Walnut-Crusted Chicken with Honey Mustard Glaze Recipe

If you’re craving a dish that’s both crunchy and full of flavor, you’re going to love this Walnut-Crusted Chicken with Honey Mustard Glaze Recipe. I absolutely adore how the nutty crust pairs with the sweet and tangy glaze, creating a dish that’s as impressive as it is easy to make. Trust me, once you try this, it’ll become your go-to for a weeknight dinner or even when you have guests over.

this …

Ingredients You’ll Need

The ingredients here work harmoniously to deliver that perfect blend of texture and flavor. I always keep walnuts and Dijon mustard handy, as they bring the star notes to this recipe. Just a heads up: try to get fresh walnuts and good quality Dijon for the best taste.

• Extra-virgin olive oil: Adds richness and helps the coating crisp up beautifully when searing and baking.
• