Creamy Garlic Herb Chicken & Veggie Skillet

Name: Creamy Garlic Herb Chicken & Veggie Skillet
Cook time: 45 min
Total time: 45 min
Yield: 3-4
Ingredients: 1 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces); 2 tbsp avocado oil (or olive oil); 2 cups broccoli florets; 1 cup zucchini, sliced; 1 cup mushrooms, sliced; 1 small shallot or ½ yellow onion, minced; 3 cloves garlic, minced; ½ tsp sea salt (plus more to taste); ¼ tsp black pepper; 1 cup silken tofu; ½ cup unsweetened cashew milk (or almond milk); 1 tbsp nutritional yeast (for a subtle “cheesy” flavor); 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tbsp fresh parsley (or basil); ½ tsp dried oregano (or Italian seasoning); ½ tsp sea salt; ¼ tsp black pepper; 8 oz gluten-free bowtie pasta (cooked); OR 2 cups cooked quinoa; OR 2 cups cauliflower rice (lightly cooked); Extra fresh parsley + lemon wedges

Dairy-free

Dairy-Free • High-Protein • One-Pot Meal

If you’ve been looking for a cozy, creamy dinner that doesn’t rely on heavy cream or cheese, this recipe is for you. My Creamy Garlic Herb Chicken & Veggie Skillet is a weeknight hero: quick, satisfying, and secretly high in protein thanks to the silky smooth sauce made with silken tofu. Don’t worry, no one will even know it’s in there — it just makes the sauce luxuriously creamy without the dairy.

This is one of my favorite “real life” dinners because it’s one skillet, minimal cleanup, and flexible enough to fit whatever you already have in the fridge. Pair it with gluten-free bowtie pasta for a comfort-food vibe, or keep it lighter with fluffy quinoa or cauliflower rice. Either way, it’s a meal you’ll come back to again and again.

Meal Prep & Freezer Tips

Meal Prep → Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of cashew milk.
Freezer Friendly → Cook sauce + chicken fully, but slightly undercook veggies for best texture. Cool completely, portion, and freeze for up to 3 months.
Reheat from Frozen → Thaw overnight in the fridge, then warm on the stovetop over medium-low, adding a splash of milk or broth if needed.

Why You’ll Love This Recipe

High-protein, dairy-free creaminess — The silken tofu blends seamlessly into a sauce that feels rich without the heaviness.
One skillet = easy cleanup — Perfect for busy weeknights.
Anti-inflammatory ingredients — Garlic, parsley, broccoli, and avocado oil bring fresh flavor and inflammation-fighting benefits.
Flexible base — Toss with pasta, quinoa, or cauliflower rice depending on your mood.
Perfect for meal prep — It reheats beautifully and can be frozen for later.

Why This Recipe is Healthy

This recipe proves you don’t need cream, cheese, or butter to enjoy a silky-smooth, flavorful sauce. Here’s why it’s a better-for-you option:

Silken Tofu: Adds plant-based protein and creamy texture without dairy.
Avocado Oil: A heart-healthy fat that supports an anti-inflammatory lifestyle.
Fresh Veggies: Broccoli, zucchini, and mushrooms provide vitamins, minerals, and fiber.
Garlic & Herbs: Naturally anti-inflammatory and full of immune-boosting properties.
Balanced Meal: Between lean protein, healthy fats, and fiber-rich veggies, this dish checks all the boxes for a satisfying dinner.

Nutritional Disclaimer

Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.

I’m Shelley Loving, a home cook who healed through food. Now I share simple, delicious recipes and kitchen tips to help you cook with more confidence.

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