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

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.

Questions

Can I make Walnut-Crusted Chicken gluten-free?

Yes. The gluten in this entry is 3/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Walnut-Crusted Chicken keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Walnut-Crusted Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Mashed Cauliflower with Roasted Garlic side
Classic Chicken Salad salad
Cocktail Sauce sauce
Spiced Cranberry Apple Punch drink

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