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Cashew Cream of Mushroom Chicken Skillet with Kale {dairy-free, grain-free, gluten-free, keto}

Updated: Apr 14, 2021


A cast iron pan is shown with three seared chicken breasts simmered in a creamy dairy-free mushroom sauce with kale. There's a bowl of cauliflower rice to serve it over.

a plate of cauliflower rice with a dairy free, creamy mushroom and kale sauce and a seared chicken breast on top is shown. In the background is the rest of the meat in a cast iron skillet.

This dish was inspired by another cream of mushroom classic recipe--- seared chicken with condensed cream of mushroom soup poured over top! Usually served over rice to soak up the yummy, creamy soup. So good. But, we can make it so much better for our bodies.


I swapped the condensed soup for a basic cashew cream that is simmered with sauteed mushrooms and onions, in the same pan we sear in so there is tons of flavor! I added lots of hearty kale, which doesn't get slimy despite simmering for quite some time under a lid. Then everything is served over steamed cauliflower rice to soak up all the sauce! You could also do a cauliflower puree to hold all the sauce and chicken. Both are great options!


I hope you like this one! It is quick, and highly versatile-- swap the kale for whatever greens you happen to have on hand, or serve over another roasted vegetable you need to use up! You can even use pork chops instead of chicken!







 
 
 

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