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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 side. Serve as a main meal with veggies or a salad topper. Simple and easy to make.
This crispy on the outside and juicy on the inside chicken breast cutlets will blow you away. Chicken breast coated with a flavorful almond crust is cooked half way through on an oven safe skillet and then baked to perfection in a preheated oven along side some blanches broccoli until fully cooked through. The chicken comes out very tender and juicy on the inside while it maintains its nutty and crispyness. This almond crusted cripsy chicken breast recipe can be served as is with veggies, or added to salads for an extra protein boost. They will be loved by everyone and the almonds make this recipe a total game changer.
Table of Contents
- Why you will love this crispy chicken recipe
- Ingredients you will need to make this crispy almond crusted chicken breast
- How to make these crispy chicken breast with broccoli
- frequently asked questions
- More healthy chicken recipes to check out
- What to serve with this almond crusted chicken
- Almond Crusted Crispy Chicken Breast Recipe
Why you will love this crispy chicken recipe
- 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.
- Healthy: no need frying or grease needed to make these crispy chicken breasts. A much better option than takeout.
Ingredients you will need to make this crispy almond crusted chicken breast
- Blanched almonds: we prefer that you use almonds. you may also usee 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: we used olive oil. Any other oil would work
- One head broccoli: you may use frozen.
How to make these crispy chicken breast with broccoli
Preheat the oven to 375 degrees F and line a large sheet pan with parchment paper.
Place the almonds together with the seasonings 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 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.
Meanwhile, preheat the oil in a large oven-proof 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 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.
frequently asked questions
It is much healthier to grill or bake your chicken breast rather than deep frying. Deep frying requires alot of oil or grease as opposed to grilling or baking. You may pan fry chicken with a small amount of oil. You want to stay away from deep fried foods.
Pan frying requires a small amount of oil as opposed to deep frying chicken. Pan frying would be a healthier option if you prefer frying the chicken rather than baking it of grilling. If you must pan fry chicken, you can get away with using a small amount of oil.
This will vary based on the thickness of the chicken breast. Depending on its thickness, if the chicken breast is more on the thin side it will need 4-5 minutes per side over medium heat. A rather thicker piece will need to be cooked for 6-8 minutes per side. The key is to cook it over medium heat and not high heat. If you want tp be 100% certain the chicken is cooked through, you would have to use a food thermomether and check the internal temperature until it reaches 165F.
More healthy chicken recipes to check out
- 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
What to serve with this almond crusted chicken
- Healthy Homemade Coleslaw Salad
- Cheesy Cauliflower Bake
- Crispy Smashed Potatoes
- Mexican Sweet Corn Soup
- Baked Candied Sweet Potatoes
- Cauliflower Rice
- Garlic Butter Cauliflower Mash
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Almond Crusted Crispy Chicken Breast
Ingredients
- 1 cup blanched almonds
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- kosher salt and ground pepper, to taste
- 1 large egg, beaten
- 2 chicken breast, sliced in half lengthways
- 2 tbsp 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 almonds together with the seasonings 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 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.
- Meanwhile, preheat the oil in a large oven-proof 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 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