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Almond-Crusted Chicken

Almond-Crusted Chicken with Honey Mustard and Sautéed Green Beans

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Recipe Details


Thanks to the recent success of an oven-baked, pine nut–crusted salmon, Chef Andrea’s applying the technique to chicken, this time with almonds. She’s also calling on another Plated favorite: honey mustard. Combining tangy Dijon with mayonnaise, honey, and apple cider vinegar, here, the sauce does double-duty, infusing the chicken with moisture and flavor as it bakes, and helping the almond-Parmesan crust adhere in a perfectly crisp, even layer. A simple side of sautéed green beans and cherry tomato adds a burst of color and freshness, while extra honey mustard is served on the side for dipping and drizzling.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 800
  • Protein 51g
  • Total Carb 55g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cherry tomatoes
    1/2 pint
    cherry tomatoes
  • green beans
    8 ounces
    green beans
  • parsley
    1/8 ounce
  • roasted salted almonds
    1/2 cup
    roasted salted almonds
  • shallot
  • Dijon mustard
    1/4 cup
    Dijon mustard
  • mayonnaise
    2 packets
  • honey
    1/4 cup
  • apple cider vinegar
    1/2 tablespoon
    apple cider vinegar
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 400ºF. Rinse all produce. Halve cherry tomatoes. Trim and discard ends of green beans (line up the ends to cut them all together!). Finely chop parsley leaves, discarding stems. Finely chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. Peel shallot, halve, and thinly slice.

  2. Make Honey Mustard Sauce

    Make Honey Mustard Sauce

    In a medium bowl, whisk together mustard, mayonnaise, honey, and apple cider vinegar. Transfer half of honey mustard sauce to a separate small bowl and set aside for serving.

  3. Prepare Chicken

    Prepare Chicken

    Line a baking sheet with parchment paper. Pat chicken dry with paper towel. Add ½ teaspoon salt and pepper as desired to medium bowl with honey mustard sauce and stir to combine. Add chicken and toss to fully coat. Remove chicken from sauce, allowing access to drip off, and place on prepared baking sheet in a single layer, reserving bowl with honey mustard sauce for making crust.

  4. Crust and Bake Chicken

    Crust and Bake Chicken

    Add Parmesan and almonds to medium bowl with honey mustard sauce and stir to form a paste. Evenly spread almond mixture over tops of chicken, pressing to adhere. Bake almond-crusted chicken until crust is browned and chicken is cooked through and no longer pink, 16-18 minutes.

  5. Sauté Tomatoes and Green Beans

    Sauté Tomatoes and Green Beans

    While chicken bakes, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add shallot and cook until soft, 3 minutes. Increase heat to medium high. Add tomatoes and green beans to pan and sauté until green beans are tender and tomatoes are beginning to burst, 5 minutes. Season with ¼ teaspoon salt and pepper as desired, then transfer to serving dishes.

  6. Plate Chicken

    Plate Chicken

    Transfer almond-crusted chicken to serving dishes with sautéed tomatoes and green beans and garnish everything with parsley. Serve with reserved honey mustard sauce for dipping. Dig in!

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