Baked Chicken in Cashew Sauce

Baked Chicken with Creamy Cashew Sauce- Healthyish Foods

5 from 2 votes

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!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 564kcal

Author: Sarah Thomas-Drawbaugh

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!

Notes

How to Store

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave.

Nutrition