Creamy Almond Chicken
Creamy Almond Chicken features tender chicken breasts in a rich, nutty sauce with a hint of citrus and spice, perfect for a comforting family dinner or special occasion.
Ingredients
Instructions
- Saute sliced almonds in butter; set aside.
- Place chicken between wax paper and beat to 1/4 inch thickness.
- Sprinkle chicken with salt and pepper.
- Melt remaining 3 tablespoons of butter in a skillet; add chicken.
- Cook chicken for 1 minute on each side over medium-high heat.
- Reduce heat to medium.
- Add 1/2 cup of toasted almonds, whipping cream, Dijon mustard, orange marmalade, and red pepper to the skillet.
- Cook for 10 minutes or until the sauce thickens.
- Serve over cooked rice.
Tips & Substitutions
For a nut-free version, substitute the almonds with sunflower seeds or omit them entirely. If you prefer a lighter sauce, use half-and-half instead of whipping cream. Adding a splash of white wine can enhance the flavor. Make sure to cook the chicken over medium-high heat to get a nice sear before adding the sauce.
Serving Suggestions
Serve the creamy almond chicken over fluffy white or brown rice for a hearty meal. Pair it with steamed broccoli or a fresh garden salad for a refreshing contrast. This dish also pairs beautifully with baked pork chops and rice, making it a versatile option for family dinners.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat until heated through, adding a splash of cream if the sauce thickens too much. Avoid using the microwave as it may make the chicken rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Almond Chicken contains roughly 929 calories, with 23g protein, 75g carbohydrates, and 61g fat. It is an excellent source of vitamin A (75% of the Daily Value) and protein (47% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1367mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them completely before cooking. This ensures even cooking and better texture. Thaw the chicken overnight in the refrigerator or use the defrost setting on your microwave if you’re short on time.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Cook the chicken and make the sauce, then store them separately in the refrigerator. When ready to serve, combine and reheat gently on the stove. This is a great way to save time on busy weeknights.
What can I substitute for orange marmalade?
If you don’t have orange marmalade, you can use apricot jam or a mixture of honey and a splash of orange juice for a similar sweet-tart flavor. These alternatives will still provide the necessary sweetness and enhance the dish's overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).