Almond Crusted Chicken with Strawberry Balsamic Sauce


Tired of the same old chicken recipes all the time? I know I easily find myself there so I’m always on the look out for new exciting chicken recipes. We eat chicken more than any other type of meat/protein at my house. It’s healthy, it’s inexpensive and my whole family can agree on it. Also, it’s easy to jazz it up. Yes “jazz”, I don’t know if I’ve heard that word since the 90’s. But folks we’re jazzing up chicken today! All it takes are some basic ingredients you likely have on hand to create a dish that’s worthy of serving to guests.

Almond Crusted Chicken with Strawberry Balsamic Sauce | Cooking Classy

I love all the flavors in this chicken and the way they all balance each other out. You get this perfectly crisp exterior, thanks to all the almonds and Panko breading. That delicious exterior is paired with just the right touch of rosemary, which is perfectly complimented by a sweet strawberry balsamic sauce. It’s so nice how this recipe uses jam so you don’t have to have fresh strawberries on hand to make it. My kids even love this chicken! My daughter told me at least three times how much she really liked it and that’s definitely out of the norm.

This chicken is so good you can even make it without making the sauce and still have an incredible winner winner chicken dinner!


Almond Crusted Chicken with Strawberry Balsamic Sauce | Cooking Classy

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Almond Crusted Chicken with Strawberry Balsamic Sauce

Chicken breasts are dredge in crunch almonds bits and baked then topped with a simple sweet and tangy sauce.

Servings: 4
Prep Time 20 minutes
Cook Time 20 minutes


Almond Crusted Chicken

  • 2 (10 oz) boneless skinless chicken breasts
  • 1/2 cup panko bread crumbs
  • 1/3 cup sliced almonds , coarsely ground
  • 1 tbsp chopped fresh rosemary or 1 tsp dried , crushed
  • Salt and freshly ground black pepper , to taste
  • 8 tsp canola oil , divided

Strawberry Balsamic Sauce

  • 1 tsp canola oil
  • 1/4 cup diced shallot
  • 1/3 cup strawberry preserves (use a less sugar jam for a less sweet sauce, if desired)
  • 3 Tbsp balsamic vinegar
  • 1/3 cup low-sodium chicken broth


  1. Preheat oven to 350 degrees. Spray a baking pan with cooking spray, set aside.
  2. Cut through thickness of each chicken breast (as if butterflying - but rather cutting entirely through) to create to two portions (if each portion isn't about 1/2-inch thick then pound with a meat mallet until nearly that thickness).
  3. In a gallon size resealable bag combine panko bread crumbs, almonds, rosemary and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Working with one chicken breast at a time, place in resealable bag and shake to coat, while slightly pressing as needed to get crumbs to adhere.
  4. Heat 2 tsp oil in a large non-stick skillet over medium heat. Transfer two chicken breasts to pan, and cook until golden brown on bottom about 1 1/2 - 2 minutes. Then lift chicken breasts and add 2 more tsp of oil, then rotate chicken to opposite side and cook until bottom is golden brown. Repeat process with remaining two chicken breasts. Transfer chicken to prepared baking dish and bake in preheated oven until chicken has cooked through, about 10 - 15 minutes (internal temp should register 165 degrees on a thermometer). Meanwhile prepared Strawberry Balsamic Sauce.
  5. For the sauce:
  6. In a small saucepan heat 1 tsp oil over medium heat. Add shallots and saute until tender. Add strawberry preserves, balsamic vinegar, chicken broth and season with salt and pepper to taste. Bring to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until sauce has thickened slightly, about 5 - 6 minutes. Serve warm over chicken.
  7. Recipe source: adapted from Taste of Home
Course: Main Course
Cuisine: American
Keyword: Almond Chicken
Author: Jaclyn


  • Jamie @voluntownhousewife: My family really enjoyed this meal! It was a nice change to the regular chicken dinner! What a great idea!! I made the “breading” mix in the morning and it was so quick and easy to put together at night! Perfect! October 13, 2015 at 6:00am Reply

  • Kathryn George: Made this tonight to rave reviews. Fun to have a whole new “taste” for our chicken dinner. Served with brown rice and artichokes and there wasn’t a crumb left. (Hubby was sad no leftovers for lunch tomorrow :))

    FYI I doubled the recipe to do 8 cutlets and there was PLENTY of breading and sauce leftover.

    Thanks as always for your FABULOUS site!

    Kathryn January 29, 2015 at 9:44pm Reply

    • Jaclyn: I’m so happy to hear you family liked it Kathryn! Thanks so much for leaving a comment :)! February 5, 2015 at 6:27pm Reply

  • Nikolay @ Can’t wait to try this chicken recipe! I’m going to pair it with some steamed veggies for my next post workout meal :) January 21, 2015 at 9:17am Reply

  • ATasteOfMadness: This looks like the perfect way to make chicken! I love it! January 17, 2015 at 9:39pm Reply

  • Michelle @ Modern Acupuncture: This chicken is gorgeous! Seriously, your photography and food styling always blows me away, but these pictures in particular are amazing. There is nothing I could do to make my chicken that pretty! Yum :) January 16, 2015 at 11:44am Reply

    • Jaclyn: Thanks Michelle! That’s so nice of you to say :)! January 16, 2015 at 6:29pm Reply

  • Rachel @ Bakerita: This chicken sounds amazing!! I love that crust, and the strawberry balsamic sauce sounds so delicious. Pinned! January 16, 2015 at 8:58am Reply

    • Jaclyn: Thanks for sharing Rachel! January 16, 2015 at 6:29pm Reply

  • sally @ sallys baking addiction: Jaclyn, I have to try these!! I made pecan crusted chicken last night but now almond is next. And the glaze looks wonderful! January 16, 2015 at 6:03am Reply

    • Jaclyn: Pecan crusted chicken is what I need to try next :)! Thanks for your comment Sally! January 16, 2015 at 6:30pm Reply

  • Natasha of Jaclyn, I’m always so hungry after visiting your blog! I can just imagine how crisp that crust is and how juicy the chicken underneath is! YUM!! Pinning! :) January 15, 2015 at 10:20pm Reply

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