Galletti alle Noci {Chicken with Nuts}


Galletti (Gah-let-tee) alle Noci (No-chi) in Italian means Chicken with Nuts, or as I like to call it, Nutty Chicken! As you may or may not be aware, I’ve been on a bit of a chicken tear lately. I know, I know, but chicken is cheap! You must be thinking, “How many ways can she possibly make chicken?” Well, there are a thousand different ways you can prepare chicken. And yes, I might actually try to introduce you to all of them tee hee!


This is another of my favorite Italian chicken recipes for you to try. (I know I say favorite a lot but I simply can not just choose one favorite. There are too many & I wouldn’t want to favor one over the other -LOL. I am after all a foodie & more specifically an Italian foodie to the core.)

There is an amazingly thick, rich complex flavor to the sauce. The Brandy and the milk combine to make the sauce rich & creamy! And the lemon & nutmeg give it a bit of a zing a ling ling. And then when you think you can’t stand any more flavor, there’s that Nutmeg sneaking up on you again, it’s just that little ingredient that packs a big flavor punch!

Fear not, the coveted texture factor was not left out of this recipe. The glorious nuts are the Pièce de résistance to the sauce! The sauce in itself is so scrumptious that you could eat with your spoon, but after a small taste be sure to pour it over the chicken which is so juicy & tender that it literally falls off the bone.


You’ll def want another piece of this chicken! It’s finger licking good!


What you’ll need:
4-6 Chicken Thighs
3.5 tbsp of unsalted butter
1 Lemon – zested & juiced
1/2 cup of Brandy
1 cup of milk
1/2 cup of Almonds – chopped fine
Pinch of Nutmeg

What to do:
Wash & pat your chicken dry. Season with salt and set aside. Heat the butter in your chicken skillet over medium- high heat. When butter is melted, add chicken & brown the thighs on all sides. When the chicken is browned, add in the Brandy & let evaporate. Add in 1/2 of the milk, the chopped nuts & the zest of half of the lemon & a nice big pinch of Nutmeg. Lower the heat, cover & cook 40 minutes. Turning often. Add in the remainder of the milk as liquid levels reduce (adding more than required if necessary). Add in the lemon juice at the very end. Let your chicken rest for a few minutes prior to serving.

Buon Appetito!

If you liked this dish you might also like:
Galletti alle Olive, Pollo al Rhum, Chicken Marsala, Panko Encrusted Herbed Chicken

If you liked this post, I’d appreciate some share lovin’ *wink wink*, we’ve made it super easy for you, the buttons are right below! Feel free to send as much lovin’ as you’d like! Mwah


  1. 1

    This looks fantastic! Yum!

    • 1.1

      Thanks Brittany! I think I actually might be trying to come up with 101 ways to cook chicken 🙂

  2. 2
    uma /

    Hi Paula,

    When do I add the nuts in the recipe? Thanks.

    • 2.1

      Hi Uma, The chopped nuts go in right after the addition of the milk. Hope you enjoy the Nutty Chicken 🙂

  3. 3

    Almonds are not my favourite, but I like crunchy stuff and I LOVE chicken! I wonder if crunched hazelnuts or pistachioes could work? I must try 😉

    • 3.1

      Ciao Veronica! Absolutely, swap out the nuts for whatever nuts you like! Let me know how it turns out!

  4. 4

    Wondering what I could use to replace the brandy? We are a non alchohol family. 🙂 (Even though, Lord knows, sometimes, I could be tempted!)

  5. 5

    Great idea, I was just sitting wondering how I was going to prepare the chicken breasts in the fridge, I think this will work, just have to figure out some sides!

  6. 6

    Looks absolutely delicious! There’s nothing wrong with making chicken dishes – it’s such a versatile ingredient! I have made pecan crusted chicken in the past, and it’s one of my favorites. I’m sure I’d like this too!

    • 6.1

      Ah, Thanks Jen! That’s good because I have about half dozen others either in the can or in the works for the site 🙂 Am seriously working towards that 101 ways idea LOL!

  7. 7

    Thanks for the side suggestions, I saw these after I made dinner, I did an almond rice pilaf and broccoli, thanks for the recipe, I changed it a little (because i didnt want to go to the store) and will post in a few days on my site with links here. Thanks again for sharing the recipe, I caught my husband eating the sauce by itself from the pan!

  8. 8

    Thanks for sharing! I love nuts in my foods. Yummmm.

    • 8.1

      Thanks Dawn! I’ve been cooking with them a lot lately. Love the flavor & texture they add!

  9. 9
    Polprav /

    Hello from Russia


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  2. Eclectic Recipes » Almond Chicken - […] blogs yesterday, and stumbled across this fabulous recipe for chicken with nuts from Paula at Bell’alimento. I modified her…

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