Cashew Encrusted Chicken with Buttermilk and Chive Cream
Elevate your dinner game with this Cashew Encrusted Chicken with Buttermilk and Chive Cream recipe, a gourmet spin on comfort food that's sure to impress. Juicy chicken breasts are coated in a crunchy blend of finely chopped cashews and panko breadcrumbs, delivering a nutty, golden crust that's seared to perfection before baking. The dish is brought to life with a luscious, tangy buttermilk and chive cream sauce made with fresh herbs, heavy cream, and a hint of lemon juice for a bright, zesty finish. Simple yet elegant, this recipe is perfect for weeknight dinners or special occasions, taking just 45 minutes to prepare and serve. Pair it with roasted vegetables or a crisp green salad for a complete meal that’s as wholesome as it is indulgent. Keywords: cashew encrusted chicken, buttermilk chive sauce, gourmet chicken recipe, crunchy chicken, dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Unsalted cashews
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 3 tablespoons Olive oil
- 1 cup Heavy cream
- 0.5 cup Buttermilk
- 3 tablespoons Fresh chives
- 1 teaspoon Lemon juice
- 2 tablespoons Butter
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the cashews in a food processor and pulse until they are finely chopped but not powdered. Mix the chopped cashews with the panko breadcrumbs in a shallow dish.
In a separate shallow dish, combine the flour with 1 teaspoon of salt, 0.5 teaspoon of black pepper, paprika, and garlic powder.
In another shallow dish, whisk the eggs until smooth.
Pat the chicken breasts dry with paper towels and season with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Dredge each chicken breast in the seasoned flour, shaking off any excess. Dip it into the beaten eggs, then coat it evenly with the cashew and breadcrumb mixture.
Heat the olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the buttermilk and chive cream. In a small saucepan, melt the butter over medium heat.
Add the heavy cream and buttermilk to the saucepan, stirring until warmed through. Be careful not to let it boil.
Stir in the chopped chives and lemon juice. Season with salt and pepper to taste. Keep warm on low heat until ready to serve.
Once the chicken is finished cooking, remove it from the oven and allow it to rest for 5 minutes.
Serve the cashew encrusted chicken with a generous drizzle of buttermilk and chive cream. Enjoy!
Nutrition Facts
Calories |
3801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 4901 mg | 213% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 17.3 g | ||
| Protein | 265.3 g | 531% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 353 mg | 27% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1207 mg | 26% | |
*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.
