Crispy Almond-Crusted Chicken with Garlic Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Succulent chicken breasts coated in a golden almond crust and simmered in a rich garlic-herb cream sauce, perfect for high-protein keto meals. This american-inspired keto (keto, high protein) ready in about 30 minutes blends finely chopped almonds, minced garlic, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 500 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 4 (about 6 oz each) boneless skinless chicken breasts
• 1/2 cup, finely chopped almonds
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tsp Dijon mustard
• 1 tbsp, chopped fresh herbs (thyme and rosemary)
• 1/2 tsp salt
• 1/2 tsp (divided) black pepper
• 1 tsp lemon zest

Instructions

1. Step 1: Pat 4 boneless skinless chicken breasts (about 6 oz each) dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: In a shallow dish, combine 1/2 cup finely chopped almonds with 1/4 tsp black pepper and mix well.
3. Step 3: Press each chicken breast into the almond mixture, coating both sides evenly, then set aside.
4. Step 4: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken breasts and cook for 3-4 minutes per side until golden brown and the almond crust is crispy, then transfer to a plate.
5. Step 5: Add the remaining 1 tbsp olive oil to the skillet, then add 3 minced garlic cloves and sauté for 1 minute until fragrant.
6. Step 6: Stir in 1/4 cup chicken broth and 1 tsp Dijon mustard, scraping up any browned bits, then add 1/2 cup heavy cream and 1 tbsp chopped fresh herbs, and simmer for 2-3 minutes until the sauce thickens slightly.
7. Step 7: Return the chicken to the skillet, spooning the sauce over the top, and cook for 5-7 minutes more, or until the chicken reaches an internal temperature of 165°F.
8. Step 8: Remove from heat, sprinkle with 1 tsp lemon zest, and serve immediately.