Chicken Beer Bake with Almonds

A closeup photo of a Chicken Beer Bake breast covered with sliced almonds.

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5 from 1 vote

This is a super simple chicken dish with little preparation time but really big flavor!

Prep Time10

Cook Time40

Total Time50

Course: easy dinner, main course - chicken

Cuisine: American

Servings: servings

Calories: 296kcal

Author: Renee Goerger

Equipment

Ingredients

4 6 ounce boneless, skinless chicken breasts patted dry
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 can cream of chicken soup
3 tablespoons soy sauce (low-sodium preferred)
2 cloves garlic minced
1 can (or bottle) beer your favorite variety
1 cup sliced almonds more if desired

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Season the chicken with salt and pepper on both sides. In a large skillet over medium/high heat, brown the chicken on both sides in the oil.
Transfer the browned chicken to an oven-safe 8" x 8" casserole dish that has been sprayed with cooking spray.
Whisk together the soup, soy sauce, beer, and garlic in a medium-sized bowl and pour the mix evenly over the browned chicken in the casserole dish.
Bake in a preheated oven for 40 minutes..
Remove the casserole from the oven and top with sliced almonds. Return the chicken back into the oven and continue cooking until an instant read thermometer reads 165- degrees (approximately 5-10 minutes).
Remove, cool slightly, and serve.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen after cooking. Store in an airtight freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in an oven, microwave or air fryer until hot.

Nutrition