My one pan chicken almondine recipe is easy enough for weeknights, but fancy enough for dinner guests. All I have to do is cook up some crispy chicken cutlets, make a buttery almondine sauce, then serve it all topped with toasted almonds. It’s a restaurant-worthy dish that takes just a little more than 30 minutes!
Crispy Chicken Cutlets with Buttery Almondine Sauce
Maybe you’ve had almondine-style fish or green beans, but toasted almonds and a buttery sauce pair perfectly with chicken too! I made this dish in one pan so it would be a little more convenient for weeknight dinners, but I still managed to maintain a gourmet feel. I start by toasting the almonds, then I brown the chicken, whip up the butter sauce, and finish by letting the chicken simmer for a bit longer. I perfected my method to get ultra-crispy cutlets and a rich, thick sauce that clings to the chicken without turning it soggy. I made this amandine chicken recently when we had friends over to our new home, and I’m excited to make it again for date night!
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🙈 Learn from my mistake!
Adding a thick flour coating can turn gummy, burn in the pan, and turn the sauce into a goopy mix instead of a smooth pan sauce. So we want to keep that initial dredge on the lighter side.
💡Lesson Learned: After coating each cutlet in flour, gently shake off any excess. I take the extra step of placing them on a wire rack to rest for a few minutes before adding them to the pan. This also helps the flour adhere, leading to a crispier texture.
Chicken Almondine Recipe
Equipment
- Large Skillet
Ingredients
- ½ cup sliced almonds
- 1½ pounds chicken cutlets (*)
- kosher salt (to taste)
- ground black pepper (to taste)
- ¼ cup all-purpose flour
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 scallions (thinly-sliced)
- 2 cloves garlic (minced)
- ⅓ cup chicken broth
- 1 lemon
Instructions
- Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant. Transfer to a small bowl and set aside.½ cup sliced almonds
- Season the chicken cutlets on both sides with salt and pepper. Lightly dredge in flour, shaking off the excess.1½ pounds chicken cutlets, kosher salt, ground black pepper, ¼ cup all-purpose flour
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through; about 2–3 minutes per side depending on thickness. Transfer to a plate.3 tablespoons olive oil
- Reduce the heat to medium. Melt the butter in the skillet.4 tablespoons unsalted butter
- Once melted, add the scallions and garlic and cook for about 30-60 seconds, just until fragrant.3 scallions, 2 cloves garlic
- Pour in the chicken broth and scrape up any browned bits from the pan.⅓ cup chicken broth
- Let simmer for 1–2 minutes to reduce slightly. Taste and add salt as needed.kosher salt
- Return the chicken to the skillet and simmer until the chicken is warmed through and the sauce has thickened slightly, about 2–3 minutes.
- Scatter the toasted almonds over the chicken and squeeze fresh lemon juice just before serving.1 lemon
Notes
- A large, heavy-bottomed skillet works best for this recipe. If using a smaller pan, cook the cutlets in batches to ensure they still get crispy.
- Be sure to deglaze the pan with the broth to get tons of extra flavor.
- Add lemon juice off heat for the best flavor.
- For ultra-crispiness: fully cook the chicken and tent it with foil, then make the sauce and add a cornstarch slurry. Plate the sauce, then the chicken, then the almonds.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Keep the almonds separate. Toasting the sliced almonds separately then adding them upon serving ensures they stay beautifully-crisp and nutty. They will get a little soggy if you add them directly into the sauce.
- Pull the chicken before it’s cooked. During the browning step, the chicken should be removed from heat while slightly undercooked. This helps it stay juicy when it finishes cooking with the almondine sauce later on.
- Let the sauce reduce. After adding the broth, give it a few minutes to simmer before adding the chicken back to the pan. Giving it time to reduce will give you a thicker consistency that clings to the chicken.
How to Make Chicken Almondine Step by Step
Prep: Gather the list of ingredients for this easy chicken amandine recipe. Slice any thicker chicken breasts in half to create cutlets. Thinly-slice the scallions and mince the garlic.
Toast the Almonds: Add ½ cup of sliced almonds to a dry skillet over medium heat. Stir frequently until the almonds are lightly browned and fragrant, then transfer them to a small bowl and set aside.
Dredge the Chicken: Generously season 1½ pounds of chicken cutlets with salt and pepper. Place ¼ cup of all-purpose flour in a shallow dish, then lightly coat each cutlet in flour, shaking off the excess. As you go, set them aside on a plate or wire rack until ready to cook. A little bit of resting time will make them even crispier!
Brown the Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. You can use the same pan you toasted the almonds in, if it’s large enough. Add the dredged chicken to the pan in a single layer, and cook until browned; about 2–3 minutes per side depending on thickness. Transfer to a plate and set aside while you make the sauce.
Sauté the Aromatics: Reduce the heat to medium, then melt 4 tablespoons of unsalted butter in the skillet. Once melted, add 3 thinly-sliced scallions and 2 minced cloves of garlic, and cook for about 30-60 seconds, just until fragrant. This quick step helps the garlic release its flavor, but going too long can make it taste bitter.
Make the Pan Sauce: Pour ⅓ cup of chicken broth into the pan to deglaze (scrape up any browned bits from the pan). This adds so much flavor! Let the buttery almondine sauce simmer for 1–2 minutes, until reduced slightly. Taste and add salt if needed.
Simmer: Once the sauce has thickened a little bit, return the browned chicken to the skillet. Simmer until the chicken is fully cooked through, and the sauce has thickened further; about 2–3 minutes.
Serve: Plate chicken almondine with sauce on the bottom and chicken on top. Then scatter the toasted almonds over the chicken, and squeeze fresh lemon juice just before serving. Plating with sauce on the bottom keeps the chicken crisp, and adding lemon off heat will help it retain its bright quality (instead of turning bitter).
How to Store, Freeze, and Reheat
Store leftover almondine chicken together with the butter sauce in an airtight container. Keep in the refrigerator for up to 3 days, or in the freezer for up to 2 months. For crispy results, reheat gently in a skillet over low heat until fully warmed through. I recommend adding a splash of broth to help revive the sauce.
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