Comida Kraft
Recipe Box

30-Minute Almond Chicken

30-Minute Almond Chicken is rated 4.076388888888889 out of 5 by 288.
Prep Time
5
min.
Total Time
30
min.
Servings

4 servings

Treat them to a classic: chicken with green beans and almonds. It couldn't be easier or more delicious—and it's ready to serve in just 30 minutes.

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What You Need

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Make It

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  • Cook chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.
  • Add broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.
  • Stir rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

Easy Cleanup

Since everything is made in 1 skillet, cleanup is a snap!

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 400
Total fat 19g
Saturated fat 4g
Cholesterol 100mg
Sodium 560mg
Carbohydrate 24g
Dietary fiber 3g
Sugars 2g
Protein 32g
% Daily Value
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was very Yummy! This was very Yummy! My son and husband, who are very pickky eaters, liked it! So did I! I loved how it didn't have too many ingredients, I had them all. I did have to make a change, and I have a suggestion. The change I made was to use 2 cups of chicken broth instead of 1 cup. I like it moist, but not too soupy. My suggestion is to double up on the rice, chicken broth and veggies, if you want left overs, I wanted some!!! There was plenty of chicken, but not enough of the rest.
Date published: 2007-02-17
Rated 3 out of 5 by from I made this recipe with breasts. I made this recipe with breasts. I used 1/4 bottle of dressing after reading the reviews. I bought the frozen rice steamers...steamed the rice in the microwave then added to the sauce. My 11 yr old said it was one of the best things I ever made. After all was done, I saw the bag of almonds on the counter. I forgot to add them. I sprinkled them on top of my dish. I would make this again, especially w/ the frozen rice. Saves alot of time.
Date published: 2010-01-25
Rated 5 out of 5 by from I changed this a little, I am not a fan of instant rice so I cooked the rice and almonds in my rice... I changed this a little, I am not a fan of instant rice so I cooked the rice and almonds in my rice cooker with the chicken broth added a couple of squirts of Italian dressing, steamed the green beans at the same time. Browned the chicken in the Italian dressing. Then placed the rice then the beans then the chicken on the platter and poured the juice from cooking the chicken over the whole thing. Everyone loved it. I will make this again.
Date published: 2010-03-01
Rated 4 out of 5 by from I marinated the chicken in the dressing for a few hours. I marinated the chicken in the dressing for a few hours. I added 1 chopped onion and 2 cloves chopped garlic to pan after chicken was in for a few minutes. My rice needed another five minutes to coook which was fine because I like the green beans cooked a little more too. It was nice having everything cooked in one skillet. I topped it with chopped parsley and pine nuts instead of almonds because that's what I had in the house. We liked it!
Date published: 2006-01-17
Rated 2 out of 5 by from I didn't understand this recipe much. I didn't understand this recipe much. it says add rice but it doesn't give time for rice to cook. I didn't make the recipe but I think rice won't cook in 5 min without heat !! <<< Response from Kraft Kitchens Expert, Wendy ~ This recipe uses instant rice which simply needs to hydrate in a hot liquid for 5 minutes prior to eating. There is no need to cook it as long as the liquid was brought to boil prior to adding the rice. >>>
Date published: 2007-12-19
Rated 4 out of 5 by from Husband and my boys plus a guest loved it. Husband and my boys plus a guest loved it. But I changed it. First I thought I defrosted chicken breast , wrong, it was chicken legs, than I grabbed another bag that I thought was chicken breast, wrong. It was chicken strips, which cooked just as well. Also I cooked it with broccoli. I always try to add a new recipe each week and this recipe was easy and my family loved it. It is a recipe that I will served again.
Date published: 2006-06-22
Rated 4 out of 5 by from This is a great recipe. This is a great recipe. The first time I made it though, the rice didn't cook at the end. The next time I made it, I just added a little more chicken broth and it was really good. Even my mom, who doesn't like chicken all that much, really liked this recipe. I also have made it with drumsticks for my dad and white meat for me and my mom. The drumsticks make it a little harder to make but it still turns out.
Date published: 2007-03-07
Rated 3 out of 5 by from I found this recipe as written to lack flavor. I found this recipe as written to lack flavor. (I did use chicken breasts instead of thighs as well as low sodium chicken broth.) If I make it again, I might try marinating the chicken for a couple of hours and adding otherherbs or seasonings to the rice and beans while cooking. Even a drizzle of diluted cream of chicken and herb soup over the completed dish might be all it needs.
Date published: 2008-12-22
  • 2016-08-24T10:13CST
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