Almond Lemon Chicken Recipe -
Almond Lemon Chicken Recipe

Almond Lemon Chicken

Recipe by  

"Lemony, spicy, flavorful chicken breasts. A good company dish. I like to serve this with plain cooked white or brown rice, and to spoon the sauce over it. Almondy lemony chickeny goodness!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
  2. In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
  3. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
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  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2003

This is a wonderful and unique recipe. It is a little high in fat for our taste so I modified the recipe and it is better than ever. Reduce the olive oil to 1 to 3 tbsps. Use a "no stick" spray for both the almonds and the chicken when browning. Omit the butter altogether and increase the cornstarch to a tbsp and the marmelade to 4 tbsp. Delicious AND Healthy!!!

Most Helpful Critical Review
Oct 25, 2011

not very lemony, not what I expected. A lot of work and it wasnt really worth it :/


141 Ratings

Feb 02, 2004

This was very good. It made about 1 1/2 c sauce that went great mixed in rice. The lemon was not strong(marinated for 1 hour). I thought the amount of almonds(1 cup) must be a misprint.? I toasted them, but only used 1/4 c. which was plenty for our tastes. Seems like I dirtied more dishes (measuring cups,spoons, pan etc.) than neccesary,too. I will try to re-use things,next time. Next time, I will use some of the juiced lemons ZEST also, a little white wine, some low-sodium boullion , AND LESS OIL. It was very oily and I don't think it was necesary to use that much. I cut the chicken breasts into strips instead of leaving them whole. It was much FASTER cooking that way and the marinade flavor was almost all through the chicken better. With changes, this might be a 5 star!

Aug 20, 2003

I thought this dish was very delicious...I've made several lemon chicken recipes before, but never one with orange marmalade and red pepper, which really made everything tastier. I used less olive oil than called for (probably just 2 tablespoons), and skipped the butter altogher. Serve with steamed broccoli and brown or wild rice for a delicious, balanced meal!

May 31, 2008

Incredible flavor! Skipped the corn starch and butter because it's unnecessary. Also used half of the oil and didn't miss it. Doubled the marmalade. One word of caution: when adding the chicken to the skillet at the end, be sure to turn the temp down to medium or medium low and cover to avoid burning and to let the flavor simmer into the meat. YUM!

Jan 24, 2007

I loved this recipe. My variation was to cut the chicken into strips and serve it over jasmine rice and green onion as the garnish. Simply delicious.

Feb 26, 2006

VERY good! I didn't have marmalade so I used orange juice. I will definitely make this again.

Aug 20, 2003

This is quite possibly the most enjoyable way I have ever eaten chicken. This recipe is SO GOOD! And it's not difficult! I could NOT stop raving about it with each bite. I followed the recipe to a T, but I like the low fat suggestions given in one of the other reviews...I am definitely going to be making this dish a regular part of my recipe repertoire...lemony, spicy, tangy - the best flavors really come together in this meal. We had it with couscous on the side which paired very well.


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  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 617 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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