Nut Crusted Chicken Breasts
Transform your weeknight dinner routine with these irresistibly crispy and flavor-packed Nut Crusted Chicken Breasts. This recipe features tender, juicy chicken coated in a savory crust of finely chopped mixed nuts, Parmesan cheese, and fresh parsley, perfectly balanced with a hint of garlic and paprika. The unique nut-based breading is a delightful twist on classic breaded chicken, offering a crunchy texture and a nutty depth of flavor. Quickly pan-seared for a golden finish and baked to perfection, this dish is a great option for both busy weeknights and elegant dinners. Serve these protein-rich, gluten-friendly (if using gluten-free breadcrumbs) chicken breasts with a squeeze of fresh lemon for a zesty finish, and pair them with roasted vegetables, a crisp green salad, or fluffy mashed potatoes for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 1 cup mixed nuts (e.g., almonds, pecans, walnuts)
- 0.5 cup breadcrumbs (preferably panko)
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil or avocado oil
- 4 pieces lemon wedges (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the mixed nuts in a food processor and pulse until finely chopped but not ground into a powder. Transfer the chopped nuts to a shallow dish.
In the same dish with the nuts, add the breadcrumbs, Parmesan cheese, parsley, garlic powder, paprika, salt, and black pepper. Mix well to combine.
In a separate shallow dish, whisk the eggs until well beaten.
Place the flour in another shallow dish for dredging.
Pat the chicken breasts dry with paper towels to remove excess moisture.
Dredge each chicken breast in the flour, ensuring it is evenly coated. Shake off any excess flour.
Dip the floured chicken breast into the beaten egg, allowing any excess egg to drip off.
Press the chicken breast firmly into the nut mixture, coating both sides evenly. Place the coated chicken on a plate and repeat with the remaining breasts.
Heat the olive oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the chicken breasts, cooking for 2-3 minutes on each side, or until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Transfer the skillet to the preheated oven, or place the chicken on the prepared baking sheet if not using an oven-safe skillet.
Bake for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is crisp and golden.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the nut-crusted chicken breasts with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.1 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 773 mg | 16% | |
*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.
