Pan-Seared Chicken Parmesan with Cashew Tomato Sauce
Chicken cutlets pan-seared and topped with a rich, dairy-free cashew tomato sauce for a Whole30-friendly twist on classic chicken parm. This Italian-inspired chicken recipe (whole30, dairy-free), ready in about 35 minutes, pairs chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (about 6 oz each) chicken breasts
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 cup crushed tomatoes
- 1/4 cup, soaked in hot water for 30 minutes raw cashews
- 2 tbsp nutritional yeast
- 1 tsp Italian seasoning
- 1/2 tsp, divided salt
- 1/4 tsp, divided black pepper
- 4 leaves, chopped fresh basil leaves
- 1 tsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place the chicken breasts in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and set aside.
- Step 3: Drain the soaked 1/4 cup raw cashews and blend with 1 cup crushed tomatoes, 3 minced garlic cloves, 2 tbsp nutritional yeast, 1 tsp Italian seasoning, 1/4 tsp salt, 1/8 tsp black pepper, 1 tsp lemon juice, and 4 chopped fresh basil leaves until smooth and creamy.
- Step 4: Return the skillet to medium heat, pour the cashew tomato sauce in, and cook for 3-4 minutes until warmed through and slightly thickened.
- Step 5: Return chicken breasts to the skillet, spoon sauce over them, and cook for an additional 2 minutes to meld flavors. Serve hot.
Frequently asked questions
How long does Pan-Seared Chicken Parmesan with Cashew Tomato Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken Parmesan with Cashew Tomato Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in Pan-Seared Chicken Parmesan with Cashew Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken Parmesan with Cashew Tomato Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Chicken Parmesan with Cashew Tomato Sauce whole30?
Yes — this recipe is tagged whole30, dairy-free, gluten-free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
