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

Baked Almond Chicken Breasts Recipe

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Tender, golden chicken, a creamy sauce and crisp almond slices make this entree one of my favorites.—Ken Churches, San Andreas, California
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6 servings


  • 1/2 cup all-purpose flour
  • 1/3 cup plus 1 tablespoon butter, melted, divided
  • 1 teaspoon celery salt
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup dry bread crumbs
  • 3/4 cup sliced almonds, toasted
  • Hot cooked pasta

Nutritional Facts

1 each: 566 calories, 43g fat (22g saturated fat), 177mg cholesterol, 695mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 29g protein


  1. Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange in a greased shallow 3-qt. baking dish. Pour cream around chicken.
  2. Bake, uncovered, at 350° for 45 minutes. Combine bread crumbs and remaining butter; sprinkle over chicken. Top with almonds. Bake, uncovered, for 5-8 minutes or until golden brown. Serve over pasta. Yield: 6 servings.
Originally published as Baked Almond Chicken in Taste of Home October/November 1999, p45

Full-Bodied White Wine

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

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Reviewed May. 4, 2014

"I made this today and it was very tasty! My husband and I loved it and I will be making it again soon!"

Reviewed Aug. 11, 2012

"I have made this recipe many times and my family love it. The colors of the pasta, carrots, chicken & sauce make a very attractive dish. It's definitely a keeper."

Reviewed May. 9, 2011

"Love this, I use Grouse Breast!"

Reviewed Apr. 20, 2011

"My family loves this recipe! My boyfriend asked me to make it twice in one week. It was very simple to make."

Reviewed Nov. 27, 2010

"This has become a family favorite. My daughters friends even came over for a cooking class to learn how to make this delicious dish before going off to college."

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