Preheat Oven & Prepare Chicken: Preheat oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. If they are very thick, you can pound them to an even 1/2-inch thickness for quicker, more even cooking.

Prepare Herb Coating: In a shallow dish, combine the almond flour, chopped fresh rosemary, chopped fresh thyme, dried oregano, garlic powder, salt, and pepper. Mix well.

Coat Chicken: Lightly brush or rub the chicken breasts with a little olive oil (about 1 tablespoon). Then, press each chicken breast firmly into the almond flour-herb mixture, ensuring both sides are well-coated.

Sear Chicken (Optional but Recommended): Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet (cast iron is great) over medium-high heat. Once the oil is hot, carefully place the herb-crusted chicken breasts in the skillet. Sear for 2-3 minutes per side, until a golden-brown crust forms.

Bake Chicken: If using an oven-safe skillet, transfer the entire skillet to the preheated oven. If not, transfer the seared chicken to a baking sheet lined with parchment paper.

Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The cooking time will depend on the thickness of the chicken.

Rest & Serve: Remove the chicken from the oven and let it rest for 3-5 minutes before slicing or serving whole. This helps keep the juices in. Serve hot, optionally with fresh lemon wedges. This is a fantastic example of delicious low carb chicken recipes.