Baked Chicken in Cashew Sauce
This Baked Chicken in Cashew Sauce is a healthy-ish riff on traditional chicken parmesan. Easy to make, it’s packed with protein and full of savory flavor!
I love dishes inspired by traditional chicken parmesan like my Baked Chicken Parmesan and Baked Chicken Vodka Parmesan. They’re the ultimate comfort food in my opinion!
That said, sometimes I want something a little bit lighter but am not willing to sacrifice that delicious flavor. That’s where this chicken and cashew nut sauce comes in to save the day.
Free from breading and lower in fat, it’s made with lightened-up ingredients but has all the saucy goddess and tomatoey, cheesy flavor you love. Even better, it’s quick to prepare and makes enough for a crowd or meal prep. Pair it with a salad or veggie side dish, and it’s sure to be a hit!
Recipe Ingredients
For the Chicken
- Chicken Breasts – I like to use chicken breasts to keep this recipe lower in fat and high in protein. Boneless, skinless options work best!
- Herbs and Spices – Kosher salt and cracked black pepper enhance the flavor of the chicken. Then, we finish the dish with a sprinkle of fresh Italian parsley for a bright, herbaceous taste.
- Avocado Oil – A neutral-tasting oil, this helps sauté the chicken, locking in moisture and allowing it to cook quickly without impacting the taste.
- Shredded Mozzarella – For the best results, buy a block of cheese, and use a cheese grater to grate it yourself. Pre-shredded varieties contain anti-caking agents that impact their taste and prevent them from melting.
For the Cashew Nut Sauce
- Olive Oil – This combines with the butter to lower the fat content while keeping the flavor rich.
- Unsalted Butter – We use this to suaté the aromatics, creating a rich, savory base with subtle hints of sweetness you’ll love.
- Sweet Onion – This adds a subtle sweetness to the sauce.
- Garlic – Use whole, fresh garlic cloves to create a pungent, sweet, and savory flavor base.
- Unsalted Cashews – You can’t have cashew sauce without cashews! A great source of healthy fats and fiber, these create a rich, savory, nutty flavor that’s out of this world. Make sure to use raw cashews, not roasted cashews, which are cooked in oil and salt.
- Chicken Broth – I recommend using low-sodium broth to avoid an overpoweringly salty taste.
- Diced Tomatoes – These add richness and extra depth. Find them in the canned vegetable section of your local grocery store.
- Spices – Kosher salt and cracked black pepper enhance the rest of the ingredients. Then, I like to add optional red pepper flakes for just a touch of heat.
How to Make Baked Chicken in Cashew Sauce
Prepare the Chicken
- Prepare the cashews. Submerge the cashews in a bowl of water, and soak them in the fridge overnight or for five to six hours at room temperature. Once the nuts are soft, drain the water, and set them aside.
- Prepare the chicken. Use a meat mallet to pound the chicken breasts into even pieces. If desired, use a sharp knife to butterfly the chicken, allowing it to cook faster. Season with kosher salt and black pepper.
- Sauté. Heat a nonstick skillet over medium-high heat, and add the avocado oil. Once hot, sauté the chicken for 5 to 6 minutes on each side, and remove them from the pan.
Make the Creamy Cashew Sauce
- Sweat the onions and garlic. Heat a large saucepan over medium heat. Add the butter and olive oil, allowing the butter to melt. Once hot but not smoking, add the onions and garlic, and sweat over medium heat until the onions are translucent.
- Simmer. Add the chicken stock, diced tomatoes, and the drained cashews. Simmer over low heat for 10 minutes, stirring gently. Stir in the kosher salt, cracked black pepper, and red pepper flakes if desired.
- Blend. Transfer the mixture to a blender, and blend on high until the sauce is smooth and creamy. Then, transfer it back to the pan, and warm it over low heat, allowing it to thicken.
Assemble the Chicken and Cashew Nut Sauce
- Layer. Pour 2 to 3 ladles of the sauce into the bottom of an oven-safe baking dish. Place the chicken breasts on top, and sprinkle them with shredded mozzarella.
- Bake. Cover the dish with foil, and transfer it to a preheated oven. Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit when measured with a meat thermometer.
- Broil. Remove the foil, and broil the chicken for two to three minutes or until the cheese is crispy.
- Serve. Garnish the dish with fresh parsley, let it rest for at least 5 minutes, and enjoy warm!
