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Creamy Cashew Chicken Recipe (with GF options)

Servings: 6 servings
Author: Megan via Kelly the Kitchen Kop



  • You can make this in the oven (you could make it ahead and bake later!) or in a big pan…

For the oven:

  • Melt butter in a cast iron pan and brown both sides of the chicken, seasoning with the salt and pepper.  Remove chicken and place in a buttered baking pan.
  • Add the onions to the frying pan with more butter if needed, and cook until lightly golden – 3-4 minutes.  Stir cream of mushroom soup in, along with the wine, optional peppers, paprika, sour cream and cashews.  Season with more salt and pepper if needed — taste test to get it right.  Let simmer a few minutes.  Pour sauce over the chicken.
  • Bake 30-45 minutes at 350*, just until chicken is done, don't over bake or it'll be dry.  Serve over noodles or rice, or eat it plain for a delicious low-carb meal (find more low-carb ideas here).  Add a few more whole cashews on top for presentation or for those who like them.  We had it with this yummy Asian Napa salad.

For the pan:

  • If I don't feel like baking it, I'll use my favorite pan, this nice, big 16″ stainless steel electric skillet, I love it!
  • Brown the onions in ghee, then add the raw chicken (cut into hunks), and fry that until golden on both sides.  Add the wine, sour cream, paprika, cream of mushroom, and cream of chicken soup.  Season with salt and pepper — again, taste test to get it right.  Cook until chicken is done and serve over noodles or rice, see above.