Chicken Almandine

Golden, Nutty, and Absolutely Satisfying

This Chicken Almandine proves that eating well and eating fewer calories can absolutely go hand in hand. Tender chicken thighs are seared golden, then topped with a silky pan sauce of white wine, garlic, toasted almonds, and a touch of butter. It is elegant enough for company, simple enough for a Tuesday night, and so flavorful you will never believe it comes in at roughly 310 calories per serving.

Serves 4

Prep Time 10 min

Cook Time 25 min

Calories ~310/serving

Protein 30g

Fat 17g

Carbs 4g

Fiber 1.5g

WW Classic Points: Approximately 6 points per serving (estimated from the original 8-point recipe, updated to reflect the lighter ingredient swaps). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 1 tablespoon olive oil (or vegetable oil)
• 680g (1.5 lb) boneless, skinless chicken thighs (about 4 thighs)
• Salt and freshly ground black pepper, to taste
• 35g (1.25 oz) sliced or slivered almonds
• 125ml (4 fl oz) dry white wine
• 60ml (2 fl oz) water
• 3 cloves garlic, peeled and minced
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat and prep. Preheat the oven to 130°C (250°F / Gas Mark 4). Line a baking sheet or oven-safe platter with foil. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
2. Sear the chicken. Heat the olive oil in a large non-stick or oven-safe frying pan over medium-high heat. Place the chicken thighs in the pan, smooth side down. Sear for 4 to 5 minutes per side until deep golden brown and cooked through (internal temperature of 74°C / 165°F). Transfer to the prepared platter and keep warm in the oven.
3. Toast the almonds. Reduce the heat to medium. Add the sliced almonds to the same pan and stir frequently for 2 to 3 minutes, until fragrant and golden. Transfer to a small plate using a slotted spoon and set aside.
4. Build the pan sauce. Pour off any excess fat from the pan. Add the white wine, water, and garlic. Increase the heat to high and cook, stirring and scraping up any browned bits from the bottom, until the liquid is reduced by about half (2 to 3 minutes).
5. Finish and serve. Remove the pan from the heat. Stir in the butter until melted and glossy, then fold in the toasted almonds, parsley, and lemon juice. Spoon the sauce generously over the chicken thighs and serve immediately.

Serving Suggestions

This chicken pairs beautifully with sides that soak up that gorgeous pan sauce. Try it with steamed green beans or roasted asparagus, cauliflower rice for an ultra-light plate, a small portion of herbed couscous or wild rice, or a crisp side salad with a simple lemon vinaigrette.

Tips and Variations

• Wine substitute: Use low-sodium chicken broth with a splash of white wine vinegar if you prefer to skip the wine.
• Bone-in option: You can use bone-in, skinless thighs. Add 5 to 8 minutes of cooking time and verify with a thermometer.
• Make it dairy-free: Replace the butter with an extra teaspoon of olive oil. You will lose a little richness but keep all the flavor.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan with a splash of broth to keep the chicken moist.

Why This Recipe? At roughly 310 calories and 30g of protein per serving, this Chicken Almandine is the kind of meal that makes eating well feel effortless. The toasted almonds deliver crunch and healthy fats. The wine-garlic pan sauce creates restaurant-level flavor without restaurant-level calories. And boneless, skinless thighs keep things juicy without the extra fat from skin. This is not about eating less. It is about eating smarter.

(Editor note: updated on 3/26/26)

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Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.