Crispy Almond Chicken with Garlic Cream Sauce
A flavorful low-carb dinner featuring tender almond-crusted chicken breasts served with a luscious garlic cream sauce. This recipe offers a satisfying crunch and creamy texture, making it a perfect option for those following a low-carb diet.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons olive oilFor the Garlic Cream Sauce:
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a shallow bowl, combine almond flour, Parmesan cheese, paprika, garlic powder, salt, and black pepper.
- 3.
Dip each chicken breast into the beaten eggs, then coat both sides with the almond flour mixture. Press the mixture gently onto the chicken to help it adhere.
- 4.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken and cook until golden brown and crispy, about 4 minutes on each side.
- 5.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
- 6.
While the chicken is baking, prepare the garlic cream sauce. In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 7.
Pour in the heavy cream, grated Parmesan cheese, dried thyme, salt, and black pepper. Stir well and let the sauce simmer for 3-4 minutes until slightly thickened.
- 8.
Remove the chicken from the oven and let it rest for a couple of minutes. Serve the crispy almond chicken with the garlic cream sauce drizzled on top.