Dairy-Free Creamy Chicken (with cashew cream sauce!)
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!
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
Note 1: This is garlicky chicken! If you'd like a more subtle garlic flavor, omit the whole cloves and simply use 1-2 cloves of garlic, minced.
Note 2: If the cream sauce starts to look a little too thick before the chicken has finished cooking, add a splash of water.
Note 3: While you can use roasted cashew butter, the sauce will be a darker color and the flavor of the cashews will be much stronger.
Serving: 1 serving = ¼ of the recipe, Calories: 236kcal, Carbohydrates: 9g, Protein: 17g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 756mg, Potassium: 493mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2129IU, Vitamin C: 9mg, Calcium: 47mg, Iron: 2mg