This almond-crusted chicken is a brand new take on the typical weeknight baked chicken. It may seem like an extra step, but making your own almond meal ensures you are able to achieve the texture you prefer. In this case, something between a typical almond meal and crushed almonds is what you want. This will give you enough texture to get a delicious crunch, but will not be so fine that the almond meal turns to mush on the chicken. Remember, a few chunky pieces is a good thing.
Try pairing this dish with mac and cheese and a green salad for a delicious dinner that will please the whole family or all your friends. Alternatively, you can use the chicken to top a fresh chopped kale salad and sprinkle some dried cranberries, feta, and sliced bell pepper. Add a slightly sweet and citrusy dressing to compliment the warm, hearty almond flavor of the chicken.
As a kids snack you could slice the chicken thinly and plate them with a variety of dipping sauces like honey mustard, blue cheese, tangy barbecue, or even marinara for a fun take on chicken parmesan.
“Although making your own almond meal may feel like a hassle, doing so really elevates the dish. It also gives you control over your preferred crunch and texture. Using almonds instead of breadcrumbs is also a great gluten-free alternative!” -Jacqueline Tris
A Note From Our Recipe Tester
Ingredients
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Cooking spray
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1 1/2 pounds boneless, skinless chicken breast cutlets
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2 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper, divided
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1 1/2 cups raw almonds
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1 teaspoon dried parsley
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1 teaspoon dried oregano
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1 large egg, beaten
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1 tablespoon water
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Position a rack in the center of the oven and heat to 450 F. Line a rimmed baking sheet with parchment paper, then spray lightly with cooking spray.
The Spruce Eats / Julia Hartbeck
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Pat the chicken dry with a paper towel then sprinkle both sides with 1 teaspoon of salt and 1/2 teaspoon of pepper.
The Spruce Eats / Julia Hartbeck
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In a food processor or high-powered blender, pulse, then process almonds on high until a medium to fine meal forms and no large chunks of almonds remain.
The Spruce Eats / Julia Hartbeck
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In a shallow bowl, combine the almond meal, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, dried parsley, and dried oregano.
The Spruce Eats / Julia Hartbeck
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In a second shallow bowl, combine the egg with the water, whisking to combine.
The Spruce Eats / Julia Hartbeck
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Coat the chicken first in the egg mixture, letting the excess drip back into the bowl.
The Spruce Eats / Julia Hartbeck
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Then coat the cutlet in the almond mixture, pressing the cutlet firmly into the mixture on both sides to adhere the coating.
The Spruce Eats / Julia Hartbeck
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Place on the prepared baking sheet and repeat with the remaining cutlets.
The Spruce Eats / Julia Hartbeck
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Bake the chicken until a meat thermometer inserted in the center registers 165 F, 15 to 18 minutes.
The Spruce Eats / Julia Hartbeck
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Broil on high until the almond crust begins to brown slightly, 1 to 3 minutes. Serve immediately
The Spruce Eats / Julia Hartbeck
How to Store
- Leftover cutlets should be wrapped and refrigerated for up to 3 days.
- You can make this ahead of time and freeze it in a freezer bag. Then reheat in a 350 F oven until warmed through. They will keep in the freezer for up to three months.
