Almond Crusted Chicken

Yumna Jawad

Updated Jan 06, 2026

4.99 from 72 votes

This Almond Crusted Chicken is crisp and juicy, ready in 30 minutes, needs only a few ingredients and has a restaurant quality flavor!

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Prep Time 10 minutes
Servings 4 servings
Comments
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Baked almond crusted chicken breast cutlets on a serving platter.
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Change Up Your Chicken Dinner

There’s a restaurant in Dearborn, MI that makes Almond Crusted Chicken and I used to order it all the time and absolutely loved how it tasted, so I decided to try to replicate that flavor with this homemade version. You just need to grind your almonds or even use almond flour to make it easier for the breading. Then the way I bake it in the oven is on a wire rack which allows the chicken to get crisp all around. If you loved my pecan-crusted chicken recipe, try this almond crusted chicken recipe next!

Happy Cooking!
– Yumna

Almond Crusted Chicken Ingredients

Ingredients for recipe in individual bowls before prepped: chicken breast, egg, seasonings, whole almonds, and parmesan cheese.
  • Chicken: I use boneless skinless chicken breast for this recipe and cut it down into cutlet thin sizes, or you could cut it into strips or nuggets. Just adjust the cooking time for different sizes.
  • Almonds: Dry unsalted roasted almonds work best for this crusted chicken recipe. Use a food processor to grind them into a fine breadcrumb size texture or swap for almond meal or almond flour.
  • Parmesan cheese: Pre-grated works just fine here. But if you have time, you can freshly grate the cheese so it it melts and toasts into the crust.
  • Seasonings: onion powder, paprika, dried parsley, salt, and black pepper.
  • Egg: This binding helps the almonds stick to the chicken cutlets.
  • Cooking spray: This adds an even layer of oil over the almond coating and helps crisp them up.

How to Make Almond Crusted Chicken

Almonds after processing into crumbs in a food processor for coating chicken.
Step 1: Place the almonds in a food processor and pulse until fine crumbs form that resemble breadcrumbs.
Almond crumbs, parmesan cheese and seasonings in a mixing bowl before combining.
Step 2: Add the ground almonds to a bowl with parmesan cheese and spices.
Chicken cutlet's in a bowl of whisked eggs before coating with almond mixture.
Step 3: In a separate bowl, whisk the egg until smooth. Dip a chicken breast cutlet into the egg allowing an excess to drip back into the bowl.
Egg coated chicken cutlets dredged in almond mixture.
Step 4: Then, coat each side of the chicken with the ground almond breadcrumb coating.
Almond coated chicken breast cutlets on a wire rack on top of a baking sheet before baking.
Step 5: Once coated, lay the crusted chicken on a wire rack on a baking sheet. Repeat with the remaining chicken.
Baked almond crusted chicken cutlets on sheet pan after baking.
Step 6: Bake until golden brown and crunchy, flipping the chicken halfway through for even cooking.
Baked almond crusted chicken recipe.

Almond Crusted Chicken

Author: Yumna Jawad
4.99 from 72 votes
This Almond Crusted Chicken is crisp and juicy, ready in 30 minutes, needs only a few ingredients and has a restaurant quality flavor!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4 servings

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Ingredients
 
 

Instructions

  • Preheat the oven to 450˚F. Place a baking rack on top of a rimmed sheet pan, then spray the rack with nonstick cooking spray.
  • Place the almonds in a food processor and pulse until fine crumbs form. Scrape the almond crumbs into a shallow bowl, then mix in the Parmesan cheese, onion powder, paprika, parsley, salt and pepper.
  • Place the egg in a separate shallow bowl and beat with a whisk. Pat the chicken dry with paper towels, then working with one cutlet at a time, dip in the egg. Let the excess egg drip off of the cutlet, then dip in the almond mixture, pressing the crumbs onto each side of the cutlet to ensure that they adhere. Place the coated cutlet on the prepared sheet pan. Repeat the process with the remaining chicken.
  • Spray the chicken with more nonstick cooking spray, then bake for 15-18 minutes, flipping the chicken halfway through cooking time, or until the cutlets are cooked through and the almond mixture is golden brown and crisp.

Equipment

Notes

My Top Tip: Don’t skip the wire rack. This is my favorite hack for getting this extra crisp in the oven because the wire rack allows more heat to circulate around the chicken than resting on parchment paper.
Storage: Store nut-crusted chicken in an airtight container in the fridge. Reheat in a 350˚F oven until warmed through or in a 350˚F air fryer for 3-4 minutes. Properly stored, it lasts 3-4 days.
Freezing: After coating the chicken cutlets in egg and almond, place them on a parchment-lined baking sheet in a single layer and freeze. Once frozen, wrap tightly with plastic wrap, put in a freezer bag, and store up to 3 months.

Nutrition

Serving: 6oz, Calories: 474kcal, Carbohydrates: 10g, Protein: 49g, Fat: 27g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.03g, Cholesterol: 161mg, Sodium: 724mg, Potassium: 950mg, Fiber: 5g, Sugar: 2g, Vitamin A: 467IU, Vitamin C: 2mg, Calcium: 226mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Make ahead. You can bread the cutlets and freeze them in a single layer on a sheet pan until firm, then store them tightly wrapped in a freezer safe bag between sheets of parchment paper for up to two months. When ready to eat, bake from frozen, adding about 5-10 minutes of cooking time.
  2. Use roasted almonds if possible. Roasted almonds make a difference! If you cannot find unsalted roasted almonds, buy raw almonds instead and toast them at home in a 350˚F oven on a sheet tray for about 8-10 minutes. Let them cool before proceeding with the recipe.
  3. Don’t skip the wire rack. This is my favorite hack for getting this extra crisp in the oven because the wire rack allows more heat to circulate around the chicken than resting on parchment paper.
  4. Let the chicken rest. Give the chicken about 10 minutes after removing it from the oven to rest. This helps lock in the juices and flavor for the most delicious bite.

Serving Ideas

Small plate with almond crusted chicken partially sliced to show texture and garnished with fresh parsley served with fresh green beans with a bowl of risotto nearby.

More Easy Chicken Recipes

4.99 from 72 votes (65 ratings without comment)

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Comments

  1. Glory says:

    Made this for dinner last night. We really liked it. Only modifications I will use next time is swapping out the parsley for garlic and chipotle or horseradish seasoning. We like flavor and spice. The coating measurements are barely enough which is nice, no waste. Will be making this again.

    Reply
    1. Yumna J. says:

      So happy to hear it worked well for you! Now that you have the recipe down, it’s fun to make it your own. Enjoy!

      Reply

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