Almond Crusted Chicken Breasts
Toasty, nutty and crispy oven baked Almond Crusted Chicken served with a 3-ingredient honey mustard sauce is baked in the oven. It’s light and healthy but still gives you the satisfaction of a deep fried crunch.
Ingredients
For the chicken
- 4 medium boneless chicken breasts pounded to ¾” thickness
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup whole almonds coarsely chopped (see recipe note #1 below)
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese freshly grated
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the honey mustard sauce & garnishes
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoon liquid honey
- 1 tablespoon freshly chopped parsley, optional for garnish
- 1 lemon, sliced, for garnish
Instructions
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Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper and lightly brush the parchment paper with cooking oil. (This step facilitates the browning of the bottom of the chicken.)
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Place each chicken breast between 2 sheets of parchment paper and pound gently from the centre out towards the edges with a mallet, to an even ¾” thickness (approximately). Pat the chicken dry with paper towels.
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In a medium bowl, stir together the coating ingredients, ¼ cup mayonnaise and 2 tablespoons Dijon mustard.
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In a rimmed plate or a pie plate, add coarsely chopped almonds, breadcrumbs, Parmesan cheese, thyme, garlic powder, paprika, salt and pepper; mix to combine.
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Brush the coating mixture all over the chicken pieces, top, bottom and sides. Dip both sides of the coated chicken in the chopped nut and breadcrumb mixture and press lightly to adhere. Shake off any excess coating and place coated pieces on the prepared baking sheet.
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If time permits, refrigerate chicken for 15 - 30 minutes (or longer), before baking. This helps the coating to adhere. Dispose of any remaining mayonnaise coating and nut/breadcrumb mixture.
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Bake chicken for 20 - 22 minutes without flipping it over. The time will depend on the thickness of the chicken pieces. The chicken should reach 165 degrees F on the inside, be golden-brown and toasty on the outside and no longer pink inside. Let the chicken rest on the baking sheet for a few minutes to allow the juices to redistribute and for the coating to set. Treat the chicken gently at all times. When ready to serve, gently lift up the pieces with a thin spatula.
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Meanwhile, make the honey mustard dipping sauce by whisking the ¼ cup mayonnaise, ¼ cup Dijon mustard and honey in a small bowl.
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Sprinkle chicken with chopped parsley, if desired, serve with lemon pieces and the dipping sauce.
Recipe Notes
Recipe Notes:
- Coarsely chop the almonds in a food processor or chop with a knife until there are some chunks and some are fine.
- Tenderize your chicken as directed by pounding it to an even thickness to ensure tender chicken that cooks evenly.
- Cut the chicken into strips to make chicken fingers for kids. In this case reduce the baking time slightly.
- Ensure you line the baking sheet with parchment paper and grease it lightly with cooking oil to ensure browning on the bottom.
- Once the chicken is coated and arranged on the baking sheet let it sit in the fridge for at least 15 - 20 minutes or longer before baking, to allow the crust to stick.
- If making ahead early in the day, the coated chicken can sit on the pan, lightly covered in plastic wrap, in the fridge until it’s time to go in the oven.
- Before serving the cooked chicken, let the chicken rest to allow the juices to settle and the coating to set.
- Always treat the chicken gently even after it’s baked to ensure the coating stays on.