Spicy Almond Chicken

Spicy Almond Chicken

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m

“This has just the right amount of spices. It's tangy, beautiful and delicious.”

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Adjust Servings

Original recipe yields 8 servings



  1. Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
  4. Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).

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Reviews (7)

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I was a little bit worried when I pulled this out of the oven because it didn't look that appetizing but my doubts were unfounded. It tasted great, my husband, 9-year-old and 2-year-old loved it. My picky 6-year-old didn't, no surprise there. I did change it a little bit. I used 4 boneless, skinless chicken breasts and halved the sauce ingredients. I had to use black currant jelly as I couldn't find any red (which may have been why it turned out looking brown and icky?), and I substituted spicy brown mustard for the yellow mustard because I don't like yellow mustard. I put the breasts in an oval casserole dish just big enough for them and poured the sauce over them and cooked according to the directions. I made some brown rice on the side and served the sauce over the rice too, yummy! I also made this for my family on Christmas Eve and it was a big hit. It does look a lot better using yellow mustartd and red currant jelly too!



Not too bad. I used boneless, skinless chicken breast and followed the rest of the recipe, except I used sliced almonds. The sauce was a little too thin for me. But, my husband liked enough to save the recipe, so next time I might try to thicken it up a bit. Also, I wouldn't call this recipe "spicy," but more tangy from the mustard and currant jelly. But, really better than I thought it would be!



Now I hate it when people do this, but I must admit I changed the recipe a little. I didn't have any current jelly, so I blended the almonds, lemon juice, mustard, and some dried cranberries together. I rather liked how it turned out! Salty, sweet, and savory all at the same time. The flavors definitely blend well together.

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Amount Per Serving (8 total)

  • Calories
  • 442 cal
  • 22%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 31.4 g
  • 63%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Spicy Rapid Roast Chicken


next recipe:

Almond Chicken Casserole II