Lemon Chicken Almondine
Lemon Chicken Almondine offers tender, flavorful chicken with a zesty lemon and mustard marinade, topped with toasted almonds for a delightful crunch. Perfect for elegant dinners or casual gatherings.
Ingredients
- 6 skinless, boneless chicken breast halves ⓘ
- 1/2 cup lemon juice ⓘ
- 3 tablespoons Dijon mustard
- 2 garlic cloves, finely chopped ⓘ
- 1/4 teaspoon freshly ground pepper ⓘ
- 1/3 cup olive oil
- 1 (2 1/2 oz.) package sliced almonds ⓘ
- 2 tablespoons butter or margarine ⓘ
- 1 cup chicken broth ⓘ
- 1 teaspoon cornstarch ⓘ
- 1 tablespoon water ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
- 1/4 teaspoon cayenne pepper
Instructions
- Place chicken breasts in a large shallow baking dish.
- Combine lemon juice, Dijon mustard, chopped garlic, and ground pepper in a small bowl.
- Beat in olive oil until well combined.
- Pour the marinade over the chicken breasts.
- Marinate at room temperature for 1 hour.
- After marinating, cook the chicken as desired (pan-fry, bake, or sauté).
- In a saucepan, melt butter or margarine over medium heat.
- Add sliced almonds and toast until golden brown.
- Add chicken broth to the saucepan and bring to a simmer.
- Dissolve cornstarch in water and stir into the sauce to thicken.
- Pour the almond sauce over cooked chicken.
- Garnish with chopped fresh parsley and lemon slices if desired.
Tips & Substitutions
For added flavor, consider marinating the chicken overnight. If you're out of Dijon mustard, yellow mustard can be used as a substitute, though it will alter the taste slightly. Feel free to add herbs like thyme or rosemary to the marinade for extra depth. Toast the almonds just until golden to prevent bitterness, and adjust the cayenne pepper based on your spice preference.
Serving Suggestions
Serve the Lemon Chicken Almondine with a side of steamed asparagus or a fresh garden salad for a light meal. It pairs beautifully with Garlic Cheese Croutons for added crunch. You can also serve it alongside rice or quinoa to soak up the delicious sauce. For a complete dinner, consider following it with a light dessert like lemon sorbet.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in a pan over low heat to avoid drying out the chicken. You can also microwave it briefly, covered, with a splash of chicken broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Chicken Almondine contains roughly 496 calories, with 13g protein, 72g carbohydrates, and 21g fat. It is an excellent source of iron (68% of the Daily Value), vitamin A (47% of the Daily Value), and dietary fiber (46% of the Daily Value). It also contributes 13g of dietary fiber toward your daily target.
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 essential to fully thaw them before marinating. This ensures even flavor absorption and proper cooking. To thaw, place them in the refrigerator overnight or use the defrost setting on your microwave.
What can I substitute for olive oil?
If you don’t have olive oil, you can substitute it with canola oil or avocado oil, both of which have a neutral flavor. However, olive oil adds a distinct richness that complements the dish, so if possible, it's best to use it.
How can I make this dish gluten-free?
To make Lemon Chicken Almondine gluten-free, ensure that the Dijon mustard and chicken broth you use are certified gluten-free. Most brands offer gluten-free options. Additionally, you can omit the cornstarch and use a gluten-free thickening agent, like arrowroot powder, instead.
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).