Almond Crusted Chicken with Cherry Balsamic Sauce - it's easy to impress with this nutty, crunchy chicken topped with a sweet and tangy sauce. | | gluten free

Almond Crusted Chicken with Cherry Balsamic Sauce

Author Brianne @ Cupcakes & Kale Chips


For the chicken:

  • About 1 lb thinly sliced chicken breasts or chicken breasts pounded thin
  • 1/4 c plain Greek yogurt
  • 1/2 t kosher salt
  • pepper
  • 1 1/4 c slivered almonds

For the sauce:

  • 1 t olive or vegetable oil
  • 1/2 c sweet onion chopped (I used a Vidalia)
  • 1 1/2 t fresh thyme minced
  • 1/4 t kosher salt
  • pepper
  • 1/2 c cherry preserves
  • 3 T balsamic vinegar


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.

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 preserves melt and sauce is heated through.
  • Serve over chicken.


This recipe was adapted from Recipe Girl's Apricot-Balsamic Chicken