Best 2 Lemon Almond Chicken Recipes

"Lemon Almond Chicken" is a delightful dish that combines the bright and tangy flavor of lemon with the rich and nutty taste of almonds. This flavorful dish can be made with either chicken breasts or thighs depending on your preference. The chicken is marinated in a mixture of lemon juice, garlic, olive oil, soy sauce, and spices before being cooked. Then, the chicken is coated in a mixture of flour, cornstarch, and salt and pepper and cooked until golden brown. Finally, the chicken is simmered in a sauce made with lemon juice, chicken broth, honey, ginger, and almonds. The result is a delicious and satisfying main course that can be served with rice or noodles.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON ALMOND CHICKEN

Lemon Almond Chicken image

"Melt-in-your-mouth tender" is how folks describe this golden chicken with a delicate lemon sauce. The almonds add a subtle nutty flavor everyone enjoys.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1-1/4 cups all-purpose flour
2-3/4 teaspoons salt
3/4 teaspoon pepper
6 large boneless skinless chicken breast halves
2 large eggs, beaten
2 tablespoons canola oil
1/4 cup plus 2 tablespoons butter, divided
1 tablespoon minced green onions
1 garlic clove, minced
1-1/2 cups chicken broth
1/2 cup dry white wine or ginger ale
3 tablespoons lemon juice
1/2 cup slivered almonds, toasted
Minced fresh parsley
1 lemon, thinly sliced

Steps:

In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs. , Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken. , Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately.

Nutrition Facts : Calories 477 calories, Fat 26g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1517mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.

ALMOND LEMON CHICKEN

Almond Lemon Chicken image

Lemony, spicy, flavorful chicken breasts. A good company dish. I like to serve this with plain cooked white or brown rice, and to spoon the sauce over it. Almondy lemony chickeny goodness!

Provided by Joy Bowers

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Yield 6

Number Of Ingredients 14

Ingredients

5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
¼ teaspoon ground white pepper
6 ½ tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
¼ teaspoon crushed red pepper flakes
6 slices lemon, for garnish

Steps:

Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 12.7 g, Cholesterol 80.3 mg, Fat 28.2 g, Fiber 2.4 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 616.9 mg, Sugar 5 g

Tips:

To save time, use pre-sliced almonds. You can also use slivered almonds if you prefer.
If you don't have white wine, you can substitute chicken broth or water.
If you're using boneless, skinless chicken breasts, you can pound them thin before cooking to ensure even cooking.
Serve the lemon almond chicken with rice, pasta, or vegetables.

Conclusion:

Lemon almond chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of lemon and almonds gives the chicken a bright and flavorful taste. This dish is also relatively healthy, as it's made with lean chicken breast and plenty of vegetables. If you're looking for a new and exciting way to cook chicken, give lemon almond chicken a try. You won't be disappointed!