A great meal on a busy week night, this Honey Almond Chicken only requires three ingredients~ honey, almonds, and chicken!
I usually like to have some sort of meal plan for the week when Monday rolls around, but this summer was the summer of no plan, like ever. I flew by the seat of my pants, ran to the grocery store several times a week, or just boycotted dinner altogether so we were forced to go out or have YOYO kind of night. With school starting soon, and a BABY coming, I’m determined to get my meal planning a little more organized. I don’t think I’ll be able to fly by the seat of my pants and drag three kids to the grocery store whenever I need to. Three kids in a grocery store terrifies me!
And my plan is to keep things simple. Even as simple as three ingredients!!
This Honey Almond Chicken only requires three ingredients, the ones listed in its name~ honey, almonds, and chicken. I know this is the kind of dinner we’re all looking to dish up on busy school nights. The honey and almonds create a thick, sweet and sticky sauce for the perfectly cooked pan roasted chicken.
Simply dredge the chicken (I used thighs) in good quality honey, then coat them in chopped almonds. Cook both sides of the chicken in a cast-iron skillet until nice and golden, then transfer to the oven to finish cooking.
As the chicken cooks, the honey and almonds start to slide off of the chicken, but creates a nice thick, bubbly sauce around it. The almonds continue to cook and get nice and toasty and crunchy! When you serve the chicken just spoon a bunch of the honey almond sauce over the chicken. We like to serve it over rice and spoon some extra sauce over it too.
- 4 boneless, skinless chicken thighs, thawed
- 1/2 cup good quality honey
- 1 cup chopped almonds
- *olive oil
- Preheat oven to 375.
- Place honey in a shallow bowl. Place almonds in a separate shallow bowl.
- Dredge chicken thighs in honey then in the almonds, coating both sides. Set aside.
- Heat one tablespoon of olive oil in a large cast-iron skillet over medium high heat. Once the oil is hot, but not smoking, place the chicken in the skillet. Cook for 3-4 minutes until golden. Flip chicken and cook for another 3-4 minutes until the other side is golden as well.
- Reduce heat to medium and cook on both sides for another 2 minutes each.
- Transfer skillet to the oven and cook chicken for another 10-12 minutes until cooked through, flipping chicken half way through.
- Remove from oven. Some of the honey and almonds will slide off the chicken but create a thick, nutty sauce around it. Serve the chicken over rice, spooning some of the sauce and almonds over the top.
- Season with salt and pepper if desired.