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Chicken almondine
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Chicken Almondine Recipe

This beautiful almondine chicken is crisp, buttery, and impressively easy! Make a dinner party worthy meal with just one pan and 7 ingredients.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6 servings
Calories: 326kcal
Author: Becky Hardin

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
    Toasted almonds in a pan.
  • 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
    Dredging chicken cutlet in 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
    Seared chicken cutlets in a pan.
  • Reduce the heat to medium. Melt the butter in the skillet.
    4 tablespoons unsalted butter
    Melting butter in a pan.
  • Once melted, add the scallions and garlic and cook for about 30-60 seconds, just until fragrant.
    3 scallions, 2 cloves garlic
    Sautéing garlic and green onion in a pan.
  • Pour in the chicken broth and scrape up any browned bits from the pan.
    ⅓ cup chicken broth
    Adding broth to a pan to deglaze.
  • Let simmer for 1–2 minutes to reduce slightly. Taste and add salt as needed.
    kosher salt
    Deglazing a pan.
  • Return the chicken to the skillet and simmer until the chicken is warmed through and the sauce has thickened slightly, about 2–3 minutes.
    Cooking chicken cutlets with almondine sauce.
  • Scatter the toasted almonds over the chicken and squeeze fresh lemon juice just before serving.
    1 lemon
    Cooked chicken almondine served on a platter.

Notes

*Thin cutlets cook quickly and evenly, which keeps the flour coating light instead of gummy. Use 2-3 breasts sliced in half to create cutlets.
Becky's Top Tips:
  • 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.
Storage: Store chicken almondine with sauce in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.

Nutrition

Calories: 326kcal | Carbohydrates: 7g | Protein: 27g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 134mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg