Chicken Amandine – dinner in under fifteen minutes

Author Leigh Anne Wilkes


  • 4 chicken thighs boneless with skin on, slightly pounded
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 1/4 C sliced almonds
  • juice and zest of 1 lemon
  • Handful of chopped flat leaf parsley
  • 3-4 garlic cloves smashed with the skin on
  • salt and pepper


  • Season both sides of chicken with salt and pepper
  • In a skillet over medium high heat add olive oil.
  • Place chicken into oil skin side down and cook for 3-4 minutes or until skin is crispy and brown.
  • Turn and cook other side of chicken until cooked through.
  • Remove chicken from pan to a plate.
  • Drain off most of the oil
  • Add in butter and allow it to melt and foam.
  • Add in nuts and stir until nuts begin to brown.
  • Add in parsley and lemon juice and zest. Stir for a minute
  • Pour over the top of chicken