Baked Cashew Chicken and Broccoli Casserole with Cauliflower Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Tender chicken thighs and crisp broccoli baked in a savory cashew cream sauce, served over fluffy cauliflower rice for a wholesome Whole30 dinner. This american-inspired whole30 (whole30, gluten free) ready in about 55 minutes pairs pounds boneless skinless chicken thighs, broccoli florets, cauliflower rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 3 cups broccoli florets
• 3 cups cauliflower rice
• 3/4 cup raw cashews
• 1 cup water
• 4, minced garlic cloves
• 3 tablespoons olive oil
• 1 cup mushrooms, sliced
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme

Instructions

1. Step 1: Preheat oven to 375°F. Soak 3/4 cup raw cashews in 1 cup hot water for 20 minutes until softened.
2. Step 2: While cashews soak, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1.5 pounds boneless skinless chicken thighs diced into 1-inch pieces and sauté for 6-7 minutes until browned and cooked through. Remove chicken and set aside.
3. Step 3: In the same skillet, add 1 tablespoon olive oil, 4 minced garlic cloves, and 1 cup sliced mushrooms. Sauté for 4 minutes until mushrooms soften and garlic is fragrant.
4. Step 4: Steam 3 cups broccoli florets for 3-4 minutes until crisp-tender; drain well.
5. Step 5: Drain soaked cashews and blend with 1 cup fresh water, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, and 1 tablespoon lemon juice in a blender until smooth and creamy.
6. Step 6: In a large mixing bowl, combine cooked chicken, sautéed mushrooms and garlic, steamed broccoli, and cashew cream sauce. Stir gently to coat everything evenly.
7. Step 7: Transfer mixture to a greased 9x13-inch baking dish and bake uncovered for 20 minutes until bubbly and golden on top.
8. Step 8: While casserole bakes, heat a large skillet over medium heat and add 3 cups cauliflower rice. Cook for 5 minutes, stirring frequently, until heated through and slightly softened.
9. Step 9: Serve hot casserole spooned over cauliflower rice for a satisfying Whole30 meal.