Seared Almond Chicken

Chicken breasts – easy to cook, easy to freeze. I know I’ve said it before, but I can’t help but repeat it!

Seared Almond Chicken - ready in 15 minutes!

Last night I was looking for something to cook for dinner. Just getting back from vacation this past Saturday, and getting ready to head out for a business trip this afternoon, our fridge is (basically) bare. So, at times like this, the freezer can be your best friend – as long as you stock it properly.

Seared Almond Chicken

Typically you can find a good deal on a package of chicken breasts every couple of weeks, and when I see those lower prices, I buy a couple packs and freeze them, two breasts to a bag.  Sometimes even the packs that come individually wrapped (talk about easy freezing!) are on sale for a dollar or two off! Buy them.

Seared Almond Chicken

With cooking time under 15 fifteen minutes, chicken breasts are great for a busy weeknight. And, like you, I have a lot of those.

Seared Almond Chicken
Prep time
Cook time
Total time
Serves: 4
  • 4 boneless chicken breasts, rinse and pat dry
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon dried parsley
  • ½ cup flour
  • 2 eggs
  • 2 tablespoons milk
  • ½ cup sliced almonds, crushed
  • 3 tablespoons canola oil
  • 2 tablespoons butter
  1. Preheat a large skillet over medium to medium-high heat. Sprinkle both sides of the chicken breasts with salt, pepper and dried parsley. Whisk the eggs and milk together in a bowl and set aside.
  2. Lightly coat both sides of the chicken breasts in flour, dip in the egg mixture, then gently coat both sides with the almonds.
  3. Add the canola oil and butter to the skillet. Once the butter has melted, place the chicken in the pan. Let cook for 4 minutes, flip, and continue cooking for another 4 minutes.
  4. Remove the chicken and let it rest for 2 minutes before serving.


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  1. says

    This sounds very similar to an almond-crusted tilapia I make (except I usually add some panko to the crushed almonds for a little extra crispiness). Also simple and delicious!

  2. says

    @Molly – I bet that would be perfect with tilapia!

    @Rivki – It’s totally quicker than takeout…not that I’m opposed to takeout now and again. :)

  3. says

    Made this tonight and it was a big hit! Plus, mine came out looking just like your picture! Will definitely make this again for company or just for us. Thanks!

  4. says

    Your pictures always look great. Chicken breast is a great staple to have on hand. I need to get better at catching the sales. Would it be weird to do a google alert on boneless skinless chicken breast???


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