Frequently Asked Questions
What does cashew chicken taste like? This recipe is similar in flavor to parmesan chicken. However, thanks to the cashew sauce, it has a slightly nutty taste.
How long do leftovers last? Store leftovers in an airtight container in the fridge for up to three to four days.
Can I freeze this recipe? I don’t recommend it as the taste and texture of the sauce are likely to change, and dairy doesn’t thaw well!
How should I reheat chicken in cashew nut sauce? I prefer to reheat this dish in the microwave. However, you can also transfer the ingredients back to a baking dish, cover it with foil, and bake at 350 degrees Fahrenheit just until warm.
This baked chicken with creamy cashew sauce is a Healthyish riff on traditional chicken parmesan. It’s easy to make, delicious and packed with protein. Plus, once you try this creamy cashew sauce, you’ll want to smother just about anything in it. Perfect for weeknights when you want a delicious homemade meal. This juicy chicken dinner recipe is a must try.
How to Store
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Looking for more delicious chicken dinner recipes? Try my Greek Chicken Meatballs with Tzatziki Sauce.
Baked Chicken in Cashew Sauce
Equipment
- 1 blender
- 1 saucepan
- 1 baking dish
- 1 nonstick skillet
Ingredients
Chicken / Cheese / Herbs
- 2 lbs. chicken breasts, about 4 breasts, pounded
- pinch kosher salt, season the chicken
- few turns cracked black pepper, season the chicken
- 1-2 tablespoons avocado oil, saute the chicken
- 2 tablespoons Italian parsley, roughly chopped
- ¼ cup shredded mozzarella
Cashew Cream Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter,
- 1 medium sweet onion, sliced, about 1 cup
- 2 teaspoons garlic, sliced, about 2-3 cloves
- 1 cup raw unsalted cashews, soaked overnight / drained
- 1 cup chicken broth, or vegetable broth
- 1 can diced tomatoes, 14.5 ounces, with the juice
- kosher salt and cracked black pepper, to taste
- red pepper flakes , optional
Instructions
The Night Before
- Prepare the cashews. Submerge the cashews in a bowl of water, and soak them in the fridge overnight or for five to six hours at room temperature. Once the nuts are soft, drain the water, and set them aside.
Prepare the Chicken
- Preheat the oven to 350 degrees. Prepare the chicken. Use a meat mallet to pound the chicken breasts into even pieces. If desired, use a sharp knife to butterfly the chicken, allowing it to cook faster. Season with kosher salt and black pepper. Sauté. Heat a non-stick skillet over medium-high heat, and add the avocado oil. Once hot, sauté the chicken for 5 to 6 minutes on each side, and remove them from the pan.
Prepare the Cashew Sauce
- Sweat the onions and garlic. Heat a large saucepan over medium heat. Add the butter and olive oil, allowing the butter to melt. Once hot but not smoking, add the onions and garlic, and sweat over medium heat until the onions are translucent. Simmer. Add the chicken stock, diced tomatoes, and the drained cashews. Simmer over low heat for 10 minutes, stirring gently. Stir in the kosher salt, cracked black pepper, and red pepper flakes if desired. Blend. Transfer the mixture to a blender, and blend on high until the sauce is smooth and creamy. Then, transfer it back to the pan, and warm it over low heat, allowing it to reduce to your preferred thickness. If sauce gets too thick, add in a bit more chicken stock to thin it back out.
Assemble and Bake
- Layer. Pour 2 to 3 ladles of the sauce into the bottom of an oven-safe baking dish. Place the chicken breasts on top, and sprinkle them with shredded mozzarella. Bake. Cover the dish with foil, and transfer it to a preheated oven. Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit when measured with a meat thermometer. Broil. Remove the foil, and broil the chicken for two to three minutes or until the cheese is crispy. Serve. Garnish the dish with fresh parsley, let it rest for at least 5 minutes, and enjoy warm!
2 Comments on “Baked Chicken in Cashew Sauce”
This recipe is to die for! I am not a cook, and I always hope I can find a recipe that actually tastes as good as it looks, without alot of preparation. This is it!! The ingredients are simple and the sauce is delicious!
I can’t wait to make it again when my kids visit, and my mom (who is a fantastic cook) loved it so much that she is going to make it for her siblings’ reunion!
I was so impressed with the way the cashew sauce turned out! It was actually pretty easy too! Will be making this again and using this sauce in other recipes! So good!