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Almond crusted chicken breasts recipe

Almond crusted chicken breasts recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

Coat tender and succulent chicken breasts in a little bit of delicious nutty crunch for a taste sensation. Serve alongside some seasonal veg or a salad for a complete meal.

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IngredientsServes: 4

  • 600g chicken breasts
  • 2 tablespoons lemon juice
  • 55g almonds
  • salt and pepper, to taste
  • 2 tablespoons butter
  • 1 pear

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Beat the chicken lightly with a meat mallet and drizzle with lemon juice.
  2. Chop the almonds. Dredge chicken in the almonds, season with salt and pepper.
  3. Melt the butter in a frying pan over medium heat then add the chicken breasts and cook for 3 to 5 minutes on each side until no longer pink in the centre.
  4. Thinly slice the pear. Just before the chicken is ready, arrange pear sliced next to the chicken and cook for about 1 minute. Remove from the heat, plate and serve immediately.

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Almond Crusted Baked Chicken

Inspired by Whole30 cashew crusted chicken, this almond-crusted baked chicken is full of amazing flavor. Naturally gluten-free, it’s also paleo, Whole30 and low carb. Use chicken breasts, tenders or cutlets, or even use thighs or pork chops! No sauce needed, this chicken is a favorite among the kids too! You can also serve with non-dairy ranch or homemade BBQ sauce!

I laughed when my husband said the other night that this almond-crusted baked chicken was his favorite of all the Whole30 meals I’ve made so far (and I’ve made a lot of meals, including pork and potato soup and homemade breakfast sausage and caramelized onions and swiss chard and sweet potato and apple casserole and oven-roasted hash browns).

I asked why, and he said his mom used to make baked chicken all the time when he was a kid. She used Corn Flakes or Rice Krispies. I remember it well because my mom used to do the same thing with Shake ‘n Bake!

Almond crusted baked chicken is like what your mom used to make when you were a kid, but it’s grown up and healthier. And it’s downright delicious!

Almond crusted chicken breasts recipe - Recipes

Sheet pan dinners are the answer to all your weekday dinner problems. They’re fast to make, easy to clean up after, incredibly delicious, and tend to be no-fail. That’s my kind of recipe!

This sheet pan dinner is seriously dressed up with a crunchy nutty coating that compliments the juicy chicken and low-carb vegetable medley that makes up this meal. Instead of using a more traditional carb-heavy coating like breadcrumbs, we simply threw some almonds in the food processor to create a keto-friendly crust.

Whether your following the ketogenic diet or not, this recipe is sure to be a winner in your house! Whip it up on a Sunday to meal prep for the coming week or throw it together on a busy Wednesday night to get yourself over the mid-week meal slump. We promise, you’ll keep coming back to this recipe over and over.


  • 3/4 cup raw almonds
  • 2 tsp + 1 tbsp Italian seasoning
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 egg, beaten
  • 4 boneless skinless chicken breasts
  • 1 red bell pepper, chopped
  • 1 cup brussels sprouts, halved
  • 1 cup cauliflower florets
  • 1/2 cup red onion, chopped
  • 1 cup cremini mushrooms, sliced
  • Olive oil



  • Preheat oven to 375 degrees Fahrenheit.
  • In a food processor, combine almonds, 2 tsp Italian seasoning, paprika, and salt. Pulse until almonds are chopped into small pieces. Transfer to a shallow bowl.
  • Coat chicken breast in the beaten egg, then dredge in the almond coating. Place on baking sheet. Repeat for all chicken breasts.
  • In a large bowl, combine all vegetables. Add olive oil and Italian seasoning. Toss to coat.
  • Place vegetables on tray around the chicken. Bake for 25 minutes until chicken is cooked through and vegetables are softened.
  • Remove from oven and serve hot!

Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.

Recipe Summary

  • 3 boned, skinned chicken breast halves
  • ½ teaspoon salt
  • 2 teaspoons soy sauce
  • 5 tablespoons cornstarch, divided
  • 1 teaspoon brandy or water
  • ½ teaspoon baking soda
  • 2 large eggs
  • Canola oil for frying
  • 2 ½ cups sliced almonds

Trim fat from chicken breasts and cut each into 4 pieces. With a mallet, pound each piece between 2 sheets of plastic wrap to an even 1/4 to 1/2 in. thick.

