Best 10 Orange Almond Chicken Recipes

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Feast your taste buds on the tantalizing Orange Almond Chicken, a culinary symphony that marries the vibrant flavors of tangy oranges and crunchy almonds. This delectable dish is a harmonious blend of sweet, savory, and citrusy notes, creating an unforgettable dining experience. Embark on a culinary journey with three irresistible variations: the classic Orange Almond Chicken, its air fryer counterpart, and the versatile Instant Pot Orange Almond Chicken. Each recipe caters to different cooking preferences and dietary choices, ensuring that every food enthusiast can savor this delightful creation.

Here are our top 10 tried and tested recipes!

ALMOND ORANGE CHICKEN



Almond Orange Chicken image

This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce.

Provided by d newman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 27m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
⅔ cup sliced almonds
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons butter, melted
1 ½ cups whipping cream
1 tablespoon Dijon mustard
2 tablespoons orange marmalade
⅛ teaspoon red pepper flakes

Steps:

  • Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
  • Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.

Nutrition Facts : Calories 543.8 calories, Carbohydrate 8.6 g, Cholesterol 198.9 mg, Fat 39.1 g, Fiber 1.1 g, Protein 38.9 g, SaturatedFat 20.2 g, Sodium 227.9 mg, Sugar 4.3 g

ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD



Almond Orange Crusted Chicken with Fennel Arugula Salad image

Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.

Provided by Almond Board

Categories     Trusted Brands: Recipes and Tips     Almond Board

Yield 4

Number Of Ingredients 12

1 orange
2 large egg whites egg whites
¾ cup sliced almonds, coarsely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
1 serving Cooking spray
½ small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
  • Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
  • In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
  • Remove the pre-heated baking sheet from the oven and spray with cooking spray.
  • Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
  • While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
  • To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 17.1 g, Cholesterol 64.6 mg, Fat 18.8 g, Fiber 4 g, Protein 31.1 g, SaturatedFat 2.5 g, Sodium 390 mg, Sugar 5 g

BRAISED CHICKEN AND RICE WITH ORANGE, SAFFRON, ALMOND, AND PISTACHIO SYRUP



Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup image

Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount of rhubarb. This may sound strange, but the rhubarb is sweetened by the leeks and it really does work.

Provided by Tamasin Day-Lewis

Categories     Chicken     Citrus     Fruit     Nut     Poultry     Dinner     Casserole/Gratin     Orange     Tree Nut     Almond     Pistachio     Spice     Saffron     Potluck     Advance Prep Required     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15

1 1/2 cups brown basmati rice
1/4 cup olive oil
2 medium onions, peeled and minced
coarse salt and black pepper
4 large chicken thighs, chopped in half, or 8 smaller ones
about 4 cups water
1 large organic orange
1 tablespoon unrefined granulated sugar
1/2 cup slivered blanched almonds
1/2 cup shelled, chopped pistachio nuts
large pinch of saffron threads
2 to 3 teaspoons rose water
7 or 8 cardamom pods, lightly crushed, seeds extracted
a handful of blanched, skinned baby fava beans (optional)
a handful of blanched peas (optional)

Steps:

  • Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.
  • Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.
  • Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.
  • Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.
  • Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.
  • Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.
  • Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table.

STRAWBERRY, ORANGE & ALMOND CHICKEN SALAD



Strawberry, Orange & Almond Chicken Salad image

Make and share this Strawberry, Orange & Almond Chicken Salad recipe from Food.com.

Provided by swissms

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces romaine lettuce (8 cups)
6 ounces cooked chicken breasts, chopped into bite size pieces
1 (15 ounce) can mandarin orange segments, drained or 2 medium oranges, peeled and segmented
2 cups sliced fresh strawberries
1/2 medium red onion, sliced
1/2 cup sliced almonds, toasted
1/2 cup creamy poppy seed dressing

Steps:

  • Toss romaine in large bowl with chicken, orange, strawberries, and onion.
  • Sprinkle with toasted almonds and drizzle with poppyseed dressing.
  • Variation: For a beautiful presentation, layer the ingredients in a clear glass bowl.

