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.

Baked Chicken with Creamy Cashew Sauce- Healthyish Foods

About this Baked Chicken with Creamy Cashew Sauce Recipe

Oven roasted chicken breasts is a great way to keep things light. I sprinkled some shredded mozzarella cheese over the top and broiled the entire dish for 2-3 minutes until the cheese began to bubble and brown. The crispy cheese tastes amazing with the cashew cream sauce and tender juicy chicken breasts. Topped with fresh chopped Italian parsley and this chicken recipe is guaranteed to please.


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 with Creamy Cashew Sauce- Healthyish Foods

Baked Chicken with Creamy Cashew Sauce

This baked chicken with creamy cashew sauce is a Healthyish riff on traditional chicken parmesan. This chicken breast recipe is easy to make and delicious.
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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


  • 1 blender
  • 1 saucepan
  • 1 baking dish
  • 1 non-stick skillet


The 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 Chicken

  • Preheat the oven to 350 degrees. Pound and season the chicken breasts with kosher salt and cracked black pepper. Pounding them will help them cook quickly and evenly. Option to butterfly for even faster cooking.
    Heat a nonstick skillet over medium high heat and add avocado oil. Once the oil is hot, saute the chicken breasts for 5-6 minutes on each side. Remove pan from the heat.

Prepare the Sauce

  • Preheat oven to 350°F. Grab a large saucepan and place it over medium heat. Add the butter and olive oil. Once hot, but not smoking, add the onions and garlic. Sweat the onions and garlic over medium heat until onions are translucent (not browned).
  • Add chicken stock, diced tomatoes and the drained cashews to pan. Simmer over low heat for 10 minutes, stirring gently. Add kosher salt and cracked black 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 chicken stock to thin it back out.

Assemble and Bake

  • Next, pour 2-3 ladles of cashew cream sauce into the bottom of an oven-safe baking dish. 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) If the chicken is butterflied and very thin, you may only need to bake for 10-15 minutes or until the cheese is melted. Internal temperature should be 165 degrees Fahrenheit.
    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!


Serving: 1serving, Calories: 564kcal, Carbohydrates: 18g, Protein: 57g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 151mg, Sodium: 604mg, Potassium: 1310mg, Fiber: 3g, Sugar: 6g, Vitamin A: 797IU, Vitamin C: 18mg, Calcium: 102mg, Iron: 4mg