Almond Chicken
Transform your dinner table with this irresistible Almond Chicken recipe—a perfect blend of golden, nutty crunch and creamy indulgence. Featuring tender chicken breasts coated in a flavorful mixture of sliced almonds and breadcrumbs, this dish is pan-seared to crispy perfection, then bathed in a luscious garlic cream sauce that takes it to the next level. With a prep time of just 15 minutes, this elegant meal is surprisingly quick to make, making it ideal for both busy weeknights and special occasions. Serve it with a side of steamed vegetables or fluffy rice to soak up the rich sauce, and garnish with fresh parsley for a vibrant finishing touch. Whether you’re looking for a simple yet sophisticated recipe or a family-friendly standout, this Almond Chicken will dazzle your taste buds with its delightful textures and flavors. Keywords: almond chicken recipe, crispy almond chicken, easy chicken dinner, creamy garlic sauce, nut-crusted chicken, quick chicken recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 pieces Eggs
- 0.75 cup Sliced almonds
- 0.5 cup Breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
Instructions
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
Season the chicken with salt and black pepper on both sides.
Set up a breading station with three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with a mixture of breadcrumbs and sliced almonds.
Dredge each chicken breast in the flour, then dip it into the beaten eggs, and finally coat it in the almond and breadcrumb mixture. Press gently to ensure the coating sticks.
In a large skillet, heat olive oil and butter over medium heat until the butter is melted and sizzling.
Cook the coated chicken breasts in the skillet for about 4-5 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken and set it aside on a plate.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and let the sauce simmer for 2-3 minutes until slightly thickened.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to warm through.
Garnish with fresh parsley before serving. Serve the almond chicken with steamed vegetables or rice on the side.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 8.3 g | ||
| Protein | 262.9 g | 526% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 509 mg | 39% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
