Boneless Almond Chicken

“Almond chicken” evokes the classic dish often served in Chinese-American restaurants: tender chicken coated in a crisp almond crust, drizzled with a sweet-savory glaze, and served over rice or noodles. That dish has roots in cross-cultural adaptation, where Chinese immigrants adapted flavors to local ingredients and tastes. Over decades, it became a staple of Chinese-American cuisine, especially across mid-20th century lunch counters and family restaurants.

In recent years, “almond chicken” recipes have been reinvented across home kitchens to incorporate healthier swaps — using whole nuts, leaner cuts, and cleaner ingredients. This modern version embraces that evolution. It delivers the familiar, crowd-pleasing flavor with lighter tweaks, allowing you to enjoy the classic without compromising your dietary goals. Whether you’re serving it family-style, weeknight dinners, or impressing guests, this almond chicken brings comfort, texture, and flavor to the table.

Because almonds provide both crunch and richness, the dish spans the line between entrée and indulgence. Even though this recipe isn’t explicitly “paleo,” you can frame it as a version that leans into clean, nutrient-forward cooking. Serve it alongside fresh vegetables, whole grains, or even cauliflower rice to elevate it into something wholesome yet nostalgic.

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How to Make Almond Chicken

Recipe Details

Yield: 2 to 4 servings
Active Time: 8 minutes
Total Time: 45 minutes

Recipe Ingredients

• 1 teaspoon ground cumin
• 3/4 teaspoon cinnamon
• Zest of 2 lemons
• Juice of 1 1/2 lemons
• 1 tablespoon olive oil
• Large pinch sea salt
• Freshly ground pepper, to taste
• 2 to 4 chicken breasts
• 1/2 cup almonds
• 1/4 cup mixed raisins and/or currants
• Large handful mint leaves

Recipe Instructions

1. Preheat oven to 400 degrees and line a baking dish with parchment paper.
2. In a large bowl, stir together cumin, cinnamon, lemon zest and juice, olive oil, salt, and pepper. Toss chicken in marinade. Let sit 15 to 30 minutes.
3. Place chicken, along with a large spoonful of marinade in prepared baking dish. Top with almonds and raisins.
4. Roast in oven 15 to 18 minutes. Top with mint leaves to serve.

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Almond Chicken Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/4 of recipe)
Calories	≈ 340 kcal
Protein	≈ 39 g
Carbs	≈ 11 g
Sugar	≈ 6 g
Fiber	≈ 2 g
Fat	≈ 16 g

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Almond Chicken Variations & Tips

• Nut swap: Use sliced pistachios, cashews, or walnuts in place of almonds for variation in taste and texture.
• Spice upgrade: Add a pinch of cayenne or red pepper flakes to the glaze for a gentle heat kick.
• Gluten-free tweak: Use gluten-free tamari or coconut aminos in the sauce if the original has soy sauce.
• Lighten the coating: Use egg white wash instead of full egg to bind almond coating while reducing fat.
• Make it saucier: Double the glaze recipe and drizzle extra just before serving for more saucy appeal.
• Broil finish: After cooking, briefly broil the chicken for 1–2 minutes to deepen browning on the almond crust.

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Best Almond Chicken Pairings

• Steamed vegetable medley (broccoli, snow peas, carrots) — fresh, crisp contrast to the almond crust.
• Cauliflower rice or white rice — neutral base to absorb sauce and let flavors shine.
• Asian slaw or cucumber salad — crisp, tangy side to balance richness.
• Stir-fried greens (bok choy, spinach) — quick sauté adds depth and contrast.
• Sesame ginger dressing or dipping sauce — serve on the side for extra flavor enhancement.

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When to Make Almond Chicken

• Weeknight dinners — elegant enough for guests, simple enough for home.
• Family-style meals — place in a serving dish so everyone can help themselves.
• Casual dinner parties — pairs well with other Asian-inspired dishes.
• Potluck gatherings — travels well, reheats nicely without losing texture.
• Lunchbox prep — slice leftover almond chicken and pack with veggies or rice for next-day meals.

Photo credit: Paul Delmont