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Seared almond chicken is the perfect healthy alternative to fried chicken, crunch and all! And an added bonus is that it’s ready in fifteen minutes! Chicken breasts: easy to cook; easy to freeze.
Recently I was looking for something to cook for dinner after just getting back from vacation.
I was also getting ready to head out for a business trip, so our fridge was [basically] bare. At times like this, the freezer can be your best friend — as long as you stock it properly.
Typically there’s a good deal on a package of chicken breasts every couple of weeks, and when I see those lower prices, I buy a few packs and freeze them, two breasts to a zip-top bag.
Sometimes even the bags that come with individually vacuum-sealed chicken breasts (talk about easy freezing!) are on sale for a dollar or two off!
Buy them.
With cooking time under fifteen minutes, chicken breasts are great for a busy weeknight. And, like you, I have a lot of those.
Seared Almond Chicken
Seared almond chicken is the perfect healthy alternative to fried chicken, crunch and all!
Ingredients
- 4 boneless chicken breasts, rinse and pat dry
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon dried parsley
- 1/2 cup flour
- 2 eggs
- 2 tablespoons milk
- 1/2 cup sliced almonds, crushed
- 3 tablespoons canola oil
- 2 tablespoons butter
Instructions
- Preheat a large skillet over medium to medium-high heat. Whisk the eggs and milk together in a bowl and set aside.
- Sprinkle both sides of the chicken breasts with salt, pepper, and dried parsley.
- Lightly coat both sides of the chicken breasts in flour, dip in the egg mixture, then gently coat both sides with the almonds.
- 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.
- Remove the chicken and let it rest for 2 minutes before serving.
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