Chicken and Cashew Bake
Transform your weeknight dinner routine with this irresistible Chicken and Cashew Bake, a hearty casserole that's as comforting as it is flavorful. Juicy, golden-browned chicken breasts are nestled in a creamy, thyme-infused sauce loaded with tender sautéed vegetables, then topped with crunchy cashews for a delightful twist. A finishing layer of Parmesan-breadcrumb crust adds savory richness and an irresistible golden crunch. Perfectly balancing creamy, nutty, and savory flavors, this easy-to-make dish bakes to golden perfection in just under an hour. Whether you're feeding the family or entertaining guests, this casserole pairs beautifully with a crisp side salad or roasted vegetables for a complete meal. Plus, leftovers reheat wonderfully, making it an excellent choice for meal prep.
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Recipe Information
Ingredients
- 4 pieces boneless chicken breasts
- 1 cup cashews
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken breasts on both sides, about 3 minutes per side. Remove them from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, celery, and minced garlic. Sauté until softened, about 5 minutes.
Sprinkle the flour over the cooked vegetables and stir to coat. Cook for 1 minute.
Gradually pour in the chicken broth while stirring to avoid lumps. Add the heavy cream, thyme, and remaining salt and pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
Place the browned chicken breasts into a greased 9x13-inch baking dish. Pour the vegetable and sauce mixture over the chicken.
Sprinkle the cashews evenly over the top.
Mix the breadcrumbs and Parmesan cheese together in a small bowl. Sprinkle the breadcrumb mixture over the casserole.
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the top is golden brown.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 66% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 204 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 971 mg | 21% | |
*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.
