Honey Almond Chicken Recipe


Sweet as Honey

ava morgan

canyon grill's honey almond chicken

Honey Almond Chicken Recipe

Ava Morgan
Course dinner
Cuisine American
Servings 4 servings


  • ½ cup milk
  • 1 cup self-rising flour
  • Peanut oil, for searing
  • 4 chicken breasts (butterfly if thick)
  • ½ cup sliced almonds
  • ¼ cup white wine
  • Salt, to taste
  • ¼ cup honey


  • Preheat oven to 450°.
  • Set up the breading dishes by pouring milk into a shallow dish and the self-rising flour into a separate shallow dish. Heat up oil in a non-stick, oven-safe skillet.
  • While oil is heating, dredge the chicken by dipping each chicken breast into the milk, allowing any excess to drip off, then dredge in the flour, shaking off any excess.
  • Once the oil is hot, add the chicken breasts to the skillet. Sear them on one side for 2-3 minutes, until golden brown, then flip chicken over and dump out excess oil.
  • Transfer the skillet to the preheated oven and bake chicken for about 8 minutes, or until cooked through and no longer pink in the center. While the chicken is baking, toast the sliced almonds in a skillet with peanut oil over medium heat until lightly golden and fragrant, about 1-2 minutes. Set aside.
  • Once the chicken is done, remove from the skillet. Add toasted almonds to the pan, then add the white wine to deglaze the pan. Top chicken with almonds and salt, if needed. Drizzle the honey over the chicken and almonds and enjoy!
Keyword almonds, canyon grill, chicken, Honey, honey almond chicken
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