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Almond-Crusted Chicken

A delicious crusted chicken made with almonds, garlic and paprika.

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Meghan


  • 2 chicken breasts
  • 1 cup unsalted almonds
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (for a sassy version, use smoked paprika)
  • 1 egg (for dipping chicken)


  1. Preheat oven to 375F.

  2. Grind your almonds and seasonings in a food processor. You don't want to turn it into a powder, but rather, finely/roughly chopped. You don't want the almond bits to become too fine, but you don't want them too large either otherwise they won't stick to the chicken as well.

  3. Transfer almond mixture to medium-sized bowl.

  4. Next, add an egg to a bowl and whisk

  5. Rinse your chicken breasts with water and pat dry with paper towel. If making nuggets, slice into strips. Otherwise, simply place the breast in the egg bowl and coat well.

  6. Then transfer egg-coated chicken to almond bowl and coat well in almond mixture, turning it over a few times.

  7. Place coated chicken on parchment-lined baking sheet and bake in oven for about 30 minutes, flipping once. Whole chicken breasts may need a few extra minutes. Nuggets will cook through faster.

  8. Serve with your favourite side dish and salad.