Baked Almond Crusted Chicken Breasts are tender, juicy chicken fillets coated in a crisp, flavorful almond crust and baked to golden perfection. This nutritious and gluten-free dish delivers a satisfying crunch with every bite—perfect for weeknight dinners or meal prep.

Why You’ll Love This Recipe

Crunchy exterior without deep frying.
Naturally gluten-free using crushed almonds instead of breadcrumbs.
High in protein and lower in carbs than traditional breaded chicken.
Simple ingredients and easy preparation.
Pairs well with salads, roasted vegetables, or grains.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts
Almonds (finely ground or crushed)
Grated Parmesan cheese (optional)
Garlic powder
Paprika
Salt and black pepper
Eggs (for coating)
Dijon mustard or mayonnaise (optional, for flavor)
Olive oil spray or melted butter (for baking)

directions

Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment paper and lightly grease it.
Pat chicken breasts dry and pound them to even thickness if needed.
In one shallow bowl, beat the eggs (and whisk with Dijon mustard if using).
In another bowl, combine crushed almonds, garlic powder, paprika, salt, pepper, and Parmesan if using.
Dip each chicken breast into the egg mixture, then coat evenly in the almond mixture, pressing to adhere.
Place the coated chicken on the prepared baking sheet. Lightly spray or brush with oil or butter.
Bake for 22–25 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 75 °C (165 °F).
Let rest for 5 minutes before slicing and serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Herbed crust: Add dried thyme, oregano, or rosemary to the almond mixture.
Spicy version: Add cayenne pepper or chili flakes for a kick.
Nut-free: Use crushed sunflower seeds or gluten-free breadcrumbs instead of almonds.
Lemon zest: Add lemon zest to the crust for brightness.
Air fryer method: Cook at 200 °C (400 °F) for 12–15 minutes, flipping halfway.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked and cooled chicken breasts in a freezer-safe container for up to 2 months.
Reheating: Reheat in a 175 °C (350 °F) oven or air fryer for 8–10 minutes to restore crispness. Avoid microwaving to keep the crust crunchy.

FAQs

Can I use almond flour instead of crushed almonds?

Yes, but the texture will be finer and less crunchy. Use coarsely ground almonds for the best result.

How do I crush the almonds?

Pulse raw almonds in a food processor until coarsely ground, or place in a zip-top bag and crush with a rolling pin.

Is this recipe keto-friendly?

Yes, it is low in carbs and suitable for ketogenic diets, especially if Parmesan is included.

Can I make this dairy-free?

Yes, omit the Parmesan and use a dairy-free egg wash or dip.

Can I prepare it ahead of time?

You can bread the chicken up to a few hours in advance and refrigerate until ready to bake.

Why did my coating fall off?

Ensure the chicken is patted dry before coating, and press the almond mixture on firmly. Let it rest before baking.

What can I serve with it?

Roasted vegetables, green salad, mashed cauliflower, or quinoa are great side options.

Can I use chicken thighs?

Yes, boneless thighs work well, though the cooking time may vary slightly depending on thickness.

Is this suitable for meal prep?

Absolutely. It holds up well in the fridge and can be reheated for lunch or dinner throughout the week.

Can I skip the egg wash?

You can use mayonnaise or mustard alone as a binder, but egg helps the coating stick best.

Conclusion

Baked Almond Crusted Chicken Breasts are a delicious, wholesome alternative to traditional breaded chicken, offering a satisfying crunch and tender interior with every bite. Whether you’re following a gluten-free lifestyle or simply seeking a healthier option, this dish delivers flavor, texture, and simplicity.

Baked Almond Crusted Chicken Breasts

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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.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

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.