Martha Stewart Almond-Crusted Chicken

Martha Stewart Almond-Crusted Chicken turns boneless chicken breasts, sliced almonds and bread crumbs into a crunchy golden skillet dinner in 20 minutes. Try this easy weeknight dinner for a spring supper or a cozy family table, since it's a simple recipe that bakes through in the oven.

Dip the chicken in egg twice, once before the bread crumbs and once before the almonds, so the coating grips tightly. Skip the second dip and the almonds slide off in the skillet, leaving bare patches.

Martha layers a thin bread-crumb coat under the sliced almonds, which gives the crust body without turning it heavy. She browns the chicken in butter and canola oil, then finishes it in the oven, so the nuts toast evenly.

Martha Stewart Almond-Crusted Chicken

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

14

minutes

Calories

520

kcal

Crisp almond slivers cover tender chicken breasts that brown in a hot skillet and finish in the oven. The result is a crunchy crust over juicy meat with a buttery, toasted flavor.

Ingredients

• 3/4 cup dry bread crumbs
  

• Coarse salt and freshly ground pepper
  

• 2 large eggs
  

• 2 teaspoons water
  

• 2 whole boneless skinless chicken breasts (1 ½ to 2 pounds), split
  

• 1 1/2 cups sliced almonds, broken into pieces
  

• 2 tablespoons unsalted butter
  

• 2 tablespoons canola oil
  

Directions

• Preheat and prep: Preheat the oven to 400°F. Season 3/4 cup dry bread crumbs with coarse salt and freshly ground pepper in a medium bowl.
• Beat the eggs: Beat 2 large eggs with 2 teaspoons water in a small bowl. Then keep it next to the bread crumbs and almonds so dipping goes quickly.
• Coat the chicken: Dip each of the 2 split chicken breasts in the egg, wiping away the excess with your fingers, then dredge them in the bread crumbs until lightly coated. Dip them in egg again so the almonds have something to cling to.
• Add the almonds: Press 1 1/2 cups sliced almonds, broken into pieces, onto each piece of chicken until it is thoroughly coated. Keep pressing as you go, since loose almonds will fall off in the pan.
• Brown the chicken: Heat 2 tablespoons unsalted butter and 2 tablespoons canola oil in a 12-inch ovenproof skillet over medium heat. Saute the chicken for about 3 minutes until nicely browned, then turn it over and cook 1 minute more.
• Finish in the oven: Transfer the skillet to the oven and bake for about 10 minutes. The chicken is ready once it is cooked through and the almonds are golden.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use whole almonds instead of sliced almonds?

Sliced almonds work best because they lie flat and cling to the egg. If you only have whole almonds, chop them finely first, since large chunks fall off in the skillet.

How do I store leftover almond-crusted chicken?

Keep it in an airtight container in the fridge for up to 3 days. Reheat it on a baking sheet in a 375°F oven for about 10 minutes, because the microwave makes the crust soft.

Can I coat the chicken ahead of time?

Yes, coat the chicken and keep it on a plate in the fridge, loosely covered, for up to 4 hours. Cook it straight from the fridge, and add a minute or two to the oven time if the pieces are thick.

What can I use if I don't have an ovenproof skillet?

Brown the chicken in any regular skillet, then move the pieces to a rimmed baking sheet. Bake them at 400°F for about 10 minutes, until cooked through.

Why does the almond coating fall off?

The most common cause is skipping the second egg dip or leaving too much egg on the chicken. Wipe off the excess with your fingers, press the almonds on firmly, and flip the chicken only once.