Description
Baked Almond Crusted Chicken Breasts are a healthy, crispy, and flavorful alternative to traditional fried chicken, made with ground almonds and baked to golden perfection for a protein-packed meal.
Ingredients
Units
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- 4 boneless, skinless chicken breasts
- 1 cup raw almonds (or 1 cup almond meal)
- 1/2 cup grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp Dijon mustard
- 1 tbsp olive oil (for greasing or drizzling)
- Lemon wedges and chopped parsley for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- If using whole almonds, pulse them in a food processor until finely ground (but not pasty). Transfer to a shallow bowl.
- Add Parmesan (if using), garlic powder, paprika, salt, and pepper to the almonds and mix well.
- In a separate bowl, whisk eggs with Dijon mustard.
- Pat chicken breasts dry. Dip each one into the egg mixture, then coat thoroughly with the almond mixture, pressing to adhere.
- Place coated chicken on the prepared baking sheet. Drizzle lightly with olive oil or spray with cooking spray.
- Bake for 20–25 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and coating is golden and crisp.
- Let rest for 5 minutes before serving. Garnish with lemon wedges and parsley if desired.
Notes
- Use thin-sliced chicken breasts or pound them evenly for quicker cooking.
- Skip the Parmesan to keep the dish dairy-free.
- Serve with a fresh salad, steamed veggies, or cauliflower rice for a low-carb meal.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg