Ready in: 45 minutes · Serves: 4 · Technique: Frying · Storage: Up to 3 days in the refrigerator.
Quick Answer
This almond-crusted chicken served with a refreshing peach salad is a delightful autumn meal, perfectly combining savory and sweet elements.
As the leaves begin to turn and the chill starts to settle in New York City, I find myself craving meals that are flavorful yet comforting, making almond-crusted chicken with peach salad an absolute delight for the current season. The combination of savory and sweet flavors is a nostalgic nod to my own childhood autumns, where Thanksgiving dinners were always a celebration of family and flavors. Let's dive into this incredible dish that marries crispy chicken with a refreshing peach salad, perfect for any holiday gathering.
A Cozy Holiday Treat
Why You'll Love This Recipe
- The crispy almond crust adds a delicious crunch to the tender chicken.
- Combination of savory chicken and sweet peaches makes for a perfect flavor balance.
- Easy to prepare, making it a great choice for holiday gatherings or weeknight dinners.
- This dish is packed with nutrients from fresh greens and nutritious ingredients.
- Leftovers can be easily stored and enjoyed for days!
Ingredients
Get ready to gather your ingredients for this delightful dish!
For the Almond-Crusted Chicken
- 2 boneless, skinless chicken breasts
- 1 cup almond flour
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large eggs
- 1 tablespoon Dijon mustard
- Olive oil (for frying)
For the Peach Salad
- 2 ripe peaches, sliced
- 5 cups mixed greens (arugula and spinach recommended)
- ¼ cup crumbled feta cheese
- ¼ cup toasted walnuts
- 2 tablespoons balsamic vinaigrette
- Salt and pepper to taste
How to Make Almond-Crusted Chicken with Peach Salad (Step-by-Step)
Follow these easy steps to create a delicious meal that is sure to impress!
Step 1: Prep the Chicken
Start by placing the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet. This helps them cook evenly and makes them tender.
Step 2: Create the Breading
In one bowl, whisk together the eggs and Dijon mustard until smooth. In another bowl, combine almond flour, grated Parmesan, garlic powder, onion powder, salt, and pepper. The aroma of the nutty almond flour mixed with the pungent spices is irresistible.
Step 3: Coat the Chicken
Dip each chicken breast into the egg mixture, allowing any excess to drip off before coating it in the almond mixture. Press the coating onto the chicken to adhere properly.
Step 4: Fry the Chicken
Heat about ¼ inch of olive oil in a 10-inch cast-iron skillet over medium heat. When hot, carefully add the chicken breasts, cooking for about 4-5 minutes on each side, or until they're golden brown and crispy. The center should have a slight jiggle when done.
Step 5: Prepare the Peach Salad
While the chicken is cooking, assemble your salad by layering the mixed greens, peach slices, crumbled feta, and toasted walnuts in a large serving bowl. Drizzle with balsamic vinaigrette, tossing gently to combine.
Step 6: Plate and Serve
Once the chicken is golden and cooked through (internal temperature should be 165°F), remove it from the skillet and let it rest for a few minutes. Slice the chicken and serve it atop the peach salad, allowing those fresh flavors to mingle beautifully on the plate.
Common Mistakes to Avoid
- Don't overcrowd the skillet: Fry the chicken in batches if necessary. Overcrowding will lower the oil temperature, resulting in soggy breading.
- Skip the pounding step: Not pounding the chicken can lead to uneven cooking and a chewy texture.
- Use unripe peaches: Choose ripe peaches for the salad; underripe ones will be hard and lack flavor.
Tips and Tricks for Success
- For an added flavor kick, consider adding some fresh herbs like basil or mint to your peach salad.
- If you're feeling adventurous, a drizzle of honey over the salad can enhance the sweetness.
- This dish can easily be scaled up for larger gatherings; just make sure you have enough space in your skillet for frying!
Variations
- Use almond meal instead of almond flour for a different texture.
- Swap out feta cheese for goat cheese for a creamier taste.
- Add grilled chicken instead of fried for a healthier version.
- Incorporate seasonal fruits like apples or pears in the salad.
How to Serve
- Serve the almond-crusted chicken atop a bed of peach salad for a beautiful presentation.
- Pair with a light white wine to complement the flavors.
- For a heartier meal, serve with a side of roasted vegetables.
- Garnish with extra toasted walnuts for added crunch.
Make Ahead and Storage
- Make Ahead: You can prepare the almond-crusted chicken in advance; just bread it and refrigerate until ready to fry.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in a skillet over medium heat until warmed through, ensuring it stays crispy.
- Freezing: Cooked chicken can be frozen for up to 3 months; thaw before reheating.
Recipe Notes / What I Learned
Cooking this almond-crusted chicken with peach salad reminded me how impactful the right combinations of flavors can be. The harmony of crispy, golden chicken against the refreshing backdrop of the salad is a perfect marriage for any fall gathering.
Yield and Serving Size
Yield: 2 servings · Serving Size: 1 chicken breast with salad
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 20g carbs · 25g fat
Recipe by:
Almond-Crusted Chicken with Peach Salad
Ingredients
Equipment
Method
- Start by placing the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet.
- In one bowl, whisk together the eggs and Dijon mustard until smooth. In another bowl, combine almond flour, grated Parmesan, garlic powder, onion powder, salt, and pepper.
- Dip each chicken breast into the egg mixture, allowing any excess to drip off before coating it in the almond mixture. Press the coating onto the chicken to adhere properly.
- Heat about ¼ inch of olive oil in a cast-iron skillet over medium heat. Carefully add the chicken breasts, cooking for about 4-5 minutes on each side until golden brown and crispy.
- While the chicken is cooking, assemble your salad by layering the mixed greens, peach slices, crumbled feta, and toasted walnuts in a large serving bowl. Drizzle with balsamic vinaigrette, tossing gently to combine.
- Once the chicken is golden and cooked through, remove it from the skillet and let it rest for a few minutes. Slice the chicken and serve atop the peach salad.
Notes
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Yes, you can definitely use boneless, skinless chicken thighs. They tend to be more flavorful and juicier, but ensure they are cooked to an internal temperature of 165°F.
How can I make this dish gluten-free?
To make this dish gluten-free, ensure you use gluten-free almond flour and avoid any pre-packaged products that may contain gluten. All other ingredients listed are gluten-free as well.
Can I prepare the almond-crusted chicken in the oven instead of frying?
Absolutely! To bake, preheat your oven to 400°F (200°C). Place the coated chicken on a lined baking sheet and spray with a little olive oil. Bake for 20-25 minutes, or until golden brown and cooked through.
