Creamy Almond Chicken and Rice
This easy Creamy Almond Chicken Recipe features golden-seared chicken smothered in a rich, nutty almond sauce with a touch of citrus. Paired with a warm, flavorful almond rice pilaf, it’s creamy, comforting, and just light enough to enjoy year-round.
This Creamy Orange Almond Chicken was originally made in partnership with Fisher Nuts and published Marrch 24, 2017. It has been updated from the archives to include new recipe tips and frequently asked questions.
Inspiration Behind My Creamy Almond Chicken Recipe
One day, it feels like spring is finally here. The next, winter sneaks back in. Should I be making light, fresh meals or cozy comfort food? I never quite know, but this recipe strikes the perfect balance.
I was flipping through old recipe notes, trying to find something that felt right for this in-between season, when I remembered a dish I made years ago—chicken with a creamy orange almond sauce and rice pilaf.
I don’t remember exactly where I got the recipe, but I do remember loving the combination of savory chicken, nutty almonds, and bright citrus.
Of course, when I went looking for the original recipe, it was nowhere to be found—probably lost in a cookbook purge before our last move. So, I did what I always do: I started from memory and experimented until I got it just right.
This Creamy Almond Chicken is comforting without being too heavy, making it perfect for those nights when the weather can’t decide what season it is.
Why You’ll Love this Recipe
With simple ingredients and just one skillet, this Creamy Almond Chicken Recipe is an effortless way to make an elegant, flavor-packed meal at home.
✔ Creamy & Comforting – The rich almond sauce makes this dish cozy and satisfying without being too heavy.
✔ Perfect for Any Season – With its nutty, citrusy flavors, this recipe is a great transition meal between winter and spring.
✔ Simple, Yet Elevated – Made with easy-to-find ingredients, but feels restaurant-worthy with its layered flavors.
✔ Make It Your Own – Easily swap chicken breasts for thighs or tenderloins, and adjust the sauce to your preferred consistency.
Ingredients for Creamy Almond Chicken and Rice Pilaf
Before you start cooking, take a quick look at your pantry—you might already have most of what you need!
For exact measurements and step-by-step instructions, check out the FREE printable recipe card at the bottom of this post before you begin!
For the Creamy Almond Chicken, you’ll need:
- Chicken breasts – Boneless, skinless for easy cooking.
- Salt and pepper – Enhances the natural flavors of the chicken.
- Garlic powder – Adds depth without overpowering the sauce.
- Butter – For rich flavor and browning.
- Half and half – Creates a creamy, velvety sauce.
- Chicken broth – Thins out the sauce while adding savory depth.
- Orange marmalade – Provides a balance of sweetness and citrus flavor.
- Stone-ground mustard – Adds tanginess and depth. Dijon works too!
- Flour – Helps thicken the sauce to a silky consistency.
- Sliced Almonds – A crunchy, nutty contrast to the creamy sauce.
- Green onions – For a fresh, slightly sharp bite.
For the easy almond rice pilaf, you’ll need:
- Butter – Adds richness to the rice.
- Yellow onion – For sweetness and depth of flavor.
- Garlic – Infuses the rice with warmth.
- Basmati rice – Fluffy and fragrant, but jasmine or regular white rice works too.
- Chicken broth & water – The perfect mix for cooking flavorful rice.
- Bay leaf – Adds subtle herbal notes.
- Sliced Almonds – Toasted almonds add crunch and nuttiness.
- Fresh parsley – A finishing touch for color and freshness.
- Salt and pepper – To season the rice just right.
Want a shortcut? You can swap the homemade rice pilaf for your favorite pre-cooked rice in a pinch.
How to Make Creamy Almond Chicken and Rice Pilaf
Making this Creamy Almond Chicken Recipe is easier than you’d think! Follow these five steps for a flavorful, comforting meal.
- Cook the Rice: Sauté onion and garlic in butter over medium heat. Stir in basmati rice, then add chicken broth, water, and bay leaf. Simmer until tender, then fluff with a fork and stir in almonds and parsley.
- Sear the Chicken: Season chicken breasts with salt, pepper, and garlic powder. Sear in butter over medium-high heat for 3-4 minutes per side until golden brown. Remove from skillet.
- Make the Sauce: Whisk half and half, chicken broth, orange marmalade, and mustard in the same skillet, scraping up browned bits. Simmer, then whisk in flour to thicken. Stir in half the almonds.
- Simmer the Chicken: Return chicken to the skillet, spooning sauce over the top. Cover and simmer for 5-7 minutes until fully cooked.
- Garnish and Serve: Sprinkle with green onions, parsley, and remaining almonds. Serve with almond rice pilaf and spoon extra sauce over the chicken.
