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Almond-Crusted Chicken

Almond-crusted chicken is a satisfying springtime entree.

  • servings: 4




  • 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 1/2 to 2 pounds), split
  • 1 1/2 cups sliced almonds, broken into pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil


  1. Step 1

    Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.

  2. Step 2

    Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

Martha Stewart Living, April 2001



Reviews (6)

  • 18 Mar, 2014

    Delish! Just be careful the chicken might not cook through at 10 min in the oven. Had to cook mine for a further 10, maybe it wasn't as thin as the chicken used for the recipe?

    Otherwise, enjoy!!

  • 7 Nov, 2013

    LOVE IT! Made this for dinner tonight. Easy, fast, and delicious!!!!

  • 18 Aug, 2009

    Easy and enjoyable. Whenever a recipe calls for chicken breasts, I use skinless thighs instead. Juicier (in case the recipe dries out the chicken).

  • 26 Jun, 2008

    It's an easy recipe. I might skip the oven next time too.

  • 23 Apr, 2008

    I tried this last night and it was fantastic. I used chicken tenders (or just cut the breasts into strips so they are smaller) and since they were smaller they cooked faster and were done only in the pan, so I skipped the oven all together. They turned out moist and super flavorful.

  • 23 Jan, 2008

    verry good , thanks for the recipi