Pan-Seared Almond-Crusted Chicken Breast

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Coated in a golden almond crust, baked to perfection with aromatic garlic and thyme. This keto recipe (low carb), ready in about 36 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 420 calories and feeds 4, 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

• 4 boneless, skinless (6 oz each) chicken breast
• 1/2 cup almond flour
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

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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.