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An angled view of a cast iron pan holding the creamy lemon and rosemary chicken.

Creamy Lemon Rosemary Chicken

(Gluten free, Dairy free, Egg free, Soy free, Paleo, Whole30)
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

Chicken

  • 2-3 tbsp extra virgin olive oil enough to lightly coat the pan
  • 1½ lbs chicken breast
  • salt, to taste
  • 1-2 tsp garlic powder
  • cracked black pepper, to taste
  • 1 pinch of cayenne pepper on each chicken piece

Creamy Sauce

  • 1½ cups cashews (unsalted)
  • 3 cloves garlic peeled
  • 1 tbsp dried rosemary (or 3 tbsp fresh)
  • ½ tsp onion powder
  • 1 tsp salt
  • ¼ tsp cracked black pepper
  • 6 tbsp lemon juice (about 3 small lemons)
  • 1½ cups water

Instructions
 

  • Heat a large skillet over medium high heat and add the olive oil.
  • Add the chicken breast to the pan and season the top side with salt, garlic powder, black pepper, and cayenne pepper. Lightly coat each chicken breast with each seasoning, going very light on the cayenne pepper, or you can add more to your liking.
  • Flip the chicken over and season with the same seasonings again.
  • While the chicken is cooking, add all of your creamy sauce ingredients to a blender and blend until very smooth.
  • The chicken will be done when the internal temperature reaches at least 165F (74C). Flip it every few minutes to avoid burning, and turn down the heat as necessary.
  • When the chicken has finished cooking, pour the creamy sauce on and around the chicken in the pan. Let it warm up for a minute or two and then turn off the heat.
  • Let the chicken rest for 5 minutes before serving. My family loves eating this with a side of roasted sweet potatoes and asparagus, which you can roast in the oven while the chicken is cooking. Enjoy!