Herb-Crusted Chicken
This dish features tender chicken breasts coated in a fragrant herb and almond flour crust, seared until golden and crispy, then finished in the oven for a juicy interior. The fresh herbs—basil, thyme, and parsley—create a vibrant, aromatic exterior that looks as inviting as it tastes. Perfect for a quick, satisfying meal with a bright, herby crunch.
Equipment
- Baking dish
- Shallow bowl
- Non-stick skillet
- Tongs
- Meat thermometer
Ingredients
- 4 pieces chicken breasts boneless and skinless
- 1/2 cup fresh basil, chopped
- 1 tsp dried parsley
- 1 tsp garlic powder
- 3/4 cup almond flour
- 1 tbsp olive oil extra virgin recommended
- to taste salt and pepper
Instructions
- Pat the chicken breasts dry with paper towels to remove excess moisture, then season lightly with salt and pepper.
- In a shallow bowl, combine the chopped basil, dried parsley, garlic powder, and almond flour, mixing well to create your herby crust mixture.
- Press each chicken breast into the herb mixture, ensuring it adheres evenly and forms a thick, fragrant coating.
- Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering and slightly fragrant, about 1 minute.
- Carefully place the coated chicken breasts into the hot skillet, listening for a lively sizzle that indicates proper sear temperature.
- Sear each side for about 2-3 minutes, until the crust turns golden brown and fragrant, flipping gently with tongs to keep the coating intact.
- Transfer the skillet to a preheated oven set at 200°C (390°F) and roast the chicken for 15-20 minutes, or until the internal temperature reaches 75°C (165°F).
- Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute and the crust to firm up.
- Slice into the chicken or serve whole, garnished with a sprig of fresh herbs if desired, and enjoy the fragrant, crispy crust with tender, juicy meat.