Creamy Garlic Chicken, three words that definitely belong together! You’re going to love this easy one pot creamy chicken recipe that’s dairy free and loaded with flavor!
Table of Contents
One Pot Winner
This simple, one-pot recipe, is ridiculously comforting and rich tasting. All the flavors and textures of your favorite Italian Bistro brought to your dinner table in a recipe so easy, even the novice cook can execute it.
I thought to keep this Creamy Garlic Chicken recipe stowed away for my next book. ETA on that is sometime in 2020. The working title is Made Whole Made Simple. A sequel to my first book baby, but focused on one pot, sheet pan, pressure cooker, and slow cooker meals. Healing through food has never been easier. This recipe definitely fit the bill, except my first book was totally nut free.
What do you think? Should book 2 also be nut free?
I’m working on making it more egg-free… but perhaps adding in the occasional use of nuts maybe a nice variation, giving it more coconut and cauliflower-free recipes. Comment below! Your input means a lot to me! Thank you!
Okay back to this Creamy Garlic Chicken!
The CREAM is made with 2 ingredients, water + cashews. You can learn how to make it in this post.
Essentially, it’s a 2 (water) to 1 (cashew) ratio. First, you soaked with a little salt. Rinsed and blended smoothly with fresh water. Cashew milk makes the best cream because it THICKENS all on its own when it is heated. Magic.
If you’re Nut Free, my dairy-free cream post, here, has a cauliflower option or you can look at my Dairy Free Swedish Meatball recipe to see how I use cauliflower cream to thicken a sauce.
Creamy Super GARLIC Chicken
Big emphasis on the GARLIC because 5 cloves of fried garlic are what make this recipe oh-so-special. If you’re no the garlic lover I am, you can take it down to 3 cloves, one per serving.
The Best Thing About Creamy Garlic Chicken…
You can add rich additions like tons of garlic and cashew cream but it still comes out to less than 10grams of carbs per serving because the main ingredients are chicken breast and zucchini. #winning
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Creamy Garlic Chicken (Keto, Paleo, Whole30)
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 3 1x
- Category: Entree
- Method: One Pot
- Cuisine: Italian
Description
Easy, delicious and dairy free creamy garlic chicken!
Ingredients
- 3 medium chicken breasts (approx 1.3lbs)
- 1 ¾ teaspoon fine salt, divided
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ¼ teaspoon nutmeg
- 2 tablespoons olive oil
- 5 cloves garlic, sliced
- 3 sprigs thyme, leaves only
- 1 lemon
- ½ cup bone broth
- 1 ½ cup cashew cream (see post for nut free)
- 9 ounces spiralized zucchini, 2 medium squash
Instructions
- Put your chicken breasts on a plate and pat them dry. Then season with 1 ½ teaspoon salt, cumin, pepper, mustard powder, and nutmeg.
- Pour the 1 tablespoon olive oil in your skillet. Add the chicken and sear without moving for 4 minutes. Flip over, cover the skillet and cook another 3 minutes. Remove the chicken from the skillet and set on a cutting board.
- Add the remaining oil to the skillet. Add in the garlic and thyme. Sauté until the garlic is toasted and very aromatic. Add in the lemon juice and bone broth, bring to quick simmer. Gently stir to deglaze the skillet.
- Add in the cashew cream and remaining salt, gently stir as it begins to thicken, 3-4 minutes, then remove from heat. Slice the chicken breasts, and serve one breast with 3 ounces of zoodles on each plate. Cover with ½ a cup of creamy garlic sauce. Enjoy!
- You can also add the zoodles and sliced chicken back into the skillet and mix it all together before serving, but folks might fight over who got more sauce 😉
Nutrition
- Serving Size: 1/3 recipe
- Calories: 391
- Fat: 19.1g
- Carbohydrates: 8.8g
- Fiber: 2.2g
- Protein: 41.1g
Lisa says
As always, a delicious recipe! Sadly I am nut free so I sub the cauli cream—— which is SO tasty! In fact it is so good on everything that being nut free isn’t quite as sad.
I really appreciate the nut free options that you provide. So my vote would be nut free for your next book but your options are always great as well.
Cristina Curp, FNTP says
Hey Lisa! Thanks! The Cauli Cream is amazing. Actually, my first book is 100% nut-free and my second book is like 90% nut-free – I only use cashews in 3 or 4 recipes 🙂
Jeannette Bracken says
Your recipes are amazing, thank you so much! More egg free options would be fantastic. I love the idea of mixing it up so there is something for everyone. Thank you for breathing new life into my diet :).
Luciana says
Nut free would be perfect. If you need to include nuts, could you provide alternatives?
Chloe says
Would LOVE egg free recipes!!! Nuts can go either way but would like the variation of using less cauliflower—it does get old.
Geri Fuehring says
YUM~This is an incredibly complex mix of flavors and textures…but is so simple to make! I only had two chicken breasts in the freezer, so we had lots of extra sauce, but no one was complaining! THANK YOU!! To be able to eat something so creamy and delicious without the backlash from my gut is a GIFT! Thanks for all the time you put into creating recipes.
Cristina says
Thank you so much Geri!!!
Carol says
One reason I LOVE your book AND recipes is that they’re nightshade free. I can sub or avoid most anything else. Thanks for all your help!
Cristina says
Yeah Carol! Team No Nightshades needs to stick together!
Susan says
I cannot wait for your next book! I use the first one All! The! Time! I have recommended it to so many people I have lost count. I’m excited for one pot and sheet pan recipes.
Anyway, I’m thinking that since the first book is nut free, that some recipes with would be nice in this one. I see people asking for egg free recipes on social media quite often, so it would be great to have that option as well. Maybe a nice mix is the way to go?
A little something for everyone, so to speak.
Cristina says
Thank you so much Susan!
Susan says
I am ok without eggs but do like to use nut flours. I Love your recipes! We are going to try the creamy chicken this week if I can get my truck out of the snow laden driveway!
Marcelyn says
I’d prefer coconut and cauliflower free rather than just and egg free!
Cristina says
That’s a tall order lol… but I will say I haven’t used coconut in a recipe yet beyond coconut aminos, which are an easy swap.
Cassie says
Egg free would be great! I am trying a thyroid protocol and I have to cut out eggs and pork. I am so new to this so I’d love to see that. Otherwise your recipes in Made Whole are so delicious! I’ve tried ten now and everyone of them are so good. You make keto-paleo easy and flavorful!
Dianna says
Looks delicious! For the cookbook, I have no issues with nuts, but if there are a lot of your followers that do it seems like having more but free options would be good! Plus, when I cook for nut-free people, it would be great to have some options for them too. Keep up the great work!
Cristina says
Thanks Dianna! I tend to use mostly cashews, did you know they’re a drupe? Not actually a biological tree nut? Weird right? Anywho, hope you enjoy this recipe!