Saucy Almond Chicken
Elevate your dinner game with this indulgent Saucy Almond Chicken, a recipe that combines tender, seared chicken breasts with a rich, velvety almond-cream sauce. Infused with the nutty sweetness of almond butter, a hint of paprika, and brightened by a splash of lemon juice, this dish strikes the perfect balance of comfort and elegance. Crunchy slivered almonds add delightful texture, while fresh parsley provides a burst of herbaceous freshness to the dish. Ready in under 45 minutes, this one-pan wonder is perfect for weeknight dinners or special occasions. Pair it with fluffy rice, creamy mashed potatoes, or your favorite steamed vegetables for a stunning meal that’s sure to impress. Keywords: almond chicken, creamy almond sauce, one-pan chicken recipe, easy chicken dinner, weeknight meal ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.33 cup almond butter
- 0.25 cup slivered almonds
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons lemon juice
Instructions
Season both sides of the chicken breasts with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Pour in the chicken broth and bring to a simmer, scraping the bottom of the skillet to loosen any browned bits.
Whisk in the heavy cream and almond butter until the mixture is smooth and creamy. Simmer the sauce for 2-3 minutes, allowing it to thicken slightly.
Return the chicken breasts to the skillet, spooning the sauce over each piece. Lower the heat to a gentle simmer, cover the skillet, and cook for 10-12 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Stir the lemon juice into the sauce and sprinkle the slivered almonds over the top for added texture.
Garnish with fresh parsley and serve the chicken with your favorite sides, such as rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 12.2 g | ||
| Protein | 247.3 g | 495% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 464 mg | 36% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3162 mg | 67% | |
*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.
