This almond crusted chicken recipe is simply the best - no kidding! The chicken breasts are incredibly tender, while the almond crust adds a crispy, flavorful touch. Plus, it’s so easy to make!
Once you try this recipe for almond-crusted chicken breasts, you’ll want to make it again and again; it will become a family favorite. The combination of textures and flavors is truly amazing, a step above your usual baked chicken breast recipes, making it something truly special.
For more inspiration, check out Panko Breaded Chicken, Cornflake Chicken, or Breaded Chicken without Eggs.
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Reasons to make this almond chicken recipe
It is better than any other chicken with almond crust recipe I’ve ever tried! The tender chicken pieces are juicy and comforting, and the crust is so full of flavor.
With just four ingredients and some common spices, this recipe is a cinch to make. In a little over 30 minutes, you'll have a delicious meal ready to serve.
Recipe ingredients
Boneless skinless chicken breasts weighing about 5.5 oz/ 150 g each. The size is relatively important; if your pieces are larger or smaller, you must adjust the cooking time accordingly.
Almonds: I use store-bought unroasted ground almonds. You can also grind whole almonds in the food processor; they should be like bread crumbs. Try different nuts like pecans, walnuts, or hazelnuts. Check out this Hazelnut Chicken, too.
Parmesan cheese: I always use freshly grated.
Three tablespoons of butter help the almond coating stick to the meat and add flavor.
See the recipe card for full information on ingredients and quantities.
How to make almond-crusted chicken breasts?
Preparations: Preheat the oven. Pat the chicken breasts dry with paper towels.
Step #1: Mix the grated cheese and the crushed almonds on a large shallow plate or bowl.
Step #2: Melt the butter in a small saucepan, then stir in the spices.
Step #3: Dip each piece of chicken through the butter using tongs.
Step #4: Immediately dredge them through the almond mixture, coating them well on both sides.
Step #5: Place the coated pieces into the baking dish. Divide the remaining almond mix evenly and press it onto the top of each piece.
Step #6: Bake for 20 minutes or until the crispy almond chicken is golden brown and the internal temperature is safe.
How long does it take to bake almond chicken?
It really depends on the size of the breast pieces. My relatively small pieces (5.5 oz/ 155 g) needed 20 minutes. If those you use are larger, please increase the baking time accordingly. The best way to check is with a meat thermometer (the Amazon affiliate link opens in a new tab); the internal temperature should be 165°F/74°C.
I noticed that slight overbaking is more forgiving in this recipe because the butter and almond crust help keep the meat from drying out. However, don’t overbake it just to be sure it’s cooked through. Instead, check it regularly.
Recipe FAQs
Sure. Boneless skinless chicken thighs work perfectly in this recipe. Chicken tenderloins should be ok, too, but you have to adjust the cooking time; they are smaller. Or try our Chicken Tenders and Fries.
I wouldn’t; the flour is much finer, and you will not have the same texture.
Refrigerate leftovers in an airtight container for about 3 days and reheat them in the preheated oven (350°F/180°C) for about 10 minutes or until heated through. They will not be very crispy anymore but will still taste great.
Use leftovers to make salads or sandwiches.
Almond-crusted chicken breasts are not great for freezing. Although technically possible, the coating doesn’t freeze well because it can become soggy and lose its crispiness once thawed.
Baked Almond Crusted Chicken
Equipment
- Baking dish
- Small pan
Ingredients
- 4 chicken breasts about 5.5/ 155 g each, Note 1
- ½ cup Parmesan freshly grated, 50 g, Note 2
- ½ cup ground almonds
- 3 tablespoons butter
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¾ teaspoon sweet paprika
- ¾ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F/ 200°C.
- Pat the chicken breasts dry with paper towels.4 chicken breasts
- Mix ground almonds and Parmesan on a large plate or in a large bowl.½ cup Parmesan/ 50 g + ½ cup ground almonds/ 50 g
- Melt the butter in a small pan. Add all the spices.3 tablespoons butter + 1 teaspoon fine sea salt + ¼ teaspoon ground black pepper + ¾ teaspoon sweet paprika +¾ teaspoon garlic powder
- Coat chicken breasts: Dredge the chicken through the butter mixture using tongs, then immediately coat each piece in the almond-cheese mixture.
- Bake almond chicken: Place the coated chicken into the baking dish and bake for 20 minutes or until the internal temperature measured with an instant-read thermometer reaches 165°F/ 74°C.
- Rest for 5 minutes before serving.
Notes
- Chicken: If your chicken pieces are larger, please adjust the baking time accordingly and check regularly to avoid overcooking.
- Parmesan: If using pre-grated Parmesan, use only ⅓ cup. Freshly grated Parmesan is fluffier and has more volume.
Lennard says
Oh my God, this was so good. I usually don't leave comments, but I couldn't let this be.
Adina says
Thank you so much for your feedback, Lennard.