The above is simply a quick summary of this Orange Almond Chicken recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- Toast the almonds for extra flavor – Lightly toasting the sliced almonds in a dry pan before adding them enhances their crunch and nutty taste.
- Don’t overcook the chicken – For juicy results, remove the chicken from the skillet when it reaches 165°F and let it rest for a few minutes before serving.
- Adjust the sauce consistency – If the sauce is too thick, add a splash of chicken broth; if too thin, simmer for an extra minute.
- Use high-quality orange marmalade – A marmalade with real orange zest (not just juice) will add the best depth of flavor to the sauce.
Recipe Variations
Want to customize this Creamy Almond Chicken Recipe? Try these easy variations to switch up the flavors or make quick substitutions based on what you have on hand.
- Switch up the rice – Short on time? Serve with steamed jasmine rice, quinoa, or cauliflower rice for a quicker or lighter option.
- Boost the citrus flavor – Add a teaspoon of fresh orange zest to the sauce for an even brighter, fresher taste.
- Try a different twist – Swap orange marmalade for apricot preserves to create a delicious variation of this Orange Almond Chicken Recipe.
What to Serve With Creamy Almond Chicken
This Creamy Almond Chicken Recipe pairs well with fresh, roasted, and savory sides to round out the meal:
- Mixed Greens and Citrus Salad – A fresh, vibrant salad with arugula, pomegranate, and a zesty citrus dressing that complements the creamy almond sauce.
- Roasted Broccoli – One of the easiest, most versatile sides for this dish! Simply toss with olive oil, salt, and pepper, then roast for a quick, hands-off side that works for busy weeknights.
- Garlic Bacon Sautéed Green Beans with Roasted Mushrooms – A rich, umami-packed side dish that adds depth to your plate.
- Traeger Asparagus – Lightly smoky and tender, this easy side brings balance to the meal.
Looking for more side dish ideas? Browse my the Side Dishes Recipe Index for more inspiration!
Recipe FAQs
Got questions about how to make this Chicken Almond Pilaf? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I use chicken tenderloins instead?
Yes! Chicken tenderloins are a great option if you want to shorten the cooking time since they’re smaller and cook faster. Just keep an eye on them so they don’t overcook.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well in this recipe. They may take a few extra minutes to cook through, but they’ll be just as flavorful and tender.
What’s the best way to thicken the sauce?
If your sauce is too thin, whisk in a little more flour or cornstarch and simmer for an extra minute. If it’s too thick, add a splash of chicken broth to loosen it up.
Can I make this dairy-free?
Yes! Swap the half and half for your favorite dairy-free alternative. The flavor will be slightly different, but still delicious.
Can I make this ahead of time?
Yes, but for the best texture, store the chicken and sauce separately from the rice pilaf. Reheat gently on the stovetop, adding a splash of broth if needed to keep the sauce smooth.
What can I use instead of orange marmalade?
If you don’t have orange marmalade, try using apricot preserves or a mix of honey and fresh orange zest for a similar sweet-citrus flavor.
Try This Recipe at Home!
Next time you’re looking for a comforting yet easy chicken dinner, give this Creamy Almond Chicken Recipe a try! The rich, nutty sauce and almond rice pilaf make it a perfect meal for any night of the week.
Did you make this recipe? Leave a comment below and rate it to let others know what you thought!
On Instagram? Share your photo and tag me @goodlifeeats using #goodlifeeatsrecipes—I’d love to see how your Creamy Almond Chicken turned out!
More Easy Chicken Recipes
If you’re looking for more delicious chicken dishes, here are a few favorites:
- Saucy Herbs de Provence Chicken – A one-skillet recipe with golden-seared chicken in a white wine tomato sauce—perfect for busy weeknights!
- Baked Honey Mustard Chicken – A simple, family-friendly dinner that’s full of flavor.
- Slow Cooker Mexican Chicken – Perfect for tacos, burrito bowls, and salads.
- Winter Spinach Quinoa Chicken Salad – A fresh, nutrient-packed salad with roasted sweet potatoes, spinach, and a creamy almond white balsamic dressing—a lighter but flavorful meal option!
Looking for more ideas? Browse all my Easy Chicken Recipes!
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Creamy Almond Chicken and Rice
This Creamy Almond Chicken Recipe features golden-seared chicken in a rich, nutty almond sauce with a touch of citrus. Served with a flavorful rice pilaf, it’s an easy yet elegant meal perfect for cozy dinners or transitioning between seasons!
