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. 

Baked Chicken with Creamy Cashew Sauce- Healthyish Foods

What makes it Healthyish? 

I suggest baking the chicken instead of frying it and skipping the breading all together. This makes the dish feel lighter but still tastes amazing. For a vegan twist on this meal, serve the plant-based creamy cashew sauce over pasta or with crispy tofu instead of chicken..

It’s important to note, that this sauce requires you to soak your raw cashews preferably overnight before using them. A modified option would be to soak them for at least 5-6 hours at room temperature.

Looking for more delicious chicken recipe ideas? Try my chicken and broccoli stir fry or my Greek chicken meatballs with tzatziki sauce.

Baked Chicken with Creamy Cashew Sauce- Healthyish Foods

Baked Chicken with Creamy Cashew Sauce

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  • 4 chicken breasts , swap protein to tofu or pasta for a completely vegan dish.
  • 1 cup raw unsalted cashews , soaked / drained overnight
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter, I use earth balance
  • 1 medium white or yellow onion, sliced
  • 3-4 cloves of garlic, minced
  • 1 cup veggie broth
  • 1 can diced tomatoes with the juice, 14.5 ounces
  • 1 cup shredded mozzarella , I use daiya for vegan recipes
  • fresh Italian parsley
  • salt and pepper
  • pinch of red pepper flakes , optional


  • blender
  • saute pan
  • baking dish
  • skillet


Night before:

  • Soak unsalted cashews in a small bowl with enough water to cover them. If soaking overnight, place in refrigerator and drain off all water in the morning, making sure cashews are soft in texture. If soaking cashews in the daytime, leave them in room temperature water for 5-6 hours and then drain.

Prepare the sauce:

  • Preheat oven to 350°F. Meanwhile, in a large saute pan combine olive oil, butter, large onion slices and garlic. Sweat the onions and garlic over medium heat until onions are translucent (not browned).
  • Add veggie stock, diced tomatoes and soaked-and-drained cashews to pan. Simmer over low heat for 10 minutes, stirring gently. Add salt and pepper to taste. (For a little spice, throw in a pinch of red pepper flakes, too.)
  • Transfer ingredients to a blender and combine them on high until the sauce is smooth and creamy (no chunks). Pour sauce back into saute pan and warm over low heat.
    Let the sauce reduce to a thickness of your liking. If sauce gets too thick, add in a bit more veggie stock to thin it back out.

Prepare the chicken:

  • Brown chicken breasts in a skillet for 5-6 minutes on each side.
    Next, pour 2-3 ladles of cashew cream sauce into the bottom of an oven-safe baking dish. Gently place chicken breasts on top of the sauce and sprinkle them with the shredded mozzarella. Wrap dish in foil.
  • Bake for 25-30 minutes or until the chicken is fully cooked through. (varies with size of breasts)
    Once the chicken is fully cooked, remove the foil and broil for an additional 2-3 minutes until cheese gets extra crispy on top. Remove the dish from oven and garnish with fresh Italian parsley. 
    Serve and enjoy!