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Baked Almond Chicken Breasts Recipe

Baked Almond Chicken Breasts Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 serving (1 each) equals 566 calories, 43 g fat (22 g saturated fat), 177 mg cholesterol, 695 mg sodium, 17 g carbohydrate, 2 g fiber, 29 g protein.

Wine Pairings

Full-Bodied White Wine

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