CHINESE-STYLE ORANGE-ALMOND CHICKEN



Chinese-Style Orange-Almond Chicken image

I have posted this delicious-sounding way to cook chicken - which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says "When I'm craving Chinese-style sweet-and-sour chicken but don't want the calories or fat, I turn to this recipe". If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce recipe #117835.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

30 g slivered almonds
1 tablespoon peanut oil or 1 tablespoon vegetable oil
4 boneless skinless chicken breasts
60 g shallots, chopped
100 g mushrooms, sliced
100 g orange marmalade
3 tablespoons soy sauce, low sodium
1/4 teaspoon fresh ground black pepper, to taste
orange slice (optional)

Steps:

  • Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
  • Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
  • Add the shallots to the pan and cook for 5 minutes or until they have softened.
  • Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
  • Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
  • Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
  • Serve over a bed of steamed rice, topped with the almonds and orange slices.

ALMOND ORANGE CHICKEN



Almond Orange Chicken image

"This moist tender chicken with its crunchy nut coating and smooth sauce is one of my best recipes," raves Sharon Lebold of Bayfield, Ontario. "I sometimes cook it in my electric skillet because it easily holds all the chicken."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 tablespoons plus 1/2 cup all-purpose flour, divided
2 large eggs, lightly beaten
3/4 cup ground almonds
6 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/3 cup chopped onion
1-1/2 cups whole milk
1/4 teaspoon poultry seasoning
1/3 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange zest
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm. , In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.

Nutrition Facts : Calories 318 calories, Fat 18g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 541mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 12g protein.

ALMOND-CRUSTED CHICKEN CUTLETS WITH WILTED SPINACH-ORANGE SALAD



Almond-Crusted Chicken Cutlets With Wilted Spinach-Orange Salad image

From Cook's Illustrated. "It should take about 10 seconds to process the almonds into fine crumbs-don't overprocess or the nuts will become oily. If you like, serve with couscous."

Provided by swissms

Categories     Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 13

2 large eggs
1 teaspoon Dijon mustard
1 1/4 teaspoons grated orange zest (from 1 orange)
2 medium oranges, peel and pith removed, quartered through the ends and sliced crosswise into 1/4 inch thick pieces
salt
ground black pepper
1 cup sliced almonds, processed into fine crumbs in the food processor
1/2 cup panko breadcrumbs (Japanese-style bread crumbs)
4 boneless skinless chicken cutlets (5 to 6 ounces)
1/2 cup vegetable oil
5 ounces Baby Spinach (about 6 cups)
1 small shallot, minced (about 2 tablespoons)
1 orange, cut into 4 wedges for garnish (optional)

Steps:

  • Lightly beat the eggs, mustard, 1 teaspoon orange zest, ½ teaspoon salt, and ¼ teaspoon pepper together in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers. Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle position and heat the oven to 200 degrees.
  • Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 2½ minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven. Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean.
  • Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 1½ to 2 minutes. Remove the pan from the heat and add remaining 1 tablespoon oil, shallot, remaining ¼ teaspoon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the salad and orange wedges.

Nutrition Facts : Calories 507, Fat 42.4, SaturatedFat 5.4, Cholesterol 105.8, Sodium 176.6, Carbohydrate 24.3, Fiber 5.8, Sugar 8.4, Protein 11.6

ELEGANT ORANGE-ALMOND CHICKEN



Elegant Orange-Almond Chicken image

Chicken pieces smothered in a sweet, almondy mushroom sauce. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
2 tablespoons vegetable oil
3 cups sliced fresh mushrooms (8 ounces)
1/4 cup orange juice
1/4 cup almond-flavored liqueur or orange juice
2 tablespoons sliced almonds
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • Mix flour, salt and pepper. Coat chicken with flour mixture.
  • Heat oil in 12-inch skillet or Dutch oven over medium heat until hot.
  • Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs; keep warm.
  • Drain all but 1 tablespoon drippings from skillet. Cook mushrooms in 1 tablespoon drippings over medium heat about 2 minutes, stirring occasionally, until tender. Remove mushrooms from skillet.
  • Heat skillet over medium-high heat. Add orange juice and liqueur. Cook 1 to 2 minutes, stirring constantly and scraping up any brown bits, until mixture is slightly thickened. Stir in mushrooms; heat through. Serve mushroom mixture over chicken. Sprinkle with almonds and cilantro.

