Easy Almond Chicken
Delight your taste buds with this quick and flavorful Easy Almond Chicken recipe—perfect for busy weeknights or an elegant dinner at home. Tender, juicy chicken breasts are coated in a crispy layer of sliced almonds and breadcrumbs, offering a delightful crunch in every bite. A luscious pan sauce made with chicken broth, lemon juice, and butter adds a burst of zesty, savory flavor, while a sprinkle of fresh parsley brings a pop of color and freshness. Ready in just 35 minutes, this easy-to-follow recipe pairs beautifully with rice, roasted vegetables, or a simple salad for a well-rounded, satisfying meal. Whether you're new to cooking or a seasoned pro, this one-pan almond chicken is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 tablespoon Water
- 0.75 cup Sliced almonds
- 0.5 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cup Chicken broth
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Pound the chicken breasts between two pieces of plastic wrap until they are about 1/2 inch thick. Set aside.
In a shallow dish, combine the flour with the salt and black pepper.
In another shallow dish, beat the eggs with 1 tablespoon of water to create an egg wash.
In a third shallow dish, mix the sliced almonds and breadcrumbs.
Dredge each chicken breast in the flour mixture, coating evenly. Dip it into the egg wash, then press it into the almond and breadcrumb mixture, ensuring it is fully coated.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Cook the chicken breasts in batches, about 4-5 minutes per side, until golden brown and cooked through. Remove to a plate and cover loosely with foil to keep warm.
Add the remaining 1 tablespoon of butter to the skillet and let it melt. Stir in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Cook the sauce for 2-3 minutes, then pour it over the chicken breasts.
Garnish with fresh parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.2 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 755 mg | 16% | |
*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.
