Almond Crusted Chicken
Elevate your weeknight dinner routine with this irresistible Almond Crusted Chicken recipe, a perfect combination of crispy texture and savory flavors. Tender, juicy chicken breasts are coated in a golden crust made from almond flour, crunchy sliced almonds, and Parmesan cheese, seasoned with a delightful blend of garlic powder, paprika, salt, and pepper. The chicken is first seared for a beautifully golden exterior and then finished in the oven for perfectly even cooking. Quick and easy to prepare in just 35 minutes, this gluten-free and low-carb dish is ideal for those seeking a healthier alternative to traditional breaded chicken. Garnish with fresh parsley for a pop of color and serve with lemon wedges for a refreshing citrus twist. Perfectly versatile, this dish pairs wonderfully with roasted vegetables, a crisp salad, or creamy mashed cauliflower for a complete meal that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.5 cup sliced almonds
- 0.25 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons fresh parsley (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
In a shallow dish, combine the almond flour, sliced almonds, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well.
In another shallow dish, beat the eggs until smooth.
Dip each chicken breast into the beaten eggs, making sure to coat both sides evenly.
Transfer the chicken breast to the almond mixture, pressing gently to adhere the coating to both sides. Repeat with the remaining chicken breasts.
Heat a large skillet over medium heat and add the olive oil or avocado oil.
Carefully place the coated chicken breasts in the skillet and cook for 2-3 minutes per side until golden brown. You may need to do this in batches to avoid overcrowding the pan.
Transfer the seared chicken breasts to the prepared baking sheet and place them in the preheated oven.
Bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.2 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 221 mg | 17% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 965 mg | 21% | |
*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.
