05/07/2026
In this recipe, I used cashews to create a creamy sauce instead of arrowroot or coconut milk, which honestly never worked that well for me anyway.
Cashews just work.
We actually discovered this when my husband invited his intern over for dinner, and he made us a traditional Indian meal with the most delicious cashew-based curry sauce.
So good—and such a game changer.
Give it a try… I think you’ll love it!
Creamy Tuscany Chicken post copy/recipe:
1.5 boneless, skinless chicken thighs
1.5 lbs chicken thighs boneless and skinless
1 Tbsp coconut oil plus additional if needed
Sea salt and pepper
4-5 garlic cloves mashed
1 small onion chopped
2-3 handfuls of salted/roasted cashews
3 cup chicken bone broth
1/2 Tbsp dijon mustard
1 1/2 Tbsp nutritional yeast
1 tsp herb de provence
1/4 tsp sea salt or to taste
1/8 tsp black pepper or to taste
2/3 cup sun dried tomatoesroughly chopped
1 1/2 cups spinach , roughly chopped
In a large skillet, add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in the center. Sprinkle each side with salt and pepper.
Remove chicken and set aside on a plate.
Add garlic and cook until fragrant. Then add the onions over medium heat until soft.
Add chicken back to the pan and add 2 cups of broth.
Put cashews in a blender with about 1 cup additional broth and blend. Add chicken broth/cashew blend back to the pan. Stir to combine, then stir in the mustard, nutritional yeast, Italian seasoning, sea salt, and pepper. Cook and stir over medium-high heat until it starts to thicken.
Add the spinach and sun-dried tomatoes and allow the mixture to simmer until the spinach is wilted and the tomatoes are softened. Simmer another 2 minutes. Serve with your favorite vegetable, like roasted broccoli.
