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Crispy almond chicken pieces on a plate with potatoes and green beans.
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Crispy Almond Chicken Breast

Crispy Almond Chicken Breast is crispy on the outside, juicy and tender in the center, and full of nutty flavor for a family-friendly weeknight meal!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: crispy almond chicken breast
Servings: 4 servings
Calories: 446kcal


  • 3 Mixing bowls
  • 1 food processor
  • 1 large skillet


  • 2 Tablespoons all purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 eggs
  • 1 teaspoon water
  • 1 cup slivered almonds
  • ½ cup panko breadcrumbs
  • 2 boneless skinless chicken breasts
  • 4 Tablespoons olive oil divided


  • Preheat the oven to 375ºF.
  • In a shallow container, mix together the flour, salt, pepper, garlic powder and onion powder with a fork until evenly combined.
    2 Tablespoons all purpose flour, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
  • In a separate bowl, whisk together the eggs and water.
    2 eggs, 1 teaspoon water
  • In a food processor, pulse the almonds a few times, just until just crushed but not powdered. Add the breadcrumbs and pulse one more time to combine. Remove to a shallow container. You can also crush the almonds by putting them in a plastic freezer bag and using a rolling pin.
    1 cup slivered almonds, ½ cup panko breadcrumbs
  • Using a paper towel, pat dry the chicken to ensure the coating adheres evenly.
    2 boneless skinless chicken breasts
  • Working one at a time, dredge the chicken in the flour mixture on both sides, followed by the egg, then in the almond and breadcrumbs. Set aside on a paper towel-lined plate.
  • Heat 2 tbsp of olive oil in a skillet on medium high heat until hot and the oil starts to shimmer. Add the chicken breasts and cook for about 5 to 6 minutes on each side, just until the crust starts to turn golden brown. Drizzle with the remaining olive oil and place the pan in the preheated oven.
    4 Tablespoons olive oil
  • Bake until the chicken is cooked completely through. Depending on the size, this will take 20 to 25 minutes. If using a meat thermometer, the internal temperature will reach 165ºF.
  • Let rest for 3 to 4 minutes before serving.


Serving: 1serving | Calories: 446kcal | Carbohydrates: 16g | Protein: 26g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 1337mg | Potassium: 545mg | Fiber: 4g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg