Almond-Crusted Chicken with Sumac Kale

My skillet was too hot the first time I tried coating chicken in almonds. The crust turned dark before the meat even warmed through, and I stood there scraping bits off the pan, wondering if I should just order takeout. But something about that nutty, toasted smell made me try again with the heat dialed back, and suddenly it clicked. Now this recipe is what I make when I want something that feels impressive but doesn't demand perfection. The kale salad came later, almost by accident, when I had a bunch wilting in the crisper and decided to massage it with lemon and sumac left over from a mezze night.

I served this to a friend who swore she hated kale, and she went back for seconds of the salad. She kept asking what the purple spice was, rolling sumac around on her tongue like she was trying to place a memory. We ended up sitting at the table longer than usual that night, picking at the last bits of almond crust and debating whether the chicken needed anything else. It didnt. Sometimes the simplest combinations are the ones that stick with you, the ones you text about days later asking for the recipe.

Ingredients

• Boneless, skinless chicken breasts: Pat them really dry before coating or the crust will slide right off in the pan.
• Almond meal or finely ground almonds: Almond meal gives a finer crust, but pulsing whole almonds in a food processor adds a little more texture and saves money.
• Grated Parmesan cheese: This is the glue that holds the crust together and adds a salty, umami backbone.
• Garlic powder: Fresh garlic burns too quickly in the crust, so the powder gives you flavor without the char.
• Smoked paprika: Just half a teaspoon brings a subtle warmth that makes people ask what the secret is.
• Salt and black pepper: Season both the crust and the chicken itself so every bite has depth.
• Large eggs: Beat them well so the coating sticks evenly and doesn't clump.
• Olive oil (for frying): Use enough to coat the bottom of the skillet, not drown it, or the crust will get greasy.
• Kale: Remove the thick stems completely or they will stay tough no matter how much you massage.
• Olive oil (for salad): A fruity, good quality oil makes a difference here since it is front and center.
• Lemon juice: Fresh is best, bottled lemon juice tastes flat and won't soften the kale the same way.
• Red onion: Slice it as thin as you can so it adds bite without overwhelming the salad.
• Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing.
• Fresh parsley: Chop it roughly, it should look rustic and abundant.
• Sumac: This tart, lemony spice is the star of the salad, don't skip it or substitute.
• Toasted slivered almonds: Add these last so they stay crunchy and don't get soggy in the dressing.

Instructions

Prep the oven and pan:

Preheat your oven to 375°F and line a baking sheet with parchment so the crust doesn't stick. This also makes cleanup a breeze.

Mix the almond coating:

In a shallow bowl, stir together almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper until evenly combined. Press a pinch between your fingers to check the texture.

Beat the eggs:

Crack the eggs into another shallow bowl and whisk them until smooth. This is your glue.

Coat the chicken:

Pat each chicken breast completely dry with paper towels, dip it in the beaten egg, then press it firmly into the almond mixture on both sides. Make sure every inch is covered.

Sear for color and crunch:

Heat olive oil in a large skillet over medium heat until it shimmers, then lay the chicken in gently. Sear for 2 to 3 minutes per side until the crust turns golden and smells nutty.

Finish in the oven:

Transfer the seared chicken to your prepared baking sheet and bake for 12 to 15 minutes until the internal temperature hits 165°F. Let it rest for a few minutes before slicing.

Massage the kale:

While the chicken bakes, put the torn kale in a large bowl, drizzle with olive oil, lemon juice, and salt, then massage it with your hands for about 2 minutes. You will feel the leaves soften and shrink.

Toss the salad:

Add the red onion, cherry tomatoes, parsley, and sumac to the kale and toss everything together. Taste and adjust salt or lemon if needed.

Add the almonds:

Sprinkle the toasted slivered almonds over the salad just before serving so they stay crisp.

Plate and serve:

Slice the chicken if you like, or serve it whole alongside a generous heap of the marinated kale salad.

Save

The first time I brought this to a potluck, someone asked if I had catered it. I laughed because an hour earlier I was frantically massaging kale in my kitchen, hands slick with olive oil, wondering if I had enough sumac. But that is the magic of this dish, it looks and tastes like you spent all day on it, even though it comes together in less than an hour. It has become my go to when I want to feel capable and generous at the same time.

Making It Your Own

You can swap the chicken for turkey cutlets if you want something leaner, or even use thick slices of firm tofu if you are cooking for someone who does not eat meat. I have also tried adding pomegranate seeds to the salad when they are in season, and the burst of sweetness against the sumac is incredible. If you cannot find sumac, a little extra lemon zest and a pinch of smoked salt will get you close, though the floral tartness will not be quite the same. Some nights I add thinly sliced radishes for extra crunch, or toss in some crumbled feta if I am feeling indulgent.

Storing and Reheating

The chicken keeps well in the fridge for up to three days, but the crust will soften as it sits. To revive it, reheat the chicken in a hot oven (around 400°F) for about 8 minutes instead of microwaving, which will steam it and make the coating soggy. The kale salad is best eaten fresh, but if you have leftovers, store the almonds separately and add them just before serving. I have found that the salad actually gets better after an hour or two as the kale continues to marinate, but it starts to wilt and lose its brightness after a full day.

Pairing and Serving Ideas

This dish feels bright and fresh, so I like to keep the sides simple. A crisp Sauvignon Blanc or a light Pinot Noir both work beautifully, depending on your mood. If you want to round out the meal, a scoop of herbed quinoa or a simple roasted sweet potato on the side adds substance without competing with the flavors. I have also served this with warm pita and a dollop of tahini sauce for a more casual, hands on dinner.

• Add a handful of fresh mint to the salad for an unexpected herbal note.
• Double the almond crust mixture and keep it in the freezer for quick weeknight meals.
• Serve with a side of tzatziki or yogurt sauce for extra creaminess.

Save

This recipe has a way of making an ordinary weeknight feel a little more special, like you took the time to care about what you put on the table. I hope it becomes one of those dishes you turn to when you want something nourishing, delicious, and just impressive enough to make you smile.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. Adjust cooking time as thighs may need a few extra minutes in the oven to reach 165°F internal temperature.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part of the breast. The juices should run clear when pierced.

→ Can I prepare the kale salad in advance?

Yes, you can massage and marinate the kale up to 2 hours ahead. Add tomatoes, onions, and almonds just before serving to maintain freshness and crunch.

→ What can I substitute for sumac?

If sumac is unavailable, use a combination of lemon zest and a pinch of paprika for a similar tangy, slightly tart flavor profile.

→ How do I store leftovers?

Store chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven to maintain crispness.

→ Can I make this dairy-free?

Yes, omit the Parmesan cheese or substitute with nutritional yeast for a dairy-free option. The almond crust will still provide excellent flavor and texture.