Cashew Crusted Chicken
Give your weeknight chicken dinner an irresistible crunch with this Cashew Crusted Chicken recipe! Tender, juicy chicken breasts are coated in a flavorful mixture of finely chopped raw cashews, golden panko breadcrumbs, and Parmesan cheese, creating a nutty, savory crust that's perfectly seasoned with paprika, garlic powder, and a touch of salt and pepper. Pan-seared to golden perfection before finishing in the oven, this recipe delivers a crisp exterior while keeping the meat moist and flavorful. Ready in just 35 minutes, it’s an easy yet impressive dish that pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Ideal for both weeknight family meals and dinner parties, this protein-packed dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup raw cashews
- 0.5 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.25 cup all-purpose flour
- 2 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Place the cashews in a food processor and pulse until they are finely chopped, but not a paste. Mix the chopped cashews with panko breadcrumbs, grated Parmesan cheese, salt, black pepper, paprika, and garlic powder in a shallow dish.
In another shallow dish, place the flour. In a third shallow dish, beat the eggs until smooth.
Season the chicken breasts lightly with salt and pepper on both sides.
Dredge each chicken breast in the flour, shaking off any excess. Dip into the beaten eggs, ensuring an even coating. Finally, press the chicken into the cashew mixture, coating both sides thoroughly.
Heat a large skillet over medium heat and add the olive oil and butter. Once melted and sizzling, place the coated chicken breasts in the pan. Cook for 2-3 minutes on each side, or until golden brown. Do this in batches if necessary to avoid overcrowding the pan.
Transfer the seared chicken breasts to the prepared baking sheet. Place in the oven and bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve with a side of roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.2 g | ||
| Protein | 264.5 g | 529% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 422 mg | 32% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2760 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