In a bowl, combine salt, soy sauce, 2 tbsp. cornstarch, the brandy, baking soda, and 2 tbsp. water. Add chicken and stir to coat. Let sit 5 minutes. Transfer chicken to a plate. In the same bowl, stir in remaining 3 tbsp. cornstarch and the eggs until well blended. Mix in chicken to coat.

In a 12-in. frying pan, heat 1/2 in. oil over medium-high heat. Spread almonds on a cutting board. Press chicken into nuts, coating both sides evenly, then lay chicken in oil. Cook until browned, turning once, 4 to 8 minutes total. Drain on paper towels.

How to cook Almond and Parmesan Crusted Chicken

  1. Preheat oven to 450°F and line a large baking sheet with parchment paper.
  2. Holding each chicken breast flat on a board, cut in half horizontally to make 2 pieces. Place each between plastic wrap and pound lightly to make very thin.
  3. Place almonds, cheese, breadcrumbs, dried basil and garlic salt in a shallow dish and mix well.
  4. Place flour and eggs in 2 other shallow dishes.
  5. Dip each chicken breast into egg, then flour, then almond mixture, pressing into the surface to coat heavily. Place on prepared baking sheet and season with pepper.
  6. Coat liberally with cooking spray and bake for 15 minutes. Coat with cooking spray again and flip chicken. Coat with cooking spray again and bake for 10 minutes more or until golden brown and crisp.
  7. To serve, cut each chicken breast in half. Place over hot cooked pasta and top with marinara sauce, Parmesan, almonds and fresh basil, if desired.

Heather Orr-Martinez

Mariani Nut

Mariani Nut Company is one of the largest, privately-held, walnut and almond processors in the world.

Mariani Nut Company has developed strong partnerships with customers who demand the highest quality nuts obtainable and insist on continuous improvement. These partnerships with companies in a variety of sectors including confectionary manufacturing, cereal and ice cream have pressed us to implement an aggressive investment strategy when it comes to manufacturing capital. This strategy has allowed us to obtain a position of leadership regarding quality in the industry.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Trim fat from chicken breasts and cut each into 4 pieces. With a mallet, pound each piece between 2 sheets of plastic wrap to an even 1/4 to 1/2 in. thick.

In a bowl, combine salt, soy sauce, 2 tbsp. cornstarch, the brandy, baking soda, and 2 tbsp. water. Add chicken and stir to coat. Let sit 5 minutes. Transfer chicken to a plate. In the same bowl, stir in remaining 3 tbsp. cornstarch and the eggs until well blended. Mix in chicken to coat.

In a 12-in. frying pan, heat 1/2 in. oil over medium-high heat. Spread almonds on a cutting board. Press chicken into nuts, coating both sides evenly, then lay chicken in oil. Cook until browned, turning once, 4 to 8 minutes total. Drain on paper towels.

Almond Crusted Chicken Breasts

Take chicken over the top with these toasty and nutty almond crusted chicken breasts. Baking the chicken in the oven keeps it light but still gives you the satisfaction of a deep-fried crunch.

If you’re craving something homemade and delicious for dinner then this recipe for crispy oven baked chicken is for you! Both adults and kids love it. Anyone can pull this off since it’s really simple to make with mostly pantry ingredients.

Boneless chicken breasts are pounded lightly then coated with mayonnaise and Dijon mustard and encrusted in a perfectly seasoned mixture of chopped almonds, panko breadcrumbs, and Parmesan cheese. The almond coating adds additional protein to the meal and also gives the chicken a beautiful golden crust with a perfect crispy texture while the chicken stays deliciously moist on the inside. It really is hard to believe this chicken is baked and not fried!

A simple honey mustard sauce made with mayonnaise, Dijon mustard and honey takes seconds to whisk up is perfect for dipping the luscious juicy chicken. But if you prefer, you could also use bottled plum sauce, ranch dressing or a chili sauce as a dip.

You can whirl up the almonds in a food processor (I like to use my mini food processor for this) or you can pound them with a mallet. You want to achieve some almond crumbs while still keeping some almond chunks in the mix. Just make sure the almonds pieces are not too large or it will be difficult for them to adhere.

