Pan-Seared Chicken Parmesan with Cashew Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts 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 (whole30, dairy-free) ready in about 35 minutes blends (about 6 oz each) chicken breasts, olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Return chicken breasts to the skillet, spoon sauce over them, and cook for an additional 2 minutes to meld flavors. Serve hot.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Parmesan with Cashew Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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