adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Walnut-Crusted Chicken Breast
Walnut-Crusted Chicken Breast
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
145 minutes
Chef John's walnut-crusted chicken: Crunchy outside, moist inside with garlicky-mustard glue.
Ingredients:
  • 5 cloves garlic, crushed
  • 3 tablespoons Dijon mustard, divided
  • 2 teaspoons fresh thyme
  • 2 (8 ounce) skinless, boneless chicken breast halves
  • 1 pinch cayenne pepper, or to taste
  • kosher salt and freshly ground black pepper to taste
  • 1.5 cups finely chopped walnuts
  • 2 tablespoons olive oil
  • 0.5 cup chicken broth
  • 2 teaspoons honey
Instructions:
  • Combine minced garlic, 2 tablespoons of tangy Dijon mustard, and fresh thyme in a bowl.
  • Rub the chicken breasts with a flavorful blend of cayenne, salt, and pepper. Completely coat both sides of the chicken with the Dijon mixture.
  • Coat chicken breasts evenly with walnuts by pressing firmly on both sides. Continue adding walnuts and pressing until fully coated. Chill in the fridge for 1 1/2 to 3 hours.
  • Preheat the oven to 375°F (190°C) for the perfect baking temperature.
  • Drizzle 1 tablespoon of olive oil in an oven-proof skillet, ensuring the bottom is evenly coated. Lay the chicken breasts on top, saving any extra nuts for later. Season with a pinch of salt and finish by drizzling the remaining olive oil over the top.
  • Roast in the center of the warm oven until walnuts are lightly golden and an instant-read thermometer registers 165 degrees F (74 degrees C) in the thickest part of a breast, approximately 25 minutes. Remember to use a towel or oven mitt to handle the hot pan safely.
  • Transfer the chicken to a plate for resting.
  • Move the skillet to the stovetop and mix in the broth, remaining 1 tablespoon of Dijon, and honey. If desired, incorporate any reserved nuts. Bring to a boil over high heat and simmer until reduced by half, for about 3 to 4 minutes.
  • Drizzle the delectable pan sauce over and around the succulent chicken before serving.

Similar Recipes