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Creamy Spinach Chicken (Paleo, Dairy Free)

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5 from 2 reviews

Juicy seasoned chicken is sautéed in one skillet with a creamy, cashew sauce and spinach.

Ingredients

Scale
  • 2 tablespoons cashews**
  • 1 1/2 pounds boneless skinless chicken breasts, thinly sliced, or chicken tenders*
  • Celtic sea salt and black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme, divided
  • 3 tablespoons olive oil or ghee, divided
  • 1 1/2 cup chicken bone broth**
  • 1/2 medium onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon nutritional yeast optional, for cheesy flavor
  • 6 cups packed baby spinach,
  • Celtic sea salt and black pepper to taste

 

Instructions

  1. Soak cashews in boiling water for 15-30 minutes.
  2. Season the chicken on both sides with salt and pepper, garlic powder, onion powder and 1/2 teaspoon dried thyme.
  3. Chop your onions and garlic, set aside.
  4. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons of the oil or ghee to the skillet, once hot add the chicken in a single layer. Cook about 3-4 minutes per side, or until the outside is nicely browned and inside is cooked through.
  5. While the chicken is cooking, drain and rinse the cashews. Blend with the stock for 2-3 minutes to make cashew milk.
  6. Remove chicken to a plate and set aside. Wipe the skillet with a paper towel to remove any burnt pieces.
  7. Lower the heat and add the remaining oil. Add the onions and cook until translucent,
    3-4 minutes. Add the garlic and remaining 1/2 teaspoon thyme and cook another 45-60 seconds.
  8. Add the cashew milk and lemon juice. Stir in nutritional yeast if using. Mix well to combine and cook for 1-2 minutes until slightly thickened.
  9. Stir in the spinach and cook just until it wilts, 1-2 minutes.
  10. Taste the sauce and season with salt and pepper.
  11. Return the cooked chicken back to the skillet and let simmer for one minute to heat through, remove from heat and serve immediately.
  12. Serve with cauliflower rice if desired.
  13. Store leftovers in the refrigerator for up to 3 days.

Equipment

Notes

**For AIP leave out the cashews. Use 1 cup coconut milk and 1/4 cup bone broth.

Thighs can also be used, cook for 5-6 minutes on each side.

Find it online: https://eatwellenjoylife.com/creamy-spinach-chicken-paleo-dairy-free/