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tope close up view of sliced almond crusted chicken breast with steamed broccoli in a skillet
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5 from 2 votes

Almond Crusted Crispy Chicken Breast

Give your chicken breast recipe an upgrade with this Crispy Almond Crusted Chicken Breast recipe. Coated with an almond seasoning breading and baked to perfection.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Rena

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

Calories: 450kcal | Carbohydrates: 17g | Protein: 37g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 279mg | Potassium: 1148mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1301IU | Vitamin C: 137mg | Calcium: 165mg | Iron: 3mg