Walnut-Crusted Chicken with Honey Mustard Glaze Recipe

If you’re looking for a dish that’s both impressive and simple to pull off, I have to share this Walnut-Crusted Chicken with Honey Mustard Glaze Recipe that has quickly become a favorite in my kitchen. It’s got this unbeatable combination of crunchy, nutty, and tangy flavors that just hits all the right notes. When I first tried this, I was amazed at how effortlessly elegant it feels, yet it’s perfect for a weekday dinner or even when guests drop by unexpectedly.

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Ingredients You’ll Need

The ingredients here create a beautiful harmony—you’ve got a rich walnut crust that crisps up perfectly alongside tender, flavorful chicken, all topped with a luscious honey mustard glaze. When you’re shopping, look for fresh walnuts and good quality Dijon mustard because those really make a difference.

• Extra-virgin olive oil: Adds richness and helps marry the flavors in the marinade and sear the chicken nicely.
• Dijon mustard: Two crucial jobs here—one in the marinade for depth, and again as part of the glaze for tang.
• Dry white wine (or chicken broth): This keeps the chicken juicy and adds a subtle acidity to brighten the dish.
• Garlic cloves: Fresh garlic brings out a slight pungency that pairs beautifully with the walnuts and mustard.
• Dried thyme: I love this herb because it adds a gentle earthiness without overpowering.
• Boneless, skinless chicken thighs or breasts: Thighs stay juicier, but breasts work just fine—you can’t go wrong.
• Finely chopped walnuts: The star of the crust—make sure these are chopped finely to stick well and crisp up evenly.
• Flour (all-purpose or whole wheat): Helps bind the walnut crust to the chicken and adds a subtle softness under the crunch.
• Salt & freshly ground black pepper: Essential for seasoning both the chicken and the crust.
• Honey: Sweetens the glaze naturally, balancing the mustard’s sharpness.
• Chopped fresh parsley (optional): Great for a pop of color and a fresh herbal note when serving.

Variations

I love how adaptable this Walnut-Crusted Chicken with Honey Mustard Glaze Recipe is—feel free to tweak it to your taste or dietary needs. Sometimes I’ll switch out walnuts for pecans for a slightly different nutty flavor, or swap the honey for maple syrup if I’m aiming for a deeper sweetness.

• Nut Substitutes: I tried pecans once and loved how they offered a mellow, buttery flavor that still packed a crunch.
• Gluten-Free: For friends avoiding gluten, you can swap flour for almond meal or gluten-free flour blends with great results.
• Spice It Up: Adding a bit of smoked paprika or cayenne to the walnut mix gave it a subtle smoky warmth that my family went crazy for.
• Baked vs Pan-Fried: Sometimes I skip searing and bake the chicken entirely—just increase the oven time slightly for a juicier finish.

How to Make Walnut-Crusted Chicken with Honey Mustard Glaze Recipe

Step 1: Marinate for Maximum Flavor

Start by whisking together the olive oil, Dijon mustard, white wine, minced garlic, and dried thyme in a large bowl. Add your chicken pieces—whether thighs or breasts—and make sure each piece is completely coated in this marinade. Cover the bowl tightly and pop it in the fridge for at least 4 hours, but if you can swing it, 8-12 hours really lets the flavors sink in beautifully. I discovered this marinating step makes all the difference to the juicy, flavorful finish.

Step 2: Prepare the Walnut Crust

While the chicken is marinating, toss together your finely chopped walnuts, flour, salt, and freshly ground black pepper in a shallow dish. When you’re ready, remove the chicken from the marinade and gently shake off the excess—don’t wipe it off, you want that flavor. Then, dip each side of the chicken into the walnut mixture, pressing lightly so the crust sticks generously. This no-fail coating is where the magic truly happens.

Step 3: Sear and Bake to Perfection

Preheat your oven to 425°F (218°C). Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Once hot, add the chicken and sear each side for about a minute—just enough to start crisping the crust and locking in juices. I like using a heavy skillet for even heat distribution. Then, cover the skillet loosely with foil and transfer it to the oven. Bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C). This combo of searing and baking keeps the chicken tender inside with a golden crust outside.

Step 4: Whisk and Serve the Honey Mustard Glaze

While your chicken bakes, mix together the remaining Dijon mustard and honey in a small bowl. This glaze adds that perfect sweet-tangy finishing touch. When the chicken’s done, drizzle or brush the glaze over the pieces, then garnish with fresh chopped parsley if you like a little herbal brightness. I sometimes double the glaze—I just can’t resist that sticky, flavorful finish.

How to Serve Walnut-Crusted Chicken with Honey Mustard Glaze Recipe

Garnishes

I always sprinkle some freshly chopped parsley on top before serving—not only does it add a lovely burst of color, but it also gives a fresh, herbal lift that cuts through the richness of the walnuts and honey mustard glaze. Sometimes, a little lemon zest over the top brightens things even more.

Side Dishes

My go-to sides with this Walnut-Crusted Chicken with Honey Mustard Glaze are steamed green beans or asparagus for crunch and freshness, along with a simple spring greens salad dressed lightly with vinaigrette. I also love serving it alongside fluffy basmati rice or buttery mashed potatoes to soak up all that glaze. The contrast of textures and flavors just makes the meal feel complete.

Creative Ways to Present

For special occasions, I like plating this on a rustic wooden board with extra glaze drizzled artistically around the edges. Adding edible flowers or microgreens gives it that wow factor. You could also slice the chicken and fan it out on a platter for easy sharing at dinner parties — it always sparks compliments!

Make Ahead and Storage

Storing Leftovers

Leftover Walnut-Crusted Chicken stores beautifully in an airtight container in the fridge for up to 3 days. I’ve found the crust holds up nicely, and the flavors even deepen overnight. Just keep the glaze separate until serving if possible, or apply a fresh drizzle when reheating.

Freezing

I have successfully frozen cooked walnut-crusted chicken by wrapping it tightly in foil and placing it in a freezer-safe bag. It freezes well for up to 1 month. When you’re ready to eat, defrost overnight in the fridge, then reheat gently to preserve texture and flavor.

Reheating

To keep the crust crisp on leftovers, I reheat them in a skillet over medium heat for a few minutes on each side or in a 350°F oven for 8-10 minutes. Avoid microwaving if you can—it tends to soften the crust. Adding a fresh brush of the honey mustard glaze after reheating makes the chicken taste just as delightful as the first time.

FAQs

Final Thoughts

This Walnut-Crusted Chicken with Honey Mustard Glaze Recipe holds a special place in my heart because it effortlessly combines ease and elegance. Whether I’m cooking for my family or entertaining friends, it always brings smiles and requests for seconds. I really hope you enjoy making it as much as I do—it’s the kind of dish where every bite makes you feel like a confident home cook who nailed it! Grab those walnuts and mustard, and give this one a try—it might just become your go-to dinner recipe too.

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