Description
This creamy chicken and broccoli skillet is a delightful, healthy dish perfect for any weeknight dinner. The combination of tender chicken, fresh vegetables, and cashew cream makes for a delicious meal.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)
- 4 cups broccoli florets
- 1 ½ cups cauliflower rice (fresh or frozen)
- 8 ounces mushrooms (sliced)
- 1 tablespoon avocado oil (or olive oil)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups raw cashews (no need to soak if using high-speed blender)
- ½ cup unsweetened almond milk (or other unsweetened milk alternative)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cloves garlic (peeled)
- 3 tablespoons fresh lemon juice
- 3 tablespoons nutritional yeast
- 1 ¼ teaspoons fine sea salt
- ½ to 1 teaspoon dried basil (optional)
- Optional: fresh parsley or chives for garnish
Instructions
- Preheat oven to 375℉ (190℃).
- In a large oven-safe skillet, heat 1 tablespoon avocado oil over medium-high heat. Add the chicken pieces, season with salt and black pepper. Cook for 3 to 4 minutes until lightly browned and nearly cooked through.
- Add broccoli florets and sliced mushrooms. Sauté for another 3 to 4 minutes until the vegetables start to soften.
- Stir in cauliflower rice and mix well to combine.
- While the chicken and vegetables cook, place cashews, almond milk, chicken broth, garlic powder, onion powder, peeled garlic cloves, lemon juice, nutritional yeast, sea salt, and dried basil (if using) into a high-speed blender. Blend on high for 60 to 90 seconds until completely smooth and creamy.
- Pour the cashew cream sauce evenly over the chicken and vegetable mixture in the skillet. Stir gently to coat everything.
- Transfer the skillet to the preheated oven. (If your skillet isn’t oven-safe, transfer everything to a 9-inch by 13-inch baking dish.) Bake for 15 minutes until hot throughout and bubbling at the edges, and chicken reaches an internal temperature between 175℉-185℉.
- Remove from the oven and let rest for 2 to 3 minutes. Garnish with chopped parsley or chives if desired. Serve hot.
Notes
- This recipe can easily be customized with other vegetables you enjoy.
- For a spicier version, consider adding red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg