Best 2 Almond Lemon Chicken Recipes

**Introducing the Exquisite Fusion of Almond and Lemon: A Culinary Journey to Savor**

Prepare to embark on a tantalizing culinary adventure with our Almond Lemon Chicken recipes, a harmonious blend of zesty citrus and nutty richness. This collection offers a diverse range of recipes, each adding a unique twist to this classic dish. From the simplicity of one-pan skillet meals to the elegance of a creamy slow-cooker creation, our recipes cater to every taste and skill level. Whether you prefer the crispy texture of air-fried chicken or the succulent tenderness of oven-baked, we have a recipe that will satisfy your cravings. Get ready to tantalize your taste buds with this symphony of flavors, where the bright acidity of lemon complements the subtle sweetness of almonds, creating a delightful balance in every bite.

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 ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have almond flour, you can make your own by grinding almonds in a food processor until they reach a fine consistency.
If you don't have a lemon, you can substitute it with lime or orange juice.
To make the sauce creamier, add a tablespoon of sour cream or yogurt.
Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This almond lemon chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy on the outside and tender on the inside, while the almond lemon sauce is creamy and flavorful. Whether you're serving it for dinner or lunch, this dish is sure to be a hit.