Sauteed Chicken Breasts with Almonds
Elevate your weeknight dinners with this sophisticated yet simple recipe for Sautéed Chicken Breasts with Almonds. Juicy, golden-brown chicken is perfectly seasoned and cooked to tender perfection before being topped with toasted almonds for a delightful crunch. A rich, buttery garlic sauce infused with fresh lemon juice and chicken broth ties everything together, creating a dish that feels like fine dining in the comfort of your home. Ready in under 40 minutes, this flavorful one-pan meal is ideal for those seeking elegance without the fuss. Serve this protein-packed dinner with a side of fluffy rice, creamy mashed potatoes, or sautéed vegetables for a complete, crowd-pleasing meal. Perfect for family dinners or impressing guests, this recipe combines ease, taste, and sophistication all in one dish.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cup Sliced almonds
- 2 cloves Garlic, minced
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice
Instructions
Season the chicken breasts on both sides with salt and pepper.
Dredge the chicken breasts in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Once the butter is melted and the oil is shimmering, add the chicken breasts to the skillet. Cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced almonds and toast them over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Remove the almonds and set aside.
Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Let the broth cook for 2 minutes to slightly reduce.
Stir in the lemon juice and return the chicken breasts to the skillet, spooning some of the sauce over the top. Cook for 2 minutes to warm the chicken.
Top the chicken with the toasted almonds and sprinkle with chopped parsley.
Serve immediately, drizzling the sauce from the skillet over the chicken for extra flavor. Pair with rice, mashed potatoes, or a side of vegetables.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 2.8 g | ||
| Protein | 238.4 g | 477% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 344 mg | 26% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2590 mg | 55% | |
*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.
