Description

A quick, gluten-free, and crispy pan-seared chicken recipe coated in almond flour and parmesan cheese, served with a tangy homemade garlic aioli.

Ingredients

Scale

2 large boneless, skinless chicken breasts
1 cup super-fine almond flour
1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano)
2 large egg whites
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
1/2 cup mayonnaise
4 cloves garlic, minced
1 tbsp fresh lemon juice
1/2 tsp salt (for aioli)
1/4 tsp black pepper (for aioli)

Instructions

Preheat oven to 400°F (200°C).
Place chicken breasts between plastic wrap or in a zip-top bag and pound to 1/2-inch thickness. Pat dry with paper towels.
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper to make the aioli. Refrigerate until ready to serve.
In a shallow dish, whisk egg whites until frothy.
In a second shallow dish, mix almond flour, grated parmesan, paprika, garlic powder, 1/2 tsp salt, and 1/2 tsp pepper.
Dip chicken into egg whites, letting excess drip off, then press firmly into the almond flour mixture to coat both sides.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4-5 minutes on the first side until golden brown, then flip and cook for another 3-4 minutes until internal temperature reaches 165°F.
Remove chicken from pan and let rest on a wire rack for 5 minutes.
Serve immediately with garlic aioli on the side.

Notes

Ensure chicken is patted very dry before coating to help the crust adhere. Do not skip the resting time to keep the meat juicy. If the crust browns too quickly, reduce heat to medium or finish in the oven at 375°F for 5-7 minutes.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken breast wit
Calories: 450
Sugar: 2
Sodium: 650
Fat: 32
Saturated Fat: 8
Carbohydrates: 8
Fiber: 2
Protein: 35

Keywords: crispy parmesan chicken, gluten-free chicken, garlic aioli, quick dinner, pan-seared chicken, almond flour crust, weeknight dinner