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Almond Crusted Chicken

This Almond Crusted Chicken is crunchy, flavorful, and perfect for any occasion. Nutty almonds and tangy cherry preserves create an irresistible combo!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Almond, Chicken, Easy, Gluten-Free, Healthy
Servings: 4 servings

Ingredients

  • 1 pound thinly sliced chicken breasts or chicken breasts pounded thin
  • ½ cup plain Greek yogurt marinade
  • 1 teaspoon kosher salt for marinade
  • ½ teaspoon pepper for marinade
  • 1 cup sliced almonds coarsely chopped
  • 1 teaspoon olive oil for sautéing onions
  • ½ cup sweet onion chopped
  • 1 teaspoon fresh thyme minced or ¼ teaspoon dried thyme
  • ¼ teaspoon kosher salt for onions
  • pepper to taste for onions
  • ½ cup cherry preserves
  • 3 tablespoons balsamic vinegar

Instructions

  • In a mixing bowl, combine the plain Greek yogurt, 1 teaspoon kosher salt, and ½ teaspoon pepper to prepare the marinade.
  • Add the thinly sliced chicken breasts to the marinade, ensuring each piece is well-coated. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
  • Preheat your oven to 375°F (190°C) to ensure even cooking and a golden-brown crust.
  • In a food processor, pulse the sliced almonds until coarsely chopped, creating a crunchy texture without turning into flour.
  • Heat 1 teaspoon olive oil over medium heat in a skillet. Add the chopped sweet onion and sauté until translucent, about 3-4 minutes. Stir in minced thyme and season with ¼ teaspoon kosher salt and pepper to taste.
  • Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the chopped almonds, pressing gently to adhere.
  • Place the almond-coated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes until fully cooked and almonds are golden brown.
  • While baking, combine cherry preserves and balsamic vinegar in a small saucepan. Heat on low, stirring until preserves melt and sauce is combined.
  • Remove chicken from oven and let rest for a few minutes. Serve drizzled with warm cherry sauce. Enjoy with vegetables or salad for a complete meal!

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Measuring Cups and Spoons
  • Mixing Bowl
  • Food Processor

Notes

  • Marinate the chicken for at least 30 minutes to maximize flavor and juiciness.
  • Coarsely chop almonds to maintain a crunchy crust without becoming mushy.
  • Do not overcrowd the baking sheet to ensure even cooking and browning.
  • Let the chicken rest after baking to retain its juices and tenderness.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.