Almond Crusted Chicken with Strawberry Sauce

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Crunchy Almond Crusted Chicken quickly became a family favorite. With a crispy almond crust and sweet-tart strawberry sauce, the whole family requests it often. It’s one of our favorite ways to make chicken. If you’re always looking for new chicken recipes, put this on your menu soon.

Almond Crusted Chicken with strawberry balsamic sauce on a blue plate with a glass of ice tea next to it.

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Why This Recipe is a Keeper

If you’re like me, you serve chicken often because it’s easy to make, chicken recipes are abundant, and chicken is economical.

  • Almond crusted chicken is made in one pan meaning less clean-up.
  • A lot of prep work can be done in advance.
  • The strawberry balsamic sauce adds a kick of flavor.
  • Budget-friendly. Buying chicken in bulk and freezing it keeps costs down.
  • You may have most of the ingredients on hand.

Ingredients for Almond Crusted Chicken

Making chicken with a crispy almond crust takes just a few ingredients:

  • Plain Panko Breadcrumbs – Panko contributes to the crispiness. We prefer plain to the Italian style.
  • Unblanched Almonds – use slivered or sliced almonds. Try not to use whole almonds as it will take longer to get them processed to the right consistency.
  • Salt and Pepper
  • Boneless Skinless Chicken Breasts – you can use boneless chicken thighs.
  • Canola Cooking Oil – not olive oil since you are frying.
3 pieces of Almond Crusted Chicken in a skillet.


You only need a few things to make this almond crusted chicken recipe: a food processor, large skillet, meat mallet, tongs, and a wooden spoon. While a meat thermometer isn’t necessary, it is nice to have. You can find links to my favorite equipment in the recipe card below.

How Do You Make This Crunchy Almond Chicken Recipe?

Add the canola oil to a skillet over medium heat. Once it’s heated, add the prepared chicken pieces. Cook until done and the internal temperature is reached. The almond crust should be golden brown.

Remove the chicken from the skillet and place it on a cooling rack over a cookie sheet lined with parchment paper. Cover with aluminum foil to keep hot or put in a low oven, about 250 degrees F.

In the same skillet make the balsamic strawberry sauce. Serve the sauce over the chicken.

Strawberry balsamic sauce in a skillet with a wooden spoon resting in the skillet.

What should the internal temperature of cooked chicken be?

Cook the chicken cutlets to an internal temperature of 165 degrees f. If you’re close (about 163°F, pull the skillet from the heat. The chicken will keep cooking for a few minutes.

Tips, Suggestions, and Troubleshooting

If you’ve been around the blog for a while you’ll notice I don’t use troubleshooting with my tips and suggestions. I make this recipe often and it has evolved and improved since the first time I made it.

Use your food processor to break down the Panko bread crumbs and almonds. The first time I made this recipe, I had difficulty getting the almond coating to stick to the chicken. I didn’t want to use an egg wash to get the almond mixture to adhere to the piece of chicken. Small pieces of the breadcrumb mixture were the answer.

I used skinless boneless chicken breasts but you could use chicken tenders, chicken strips, or chicken tenderloins.

Put the ground almonds and panko mixture in a shallow dish. Firmly press the chicken cutlets into the mixture to make it stick. Repeat with remaining chicken. Don’t be afraid to use pressure.

If you have leftover almond mixture, toss it. You’ve had raw chicken in it and don’t want to keep it.

No shallots? Use finely diced sweet onion instead.

Almond crusted chicken is an easy meal that you can get on the table quickly, especially if you’ve done some advanced prep work. Prepare the almond and panko crumbs and keep them in an airtight container.

Crispy almond chicken with strawberry balsamic sauce on a blue plate.

How Do You Serve Fried Almond Chicken?

This is delicious with the balsamic strawberry sauce. It compliments the crispy coating nicely. I like to serve the chicken with the sauce over rice.

The first time I made this recipe, I served the strawberry balsamic reduction as a dipping sauce for my son in case he didn’t enjoy it.

I have also made the crispy chicken to serve on a salad with a nice vinaigrette. This almond coating would also be delicious used on chicken nuggets.

Do You Have Almonds to Use Up?

I usually always keep almonds on hand. I like to make almond meal, toss them in salads, use them in green beans almondine, chocolate almond cheesecake, or almond pecan granola.

Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!

Almond Crusted Chicken with Strawberry Sauce

With a crispy almond crust and sweet-tart strawberry sauce, the whole family requests almond crusted chicken with strawberry sauce often.
5 from 6 votes
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Chicken Recipes
Cuisine: American
Servings: 4


  • ½ cup panko bread crumbs
  • cup unblanched almonds coarsely ground
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 boneless skinless chicken breast halves 4 ounces each
  • 3 teaspoons canola oil divided

Strawberry Sauce

  • ¼ cup chopped shallots
  • cup reduced-sodium chicken broth
  • cup strawberry preserves
  • 3 tablespoons balsamic vinegar


  • Using a meat mallet, pound the boneless chicken breast so it is even, about ½-inch thick. Set aside.
    4 boneless skinless chicken breast halves
  • In the bowl of a food processor, combine the bread crumbs, almonds, salt, and pepper.
    ½ cup panko bread crumbs, ⅓ cup unblanched almonds, ½ teaspoon salt, ¼ teaspoon pepper
  • Transfer the almond mixture to a shallow bowl. Add chicken, 1 piece at a time, and turn to coat.
  • In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
    3 teaspoons canola oil

Make the Strawberry Sauce

  • In the same pan, cook shallots in remaining oil until tender. Using a wooden spoon, stir in the broth, preserves, and vinegar. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
    ¼ cup chopped shallots, ⅓ cup reduced-sodium chicken broth, ⅓ cup strawberry preserves, 3 tablespoons balsamic vinegar

Recipe Notes

Substitute finely chopped onion for the shallots.

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  1. 5 stars
    So glad I found this yummy recipe! It turned out perfect and my entire family loved it. I can’t wait to make it again!

  2. 5 stars
    We had the almond-crusted chicken last night, and the family went nuts over the tasty chicken with the fruity sauce. Strawberries are a favorite, so I’m putting this on the menu rotation again.

5 from 6 votes (3 ratings without comment)

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