This Almond Crusted Chicken Breast is coated in almonds and herbs making it crispy on the outside, perfectly tender on the inside, and oh-so flavorful. Pair it with a robust tomato sauce or slice it and use it to top a salad. Any way you serve this crispy almond chicken it will be a hit! This recipe is gluten-free, paleo-friendly, and low-carb!
This almond crusted chicken is a new favorite around here! In the crust, the almonds and almond flour replace refined flour for a healthier, lower carb option that does not sacrafice flavor. This recipe is pan seared and then baked for a perfectly crunchy crust without the fryer and unhealthy oils!
Ingredient Notes & Possible Substitutions
- Chicken Breasts - For the amount of almond breading used in this recipe, 2 large chicken breasts (about 1.5 lbs of chicken) works great. Feel free to use smaller chicken breasts, but note that they may cook more quickly. Chicken tenders also taste great with this breading!
- Egg - If you cannot have eggs, try using Greek yogurt or mustard to bind the breading to the chicken.
- Tapioca Starch - Tapioca starch is used to create a sticky coating with the egg to lock in moisture and help the almond breading adhere. Any type of strach (i.e. cornstarch, potato starch...) will work.
- Avocado Oil - Avocado oil does fairly well with high heat, however, any neutral flavored cooking oil can be used.
- Cooking Spray - This ingredient is not entirely necessary. It is used to lightly coat the chicken with oil before baking it so that there are no dry spots. You could lightly brush the chicken with oil using a basting brush if you do not have cooking spray, just do so sparingly to avoid adding too much oil.
- Blanched Slivered Almonds - Slivered blanched almonds are more common; however, whole blanched almonds will also work. Blanching is a process that involves scalding the nuts with hot water, removing the skin. Unblanched almonds can be used, but will have a little grittier texture.
- Dried Herbs - You can use an Italian seasoning blend in place of the dried oregano and basil, just make sure it does not contain additional salt.
How to Make Almond Crusted Chicken
This almond crusted chicken makes the perfect weeknight dinner. With minimal active time, this meal can be prepared in under 1 hour! Here is how to do it:
- Preheat the oven to 400 F and line a sheet pan with parchment paper.
- Combine the ingredients for the breading in a food procesor and process until the almonds are coarely chopped and everything is well combined. Transfer the almond breading to a large rimmed plate and set aside.
- Place the chicken breasts in a gallon-sized Ziploc bag and seal. Pound the chicken with a meat mallet or rolling pin to achieve an even thickness of about 1 inch (this helps promote even cooking and makes the chicken extra tender).
- Whisk the egg and then add it to the bag with the chicken breasts, sprinkle with tapioca starch and seal. Shake the bag to fully coat the chicken breasts with the egg/starch mixture.
- Add the avocado oil to a skillet and heat over medium heat.
- Remove the chicken breasts from the bag and begin to coat in the almond breading mixture. Coat both sides thoroughly, then place in the hot skillet. Brown the chicken for about 2-3 minutes on each side.
- Transfer the chicken to the lined baking sheet, spray with avocado oil cooking spray, and place in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165 F.
- Remove from the oven and serve!
How to Serve this Almond Crusted Chicken Breast
This almond crusted chicken is versatile and pairs well with so many foods. Because we use Italian herbs, it tastes great served next to veggies or pasta and topped with your favorite tomato sauce or marinara sauce. This chicken is so flavorful on it's own that it makes a great addition to any salad or grain bowl, or you can try slicing it and serving with a tasty dipping sauce like honey mustard!
Here are some sides that work well with this recipe:
- Greek Chickpea Salad
- Green Beans Almondine
- Honey Chipotle Roasted Sweet Potatoes
- AIP Mashed Sweet Potatoes
How to Reheat this Almond Crusted Chicken Breast
This recipe is best reheated in the oven or air fryer to maintain that crunchy coating! Simply place the leftovers on a parchment paper lined baking sheet and bake at 400 F for about 10 minutes. Alternatively, place leftover in the air fryer and cook for about 6-10 minutes at 400 F, or until warm and crispy.
This almond crusted chicken recipe yeilds the perfect tender and crunchy chicken breasts that are filling and so much healthier than other crispy chicken options out there. Here is why this recipe is a nutrition powerhouse:
- Each serving contains 29 grams of protein and healthy fats to keep you full and satiated.
- Despite the crispy coating, each serving contains only 6 grams net carbs!
- In just ½ of a chicken breast you will get over 10% of your daily value for 15 vitamins and minerals including selenium (40%), phosphorus (46%), manganese (44%), magnesium (34%), copper (45%), vitamin E (62%), vitamin B6 (38%), vitamin B3 (68%) and vitamin B2 (44%).
- Once transfered to the baking sheet, press lightly with a spatula or hand to make sure the breading is packed and secure. If you see any bare spots, grab some of the leftover breading and press it into the chicken breasts to cover before baking.
- After removing the chicken from the oven, give it about 10 minutes to rest before slicing. This helps to lock in all the flavor for a perfectly tender and juicy bite.
- Slice carefully to keep the breading intact. It will be more delicate than a traditional breading because it is flour-free.
Other Great Recipes
- Lemon Pepper Drumsticks
- Pan Seared Halibut with Herbs and Butter
- Mediterranean Kabobs with Whipped Feta
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Almond Crusted Chicken Breast
- Food processor
- Ziplock gallon size bag
- Mallet or rolling pin
- Large rimmed plate
- Parchment paper
- Sheet pan
- Preheat the oven to 400 F. Line a sheet pan with parchment paper and set aside.
- Combine the ingredients for the almond breading (almonds, almond flour, herbs, spices, and salt) in a food processor and process until the almonds are coarsely chopped and everything is well incorporated. Do not over-process (you just want to chop the almonds and not turn them into almond flour). Transfer almond breading to a large rimmed plate and set aside.
- Place the chicken breasts in a gallon-sized Ziploc bag and seal. pound the chicken with a meat mallet or rolling pin to achieve an even thickness of about 1 inch.
- Whisk the egg and add it to the bag with the chicken breasts. Sprinkle with tapioca starch over the chicken and seal the bag. Shake the bag to mix so that the breasts are fully coated with the egg/starch mixture.
- Add the avocado oil to a skillet and heat over medium heat.
- Remove the chicken breasts from the bag and begin to coat in the almond mixture. Coat both sides thoroughly, then place in the hot skillet. Brown the chicken for about 2-3 minutes on each side. Flip carefully, and if any bare spots are exposed when flipped press some of the leftover breading into the chicken breast to cover.
- Transfer the chicken to the lined baking sheet, spray with avocado oil cooking spray, and place in the oven for about 30 minutes or until the chicken reaches an internal temperature of 165 F. Remove from the oven and serve immediately.