Nutrition Facts : Calories 340, Carbohydrate 14 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg

CHICKEN IN ORANGE AND ALMOND SAUCE



Chicken in Orange and Almond Sauce image

From an old vintage cookbook I picked up at a charity shop. This calls for chicken pieces but I think boneless breasts would work well with this. It did not give amounts for salt, pepper and paprika, so season to your taste.

Provided by CulinaryQueen

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 ounces slivered almonds
2 ounces butter
2 1/2 lbs chicken pieces
salt
fresh ground black pepper
paprika
3 oranges
1 1/2 teaspoons caster sugar

Steps:

  • Heat a large fry pan over medium heat until hot. Add the almonds and cook, stirring around every so often, until lightly browned. Remove from pan and set aside.
  • In the same pan, heat the butter.
  • Sprinkle the chicken pieces with salt, pepper and paprika.
  • Fry the chicken until golden brown all over.
  • Cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender.
  • While the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments.
  • When the chicken is done, remove and arrange on a hot serving dish.
  • Pour out any excess butter and add the orange juice and sugar. Stir well then allow to boil rapidly for 2-3 minutes. (NOTE: pouring out the excess butter is what the recipe says. I think leaving it in would give more flavor and character to the sauce).
  • Adjust the seasoning and pour the sauce over the chicken.
  • Garnish with the orange segments and sprinkle over the almonds. Serve with cooked rice.

ORANGE ALMOND CHICKEN



ORANGE ALMOND CHICKEN image

Categories     Chicken     Sauté     Dinner

Number Of Ingredients 15

5 tablespoons lemon juice
3 tablespoons Dijon mustard
2 cloves garlic -- minced
1/4 teaspoon white pepper
5 tablespoons olive oil
3 each whole chicken breasts
1 cup almonds, sliced
1 1/2 tablespoons olive oil
1 teaspoon cornstarch
1 tablespoon water
2 cups chicken broth
2 tablespoons lemon or orange marmalade
2 tablespoons butter -- cut into cubes
2 tablespoons fresh parsley
lemon slices for garnish

Steps:

  • Cut breasts in half; bone and skin. Combine lemon juice, Dijon mustard, garlic, and pepper. Beat in olive oil. Marinate chicken for 1 hour at room temperature. Saute almonds until golden in 1/2 tbsp olive oil. Reserve almonds. Wipe out pan. Drain chicken; save marinade. Cook chicken over high heat in 1 tbsp olive oil until brown on each side, 6 to 10 minutes total or just tender. Remove from pan. Strain marinade into pan. Dissolve cornstarch in water and add to chicken broth. Add broth to marinade and cook over high heat about 5 minutes, stirting occasionally until reduced by one-half. Add marmalade. Cook over medium heat until melted. At serving time, at high heat, add butter to marinade mixture; stir. Add parsley. Return chicken to pan and heat through. Add almonds. Garnish with lemon slices.

Tips:

  • Use fresh oranges: Fresh oranges provide the best flavor for this dish. If you can, use organic oranges to avoid any pesticides or chemicals.
  • Choose the right almonds: Slivered almonds are the best type of almonds to use for this recipe. They are thin and crispy, and they will toast up nicely in the oven.
  • Don't overcook the chicken: Chicken breasts can easily become dry and tough if they are overcooked. Cook them just until they are cooked through, about 10-12 minutes per side.
  • Serve the chicken immediately: Orange almond chicken is best served immediately after it is cooked. The chicken will start to dry out if it sits for too long.

Conclusion:

Orange almond chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with simple ingredients that you probably already have on hand, and it can be on the table in less than 30 minutes. The chicken is tender and juicy, and the orange almond sauce is flavorful and tangy. This dish is sure to be a hit with your family and friends.

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