Ginger Garlic Scallion Crusted Chicken
2 pounds (907 g) boneless, skinless chicken breasts
½ cup coarsely chopped scallions
2- to 3-inch piece of fresh ginger, peeled
4 cloves garlic, peeled
Salt and freshly ground black pepper, to taste
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) oil or cooking fat of choice
½ cup almonds, coarsely chopped
- Preheat the oven to 450°F (230°C).
- Cover the chicken breasts with plastic wrap on both sides and, using a meat mallet, pound them to an even thickness, about 1⁄2 to 3⁄4 inch thick.
- Combine the scallions, ginger, garlic, salt and pepper in a food processor or blender. Pulse a few times to combine. Add the 2 tablespoons (30 ml) olive oil to the food processor and process into a paste.
- Heat the 1 tablespoon (15 ml) oil over medium-high heat in a large ovenproof skillet and place the chicken in the skillet, smooth side down. Sear the chicken for about 2 to 3 minutes on one side, or until lightly browned and the chicken easily releases from the pan.
- Flip the chicken breasts and turn off the burner. Coat the seared side with the ginger-garlic-scallion paste and sprinkle the nuts on top, pressing on them so they adhere to the paste.
- Place the chicken in the oven for 10 minutes, or until it is cooked through (internal temperature reaches at least 170°F (77°C)) and the nut crust on the top is golden brown.
- Allow the chicken to rest for 5 minutes and serve.
NOTES: The ginger-garlic-scallion crust is also incredibly tasty on fish. The crust also works well with macadamia nuts instead of almonds. If you’re feeling decadent and you eat butter, you can make a beurre blanc sauce (using coconut milk as a substitute for cream) and serve this chicken with some of that.
More Recipes You'll Love
This ginger garlic scallion crusted chicken sears in a skillet, then finishes in a hot oven under a punchy green paste and a shower of chopped almonds. The crust goes on after the sear so it stays fresh and golden. Dinner is on the table in about 25 minutes.
Pro Tips
- Pound the breasts to an even 1/2- to 3/4-inch thickness under plastic wrap first. Even thickness is what keeps them juicy through the hot 450°F roast.
- Sear only one side - about 2-3 minutes, until the chicken releases easily from the pan - then flip and turn off the burner. The oven finishes the job.
- Press the chopped almonds firmly into the paste so they adhere. The paste is the glue and the nuts are the crunch.
- Pulse the scallions, ginger, and garlic coarse first, then add the olive oil and process into a smooth paste so it spreads evenly.
- Let the chicken rest for 5 minutes before serving so the juices settle back into the meat.
Frequently Asked Questions
Is ginger garlic scallion crusted chicken paleo?
It is. The crust is a paste of scallions, ginger, garlic, and olive oil with chopped almonds pressed on top - no breadcrumbs or dairy.
Can I make the ginger-scallion paste ahead of time?
Yes - blend it up to 2 days ahead and refrigerate. It actually tastes better once the flavors have had time to meld.
Can I use chicken thighs instead of breasts?
Yes. Thighs stay even juicier and love the sear-then-roast method - give them an extra minute or two in the oven.
How do I know the chicken is cooked through?
It should reach an internal temperature of at least 170°F with the nut crust golden brown on top - roughly 10 minutes in the oven.
Recipe Card
Ingredients
Method
- Preheat the oven to 450°F.
- Cover the chicken breasts with plastic wrap on both sides and, using a meat mallet, pound them to an even thickness, about 1⁄2 to 3⁄4 inch thick.
- Combine the scallions, ginger, garlic, salt and pepper in a food processor or blender. Pulse a few times to combine.
- Add the 2 tablespoons olive oil to the food processor and process into a paste.
- Heat the 1 tablespoon oil over medium-high heat in a large ovenproof skillet and place the chicken in the skillet, smooth side down.
- Sear the chicken for about 2 to 3 minutes on one side, or until lightly browned and the chicken easily releases from the pan.
- Flip the chicken breasts and turn off the burner.
- Coat the seared side with the ginger-garlic-scallion paste and sprinkle the nuts on top, pressing on them so they adhere to the paste.
- Place the chicken in the oven for 10 minutes, or until it is cooked through (internal temperature reaches at least 170°F) and the nut crust on the top is golden brown.
