Crispy Almond Chicken Breast

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This crispy almond chicken breast is perfect for a weeknight meal! Your family will love the nutty, crispy crust and tender, juicy chicken underneath.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Dinner, Main Course

Cuisine: American

Keyword: crispy almond chicken breast

Servings: servings

Calories: 425kcal

Author: Kasey Schwartz

Ingredients

2 boneless skinless chicken breasts
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
4 tablespoons olive oil divided

Instructions

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.
In a separate bowl, whisk together the eggs and 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.
Using a paper towel, pat dry the chicken to ensure the coating adheres evenly.
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.
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.

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