Sautéed Chicken with Zucchini Noodles and Almond Crust

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

Tender chicken breasts baked in a nutty almond crust, served over zucchini noodles for a low-carb meal bursting with fresh vegetable flavor. This american-inspired keto (high-protein, low-carb) ready in about 38 minutes pairs chicken breast, almond flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

★ 4.3 (11 ratings) Prep: 20 min Cook: 18 min Serves 2 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry with paper towels, then season with salt and pepper. Mix 2 tbsp almond flour with 1/2 tsp salt.
  2. Step 2: Press almond flour mixture evenly over both sides of chicken. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat until shimmering.
  3. Step 3: Sear chicken for 2 minutes per side until golden brown, then transfer skillet to oven and bake for 12-15 minutes until internal temperature reaches 165°F.
  4. Step 4: While chicken bakes, spiralize zucchini into noodles. Heat remaining 1 tsp olive oil in a separate skillet over medium heat, add minced garlic, and sauté for 60 seconds until fragrant.
  5. Step 5: Add zucchini noodles to skillet, toss with coconut aminos, and cook for 3-4 minutes until tender-crisp, stirring frequently.
  6. Step 6: Slice chicken and serve immediately over zucchini noodles, garnished with fresh basil.

Frequently asked questions

How long does Sautéed Chicken with Zucchini Noodles and Almond Crust take to make?

Total time is about 38 minutes (20 min prep + 18 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 Sautéed Chicken with Zucchini Noodles and Almond Crust?

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 chicken breast from drying out.

Can I substitute ingredients in Sautéed Chicken with Zucchini Noodles and Almond Crust?

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 Sautéed Chicken with Zucchini Noodles and Almond Crust for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Chicken with Zucchini Noodles and Almond Crust high-protein?

Yes — this recipe is tagged high-protein, 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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