Amaretto Chicken Recipe – Dinner Favorite

Amaretto Chicken is topped with a creamy sauce of vegetables, mushrooms, and almonds.
Amaretto Chicken Recipe

Quick Amaretto Chicken combines canned soup, vegetables, mushrooms, amaretto, almonds, and noodles into a delicious main dish with a creamy sauce. It may seem like a lot of ingredients, but they are common ones you probably already have on hand. This goes together quite fast to make a hearty meal.

Amaretto is an almond liqueur. For those who do not keep amaretto on hand, most liquor stores sell individual size (airplane bottles), which holds about 1/4 cup. You may also substitute 1/4 teaspoon for the amaretto, or simply skip it altogether. There are still almonds in the ingredients. 🙂

If you use large chicken breast halves, cut each in half to serve, and this will easily feed 8 people.

Amaretto Chicken Recipe

1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
2 Tablespoons amaretto liqueur
1/2 soup-can water
1/2 soup-can milk
1/4 teaspoon poultry seasoning

4 skinless, boneless chicken breasts
1/2 teaspoon (about) sweet Hungarian paprika
Kosher salt and freshly ground black pepper
1 Tablespoon olive oil

8 ounces mushrooms, brushed clean and sliced
1 medium sweet onion, chopped
1 medium green bell pepper (sweet capsicum), sliced into strips
1/2 cup frozen sweet peas, thawed
1/2 cup sliced celery
1/2 cup sliced almonds
1/4 cup roasted red peppers, diced

1 package (12 ounces) wide egg noodles
1 Tablespoon chopped parsley

Whisk together cream of mushroom soup, cream of celery soup, amaretto, water, milk, poultry seasoning, and pepper. (You should have about 4 cups.) Set aside.

Sprinkle chicken with paprika, salt, and pepper. Place a deep, heavy skillet over medium-high heat. When hot, add olive oil and brown chicken on both sides until golden, turning only once. Remove to a platter and keep warm.

Add mushrooms, sweet onion, green pepper, peas, celery, almonds, and roasted red peppers to the same skillet. Stir-fry just until mushrooms begin to give up their liquid and vegetables begin to soften. Stir often and cook about 5 minutes. Add 1 cup of the sauce mixture to the vegetables, stirring gently to combine. Taste and add salt and pepper, if needed.

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Bring vegetables back to a simmer and top with the browned chicken breasts. Spoon 1 more cup of the sauce over the chicken breasts (reserving remaining 2 cups of sauce for noodles). Cover and simmer over very low heat for 10 minutes.

While chicken is simmering, cook noodles in heavily salted water. Warm remaining sauce mixture in a separate saucepan. Drain water and return noodles to the hot pot. Add heated sauce and parsley. Toss to coat the noodles. Adjust salt and pepper, if needed. Re-warm gently if necessary.

Serve chicken and vegetables with (or on top of) the creamy noodles.

Yield: 4 generous servings for hearty appetites or 8 smaller servings

Amaretto Chicken Recipe Photo ©2021 Peggy Filippone

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By Peggy Filippone

Peggy Filippone is a food journalist, cookbook author, food industry professional, and passionate home cook based in South Florida. She has created thousands of recipes which have been shared to millions of readers around the world.