Almond-Crusted Chicken

Whenever anything almond crusted like Almond-Crusted Chicken is featured on a restaurant menu, I am sure to order it.

It’s that amazingly buttery almond taste combined with the crunchy texture that does it for me time after time, after time, after time.

Reproducing the same experience at home, I was very pleased; more pleased than I’ve been at any restaurant.

Many restos combine their almond coating with flour or bread crumbs, which I think takes away from the taste. I made it entirely with almond crumbs, lightly seasoned with oregano.

It was superb.

Almond-Crusted Chicken
Almond-Crusted Chicken

Almond-Crusted Chicken Recipe

4 servings

  • 1/2 cup whole or sliced almonds
  • 1 1/2 teaspoons dried oregano
  • 1 lemon
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 3 tablespoons olive oil

Grind the almonds in a food processor. Mix them with oregano and place them in a shallow dish.

Squeeze the lemon on both sides of the chicken. Season both sides with salt and pepper. Dredge both sides of the chicken in the almond-oregano coating, pressing lightly.

Heat the olive oil over medium heat in a medium skillet. Cook the chicken until golden, 5 to 7 minutes per side.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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