Walnut-Crusted Chicken

Name: Walnut-Crusted Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup extra-virgin olive oil; 1/4 cup Dijon mustard; 1/4 cup dry white wine; 3 garlic cloves, minced; 1 tsp dried thyme; 1.5 lbs boneless skinless chicken breasts or thighs; 1.5 cups walnuts, finely chopped; 3/4 cup all-purpose flour; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1 tbsp extra-virgin olive oil; 3 tbsp Dijon mustard; 1/3 cup honey; 2 tbsp fresh parsley, chopped

Tender marinated chicken coated in a crunchy walnut crust, seared and baked, then served with a sweet and tangy honey mustard glaze.

55 minMediumServes 4580 cal/serving

AmericanDinnerStovetop and OvenHigh ProteinDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-Free

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Ingredients

1/3 cup extra-virgin olive oil
1/4 cup Dijon mustard
1/4 cup dry white wine
3 garlic cloves, minced
1 tsp dried thyme
1.5 lbs boneless skinless chicken breasts or thighs
1.5 cups walnuts, finely chopped
3/4 cup all-purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp extra-virgin olive oil
3 tbsp Dijon mustard
1/3 cup honey
2 tbsp fresh parsley, chopped

Instructions

1

In a large bowl, whisk 1/3 cup extra-virgin olive oil, 1/4 cup Dijon mustard, 1/4 cup dry white wine, 3 minced garlic cloves, and 1 tsp dried thyme together. Add 1.5 lbs boneless skinless chicken breasts or thighs, turning to coat, then cover tightly and refrigerate for 4 to 12 hours.
2

Preheat the oven to 425°F (218°C).
3

In a shallow dish, combine 1.5 cups finely chopped walnuts, 3/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Remove boneless skinless chicken breasts or thighs from the marinade, shake off any excess, and dredge both sides generously in the walnut mixture.
4

Heat 1 tbsp extra-virgin olive oil in an oven-safe skillet over medium heat. Add boneless skinless chicken breasts or thighs and sear for 1 minute per side.
5

Transfer the skillet to the oven, cover loosely with foil, and bake for 15 to 20 minutes until the internal temperature reaches at least 165°F (74°C).
6

Whisk 3 tbsp Dijon mustard and 1/3 cup honey together in a small bowl. Serve the chicken with the glaze and garnish with 2 tbsp chopped fresh parsley.

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Questions

How much time should I plan for Walnut-Crusted Chicken?

As written, 55 minutes: 30 of prep and 25 of cooking. The longest single stretch is the hands-off wait in step 1, 12 hours. That wait sits outside the stated prep and cook times, so plan around it.

Can I skip the searing in Walnut-Crusted Chicken?

Step 4 reads: "Add boneless skinless chicken breasts or thighs and sear for 1 minute per side." You can, but you give up flavor. The browning in step 4 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of white wine in Walnut-Crusted Chicken?

The entry for Walnut-Crusted Chicken calls for 1/4 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use chicken thighs instead of chicken breasts in Walnut-Crusted Chicken?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Walnut-Crusted Chicken uses 1.5 lbs boneless skinless chicken breasts or thighs.

Does Walnut-Crusted Chicken contain tree nuts?

Yes: 1.5 cups walnuts, finely chopped. The full allergen list for this entry is gluten and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Walnut-Crusted Chicken?

It is not a good candidate. Refrigerate what is left of Walnut-Crusted Chicken within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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