Baked Almond Chicken Recipe
Baked Almond Chicken Recipe photo by Taste of Home
Next Recipe

Baked Almond Chicken Recipe

Read Reviews
5 2 4
Publisher Photo
This is a tasty dish that my family just loves. The almonds give the chicken a wonderful flavor.
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 4 servings


  • 3/4 cup all-purpose flour
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 8 tablespoons butter, melted, divided
  • 1 teaspoon each salt, paprika and celery salt
  • 3/4 cup sliced almonds
  • 1-1/2 cups half-and-half cream
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons dry bread crumbs

Nutritional Facts

1 each: 1020 calories, 72g fat (34g saturated fat), 278mg cholesterol, 1424mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 54g protein .


  1. Place the flour in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag; shake to coat chicken. In a shallow dish, combine 7 tablespoons butter, salt, paprika and celery salt. Add chicken pieces and turn to coat.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Pour cream around chicken. Cover and bake at 350° for 45 minutes. Drain, reserving 1/2 cup sauce.
  3. Stir sour cream into sauce; pour over the chicken. Combine bread crumbs with the remaining butter; sprinkle over chicken. Bake, uncovered, 15 minutes more or until chicken juices run clear. Yield: 4 servings.
Originally published as Baked Almond Chicken in Country Extra May 1997, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Baked Almond Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
foureyedfreak 73056
Reviewed Sep. 30, 2013

"I thought it was good, and my healthy runner-daughter loved it!

The rest of the family, not so much."

Reviewed Oct. 29, 2009

"I have been making this recipe for years and get raves about it every time. And so easy."

Loading Image