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Nut-crusted chicken breasts get their crunch from a toasted almond coating flecked with lemon zest and thyme. Sliced almonds and almond flour turn golden in a skillet before they ever touch the chicken. Twenty-five minutes in the oven, and dinner tastes like a restaurant sent it.
Pro Tips
- Toast the nut coating first: pulse the sliced almonds to a coarse meal, then cook them with the almond flour and minced shallot in coconut oil until fragrant and golden, 5-8 minutes. Cool it completely before coating.
- Poke the thicker half of each breast 5-6 times with a fork and salt the chicken ahead — an uncovered rest in the fridge dries the surface so the crust adheres.
- Whisk the eggs and Dijon until foamy; the mustard-flavored wash is what the nut crust sticks to.
- Press the toasted nut mixture gently onto each breast and set it on the greased wire rack — the rack keeps the underside from going soft.
- Bake at 350°F for 20-25 minutes to 160°F internal, then rest 5-10 minutes before slicing so the juices settle.
Frequently Asked Questions
Why toast the nut coating before breading?
Raw nut crusts taste flat and never crisp properly. Toasting with the shallot develops the flavor and color that make this dish work.
Why poke and salt the chicken first?
The fork holes let seasoning in and heat through the thick part evenly, while the uncovered fridge rest dries the surface for a better crust.
Can I use other nuts?
The recipe is built on almonds — sliced for the meal, blanched almond flour for body. Other nuts will work but change the flavor profile noticeably.
How do I know when it's done?
An instant-read thermometer in the thickest part should read 160°F after about 20-25 minutes. The 5-10 minute rest completes the cooking gently.
Recipe Card
Ingredients
Method
- 1.
- Adjust an oven rack to the lower-middle position and preheat the oven to 350° F (175° C / Gas Mark 4).
- Line a rimmed baking sheet with aluminum foil, place a wire rack on top, and grease the rack with coconut oil.
- 2.
- Pat the chicken breasts dry with paper towels.
- Using a fork, poke the thicker half of each breast 5 to 6 times.
- Sprinkle each breast with 0.25 tsp (approx. 1.7 g) sea salt (for a total of 1.0 tsp / 5.7 g).
- Transfer the breasts to the prepared wire rack and refrigerate, uncovered, while you prepare the coating.
- 3.
- Place the sliced almonds in a food processor and pulse until they resemble a coarse meal, about 20 pulses.
- 4.
- Heat the 1 tbsp (12.5 g) of coconut oil in a large (12-inch / 30-cm) skillet over medium heat.
- Add the minced shallot and cook, stirring, for 1-2 minutes until it begins to soften.
- Add the processed almonds and the almond flour.
- Continue to cook, stirring frequently, until the mixture is fragrant and golden brown, about 5-8 minutes.
- 5.
- Transfer the toasted nut mixture to a shallow dish and let it cool completely.
- 6.
- Set up your dredging station.
- Spread the 0.5 cup (62 g) tapioca (or arrowroot) flour in a second shallow dish.
- In a third shallow dish, whisk the 3 eggs and 2 tsp (11 g) Dijon mustard together until foamy.
- 7.
- Once the toasted nut mixture is cool, add the grated lemon zest, fresh thyme, cayenne, the remaining 0.25 tsp (1.4 g) sea salt, and the 0.25 tsp (0.6 g) pepper.
- Stir to combine.
- 8.
- Working with one piece of chicken at a time, first dredge it in the tapioca/arrowroot flour, shaking off any excess.
- Next, dip it in the egg mixture, letting any excess drip off.
- Finally, coat the chicken with the toasted nut mixture, pressing gently to help it adhere. Return the coated chicken breast to the prepared wire rack.
- 9.
- Bake until the chicken is cooked through and registers 160° F (71° C) on an instant-read thermometer, about 20 to 25 minutes.
- 10.
- Let the chicken rest for 5 to 10 minutes before slicing and serving.
