Caramelized Chicken with Almonds
Elevate your weeknight dinner game with this mouthwatering Caramelized Chicken with Almonds recipe. Juicy, perfectly seasoned chicken thighs are pan-seared to golden perfection, then simmered in a rich, glossy sauce made with brown sugar, soy sauce, balsamic vinegar, and garlic for the ultimate sweet-and-savory combination. A finishing touch of toasted almonds adds a delightful crunch, while fresh parsley brightens the dish with a pop of color and flavor. Ready in just 35 minutes, this impressive yet easy-to-make meal is perfect for family dinners or special occasions. Pair it with steamed rice or roasted vegetables for a complete and satisfying feast.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 3 cloves garlic cloves, minced
- 0.25 cup sliced almonds
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt, black pepper, and paprika, ensuring both sides are well-coated.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for about 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add butter. Once the butter has melted, stir in the brown sugar, soy sauce, balsamic vinegar, and minced garlic. Cook the mixture for 2-3 minutes, stirring continually, until it forms a glossy caramelized sauce.
Return the chicken thighs to the skillet, coating them thoroughly with the sauce. Cover the skillet, reduce the heat to low, and let the chicken cook for 15 minutes, flipping occasionally to ensure even coating.
While the chicken cooks, toast the sliced almonds in a small dry skillet over medium-low heat for 2-3 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
Once the chicken is tender and fully cooked (internal temperature should reach 165°F or 74°C), remove it from heat and sprinkle the toasted almonds over the top.
Garnish with freshly chopped parsley and serve warm. This dish pairs wonderfully with steamed rice or roasted vegetables.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 21.6 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1566 mg | 33% | |
*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.
