Pan-Seared Chicken with Almond Flour and Herbs

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

Juicy chicken breasts coated in a golden almond flour crust, seasoned with garlic and thyme, perfect for a satisfying keto dinner. This american-inspired chicken (low-carb) ready in about 27 minutes pairs (6 oz each) chicken breasts, almond flour, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 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: 12 min Serves 4 American cuisine 440 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried thyme.
  2. Step 2: In a shallow dish, mix 1/2 cup almond flour, 1 tsp garlic powder, and 1 tsp dried thyme. Dredge each chicken breast in the mixture, pressing gently to adhere.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  4. Step 4: Add 1 tbsp butter to the skillet during the last minute of cooking, basting the chicken until butter is melted and golden.

Frequently asked questions

How long does Pan-Seared Chicken with Almond Flour and Herbs take to make?

Total time is about 27 minutes (15 min prep + 12 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 Chicken with Almond Flour and Herbs?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Almond Flour and Herbs?

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 Chicken with Almond Flour and Herbs 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 Chicken with Almond Flour and Herbs low-carb?

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

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