This is the kind of dish I love serving in my home—one that looks like I planned ahead but comes together more easily than it appears. Bone-in, oven-roasted chicken with a creamy pan sauce that gets its richness from cashews instead of dairy, delivering great flavor with quality protein and healthy fats. This recipe is what cooking with care tastes like—simple ingredients, treated well.
Braised Chicken with Creamy Cashew
4
Prep time:
15 min
Cook time:
40 min
Ingredients
- 4 bone-in, skin-on chicken breasts
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- 1½ cups low-or no-sodium chicken broth
- 1½ cups unsweetened almond milk
- ¼ cup creamy raw cashew butter
- 2 tablespoons Dijon mustard
- 4 cloves garlic, finely chopped
- 1 ½ tablespoons fresh chopped thyme leaves, divided
- 2 tablespoons filtered water
- 1 tablespoon arrowroot starch
Method
Step 1
Preheat the oven to 375ºF. Trim excess fat from the tops and sides of the chicken breasts. With a heavy knife or poultry scissors, trim off the small side rib bones for a clean edge. Discard the ribs and excess fat.
Step 2
Over medium heat, add the olive oil to a 5 1/2-quart Dutch oven or heavy pan large enough to hold all of the chicken breasts in a single layer. Combine salt, garlic, and pepper in a small bowl and sprinkle over the chicken breasts. Place the chicken breasts skin side down and allow them to cook until they have a golden brown crust, about 5 to 7 minutes. Turn the chicken over to finish cooking until done.
Step 3
In a bowl or large measuring cup, whisk together the broth, almond milk, cashew butter, mustard. and garlic until smooth. Pour around the chicken in the pan. Sprinkle with 1 tablespoon thyme. Place a lid on the pan and place in the oven. Roast the chicken for approximately 30 minutes or until a digital thermometer reads 160°F to 165°F when inserted into the thickest part of the chicken without touching the bone. When the chicken is done, remove the pieces to a plate or platter and keep it warm covered with foil.
Step 4
In a small bowl or measuring cup, add the water and arrowroot and stir until smooth. Add the arrowroot mixture to the pot with the chicken juices and whisk until smooth. Simmer for 2 to 3 minutes to allow the juices to thicken into a gravy.
Step 5
Serve the chicken and ½ cup gravy, and garnish with the extra fresh chopped thyme. Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.
Nutritional Analysis Per Serving (1 breast, ½ cup sauce):
Calories: 340 Total Fat: 23g, Saturated Fat: 6g, Cholesterol: 65mg, Fiber: 1g, Protein: 24g, Carbohydrates: 10g, Sodium: 550mg, Sugars: 9g, Net Carbs: 3g
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