter. Blend 2 cups of raw cashews with 1 tablespoon of oil until creamy. You’ll have 1 cup of cashew butter and it the extra will keep for many weeks in your fridge.
If the sauce gets a little too thick, thin it with a splash of water.