Description
This Walnut-Crusted Chicken recipe offers a deliciously savory and crunchy main dish featuring boneless chicken coated in a finely chopped walnut crust and baked to perfection. Marinated in a flavorful blend of olive oil, Dijon mustard, white wine, garlic, and thyme, the chicken is pan-seared and then oven-baked. Served with a honey mustard glaze and optionally garnished with fresh parsley, this dish balances a crispy texture with a sweet and tangy finish. Perfect for an elegant yet easy-to-make dinner, it pairs well with steamed vegetables, rice, or a fresh spring greens salad.
Ingredients
Scale
Marinade
- 1/3 cup (80ml) extra-virgin olive oil, plus 1 more Tablespoon for pan
- 1/4 cup (60g) Dijon mustard
- 1/4 cup (60ml) dry white wine (or chicken broth)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
Chicken and Coating
- 1.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts
- 1 and 1/2 cups (190g) very finely chopped walnuts
- 3/4 cup (94g) all-purpose or whole wheat flour (spooned & leveled)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Honey Mustard Glaze
- 3 Tablespoons Dijon mustard
- 1/3 cup (113g) honey
Garnish (Optional)
- Chopped fresh parsley
Instructions
- Marinate the chicken: In a large bowl, whisk together the olive oil, Dijon mustard, dry white wine (or chicken broth), minced garlic, and dried thyme. Add the chicken pieces, turning them to coat thoroughly. Cover the bowl tightly and refrigerate for at least 4 hours and up to 12 hours to allow the flavors to infuse.
- Prepare the walnut coating: In a shallow dish such as a 9-inch square baking pan or a pie dish, combine the finely chopped walnuts, flour, salt, and freshly ground black pepper. Remove the chicken from the marinade, allowing any excess liquid to drip off. Dip each piece of chicken on both sides into the walnut mixture, pressing gently to ensure a generous and even coating.
- Preheat the oven and sear the chicken: Preheat your oven to 425°F (218°C). Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Place the coated chicken pieces into the skillet and sear for about 2 minutes total, flipping once to brown each side for roughly 1 minute per side. This step locks in flavor and begins the crisping process.
- Bake the chicken: Transfer the skillet to the preheated oven. Cover loosely with aluminum foil to prevent excessive browning and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part, ensuring it is fully cooked through.
- Prepare the honey mustard glaze and serve: While the chicken bakes, whisk together 3 tablespoons of Dijon mustard and 1/3 cup honey in a small bowl to create a sweet and tangy glaze. When the chicken is done, serve it drizzled with the honey mustard glaze. Optionally, garnish with freshly chopped parsley for added color and freshness.
- Storage and reheating: Store leftovers in the refrigerator and consume within a few days. To reheat, warm the chicken on the stovetop over medium heat, in the microwave, or gently in the oven until heated through.
Notes
- This walnut-crusted chicken is a wholesome and savory dish that combines a crispy crust with a tangy-sweet glaze, making it a balanced and satisfying meal.
- Pairs excellently with steamed vegetables, rice, or a fresh spring greens salad for a complete and nutritious plate.
- For even cooking, ensure chicken pieces are relatively uniform in size.
- If you prefer a nut-free version, consider using crushed pretzels or panko breadcrumbs as an alternative coating.
- Using an oven-safe skillet simplifies the cooking process by allowing seamless transfer from stove to oven.
Nutrition
- Serving Size: 1 serving (approximately 170g)
- Calories: 420
- Sugar: 14g
- Sodium: 490mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
