Rosemary Almond Crusted Chicken Breast Recipe (Keto)

What Makes This Recipe Great

Chicken is better with a crunchy topping, agreed? Usually, crunchy coatings are made with flour and not-so-keto-friendly ingredients. But this keto Rosemary Almond-Crusted Chicken gives you tons of crunch while remaining low carb! It’s a family favorite recipe that my whole family gobbles up– even the kids! 

It’s started off in a skillet, then dredged into almond flour, egg, and a toasted almond-pork-panko coating, and finished in the oven. Super easy, utterly delicious, and a great way to meet your macros! 

Ingredient Notes

• Chicken Breasts: I use boneless skinless chicken breasts (I get my chicken from ButcherBox, which I highly recommend). 
• Raw Almonds
• Sprigs of Fresh Rosemary
• Ghee: Olive oil, coconut oil, or avocado oil.
• Medium Shallot: Minced (could sub half a small onion).
• Pork Panko: You can buy this or make your own. If you aren’t keto, feel free to use regular panko or bread crumbs of choice. 
• Salt
• Almond Flour: You can use almond meal in a pinch. 
• Large Eggs
• Parmesan Cheese: Optional, for garnish or mix into the breading mixture. 

Step-by-Step Instructions

Step 1

Preheat the oven to 400 degrees F with the oven rack in the middle. Line a baking sheet with parchment paper. Season the chicken breasts generously with salt and pepper on both sides. Set aside. Whisk the eggs in a small bowl and set aside. 

Step 2

In a food processor, chop the almonds and rosemary until they resemble coarse crumbs. Set the chopped almonds aside.

Step 3

Heat a cast iron skillet (or another large skillet) over medium heat. Add the ghee, then cook the shallot until it begins to soften, about 3 minutes. Add the rosemary almond mixture, pork panko, and salt. Cook, stirring frequently, until toasted and golden brown. About 5-10 minutes. Remove from heat and transfer to a plate.

Step 4

Set up your dredging station. Set up one plate with almond flour, a separate shallow dish with the beaten eggs, and a third plate with toasted rosemary almond mixture. Dip chicken in the almond flour, then in the egg mixture, then in the rosemary almond coating. Press well to adhere the rosemary almond mixture to the chicken. Transfer the piece of chicken to the parchment-lined baking sheet in a single layer, and repeat with the remaining chicken.

Step 5

Bake the chicken in the preheated oven until the internal temperature is 165 degrees, about 20-25 minutes. Serve warm with your favorite side dish. 

Expert Tips

• Dredging the Chicken: To get the coating to adhere, I dip the chicken in almond flour, then egg wash, then in the rosemary almond mixture. You can do this with just about any type of chicken– chicken tenders, chicken nuggets, chicken cutlets, boneless chicken thighs etc.
• Baking the Chicken: The oven does all the work for you! Just put the dredged chicken breasts on a rimmed baking sheet and bake for about 20-25 minutes until cooked through. Use a meat thermometer to check the internal temperature (165 degrees F).
• Using Other Nuts: You could really substitute any nut for almonds. I’ve made this before with walnuts, pecans, even pistachios! Whatever nut I have on hand. But I must say, almonds are my favorite. Can’t beat that crunch!
• Dipping Sauce: For my kids, I always include a dipping sauce, as this makes them more likely to eat the chicken. You can use my homemade ranch or use another dip that they enjoy. 

Serving Tips

To make this the easiest dinner ever, roast off some vegetables too! I love this with roasted broccoli and roasted cauliflower.

Storage Tips

Store leftover almond crusted chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer, stovetop, or oven. Alternatively, you can use the microwave for 2-3 minutes. 

More Keto-Friendly Chicken Recipes

Keto Creamy Mustard Chicken

Crispy Pesto Baked Chicken

Chicken and Mushroom Fricassee

Easy Greek Yogurt Chicken

Crispy Baked Honey Mustard Chicken

Keto Verde Chicken Recipe