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5 from 2 votes

Almond Crusted Chicken Breast

Low Carb, healthy, crunchy, and easy. This juicy, almond crusted chicken is a delicious dinner option for when you want a breaded dish without the carbs!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: Almond, almond chicken, Almond Crusted Chicken, chicken, healthy, keto chicken, Low Carb, low carb chicken
Servings: 4 People
Calories: 456kcal
Author: Lisa Brown


  • 2 whole chicken breasts (Butterfly, then halve) Boneless, Skinless
  • 5 oz Almonds
  • 1 tbsp Tony Chachere's
  • 1 tsp Course ground black pepper
  • ¼ tsp ground thyme
  • 2 eggs
  • 2 tsp olive oil


Prepping the ingredients

  • Butterfly, then halve the two chicken breasts, creating four pieces. Place each piece in between two pieces of plastic wrap and flatten with a meat tenderizer until the chicken is one consistent thickness. Sprinkle each side with a little Tony Chachere's, set aside.
  • Pulse almonds in a food processor until they reach a very small, even crumb.
  • Mix almonds, Tony's, ground thyme, and pepper in a large bowl.
  • Beat two eggs in a medium bowl

Breading the Chicken

  • Put eggs into a medium bowl and whisk until smooth.
  • Take one piece of chicken and dip into the egg, thoroughly coating the entire chicken.
  • Drip off excess, then dip chicken in almond mixture, flipping and coating the entire piece completely. Set aside. Repeat with the other three pieces.

Cooking the Chicken

  • Heat olive oil in a large, non-stick saute pan over medium/high heat.
  • When the oil reaches 350°F, add chicken to pan.
  • Cook for 5 minutes on each side, or until the inside is no longer pink.
  • Remove from pan. Enjoy!


Serving: 14 ounce portion | Calories: 456kcal | Carbohydrates: 6g