Chicken Almandine

Golden seared chicken thighs under a wine, garlic, and toasted almond pan sauce at approximately 310 calories per serving. Elegant enough for company, quick enough for a Tuesday.

This Chicken Almandine proves that eating well and eating fewer calories go comfortably together. Chicken thighs are seared until deep golden, then finished with a silky pan sauce of white wine, garlic, toasted almonds, and just a touch of butter. The almonds bring crunch and richness that the sauce could not manage on its own, and the lemon and parsley keep the whole plate bright. It comes in at roughly 310 calories and 6 WW Classic Points per serving, with 30g of protein.

Recipe Info

Serves: 4  |  Prep Time: 10 minutes  |  Cook Time: 25 minutes  |  Calories per serving: ~310

Nutrition per Serving (Estimated)

Protein: 30g  |  Fat: 17g  |  Carbohydrates: 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
• 680g / 1.5lb boneless, skinless chicken thighs, about 4 thighs
• Salt and freshly ground black pepper, to taste
• 35g / 1.25oz sliced or slivered almonds
• 125ml / 4fl oz dry white wine
• 60ml / 2fl oz water
• 3 garlic cloves, 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 130C (250F / Gas Mark 1/2), just warm enough to hold the chicken. Line a baking sheet or oven-safe platter with foil. Pat the chicken thighs dry with kitchen paper 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 thighs in the pan smooth side down and sear for 4 to 5 minutes per side, until deep golden brown and cooked through. Use a food thermometer to confirm an internal temperature of 74C (165F), as set out in USDA food safety basics. Transfer to the prepared platter and keep warm in the oven.
3. Toast the almonds. Reduce the heat to medium. Add the almonds to the same pan and stir frequently for 2 to 3 minutes, until fragrant and golden. Transfer to a small plate with 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. Turn the heat to high and cook for 2 to 3 minutes, stirring and scraping up the browned bits from the base, until the liquid has reduced by about half.
5. Finish and serve. Take the pan off 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 and serve immediately.

Serving Suggestions

• Steamed green beans or roasted asparagus
• Cauliflower rice for an especially light plate
• A small portion of herbed couscous or wild rice
• A crisp side salad with a simple lemon vinaigrette
• Soft polenta, which soaks up the pan sauce beautifully

Tips and Variations

• Patting the thighs properly dry is what gives you a deep golden sear rather than a pale one
• Wine substitute: use low-sodium chicken broth with a splash of white wine vinegar if you prefer to skip the wine
• Bone-in option: bone-in skinless thighs work well, but add 5 to 8 minutes and check with a thermometer
• Make it dairy free: replace the butter with an extra teaspoon of olive oil. You lose a little richness but keep the flavor
• Toast the almonds in the same pan rather than a clean one. They pick up the fond left behind by the chicken

Why This Recipe Works

At roughly 310 calories and 30g of protein per serving, this is the kind of meal that makes eating well feel effortless. Boneless, skinless thighs stay juicy in a way that breast meat does not, without carrying the fat that skin would add, and pouring off the rendered fat before the sauce goes in stops it going straight back onto the plate. The toasted almonds deliver crunch and richness for very little, and the wine and garlic build restaurant-level depth from nothing but the browned bits in the pan. A single tablespoon of butter at the end is enough to pull it all together.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days, following USDA guidance on leftovers. Reheat gently in a covered pan with a splash of broth to keep the chicken moist. High heat will dry the thighs out and split the sauce. This dish can be frozen for up to 2 months, though the almonds soften on thawing.

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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.

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