One Hour Lemon Almond Chicken
Elevate your weeknight dinner routine with this One Hour Lemon Almond Chicken, a quick and flavorful dish that balances zesty citrus with the buttery crunch of toasted almonds. Tender chicken breasts are lightly dredged in a seasoned flour coating, then pan-seared to golden perfection before simmering in a bright, tangy lemon sauce infused with honey and garlic. Topped with slivered almonds and a sprinkle of fresh parsley, this vibrant recipe is ready in just an hour and pairs beautifully with rice, roasted vegetables, or a crisp salad. Perfect for busy nights or casual entertaining, this dish offers bold flavor with minimal effort—a must-try for fans of easy skillet meals.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 whole lemon
- 0.5 cup slivered almonds
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 1 tablespoon honey
- 2 tablespoons fresh parsley
Instructions
Place the chicken breasts on a cutting board and, if needed, pound them gently with a meat mallet to an even thickness. Pat them dry with paper towels.
In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove from the skillet and set aside on a plate.
Reduce the heat to medium-low and add the remaining tablespoon of butter to the skillet. Add the slivered almonds and toast them for 1-2 minutes, stirring frequently, until lightly golden. Remove the almonds and set aside.
Zest one of the lemons, then juice both lemons. Reserve the zest and juice separately.
In the same skillet, pour in the chicken broth, lemon juice, and honey. Scrape up any browned bits from the bottom of the pan for added flavor.
Return the chicken breasts to the skillet. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove the lid and spoon the sauce over the chicken to coat. Sprinkle the toasted almonds and lemon zest over the top.
Garnish with freshly chopped parsley before serving. Enjoy hot with your favorite side, such as rice, potatoes, or a fresh green salad.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 23.2 g | ||
| Protein | 238.6 g | 477% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2786 mg | 59% | |
*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.
