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 |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 5788 mg | 252% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 24.1 g | ||
| Protein | 271.4 g | 543% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 792 mg | 61% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3905 mg | 83% | |
*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.
