Herb-Crusted Chicken with Garlic-Cashew Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs coated in almond flour and herbs, served with a luxurious creamy sauce made from blended cashews and fresh garlic. This american-inspired keto (high-protein, low-carb) ready in about 35 minutes blends (about 1.5 lbs) boneless chicken thighs, almond flour, finely chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 3.9 (8 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. In a shallow dish, mix 1/2 cup almond flour, 3 tbsp chopped parsley, 1 tbsp chopped thyme, 1/4 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Dredge each chicken thigh in the almond flour mixture, pressing firmly to adhere, then place in a single layer in a preheated skillet with 1 tbsp avocado oil over medium-high heat.
  3. Step 3: Sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and set aside.
  4. Step 4: Add remaining 1 tbsp avocado oil to the skillet over medium heat, then sauté 3 minced garlic cloves for 60 seconds until fragrant but not browned.
  5. Step 5: Add 1/2 cup cashews, 1/2 cup chicken broth, and 1/4 cup heavy cream, then simmer for 3 minutes until slightly thickened, stirring constantly.
  6. Step 6: Remove skillet from heat, stir in 1 tbsp lemon juice and 1/4 tsp salt, then return chicken to the pan to simmer for 2 more minutes until sauce coats the chicken.

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Frequently asked questions

How long does Herb-Crusted Chicken with Garlic-Cashew Cream Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Herb-Crusted Chicken with Garlic-Cashew Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Herb-Crusted Chicken with Garlic-Cashew Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Crusted Chicken with Garlic-Cashew Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Crusted Chicken with Garlic-Cashew Cream Sauce high-protein?

Yes — this recipe is tagged high-protein, low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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