Sautéed Chicken with Almond Flour Crust and Lemon

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Coated in a crisp almond flour crust and brightened with lemon, served with a simple pan sauce. This American-inspired chicken recipe (keto, low-carb), ready in about 20 minutes, pairs chicken breast, almond flour, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 1, 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 oz chicken breast
• 2 tbsp almond flour
• 1 tbsp unsalted butter
• 1/2 lemon
• 1 minced garlic clove
• 1 tbsp chopped chives
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Pat 4 oz chicken breasts dry with paper towels, then season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper.
2. Step 2: Heat 1 tbsp unsalted butter in a nonstick skillet over medium-high heat until shimmering, then add chicken breasts and cook for 5 minutes without moving.
3. Step 3: Flip chicken, sprinkle 2 tbsp almond flour evenly over the top, and cook for 4-5 minutes until golden and internal temperature reaches 165°F, basting occasionally with melted butter.
4. Step 4: Squeeze juice from 1/2 lemon over chicken, add 1 minced garlic clove, and cook for 30 seconds until fragrant.
5. Step 5: Remove chicken to a plate, stir 1 tbsp chopped chives into the pan, and spoon the sauce over the chicken immediately.