Pan-Seared Almond-Crusted Chicken Breast

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated in a golden almond crust, baked to perfection with aromatic garlic and thyme. This keto (low carb, keto) ready in about 36 minutes pairs almond flour, large egg, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 21 min Serves 4 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F and place a wire rack on a baking sheet coated with cooking spray.
  2. Step 2: Whisk together 1 large egg, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper in a shallow dish.
  3. Step 3: Place 1/2 cup almond flour in a separate shallow dish.
  4. Step 4: Dip each chicken breast into the egg mixture, then press firmly into almond flour to coat evenly.
  5. Step 5: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  6. Step 6: Place chicken breasts in skillet and cook for 3 minutes per side until golden brown.
  7. Step 7: Transfer skillet to oven and bake for 15-18 minutes until internal temperature reaches 165°F.
  8. Step 8: Let rest for 5 minutes before slicing.

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Frequently asked questions

How long does Pan-Seared Almond-Crusted Chicken Breast take to make?

Total time is about 36 minutes (15 min prep + 21 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Almond-Crusted Chicken Breast?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep almond flour from drying out.

Can I substitute ingredients in Pan-Seared Almond-Crusted Chicken Breast?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Almond-Crusted Chicken Breast for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Almond-Crusted Chicken Breast low carb?

Yes — this recipe is tagged low carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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