One-Pan Roasted Chicken and Broccoli with Cashew Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender roasted chicken thighs paired with crisp broccoli and mushrooms, all coated in a rich, dairy-free cashew cream sauce. This whole30-inspired chicken (whole30, gluten free) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, broccoli florets, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 35 min Serves 4 Whole30 cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 4 cups broccoli florets and 1 cup sliced mushrooms with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme; spread on a large rimmed baking sheet.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs and rub with 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme; nestle chicken pieces among the vegetables on the sheet.
  3. Step 3: Roast chicken and vegetables for 30-35 minutes until chicken skin is crispy and internal temperature reaches 165°F, and vegetables are tender-crisp.
  4. Step 4: Meanwhile, soak 1 cup raw cashews in hot water for 20 minutes, then drain and blend with 1 cup fresh water, 3 minced garlic cloves, 2 tbsp lemon juice, 2 tbsp nutritional yeast, and a pinch of sea salt until smooth and creamy.
  5. Step 5: Remove chicken and veggies from oven, drizzle the cashew cream sauce over the top, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does One-Pan Roasted Chicken and Broccoli with Cashew Cream take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Roasted Chicken and Broccoli with Cashew Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in One-Pan Roasted Chicken and Broccoli with Cashew Cream?

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 One-Pan Roasted Chicken and Broccoli with Cashew Cream 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 One-Pan Roasted Chicken and Broccoli with Cashew Cream whole30?

Yes — this recipe is tagged whole30, gluten free, dairy 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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