30 Minute Almond Chicken
Elevate your weeknight menu with this irresistible 30-Minute Almond Chicken recipe that’s both quick and brimming with gourmet appeal. Perfect for busy evenings, this dish features tender, pan-fried chicken breasts coated in a golden crust of almond flour, Parmesan cheese, and aromatic spices like smoked paprika and garlic powder. A quick pan sauce made with zesty lemon juice and savory chicken broth enhances the dish, while a final flourish of slivered almonds and fresh parsley adds texture and elegance. Ready in just 30 minutes, this gluten-free, protein-packed dinner is ideal for impressing your family or guests without spending hours in the kitchen. Serve it alongside roasted vegetables or a crisp salad for a complete, wholesome meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.25 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cup chicken broth
- 2 tablespoons lemon juice
- 0.25 cup slivered almonds
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pound the chicken breasts to an even thickness (about 1/2 inch thick) using a meat mallet or rolling pin. Season both sides with salt and black pepper.
In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, and smoked paprika.
In a second shallow bowl, beat the eggs.
Dip each chicken breast first into the beaten eggs, allowing any excess to drip off, and then dredge it in the almond flour mixture, pressing gently to ensure an even coating.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts to the skillet (in batches if necessary to avoid overcrowding) and cook for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside on a plate.
Reduce heat to medium-low and add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet.
Stir in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer and let it reduce slightly, about 2-3 minutes.
Return the chicken to the skillet, spooning the sauce over the top. Sprinkle with slivered almonds and simmer for another 2 minutes to warm through.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 6.2 g | ||
| Protein | 266.8 g | 534% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 663 mg | 51% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