Ingredients
For the Chicken
- 2 lbs Boneless, Skinless Chicken Breast (about 6 small breasts)
- Salt and Pepper, to taste
- 1/4 teaspoon Garlic Powder
- 2 tablespoons Butter
- 1 cup Half and Half
- 1/2 cup Chicken Broth
- 3 tablespoons Orange Marmalade
- 2 tablespoons Stone Ground Mustard
- 1 - 1/2 tablespoon Flour
- 3/4 cup Sliced Almonds
- 2 Green Onions, sliced
- 1 tablespoon Finely Chopped Parsley
For the Rice
- 1 tablespoon Butter
- 1/4 cup minced Yellow Onion
- 1 teaspoon minced Fresh Garlic
- 1 cup Basmati Rice
- 1 1/2 cups Chicken Broth
- scant 1/2 cup Water
- 1 Bay Leaf
- 1/4 cup Sliced Almonds
- 1 tablespoon Finely Chopped Parsley
- Salt and Pepper, to taste (if desired)
Instructions
For the Chicken
- Pat the chicken breasts dry with a paper towel to help them brown better. Season both sides with salt, pepper, and garlic powder to taste.
- Melt butter in a large sauté pan or cast iron skillet over medium heat. Add the chicken in a single layer—if your pan is small, cook in batches to avoid overcrowding, which prevents browning.
- Cook for 3-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate.
- In the same pan, whisk together half and half, chicken broth, orange marmalade, and stone-ground mustard.
- Scrape the bottom of the pan with a spatula to loosen any browned bits and add extra flavor. Bring to a gentle simmer over medium heat.
- If you prefer a thicker sauce, whisk 1 tablespoon of flour into the pan. Whisk continuously until fully dissolved to prevent lumps. Stir in ½ cup of sliced almonds for texture.
- Return the chicken (and any juices) to the pan, spooning the sauce over the top. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the chicken is fully heated through and the sauce has thickened slightly.
- Sprinkle with the remaining ¼ cup sliced almonds, green onions, and fresh parsley before serving.
For the Rice
- Melt butter in a medium saucepan over medium heat. Add garlic and onion, stirring occasionally, until golden and fragrant (about 3-5 minutes).
- Stir in basmati rice and cook until it starts to sizzle (about 1-2 minutes), stirring constantly to prevent burning.
- Add chicken broth, water, and bay leaf. Stir well, then bring to a boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and let simmer for 15 minutes.
- Remove from heat and let sit (covered) for 5 minutes to allow the rice to absorb steam for the best texture.
- Remove the bay leaf, stir in almonds and parsley, then fluff with a fork before serving.
How to Serve
- Spoon a serving of the almond rice pilaf onto a plate or into a shallow bowl.
- Place the creamy almond chicken alongside or over the rice, spooning extra sauce on top.
- Garnish with extra parsley, almonds, and green onions for a final touch. Serve hot and enjoy!
Notes
Tips
- Cooking in Batches – If using a small skillet, cook the chicken in batches to ensure even browning.
- Sauce Too Thick? – Whisk in a splash of chicken broth or half and half before serving.
- Make-Ahead Tips – Sear the chicken, prepare the sauce, and cook the rice ahead. Store separately in airtight containers. Reheat the sauce and chicken together on the stovetop over low heat, adding broth if needed. Warm the rice separately and fluff before serving.
Substitutions
- Use chicken thighs or tenderloins instead of breasts.
- Swap orange marmalade for apricot preserves or honey + orange zest.
- For dairy-free, use your favorite non-dairy milk product instead of half and half (flavor will differ).
Storage & Reheating
- Fridge: Store leftovers for up to 3 days in an airtight container.
- Reheat: Warm on the stovetop over low heat, adding broth if needed.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 570Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 160mgSodium: 658mgCarbohydrates: 24gFiber: 2gSugar: 10gProtein: 55g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Bridget says
How much onion and garlic for the rice?The recipe doesn’t have them listed.
Katie says
I’m so sorry, for some reason it cut it off. I have fixed it and it should be displaying properly now. 1/4 cup minced onion, 1 teaspoon minced garlic.
Lisa @ Wine & Glue says
These photos are ridiculously gorgeous! Mouthwatering!
Katie says
Thanks, Lisa!
Gina @Running to the Kitchen says
I’m always looking for new ways to prepare chicken, and this looks soooo good!!
Katie says
Thanks, Gina! We are also always trying to find some new, or unique way to prepare chicken.
Taylor @ Food Faith Fitness says
This looks like the perfect weeknight dinner! I love anything with almonds.
Katie says
Thanks, Taylor! It is so easy for a weeknight.
Christine says
This looks scrumptious! And I agree, this does sound wonderful with the rice pilaf… or even plain steamed rice. ^_^
Grazie, bella!