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Give your chicken breast recipe an upgrade with this Crispy Almond Crusted Chicken Breast recipe. It is very flavorful, with a perfect crispy texture on the outside, and tender, juicy chicken on the inside. Serve as a main meal with veggies or a salad topper. Simple and easy to make.
You may also love my chicken and broccoli skillet.
Recipe Overview
You will love how crispy this chicken is and how juicy it is on the inside. The Chicken breast is coated with a flavorful almond crust, cooked half way through on an oven safe skillet, and then baked to perfection in a preheated oven alongside some blanches broccoli until fully cooked through.
My kids love this, and I usually serve it with white rice or this herbed couscous.
Recipe summary
- Tender, juicy, and so good: Once you try this crispy almond-crusted chicken, you will want to make it all the time. It is crispy on the outside and tender and juicy on the inside.
- Perfect for salads: a great way to enjoy more protein in salads. Use them as salad toppers. Make for a perfect addition to convert your salad into a full meal.
Ingredients needed
Below is a list of ingredients you will need to make this dish. Full measurements are listed further down in the recipe card.
- Blanched almonds: I prefer that you use almonds. You may also use cashews or walnuts.
- Seasonings: you will need garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper
- One large egg
- Chicken breast: Use boneless and skinless chicken breast. You may also use chicken thighs.
- Oil: I used olive oil. Any other oil would work
- One head broccoli: you may use frozen.
How to make almond-crusted crispy chicken breasts
Preheat the oven to 375 degrees F and line a large sheet pan with parchment paper.
Step 1: Place the almonds together with the seasonings into a food processor. Pulse until small chopped.
Step 2: Transfer the almond mixture to a shallow plate. Meanwhile, blanch the broccoli in salted water for 1-2 minutes. Drain and set aside in a bowl. Drizzle or spray with a bit of cooking oil. Season the chicken with salt and pepper on both sides. Dip each chicken cutlet into the beaten eggs, allowing the excess to drip off; Place on the plate with the almond coating and gently press to coat on both sides.
Step 3: Cook the chicken in batches until it begins to get golden, then flip, for around 4-5 minutes in total.
Step 4: Once the chicken cutlets are all golden, gather them into the skillet. Add the blanched broccoli next to it. Place in the preheated oven and bake for 15 minutes or until cutlets are cooked through and no longer pink on the inside. Season to taste, if needed, and serve warm.
Common Questions
Yes. If you prefer using boneless and skinless chicken thighs, you can do that. The cooking time will vary. It will need less time to bake.
You can use any other nuts of choice like walnuts, pecans, or cashews.
No. I just happen to love broccoli, and all my kids will eat it. But you can swap it with any other veggie you like. Zucchinis or green beans are great options.
If you have leftovers, place them in the fridge for up to 3 days in a lidded container. You can freeze for up to 2 months. Reheat in the oven or microwave when ready to serve again.
More Chicken Recipes
- Asian Chili Chicken Breast
- Sheet Pan Baked Chicken Breast with Veggies
- Creamy Chicken Noodle Soup
- Grilled Chicken Kale Caesar Salad
- Sun-dried Tomato and Cheese Stuffed Chicken Breast
- Lemon Chicken Pasta Recipe
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What to serve it with
- Healthy Homemade Coleslaw Salad
- Cheesy Cauliflower Bake
- Crispy Smashed Potatoes
- Mexican Sweet Corn Soup
- Baked Candied Sweet Potatoes
- Cauliflower Rice
- Garlic Butter Cauliflower Mash
Almond Crusted Crispy Chicken Breast
Ingredients
- 1 cup blanched almonds
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- kosher salt and ground pepper, to taste
- 1 large egg, beaten
- 2 chicken breasts, sliced in half lengthways
- 2 tablespoons olive oil, divided
- 1 medium head broccoli
Instructions
- Preheat the oven to 375 degrees F and line a large sheet pan with parchment paper.
- Place the 1 cup blanched almonds together with the seasonings (1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and kosher salt and ground pepper into a food processor. Pulse until small chopped. Transfer the almond mixture to a shallow plate.
- Meanwhile, blanch the broccoli in salted water for 1-2 minutes. Drain and set aside in a bowl. Drizzle or spray with a bit of cooking oil.
- Season the 2 chicken breasts with salt and pepper on both sides. Dip each chicken cutlet into the beaten 1 large egg, allowing the excess to drip off; Place on the plate with the almond coating and gently press to coat on both sides.
- Meanwhile, preheat the 2 tablespoons olive oil in a large ovenproof skillet over medium-low heat. Cook the chicken in batches until it begins to get golden, then flip, for around 4-5 minutes in total.
- Once the chicken cutlets are all golden, gather them into the skillet. Add the blanched 1 medium head broccoli next to it.
- Place in the preheated oven and bake for 15 minutes or until cutlets are cooked through and no longer pink on the inside.
- Season to taste, if needed, and serve warm.
Notes
- Use boneless and skinless chicken thighs if needed.
- Any oil of choice will work.
- Use any other veggie of choice if you don’t like broccoli.
- You may use frozen broccoli if preferred.
- Thin out the chicken breasts if you prefer.
- Easily double up on the recipe.
- Other nuts can be used, like cashews, pecans, or walnuts
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Entirely too much paprika. It overpowered every other flavor in this recipe.
I only used the almond crusted porton of this recipe, I had some fresh beets that I roasted on the side. The almond crusted chicken was AHHMAZING. I will try this on fish next go around. So tasty! I did end up baking my chicken a little longer, we like it dry but also becuase the beets were taking their sweet time.
What is the parchment lined baking sheet for?
optional to line the sheetpan