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Baked Almond Chicken

 Baked Almond Chicken
This is a tasty dish that my family just loves. The almonds give the chicken a wonderful flavor.
4 ServingsPrep: 15 min. Bake: 1 hour


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 1,020 calories, 72 g fat (34 g saturated fat), 278 mg cholesterol, 1,

2 of 2

Baked Almond Chicken (continued)

Nutritional Facts:424 mg sodium, 30 g carbohydrate, 3 g fiber, 54 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.