I’m going crazy over this Paleo Skillet Chicken Divan recipe adapted from PopularPaleo.com. Known as a creamy chicken and broccoli casserole, I was thrilled to find a dairy-free version.
How is that possible? Instead of using cream soup and cheese, these are replaced by soaked and pureed cashews. Before incorporating a Paleo diet, I had no idea dairy based sauces could be transformed using nuts.
Another great alternative for breadcrumbs is flaxseed meal. The texture is very similar and much healthier as flax is a great source of good fat. I also use almond meal but since the sauce includes nuts, it’s better to stick with flaxseed.
Popular Paleo recommends using soaking nuts and seeds as it improves their nutrition and helps the body digest easier.
I altered the recipe just a little….the original sauce called for curry but I wasn’t sure the girls would go for that and I also added full fat coconut milk. The coconut milk mimics the creaminess of condensed soup and the cheese and just adds that extra something.
The best part of Paleo Skillet Chicken Divan? It’s prepared in one skillet and takes less than 30 minutes. My preference is a large cooking with cast iron doesn’t hurt either. You’ll need a food processor to prepare the sauce but other than that, the skillet is all you need.
I’ve prepared using both frozen broccoli and fresh. Most recently was using fresh and you just need to watch as you simmer. I added a lid to my skillet to speed up the cooking time and added another 5 minutes.
Just be careful to watch closely so the broccoli isn’t overcooked and becomes mushy. Finish off under the broiler uncovered will give that nice crunchy casserole texture.
Trust me when I say – It’s so good you’ll lick the plate!
- 2 diced chicken breasts raw
- 2 tbsp Bacon Fat or Grapeseed Oil
- 2 cups frozen broccoli florets or fresh broccoli cut from stalk
- 1 cup raw organic cashews (not roasted or salted)
- 2 cloves garlic
- ½ cup organic chicken stock
- ½ cup organic coconut milk(full fat)
- 1 tsp kosher salt
- 1 tsp ground coriander
- black pepper to taste
- Optional: ¼ cup flaxseed meal
- Preheat oven to broil
- Dice chicken in small pieces
- Heat oil in large skillet (cast iron if possible)
- Brown chicken on medium to high heat. While chicken is cooking, make sauce.
- Pulse cashews, garlic cloves, coriander, salt and black pepper in food processor several times to break down cashews.
- Add chicken stock and coconut milk and blend until smooth and creamy. Note: The garlic will taste strong at this point but will dissipate when added to skillet.
- Add broccoli florets to chicken and let cook for a few minutes to soften. Do not over cook or it will get mushy.
- Add sauce to skillet and toss gently. Simmer on medium heat for 5 minutes. {Note: if using fresh broccoli place a lid on your skillet while simmering and add another few minutes to your time.}
- Optional: Sprinkle flaxseed meal over top of chicken and broccoli mixture.
- Transfer to oven until sauce thickens and bubbles. I finished by broiling for 2-3 minutes.
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