Chicken with gravy-it's the kind of meal that brings back memories of family dinners at Grandma's, complete with mouthwatering, creamy gravy. But if you're gluten-free, dairy-free, or grain-free, you might think those rich, comforting flavors are off the table. Not anymore! This chicken with plant-based gravy is creamy, satisfying, and downright delicious. The secret? Cashew butter adds a luscious texture and rich flavor that will have everyone at the table asking for seconds.
This chicken with gravy recipe features a creamy, dreamy gravy made with cashew butter! It's a classic comfort food reimagined-completely gluten-free, grain-free, and dairy-free. While it might sound unconventional, it absolutely works, delivering all the rich, satisfying flavors you love without the traditional ingredients
↓ Recipe
Why You'll Like This Recipe
- Gluten-free and dairy-free gravy.
- A classic creamy gravy that tastes great.
- Another delicious chicken recipe to add to your recipe file.
Recipe Ingredients
- Chicken: Bone-in-skin-on chicken breasts.
- Oil: Extra virgin olive oil.
- Broth: Chicken broth.
- Almond milk: Be sure to buy unsweetened.
- Nut butter: Creamy cashew butter (I use this brand).
- Mustard: Creamy Dijon mustard adds nice flavor.
- Garlic: Granulate garlic works fine.
- Herbs: Fresh thyme sprigs, or dried if no fresh is available.
- Thickener: Cornstarch or arrowroot starch.
Please see the recipe card for measurements, salt and pepper.
Chef's tip: What is braising? The technique for cooking this chicken is called braising. Braising is a traditional two-step cooking method. Meat is first browned then a liquid of some sort is added for the meat to finish cooking in, creating it's own sauce. Braising is usually done with larger cuts of meat and works great with bone-in chicken breasts. It's really easy and just about fool-proof.
Substitutions and Variations
- Use another plant-based milk such as coconut milk, cashew milk, or oat milk.
- For other herbs, use a dried Italian seasoning blend.
Recipe Instructions
Pre-heat the oven to 375°F.
Step 1: Trim chicken breasts of any side bones and excess fat and skin. Season chicken breasts with salt, pepper, and garlic.
Step 2: Over medium heat, add olive oil to a 5½-quart Dutch oven or other heavy pan large enough to hold all of the chicken breasts in a single layer. Place the chicken breasts skin side down and cook until they have a golden brown crust, 5-7 minutes. Turn the chicken breasts over.
Step 3: Whisk together the broth, almond milk, cashew butter, mustard and the garlic until smooth. Pour around the chicken in the pan. Sprinkle with chopped thyme leaves. Place a lid on the pan and place in the oven for approximately 30 minutes or until a digital thermometer reads 160°F-165°F when inserted into the thickest part. When the chicken is done, remove the pieces to a plate or platter and keep it warm covered with foil. Put the pot back on the stovetop.
Step 4: In a small bowl or measuring cup, combine the water and the arrowroot starch and stir until smooth. Add the arrowroot mixture to the pot with the chicken juices and whisk until smooth. Simmer for 2-3 minutes to cook off the raw taste and for the juices to thicken into gravy.
Serving Suggestions
Riced mashed potatoes are a terrific side dish for chicken with gravy. Serve with a green vegetable and a side tossed green salad and you're set.
You will probably have extra gravy, as a serving is ½ cup per person. Leftover gravy reheats well and keeps tightly covered in the refrigerator for 3-4 days.
Recipe FAQs
Bone-in chicken breasts are the best cut of chicken as the bone adds flavor and moisture, but boneless chicken breasts work for convenience. For bone-in chicken breasts, leave the skin as it adds more flavor and creates a crispy texture.
Good thickeners to use for gravy without flour include cornstarch, arrowroot starch, and tapioca starch. Nut butters are another way to thicken and enrich gravy.
