Creamy Almond Chicken

Campbell's Creamy Almond Chicken Recipe

Campbell's® Condensed Cream of Chicken Soup, heavy cream, orange marmalade, red pepper flakes, Dijon-style mustard and almonds perfectly season a creamy and delicious sauce for pan-fried chicken.

At a glance


10 min.


30 min.



Cook: 20 min.

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

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What You'll Need

1/4 cup butter
2/3 cup sliced almonds
6 skinless, boneless chicken breast halves (about 1 1/2 pounds), pounded to even thickness
1/8 teaspoon ground black pepper
1 cup heavy cream
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 tablespoons orange marmalade
1 tablespoon Dijon-style mustard
1/8 teaspoon crushed red pepper
6 cups hot cooked regular long-grain white rice

How to Make It

  • 1

    Heat 1 tablespoon butter in a 10-inch skillet over medium heat.  Add the almonds and cook and stir until lightly browned.  Remove the almonds from the skillet.

  • 2

    Season the chicken with the black pepper.

  • 3

    Heat the remaining butter in the skillet over medium-high heat.  Add the chicken in batches and cook until well browned on both sides.

  • 4

    Add 1/2 cup almonds, heavy cream, soup, marmalade, mustard and red pepper to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Sprinkle with the remaining almonds.  Serve chicken and sauce with the rice, if desired.

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