Chicken Almondine: Skillet Chicken With Almonds

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/24/21
Easy skillet chicken with almonds

The Spruce

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings

If you're looking for a simple yet special recipe for chicken, this easy dish is an excellent choice. The boneless chicken breasts are cooked in a butter and wine sauce with a little rosemary and other seasonings and served with sautéed almonds.

Serve this chicken with hot cooked rice and steamed broccoli or a richer Brussels sprouts gratin for a delicious everyday family meal.

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Ingredients

  • 6 tablespoons unsalted butter

  • 1/2 cup sliced almonds, or slivered almonds

  • 1/4 cup all-purpose flour

  • 1/4 teaspoon dried rosemary, crushed

  • 1/4 teaspoon kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

  • 6 to 8 boneless, skinless chicken breasts, halved

  • 4 green onions, chopped

  • 1 clove garlic, minced

  • 3/4 cup dry white wine

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy skillet chicken with almonds
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  2. Heat the butter over medium heat in a large skillet. When the butter is hot, add the almonds. Cook, stirring until almonds are lightly browned and aromatic.

    Heat the butter
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  3. Remove almonds to a plate or bowl with a slotted spoon or spatula, reserving butter in skillet. Set the almonds aside.

    Remove almonds
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  4. Combine the flour, rosemary, salt, and pepper in a bowl.

    Flour in a bowl
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  5. Dredge the chicken breast halves in the flour mixture. 

    Chicken in flour
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  6. Brown chicken over medium heat in the reserved butter for about 4 to 5 minutes on each side.

    Chicken in skillet
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  7. Add the green onions and garlic to the skillet and cook for 1 minute longer.

    Add the green onions
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  8. Add the wine to the skillet.

    Add wine to the skillet
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  9. Cover the pan and reduce heat to low and simmer 15 minutes, or until chicken is done.

    Cover the pan
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  10. With a slotted spoon or spatula, remove the chicken to a serving platter; keep warm.

    Remove chicken
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  11. Bring juices to a boil; stir in reserved almonds. Taste and adjust seasonings.

    Almonds in pan
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  12. Spoon almond mixture over chicken. 

    Spoon almonds over chicken
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  13. Serve with hot cooked rice, if desired, and enjoy.

Tip

  • When cooking with chicken breasts, instead of using the whole chicken breast, slice it in half, lengthwise (i.e., with your knife blade parallel to the cutting board) to produce two flatter chicken cutlets. This will result in more even cooking, rather than having a piece of chicken come out too dry on the outside by the time the full breast cooks all the way through.
Nutrition Facts (per serving)
349 Calories
16g Fat
6g Carbs
39g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 349
% Daily Value*
Total Fat 16g 21%
Saturated Fat 7g 34%
Cholesterol 125mg 42%
Sodium 132mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 39g
Vitamin C 2mg 8%
Calcium 48mg 4%
Iron 2mg 10%
Potassium 403mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)