Crispy Almond-Crusted Chicken Breasts

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Coated in a crunchy almond crust and baked to golden perfection, served with a lemon-herb pan sauce rich in healthy fats. This American-inspired chicken recipe (low carb, high protein), ready in about 40 minutes, pairs chicken breast, almond flour, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 boneless, skinless (6 oz each) chicken breast
• 1/2 cup almond flour
• 2 large egg
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a shallow dish, combine 1/2 cup almond flour, 1/4 cup grated Parmesan cheese, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: In another shallow dish, beat 2 large eggs until smooth. Dredge each chicken breast in the egg, then press firmly into the almond flour mixture until completely coated on all sides.
3. Step 3: Heat 2 tbsp olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high heat until the butter foams. Add the coated chicken breasts and cook for 3-4 minutes per side until golden brown.
4. Step 4: Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F (74°C) internally.
5. Step 5: While the chicken bakes, pour 1/4 cup chicken broth and 1 tbsp lemon juice into the skillet, scraping up any browned bits. Simmer for 2-3 minutes until the sauce thickens slightly.
6. Step 6: Remove the skillet from the oven, let the chicken rest for 5 minutes, then slice and serve with the pan sauce, topped with 1 tbsp chopped fresh parsley.