Creamy Garlic Chicken is the ultimate healthy comfort food. Chicken breasts are quickly pan-fried then cooked in a garlicky cream sauce that you would NEVER guess is dairy-free. We throw in some spinach for a veggie boost and serve the sauce spooned over mashed potatoes or low-carb mashed cauliflower. Either way, it is delicious!
1teaspooneach: garlic powder, onion powder, and sea salt
2chicken breasts, cut in half horrizontally (so that you have 4 thin 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 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
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.If the cream sauce starts to look a little too thick before the chicken has finished cooking, add a splash of water.
Pair with steamed basmati rice or cauliflower rice