Pamela’s Cashew Encrusted Chicken

Pamela’s Cashew Encrusted Chicken

We love cashews at our house and we eat a lot of chicken. One night, I decided to see how chicken would taste covered in crushed up cashews. I added some Parmesan, some spices, drizzled on some butter and baked it. And now it’s one that the hubby requests frequently.

Pamela’s Cashew Encrusted Chicken


4 boneless, skinless chicken breasts

2 cups roasted, salted cashews – I like Archer Farms from Target

1/2 cup of Parmesan cheese

1 tsp. paprika

1 tsp. black pepper

1/4 tsp. garlic powder

2 Tbsp. melted butter



1. Preheat oven to 375, then put cashews in a zip top bag. Using a mallet, crush cashews into a powder leaving a few chunkier pieces.



2. Put crushed cashews in a mixing bowl. Add Parmesan & spices.

3. Stir up the cashews, cheese & spices until all are thoroughly mixed.

4. Line a baking pan with foil – this will make cleanup much easier.

5. Pour enough milk to coat all 4 breasts into a bowl.

Dip each chicken breast into a bowl of milk, then coat both sides of breasts with cashew mixture. Once all breasts are covered and in the baking pan, spoon the rest of the mixture over the chicken so all are well-covered.

6. Melt butter, then drizzle over the chicken.

7. Bake at 375 for ~30 minutes.