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READY IN 40 mins

Cashew Crusted Chicken

Read Reviews (176)

"Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!" — MR_PIANOMAN

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 (12 ounce) jar apricot preserves
1/4 cup prepared Dijon-style mustard
1 teaspoon curry powder

4 skinless, boneless chicken breast halves
1 cup coarsely chopped cashews

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Footnotes

British English recipe for Cashew Crusted Chicken.
French recipe for Poulet pane aux noix de cajou.
Australian recipe for Cashew Crusted Chicken.

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My husband and I really liked this chicken. Things I did to make it better were... Chopped the cashews finely in the food processor, so they were fine enough to stick to the chicken. Pounded the chicken breasts to a little less than a half inch, so it was more tender. Then I cooked the chicken on a cooling rack over a cookie sheet lined with aluminum; this kept the bottom of the chicken from getting soggy.

—Jennifer Aprile

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Most Helpful Critical Review

Jul 06, 2009

While this wasn't "bad," my company & I all thought the "pistachio chicken" and "bourbon pecan chicken" from this site were both 10x better ...and a better choice of nut w/chicken. I highly recommend trying them if you like nuts! They'll leave your tastebuds tingling! This is coming from people who prefer and love cashews the most!! So, we won't be putting this on our regular cycle of dishes for our weekly get-togethers. Didn't pass the taste test in our cooking club that meets monthly either. I tried several times to give this a chance. It's just okay at best. Sorry!

—Chef Joy

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235 Ratings

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Oct 14, 2003

Great tasty, easy recipe! Some other reviewers thought that there wasn't enough taste. I found that you have to pour the extra sauce over the chicken before serving, and that adds the taste you need. Also, I omitted the curry and used garlic powder and a dash of teriyaki sauce instead, and substituted well crushed peanuts for the cashews. The sauce came out like a nice tangy duck sauce. Orange marmalade would work well in this recipe. Next time I will try jellied cranberry sauce, port wine, and cinnamon or allspice for the sauce, with minced walnuts as the crust. Thanks Brennan for a great recipe!

—Debra

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Jul 23, 2003

We loved this recipe! Thanks Brennan! The meat was moist and flavorful, and the presentation was beautiful. I plan on making this for dinner guests!

—MAGGIE MCGUIRE

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Jan 23, 2003

Just tried this recipe, and it is to die for! Even with boneless chicken,however, this recipe requires a full 45 minutes to bake. Yum!

—TABICAKE

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Jul 09, 2003

Outstanding! I wasn't sure how I would like this, just, cooking chicken in apricot preserves sounded a bit to sweet for my taste. But, it tastes a lot better than the ingredients sounded in my head. This is one of the better recipes I have found here and will be cooked repeatedly in my house. Everyone, including the kids, gave it 2 thumbs up!

—LARMONSTER

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Feb 17, 2003

This recipie was fairly simple although the chicken was not quite as yummy as I had hoped. I was surprised by how little of the cashews you could actually taste. I used raw cashews so I may try roasted cashews next time. none the less it was a good way to make chicken and I will definately work with it again, maybe try different types of nuts. It is worth a try for those of us who like chicken but have run out of ways to cook it.

—WONDERLAND38

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Jan 23, 2003

GREAT recipe - and so easy! I cut the chicken into bite-sized pieces, which cut the baking time to 25-30 minutes. Also added dried Chinese chili peppers to add a "zing" and make it more Asian. Quite delicious. Thanks!!

—REQUINE

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Nutrition

Calories
547 kcal
27%

Carbohydrates
68.7 g
22%

Cholesterol
67 mg
22%

Fat
18.9 g
29%

Fiber
1.4 g
6%

Protein
30.4 g
61%

Sodium
687 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cashew Crusted Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 547
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
Saturated Fat 4g 20 %
Cholesterol 67mg 22 %
Sodium 687mg 27 %
** Potassium 468mg 13 %
Total Carbohydrates 68.7g 22 %
Dietary Fiber 1.4g 6 %
Protein 30.4g 61 %
Sugars 38.2g
Vitamin A 4 %
Vitamin C 12 %
Calcium 6 %
Iron 34 %
** Thiamin 13 %
** Niacin 134 %
** Vitamin B6 37 %
** Magnesium 42 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.