Skillet Chicken and Broccoli Casserole with Cashew Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs and crisp broccoli florets come together in a rich, dairy-free cashew cream sauce for a comforting Whole30 dinner. This whole30 (dairy-free) ready in about 55 minutes blends pounds boneless skinless chicken thighs, broccoli florets, raw cashews 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 420 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.

Prep: 35 min Cook: 20 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 3/4 cup raw cashews in 1 cup warm water for at least 30 minutes to soften.
  2. Step 2: While cashews soak, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
  3. Step 3: In the same skillet, add 4 minced garlic cloves and 1 cup sliced white mushrooms, sauté over medium heat for 4 minutes until mushrooms are tender and garlic is fragrant.
  4. Step 4: Add 4 cups broccoli florets to the skillet and pour in 1 cup chicken broth, cover and steam for 5 minutes until broccoli is bright green and crisp-tender.
  5. Step 5: Drain soaked cashews and transfer them to a blender with 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 cup fresh water. Blend on high until smooth and creamy.
  6. Step 6: Return chicken to the skillet and pour the cashew cream sauce over the mixture. Stir gently and cook for another 3 minutes over low heat until sauce thickens slightly and coats chicken and vegetables.

Frequently asked questions

How long does Skillet Chicken and Broccoli Casserole with Cashew Cream Sauce take to make?

Total time is about 55 minutes (35 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 Skillet Chicken and Broccoli Casserole with 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 Skillet Chicken and Broccoli Casserole with 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 Skillet Chicken and Broccoli Casserole with 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 Skillet Chicken and Broccoli Casserole with Cashew Cream Sauce whole30?

Yes — this recipe is tagged whole30, 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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