For gluten-free gravy, use either chicken broth or vegetable broth. Homemade provides the best flavor and control over ingredients. If buying your broth, read labels for questionable ingredients and sodium levels, and check out the frozen foods aisle for good broths as well.
More Great Chicken Recipe
Chicken is so versatile! Here are more ways to enjoy it with both chicken thighs and chicken breasts. For more inspiration check out the chicken recipes index page.
Did You Make This Recipe?
If you make tis chicken with gravy, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
I created this recipe for the book Eat Fat Get Thin, A NY Times best-seller for keto diets.
📖 Recipe
Chicken with Gravy
Ingredients
- 4 bone-in-skin-on chicken breasts
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- 1½ cups chicken broth low or no sodium
- ½ cups plain unsweetened almond milk
- ¼ cup creamy raw cashew butter I use Artisana
- 2 tablespoons Dijon mustard
- 4 cloves garlic peeled and finely chopped
- 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried
- 2 tablespoons filtered water
- 1 tablespoon arrowroot starch
Instructions
- Pre-heat the oven to 375°F. Trim any excess fat from the tops and sides of the chicken breasts.
- With a heavy knife or poultry scissors, trim off the small side rib bones for a clean edge. Discard the ribs and excess fat.
- Over medium heat, add olive oil to a 5½-quart Dutch oven or other heavy pan large enough to hold all of the chicken breasts in a single layer. Combine salt, garlic and pepper in a small bowl and sprinkle over the chicken breasts. Place the chicken breasts skin side down and allow them to cook until they have a golden brown crust, 5-7 minutes. Turn the chicken over.
- In a bowl or large measuring cup, whisk together the broth, almond milk, cashew butter, mustard and the garlic until smooth. Pour around the chicken in the pan. Sprinkle with chopped thyme leaves. Place a lid on the pan and place in the oven. Roast the chicken for approximately 30 minutes or until a digital thermometer reads 160°F-165°F when inserted into the thickest part without touching the bone. When the chicken is done, remove the pieces to a plate or platter and keep it warm covered with foil.
- In a small bowl or measuring cup, combine the water and the arrowroot starch and stir until smooth. Add the arrowroot mixture to the pot with the chicken juices and whisk until smooth. Simmer for 2-3 minutes to cook off the raw taste and for the juices to thicken into gravy.
- Serve the chicken with a ½ cup of the gravy per person. Store any leftover sauce in an airtight container in the refrigerator up to 5 days.
Notes
Nutrition
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Rhonda Frey says
This is my 3 attempt at making this dish. Just as great as the first time and everyone loves it!
Sally Cameron says
Love to hear that! Thanks Rhonda!
Debbie says
Would this work with boneless, skinless chicken breasts?
Julie Sherlock says
Tried it - most tender pork chops we've had in a while. Thank you for this recipe - it really does make dairy/gluten free very appealing!!
Julie Sherlock says
This is one of my favorite recipes from Eat Fat Get Thin - so rich and satisfying. Would this work with pork chops?
Sally Cameron says
Glad you like it Julie! It's one of my favorites too. I hope to develop a turkey gravy this Thanksgiving similar. I think it would work well with pork chops. Let us know if you try it out!
Donna Lucas says
What kind of pan can you use on top of stove and then put in the oven?
Sally Cameron says
Hi Donna, I use Le Creuset, their dutch ovens and their 3 quart brainer. It is enamel coated cast iron. They are an investment, but last a lifetime. I use the #22 and #26 mostly, which are about 3 1/2 quart and 5 1/2 quart sizes. The brasier is perfect for this recipe. It's a wide shallow pan with a domed lid. See it here on Amazon. http://amzn.to/29eFM2c
Denise says
Delicious. Wonder if I can have it done with fish? My youngers don't eat chicken. Definitely I will try this cashew gravy. Thank you
Russel says
Nice.. ok lets see what I can do with this. I can follow instructions.
Thank Sally!
Sally Cameron says
Please comment back Russle and let me know how you do. It's really very easy! Any questions let me know!