If you’re feeding kids you can easily make their portions into strips or nugget sizes by slicing the chicken breasts into smaller pieces before coating them. This turns them into a finger food that is really appealing to kids. Just reduce the baking time slightly since these smaller pieces will cook much faster than the full breast pieces.

I cook chicken at least once a week which means I’m always looking for a variety of ways to jazz it up. I was tired of regular breadcrumb coated chicken so I decided to play around with pantry ingredients I had on hand, including almonds. The first time I made this chicken I pan fried the pieces but wasn’t happy with the results I felt it contained too much fat. The next time I decided to bake the chicken in the oven and I actually preferred it that way! I was surprised it turned out super crispy with almonds that were perfectly crumbly and toasty! Turns out everyone in my family agreed on the oven baked method too.

Fried chicken is not particularly healthy so this oven-baked almond crusted chicken is the kind of recipe you want to keep in your weeknight meal rotation. It’s so easy and quick to prepare for a family dinner while also impressive to serve at a dinner party. It can be prepared early in the day and refrigerated until ready to bake. This makes dinner such an effortless event!

Serve the chicken alongside a green salad, steamed vegetables, and if desired add rice as well. I also like to add a sprinkle of fresh parsley and lemon wedges to brighten up the chicken.



View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 388

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Almond Crusted Chicken


Pork Chop
Follow recipe instructions.

Vegan Chicken
Preheat oven to bake at 450°F. Place breast on an ungreased baking pan. Bake approximately 9 minutes. Flip and bake an additional 7-8 minutes until heated through. Follow recipe instructions.

Boil 10 minutes in water/broth then season with salt and pepper. Prep according to recipe instructions but reduce cook time to 2-3 minutes per side.

Prepare Your Ingredients
Wash and dry your produce.
Finely chop or grind all but ¼ of the almonds, and mix together in a flat dish with the panko, salt, and pepper.
Small dice the shallot.
Thinly slice the strawberries and place in a salad bowl.
Mince 1 clove garlic.
Beat the egg in a bowl.

Cook the Chicken
Heat 1 Tbsp. olive oil in a medium pan over medium heat.
While the pan is heating, dip the chicken, one breast at a time, in the egg.
Next, place in the panko mixture, coating it on both sides.
Shake lightly to remove excess bread crumbs.
Cook chicken 4-5 minutes per side or until cooked through (add ½ Tbsp. olive oil when you flip sides).
Set aside and cover to keep warm.

Make the Vinaigrette and Salad
In a small bowl, whisk together ½ Tbsp. balsamic vinegar (save rest for later), the brown sugar, 2 Tbsp. olive oil, and the garlic.
Taste and adjust to your liking with salt and pepper.
Add the spinach, remaining almonds, and feta to the bowl of sliced strawberries.

Make Balsamic Glaze
When the chicken is done cooking, remove pan from heat and allow to cool down for about a minute.
In the same pan, heat ½ Tbsp. olive oil over medium heat and cook the shallots for 2-3 minutes (add oil of pan dries).
Add the broth, strawberry preserves, remaining balsamic vinegar, and the entire sprig of rosemary.
Use a wooden spoon to mix and loosen the browned bits from the pan bottom.
Bring to a boil, reduce heat to a low simmer, and cook stirring frequently until thickened 2-3 minutes.
Taste and adjust to your liking with salt.
Remove rosemary sprig before serving.

Toss the salad with the balsamic vinaigrette and divide it evenly between your plates.
Place a bit of the balsamic glaze on each plate and top with the chicken.
Pour remaining glaze over the top of each chicken breast and enjoy!

Recipe Summary

  • 1 pound boneless skinless chicken breasts
  • 1 egg
  • 1 cup panko crumbs
  • ½ teaspoon Spice Islands® Fine Grind Sea Salt
  • ¼ teaspoon Spice Islands® Fine Grind Black Pepper
  • ½ teaspoon Spice Islands® Garlic Powder
  • ½ teaspoon Spice Islands® Onion Powder
  • ¼ cup Mazola® Corn Oil

Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.

Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.


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