Almond & Thyme Crumb Chicken in White Wine Sauce

Moist and delicious crumbed chicken with broccoli. These chicken thighs are crumbed with a gluten free coating of almond flour and spices. Adding the broccoli provides a vegetable side dish in the same pot as the chicken – or you can use your favorite vegetable!



  • 6 chicken thighs (skin on)
  • Olive oil
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 1/4 tsp dried thyme
  • 1/2 cup dry white wine
  • 1 onion, cut into chunks
  • 12 oz frozen broccoli (optional)


Preheat oven to 425 degrees. Brush skin side of chicken with olive oil. Mix together the almond flour, salt, pepper, paprika, and thyme on a plate. Dip olive oil brushed chicken into the almond flour mixture to coat. Heat a large skillet, and add 3 tbsp olive oil. Sear the chicken skin side down for about 5 minutes, then flip and cook for another 5 minutes.

Add wine to the pan (not on the chicken), then the onion and broccoli (if using), and gently stir to incorporate. Add a pinch of salt and pepper to the dish, bring to a simmer, cover and place in the oven for one hour. Remove cover and roast an additional 5-7 minutes.

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