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Almond crusted chicken is coated in a mixture of almonds and macadamia nuts, then pan-fried until golden and crispy. It’s paired with a beurre blanc white wine butter sauce and served up with mashed potatoes and your favorite veggie.
Looking for more easy family meals? Be sure to check out The Best Southern Chicken Fried Chicken, Spicy Coconut Chicken Tenders, Chicken Tzaziki Casserole, One-Pan Garlic Parmesan Chicken and Rice, One-Pan Orzo Tuscan Chicken Bake, or my Lemon Parmesan One-Pan Pasta.
Why You’ll Love Almond Crusted Chicken
Perfect almond crust – the golden, buttery, crispy crust is full of nutty, warm flavor from the hint of nutmeg that’s added to the breading mixture.
An easy family meal – everyone will absolutely adore this recipe and ask for it again and again. This dish is so beloved in my family that we request it for the holidays.
Reheat-friendly – not all breaded chicken dishes can be revived the next day. In the unlikely event that you have leftovers, this almond-crusted chicken doesn’t get soggy and holds up well, even in the microwave.
The most decadent sauce – this tender, nut-crusted chicken isn’t complete without the beurre blanc sauce; a combination of white wine, scallions, butter, and cream. Drizzle it over the chicken and the mashed potatoes.
Key Ingredients
Chicken cutlets – or boneless, skinless breasts pounded to 1/4-inch thickness.
Nuts – a combination of sliced almonds and macadamia nuts.
Bread crumbs – plain bread crumbs (not panko).
Seasonings – just salt and pepper are used, along with nutmeg for added nuttiness in the breading.
Egg – as a binder for the almond-crusted breading, plus a few splashes of hot sauce if desired.
Beurre blanc sauce – an easy 5-minute sauce that combines dry white wine, scallions, cream, and cold butter.
How to Make Almond Crusted Chicken
Bread the chicken cutlets
In a food processor, add the shaved almonds, macadamia nuts, bread crumbs, salt, pepper and nutmeg. Pulse until the nuts are mostly ground to a sand-like texture. Add the breading mixture in a shallow plate.
In another shallow dish, beat the eggs until smooth. Add a few splashes of hot sauce if desired for extra flavor.
Dredge the chicken into the egg, coating on both sides. Allow excess egg to drip off and transfer into the nut breading mixture, pressing it in to stick on both sides.
Pan-fry the chicken
In a large skillet over medium-low, add 3 tablespoons olive oil. Add in the breaded chicken cutlets and cook them about 3-4 minutes per side or until cooked through, flipping just once. You may need to add another tablespoon of olive oil before flipping.
Make the white wine butter sauce (beurre blanc)
While the chicken is cooking, make the white wine butter sauce. To a saucepan over medium heat, add the white wine, scallions, and 2 tablespoons of cream. Cook to reduce the liquid to 1/4 cup, about 5 minutes.
Lower heat of the saucepan to low, add remaining 2 tablespoons of cream. Add in the cold stick of butter, cut into 8 pieces. Whisk continuously until the butter has melted, then remove from the heat and add pepper and salt as needed.
Serve the chicken warm alongside mashed potatoes and veggies. Spoon over the beurre blanc sauce.
What to Pair with Almond Crusted Chicken?
I highly recommend pairing this almond crusted chicken with the Best Mashed Potatoes or my Cheesy Boursin Mashed Potatoes, along with your favorite vegetable, such as sautéed corn or spinach.
Variations and Tips
- Swap the nuts. Prefer pecan-crusted chicken? No problem. You can also do all macadamia nuts (they are just pricey!).
- Use chicken tenderloins instead of cutlets. I find this much easier than slicing and pounding chicken breasts.
- Substitute the white wine butter sauce with white pepper gravy, as I use it in my The Best Southern Chicken Fried Chicken.
How to Store and Reheat Almond Crusted Chicken
You can store this nut-crusted chicken in the fridge in an airtight container.
To reheat, the easiest way is to use an air fryer at 375 degrees for about 3-4 minutes. If you have a larger amount of chicken to reheat, you can cook it in an oven preheated to 350°F until it is warmed through.
Looking for More Comfort Foods?
The Best Southern Chicken Fried Chicken
Spicy Coconut Chicken Tenders
Nashville Hot Chicken Nuggets (Cheesecake Factory Copycat Recipe)
Easy Butter Chicken
Chicken Tzaziki Casserole
Beef and Broccoli
Honey Garlic Chicken
One-Pan Garlic Parmesan Chicken and Rice
I hope you enjoyed this recipe for Almond Crusted Chicken! Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Almond Crusted Chicken with White Wine Butter Sauce
Ingredients
- 8 chicken cutlets about 1.5 lbs
- 1 cup sliced almonds
- 1/2 cup macadamia nuts, roughly chopped if using salted nuts, cut back the added salt to 1/2 tsp
- 3/4 cup plain bread crumbs
- 1/2 tsp ground nutmeg
- 2 eggs
- 2-3 tsp hot sauce like Louisiana or Tobasco
- 4-5 tbsp olive oil
- salt and pepper
- Mashed potatoes
- optional: serve with sauted corn, spinach, green beans or your favorite vegetable
White Wine Beurre Blanc
- 3 scallions green and white parts, finely sliced
- 1/2 cup dry white wine
- 4 tablespoons heavy cream, divided
- 1 stick cold butter cut into 8 tablespoons
Instructions
- In a food processor, add the shaved almonds, macadamia nuts, bread crumbs, 3/4 tsp salt, 1/2 tsp pepper and nutmeg. Pulse until the nuts are mostly ground to a sand-like texture. Add the breading mixture in a shallow plate.
- In another shallow dish, beat the eggs until smooth. Add a few splashes of hot sauce if desired for extra flavor.
- Dredge the chicken into the egg, coating on both sides. Allow excess egg to drip off and transfer into the nut breading mixture, pressing it in to stick on both sides.
- In a large skillet over medium-low, add 3 tablespoons olive oil. Add in the breaded chicken cutlets and cook them about 3-4 minutes per side or until cooked through, flipping just once. You may need to add another tablespoon of olive oil before flipping.
- While the chicken is cooking, make the white wine butter sauce. To a saucepan over medium heat, add the white wine, scallions, and 2 tablespoons of cream. Cook to reduce the liquid to 1/4 cup, about 5 minutes.
- Lower heat of the saucepan to low, add remaining 2 tablespoons of cream. Add in the cold stick of butter, cut into 8 pieces. Whisk continuously until the butter has melted, then remove from the heat and add pepper and salt as needed.
- Serve the chicken warm alongside mashed potatoes and veggies. Spoon over the beurre blanc sauce.
Here are some additional photos for your Pinterest boards:
Just saw this on IG. Instantly saved. Can’t wait to try this one!
One of our family’s favorite comfort food dishes. It’s easy enough for quick dinner but special enough to be served for a holiday dinner.