Dairy-Free Creamy Chicken Recipe
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Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
236 kcal
Dairy-Free Creamy Chicken Recipe
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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!
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Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 2 chicken breast 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 cashew butter raw
- ¾ cup water 1 tablespoon
Instructions
- Sprinkle the garlic powder, onion powder, and salt over both sides of the 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.
- While the chicken is cooking, mix the cashew butter with the water to make the cashew cream.
- 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.
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.
Nutrition Information
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Serving
1 serving = ¼ of the recipe
Calories
236kcal
(12%)
Carbohydrates
9g
(3%)
Protein
17g
(34%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
38mg
(13%)
Sodium
756mg
(32%)
Potassium
493mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2129IU
(43%)
Vitamin C
9mg
(10%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 236kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 756mg | 32% |
| Potassium | 493mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2129IU | 43% |
| Vitamin C | 9mg | 10% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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