Smoky Almond Chicken
Say hello to your new favorite dinner—Smoky Almond Chicken! This flavorful recipe combines the bold, earthy taste of smoked paprika with the nutty crunch of ground almonds for a unique and healthy coating on tender, juicy chicken breasts. Perfectly seasoned with garlic powder, salt, and pepper, the chicken is seared to golden perfection and finished off in the oven for a crisp exterior and moist interior. Quick to prepare in just 45 minutes, this dish delivers restaurant-quality flavor yet is simple enough for a weeknight meal. Garnish with fresh parsley and a squeeze of lemon for a vibrant finishing touch that enhances the smoky, nutty notes of the breading. Ideal for gluten-conscious eaters and sure to satisfy a crowd, Smoky Almond Chicken is a protein-packed delight that pairs beautifully with roasted vegetables or a light salad.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup almonds
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons parsley (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Place the almonds in a food processor and pulse until they form a coarse, breadcrumb-like texture. Be careful not to overprocess them into almond butter.
In a shallow bowl, combine the ground almonds, smoked paprika, garlic powder, salt, and black pepper. Mix well.
In another shallow bowl, beat the eggs until combined.
Place the flour in a third shallow bowl.
Pat the chicken breasts dry with paper towels. Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly with the almond mixture. Press lightly to ensure the coating sticks.
Heat the olive oil in a large skillet over medium heat. Once hot, sear the coated chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the seared chicken breasts onto the prepared baking sheet. Bake in the preheated oven for 20-25 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.
If desired, garnish with chopped parsley and serve with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 7.3 g | ||
| Protein | 264.4 g | 529% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 550 mg | 42% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2212 mg | 47% | |
*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.
