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A top view of a piece of crunchy baked almond chicken.
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4.6 from 5 votes

Almond and Herb Crusted Chicken

A special baked chicken coated with lots of fresh rosemary, thyme, and sage, and a crispy almond covering. The perfect easy baked chicken to make for holidays, when you need something easy and special. Easy enough for a weeknight meal, or meal prep!
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Main Course
Cuisine: Fusion
Servings: 4 servings
Calories: 367kcal


Chicken Marinade

  • 1 1/2 pounds chicken breasts 4 pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon rosemary fresh, finely chopped*
  • 1 tablespoon thyme fresh, finely chopped
  • 1 tablespoon sage fresh, finely chopped
  • 3/4 teaspoon sea salt
  • black pepper to taste

Almond Coating

  • 1 egg
  • 3/4 cup almond flour
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon poultry seasoning
  • black pepper to taste


  • Add the marinade ingredients to the chicken, and mix well to evenly coat. Allow to marinate for at least 20 minutes, up to overnight.
  • Preheat oven to 425 degrees F.
  • Add the egg to one bowl, and beat it.
  • Add the almond coating ingredients to another bowl, and mix to combine.
  • Take each piece of chicken, and dip it in the egg wash, and then dredge it in the almond flour mixture. Place on a baking tray. Using parchment paper makes it easier to remove from the pan, but it will brown more if you place it directly on a baking sheet greased with olive oil.
  • Bake for 15 minutes, and then gently flip over. The coating will be soft and fragile at this point, but will brown as it continues to bake.
  • Bake another 10-13 minutes, until well browned.



*1 teaspoon each of dried herbs can be substituted for the fresh herbs.


Calories: 367kcal | Carbohydrates: 6g | Protein: 42g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 149mg | Sodium: 1085mg | Potassium: 655mg | Fiber: 2g | Vitamin A: 240IU | Vitamin C: 8.1mg | Calcium: 84mg | Iron: 2.3mg