Almond-Crusted Chicken with Lemon Zest

Crispy chicken breasts coated in nutty almond flour and finished with bright lemon, served with a simple herb butter sauce.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 4 (6 oz each, boneless and skinless) Chicken breasts
• 1/2 cup Almond flour
• 1 teaspoon Garlic powder
• 1 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 (zest and juice) Lemon

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. In a shallow dish, combine 1/2 cup almond flour, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Dip each chicken breast into the almond flour mixture, pressing gently to coat both sides evenly.
3. Step 3: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat until shimmering. Add coated chicken and cook for 3-4 minutes per side until golden brown.
4. Step 4: Transfer skillet to oven and bake for 15-18 minutes, or until internal temperature reaches 165°F (74°C).
5. Step 5: Remove from oven, let rest for 5 minutes, then squeeze juice of 1 lemon over chicken and sprinkle with zest.