Dairy Free Creamy Chicken (with cashew cream sauce)
This post may contain affiliate links. Please read our disclosure policy.
Who doesn’t love juicy chicken slathered in a rich and creamy sauce? For those who don’t eat dairy, this comforting dish might seem off-limits – but not anymore! I’ve got the ultimate method to achieve a luscious, creamy texture without a drop of dairy. With just 10 simple ingredients, you can enjoy comforting, dairy-free creamy chicken. Read on to discover the secret!
Imagine a world where creamy chicken dinners are on the table for everyone—even if dairy isn’t. That’s exactly where cashew cream comes in. It’s rich, velvety, and somehow makes it to the dinner table in just 30 minutes. I use it all the time when I want that cozy, creamy vibe without reaching for heavy cream.
If you think a luscious cream sauce isn’t possible without dairy, cashews will happily prove you wrong. You can make cashew cream in two easy ways: either blend raw cashews in a high-powered blender, or (my go-to shortcut) stir raw cashew butter with a bit of water. Both take just minutes and couldn’t be simpler.
What I love most is how well cashew cream behaves when it comes into contact with heat. It thickens beautifully as it cooks, turning smooth, rich, and silky—very much like traditional cream, without any watery disappointment. Cashews also have a mild, neutral flavor, making them a perfect base for garlicky, savory sauces. They let the other flavors shine while keeping the dish lighter than anything made with heavy cream.
Four tips for the most velvety dairy-free creamy chicken
This dairy-free creamy chicken is a simple recipe that comes together easily, but there are a few tips to keep in mind as you whip this up:
- Texture: You want the consistency of cashew cream to mimic real cream as it will thicken a little as it cooks. If the cream sauce starts to look a little too thick before the chicken has finished cooking, add a splash of water.
- Cashew flavor: You can also use roasted cashew butter, which is easier to find than raw cashew butter. The sauce will be a darker color and the flavor of the cashews will be more pronounced.
- Garlic game: This is garlicky chicken! If you’d like a more subtle garlic flavor, omit the whole cloves and simply use 1-2 minced garlic cloves. Remember to lower the heat before adding the garlic to prevent the cloves from burning.
- Sear the chicken: We sear the chicken to lock in all the juices. You want a hot pan and oil before you add the chicken to get a nice sear that is full of flavor. It also makes those delicious browned bits in the pan that you can scoop up for extra flavor.
What to serve with dairy-free creamy chicken
Make some cauliflower rice or basmati rice to soak up that delicious sauce, and serve beside a side salad, like this spring mix salad or a kale salad. I’ve also enjoyed it with zucchini noodles or with cooked pasta to make it a dairy-free creamy chicken pasta!
Other veggie dishes that go great with this dairy-free creamy chicken include these crispy roasted potatoes, spicy honey roasted carrots, or roasted asparagus.
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I use chicken thighs instead?
Absolutely! Remember that cooking times vary by cut. Chicken thighs are generally thinner and cook faster than chicken breasts.
Can I use frozen spinach?
You can! Frozen spinach gets very watery when thawed, so thaw it first and squeeze out the water.
How do I store leftover dairy-free creamy chicken?
Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.
Can you taste the cashews?
Raw cashews or raw cashew butter have a subtle flavor, so when combined with garlic, spinach, and chicken, it fades into the background, and the creamy texture is more noticeable. Really, it tastes just like you’ve used cream! If you want a more pronounced cashew flavor, use a roasted cashew butter. The flavor deepens when the cashews are roasted.
Dairy-Free Creamy Chicken (with cashew cream sauce!)
Ingredients
- 1 teaspoon EACH: garlic powder, onion powder, and sea salt
- 2 chicken breasts (cut in half horizontally so that you have 4 thin chicken breasts)
- 2 tablespoons avocado oil (divided)
- 1 head garlic (about 10 cloves – see notes)
- 1 cup chicken stock
- 3 cups baby spinach or baby kale
Cashew Cream
- 3 tablespoons raw cashew butter
- ¾ cup + 1 tablespoon water
Instructions
- Sprinkle the garlic powder, onion powder, and salt over both sides of the chicken breasts.1 teaspoon EACH: garlic powder, onion powder, and sea salt, 2 chicken breasts
- Heat the 1 tablespoon of the oil in a large frying pan over medium-high heat. Sear the seasoned chicken breasts until lightly browned, about 3 minutes per side. Remove the chicken from the pan.
- Lower the heat to medium and add the remaining tablespoon of oil to the pan. Set aside 2 garlic cloves then add all the remaining garlic cloves (whole) to the pan. Cook them for about 3 minutes, or until they start to look golden. Mince the 2 garlic cloves you set aside, add them to the pan, and let them cook for 1 minute. Add the chicken stock to the pan and simmer the garlic for 5 mintues.1 head garlic, 1 cup chicken stock
- While the chicken is cooking, mix the cashew butter with the water to make the cashew cream.3 tablespoons raw cashew butter, ¾ cup + 1 tablespoon water
- Add the chicken back into the pan and pour the cashew cream around it. Simmer, covered, for 7-8 minutes, or until the chicken is cooked through. Add the spinach and let it wilt.3 cups baby spinach or baby kale
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This is tastes so amazing! It’s nice to find good meals to help keep me in track for my Whole 30 journey. Thank you so much!
cant wait to make this again!
Excellent! I made with kale, will make again with spinach. Leftovers were so good.,
Holy crap best recipe ever!!!
Hi Kristen,
My husband has sensitivities to cashew. Can I use sunbutter instead? Will it make the sauce creamy though?
I’ve never tried sunbutter before but I suspect that it will work. Other seed butters (such as tahini) will thicken when cooked, so sunbutter should, too. 🙂
Is there a substitute you can recommend for the cashew cream?
Regular dairy cream works, too. 🙂
This is an amazing, all taste buds satisfying meal. All my family enjoyed it and loved the lasting satiation. My hubbie said the cashew cream was more delicious than dairy cream! Thank you for helping us eat lighter without sacrificing tasty foods 😉
That is so great to hear! Yay!
This was amazing! Made no changes. Served over brown and wild rice mix. Husband was very happy! Will be making this regularly. Thanks so much for sharing the recipe.
So happy to hear that you enjoyed the recipe!
What happens to the whole garlic cloves? I don’t quite get that part. I have large ones so that wouldn’t be too fun to bite into? Thanks in advance!
They end up becoming very soft, like roasted garlic. If you know that you’re not a fan of roasted garlic, you can omit the whole cloves. 🙂
I just made this and it was delicious ….so good, I served it over mashed turnips. Thank you so much.
That’s so great to hear! I bet the sauce was delicious over mashed turnips!
It’s my favorite trick for making dairy-free cream sauces! It works so well!
This recipe looks amazingly delicious!! My daughter has a dairy intolerance so I’m excited to show this to her!
I hope you love it as much as we do!