Lemon Chicken Almondine Recipe

Name: Lemon Chicken Almondine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness; 1/3 cup (80 ml) lemon juice; 3 tbsp (45 ml) Dijon mustard; 2 garlic cloves, minced; 1/4 tsp (1 ml) freshly ground pepper; 1/3 cup (80 ml) olive oil; 1 2-1/2 oz (70 grm). package sliced or slivered almonds; 2 tbsp (30 ml) butter or margarine; 1 cup (225 ml) chicken broth; 1 tsp (5 ml) cornstarch, dissolved in 1 tbsp (15 ml) water; 2 tbsp (30 ml) chopped fresh parsley; 1/4 tsp (1 ml) cayenne pepper; lemon slices, for garnish

Servings: persons

6 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
1/3 cup (80 ml) lemon juice
3 tbsp (45 ml) Dijon mustard
2 garlic cloves, minced
1/4 tsp (1 ml) freshly ground pepper
1/3 cup (80 ml) olive oil
1 2-1/2 oz (70 grm). package sliced or slivered almonds
2 tbsp (30 ml) butter or margarine
1 cup (225 ml) chicken broth
1 tsp (5 ml) cornstarch, dissolved in 1 tbsp (15 ml) water
2 tbsp (30 ml) chopped fresh parsley
1/4 tsp (1 ml) cayenne pepper
lemon slices, for garnish

1
Place chicken in large shallow baking dish (or bowl).
2
Combine lemon juice, mustard, garlic, and pepper in a small bowl.
3
Beat in oil; pour over chicken.
4
Marinade 1 hour at room temperature.
5
Preheat oven to 350 degrees (175 C.).
6
Place almonds in a small baking pan.
7
Bake until lightly browned, about 10 minutes.
8
Drain chicken, reserving marinade.
9
In a large frying pan, melt butter over medium heat.
10
Add chicken and cook about 4 minutes a side, until lightly browned; remove to a dish.
11
Add reserved marinade and chicken broth to pan.
12
Boil over high heat, stirring, until the sauce reduces by half, about 5 minutes.
13
Stir in cornstarch mixture and cook, stirring, until thickened and smooth.
14
Add parsley and cayenne pepper.
15
Reduce heat, return chicken to pan, and heat through.
16
Transfer chicken to a serving platter and pour sauce over all.
17
Sprinkle toasted almonds over chicken and garnish with lemon slices.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness, 1/3 cup (80 ml) lemon juice, 3 tbsp (45 ml) Dijon mustard, 2 garlic cloves, minced, and more.

Yes, Lemon Chicken Almondine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken Almondine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions