Main Courses

Almond-Crusted Chicken

Posted: April 8

Time: 20 minutes

Yield: 4 servings

recipe image

This is not your average baked chicken. Your average baked chicken isn’t as crunchy or delightfully savory as Almond-Crusted Chicken. Additionally, other baked chickens don’t have a sweet and smoky sauce that pairs wonderfully with the nutty flavor of the chicken crust. Almond-Crusted Chicken takes 20 minutes or less and serves up a juicy main course that will have you jumping for joy!


For the almond-crusted chicken:
2 (10 ounce) chicken breasts, boneless, skinless
1/2 cup panko bread crumbs
1/3 cup sliced almonds, coarsely ground
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried and crushed
salt, to taste
freshly ground black pepper, to taste
8 teaspoons canola oil, divided
For the strawberry balsamic sauce:
1 teaspoon canola oil
1/4 cup shallot, diced
1/3 cup strawberry preserves
3 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth


Step 1

Preheat the oven to 350 degrees F.

Step 2

Generously spray a baking dish with nonstick cooking spray.

Step 3

Slice the chicken breasts in half lengthwise to create two 1/2-inch thick breast pieces out of one. Repeat with your second chicken breast.

Step 4

Combine the panko, almonds, rosemary, salt, and pepper in a plastic Ziploc bag.

Step 5

Place one chicken breast piece at a time into the bag and shake to coat well.

Step 6

In a large nonstick skillet over medium heat, heat 2 teaspoons of the canola oil.

Step 7

Cook two of the coated chicken breasts at a time until they are nicely golden brown on the bottom, about 2 minutes.

Step 8

Before flipping, add 2 more teaspoons of the canola oil.

Step 9

Flip and cook until golden brown all over, about 2 minutes.

Step 10

Repeat the cooking process with the 2 remaining chicken breasts and the remaining 4 tablespoons of the canola oil.

Step 11

Transfer all the chicken to the pre-sprayed baking dish.

Step 12

Bake until the chicken is completely cooked through, reading 165 degrees F, about 10-15 minutes.

Step 13

Preheat 1 teaspoon of the canola oil in a small saucepan over medium heat on the stovetop.

Step 14

Once the oil is hot, saute the shallots until they are tender, about 3-4 minutes.

Step 15

Add the preserves, balsamic vinegar, chicken broth, and salt and pepper to taste, stirring to combine.

Step 16

Bring the mixture to a boil and immediately reduce the heat to a simmer.

Step 17

Allow the sauce to thicken, about 5-6 minutes.

Step 18

Drizzle the sauce over the warm chicken and serve immediately.

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