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Tender and juicy chicken, crunchy sliced almonds, and a tangy cherry balsamic sauce – this easy Baked Almond Chicken recipe has it all. These almond-crusted chicken breasts are filling and flavorful, and take about 30 minutes to put together. It’s a nutty twist that gets an extra flavor boost from that sweet and savory sauce.
Why You’ll Love This Almond Chicken Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
While I have made gluten free KFC Popcorn Chicken and even breaded Air Fryer Chicken Fingers, I do like to come up with gluten free ways to “crunchify” my chicken that don’t require buying special ingredients, like gluten-free bread crumbs. A bag of sliced almonds in my pantry was my inspiration, as was the sauce on this Apricot-Balsamic Chicken from Recipe Girl.
I switched up the sauce a bit, using cherry preserves instead of apricot, and spooned it on top of the almond-crusted chicken breasts. This created a serious explosion of flavors and textures that this sweet-and-savory-loving mama just can’t get enough of. The kids love it too, especially when they can use the extra sauce for dipping their veggies.
That’s all to say, here’s why you’ll love it too:
- Gluten Free. Forget the breadcrumbs and rely on naturally gluten-free almonds to make this satisfying main dish. The almonds add a bit of texture that’s entirely gluten-free.
- Flavorful. The nutty crunch of the almonds perfectly balances the juicy chicken breast while the cherry preserves swirled with balsamic vinegar make a wonderfully tangy-sweet sauce to drizzle over the top.
- Not your ordinary chicken recipe. Chicken is a go-to ingredient for my family, and I’m always looking to go beyond a basic baked chicken breast. This easy recipe is big on flavor and texture, making it memorable as well as simple to make. It’s even worthy of a holiday or special occasion.
Recipe Ingredients
Here’s an overview of what you’ll need to make this almond crusted chicken recipe. You will find the full ingredient amounts in the recipe card at the end of this post.
For the Chicken
- Chicken: I like thin chicken breasts in this recipe.
- Greek Yogurt: You can use low-fat or full-fat plain Greek yogurt. If you need to make it dairy free, mayo is a good substitute.
- Salt and Pepper
- Sliced Almonds: Or you can use chopped almonds.
For the Sauce
- Olive Oil: I always use extra virgin olive oil.
- Onion: A sweet onion is preferable in this recipe or you can use a yellow onion.
- Thyme: Fresh is best, or substitute dried thyme.
- Salt and Pepper
- Cherry Preserves: Or substitute fruit preserves of choice.
- Balsamic Vinegar: Balsamic vinegar wonderfully offsets the sweetness of the preserves and is preferable to other vinegars in this recipe.
How to Make Almond Crusted Chicken
Follow along with the photos below to get an idea of how to make this recipe. Find the detailed instructions in the recipe card lower down.
- Prepare. Preheat the oven and line a baking sheet. Combine the Greek yogurt, salt, and pepper.
- Coat. Dredge the chicken in the yogurt mix and coat it with sliced almonds.
- Coat both sides. Dip both sides of the chicken in the almonds and place the pieces on the baking sheet.
- Bake. Cook the chicken for 15-20 minutes.
- Make the sauce. Cook the onion in oil in a pot.
- Stir. Add the remaining ingredients, and cook for about 5 minutes.
Serve and enjoy. Spoon the cherry-balsamic sauce over your almond chicken and serve with your favorite sides. Keep reading for my suggestions to make it a meal.
Tips for Success
This simple almond chicken recipe has become a staple, and it’s hard to mess it up!
- Pound the chicken. For the tenderest chicken, pound it before using it in the recipe. Place the chicken breast on a cutting board, cover it with a piece of plastic, then use a mallet or rolling pin to pound it flat.
- Use a meat thermometer. To check that the chicken is fully cooked, your best bet is to use a meat thermometer. Chicken is safely cooked to doneness when the thermometer reads 165°F.
- Try different nuts. You can use this method for almond crusted chicken to substitute other nuts. For example, chopped or crushed pecans are wonderful in place of the almonds. You could also use chopped almonds instead of sliced, or chopped walnuts.
- Another fruit preserve. Cherry and balsamic vinegar play so nicely together, but other fruit preserves will work well too. Try apricot, tomato, or even blackberry preserves in place of the cherry preserves in the sauce.
How to Store & Reheat Leftovers
Here’s how to store any leftover almond crusted chicken so that you can enjoy it again another time:
- Fridge – Place cooled, leftover pieces of chicken in an airtight container and store them in the fridge for up to 3 days. Store the sauce separately in an airtight container – I like a glass jar with a tight-fitting lid – in the fridge for up to 1 week.
- Freezer – Wrap individual pieces of chicken in plastic wrap and place them in a freezer-safe sealable bag or freezer-safe container and store them in the freezer for up to 3 months. Defrost the chicken in the fridge before reheating it.
- To Reheat – Place the chicken on a lined baking sheet in an oven heated to 350°F. Heat the chicken until warmed through. The sauce can be warmed in a pot on the stove over low heat or in the microwave for 30-second intervals until warm.
Make It A Meal
This crusted almond chicken makes a wonderful main dish, and you can add vegetables, rice, a salad, and more to make a complete meal. Here are a few of my favorite side dishes to serve with this nutty chicken:
- Rice. A simple side of white basmati, jasmine, or brown rice goes perfectly with this chicken dinner.
- Potatoes. Chicken and potatoes are a classic pairing. Make my rich Cheesy Scalloped Potatoes, or try my Instant Pot Mashed Potatoes recipe.
- Vegetables. Add a side of vegetables! My Air Fryer Broccoli makes an easy veggie side, or you could try my Roasted Cauliflower and Roasted Sweet Potatoes recipes. Quick and easy Creamed Spinach is also a great side.
- Salad. Go lighter and serve it with a salad. A veggie-packed Roasted Butternut Squash and Mixed Greens Salad is a wonderful accompaniment to this dish, or try some simple greens topped with Creamy Sherry Vinaigrette.
- Bread. I like to scoop up the sauce with a piece of Gluten Free Naan or some Gluten Free Focaccia sprinkled with a little of the thyme used in the cherry sauce. Or you could make a homey side of Gluten Free Cornbread Muffins and serve them warm with a little salted butter.
Baked Almond Chicken
Ingredients
For the chicken:
- 1 pound thinly sliced chicken breasts or chicken breasts pounded thin
- ¼ cup plain Greek yogurt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 ¼ cups sliced almonds
For the sauce:
- 1 teaspoon olive oil
- ½ cup sweet onion, chopped
- 1 ½ teaspoons fresh thyme, minced or 1/4 teaspoon dried thyme
- ¼ teaspoon kosher salt
- Pepper
- ½ cup cherry preserves
- 3 tablespoons balsamic vinegar
Instructions
For the Chicken
- Preheat your oven to 350°F. Line a baking sheet with foil and spray with olive oil or cooking spray.
- Combine the Greek yogurt, salt, and pepper in a bowl or plastic bag.
- Add the chicken, and mix to completely coat each piece.
- Place the almond in a shallow dish.
- Dip the coated chicken into the almonds to cover on both sides, and place on the prepared baking sheet.
- Bake for 15-20 minutes, or until chicken is cooked through. While the chicken is baking, prepare the sauce. Spoon the sauce over the chicken to serve.
For the Sauce
- While the chicken is cooking, heat oil in a saucepan over medium heat.
- Add onion, and saute for about 5 minutes, until the onion is soft and translucent.
- Add the salt, pepper, and thyme, and saute for another minute or two.
- Add the preserves and vinegar, and stir until the preserves melt and the sauce is thickened,, about 5 minutes.
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
I would really love a bite of that right now!! I love the almond/chicken combo!
It really was so good. I am looking forward to making it again!
Made this tonight for dinner. We loved it. Thanks for the great idea!!
Oh, you have no idea how happy that makes me!
Hi Brianne! This looks incredibly delish! I was also dropping by to tell you that I’ve nominated you for The Versatile Blogger Award … http://nutrisavvysblog.wordpress.com/2012/06/26/the-versatile-
Thank you! You are too sweet!
you’re welcome. : )
This looks like a great recipe! I will give it a try! Thanks for posting!
Thanks! Hope you like it!
Love this! I’ve never thought to pair cherries with chicken. What a creative idea! I love it! Now I’ll have to give this a try.
Thanks Kate! I am such a sweets person that I am always pairing sweet with savory.
I love that you went savory on this! I’m going to have to try it!!!
Thanks! Only a few of us went the savory direction., so I am glad I did.
Too funny how you and I both went with chicken, but in opposite ways. I coated mine in cherries and topped it with almonds and you coated yours in almonds and topped it with cherries! Love it! Definitely going to try that almond coating sometime. Looks delicious.
I haven’t checked out all of the Improv recipes, but I will have to check yours out. That sounds awesome!
I’ll bet that cherry/balsamic sauce would be great on lots of things! I like your savory idea for this challenge…great choice!
I know, I have to come up with some other ways to try it. I’d love to change up the preserves, too.
Oh, that looks delicious! Unfortunately, I’m the only one in my family who will eat fruit with meat — everyone else thinks it’s weird 🙁 No duck l’orange. No roast pork with apples. No brisket with apricots and prunes.
I made a savory recipe, too. #19 “Cherry Almond Chicken Salad,” if you want to take a look.
Luckily my hubby is OK with fruit in savory dishes, because I love it!
Now this looks like a great meal! I will have to make this soon! Please come check me out! #38!
I will! Thanks for stopping by.
Kudos to you Brianne for making the most savory dish with the challenge ingredients! I love mixing fruit with chicken or pork and this looks just fabulous! That crunchy almond chicken looks amazing!
Thanks! I love adding fruit to pretty much anything. I make tons of salads with fruit.
Love your Improv Challenge recipe Brianne! It’s so easy to make a dessert with cherries and almonds as the main ingredients. Yours is quite unique, yet looks just as delicious!
I find the sauce especially interesting. I’ve yet to try a fruit and balsamic sauce, though I hear they’re very tasty. I’m bookmarking your recipe to try at some point!
Thanks. Yes, you should try fruit and balsamic. One of my favortie lunches is a green salad with strawberries, feta, balsamic & olive oil.
Think you nailed it! Saw your recipe link up on the Challenge and thought “not a dessert, gotta check this one out”. Sounds super yummy – especially the salad. Pinning.
Thanks! Yes, the re-purposed leftovers were great. I almost wish I had a picture, but lunchtime can be kind of hectic with the little guy.
hmmmmmmmmm! I was wondering about trying to make something-cherry-balsamic…
Now I don’t have to experiment — your sauce looks quite tasty. Thanks for the recipe!
Give it a try. It really is a good combo. Balsamic works with so many fruits.
Oh, I LOVE your savory take on this challenge! Your chicken looks delish!
Thanks. So happy I went the savory route, based on the feedback.
This looks wonderful. I am totally going to do almond cruch on my chicken sometime this week.
Give it a try! It ads such great flavor and crunch.
Wowza! That looks like wonderful chicken. I LOVE that you went savory with this month’s challenge.
Thanks! That is one thing I love about the Improv. You can really take it any direction you choose.
This looks delicious!! What a great recipe. I eat chicken at least 5 days a week, so I am always looking for different ways to try it. Your recipe is on my “must try ” list. Thanks.
Oh good! I hope you like it. It is always good to have a new chicken recipe.
My mouth is watering. I love the savory route you took for this challenge!
Thanks! It was fun trying to think of something a little different.
This is a wonderful idea. I use nuts with chicken, all the time but not with cherries.
You should try the cherry sauce. Cherries and almonds go so well together in general, so it really works here.
Nice call on the savory dish – looks amazing!
Thanks! I really wanted to go outside of the box.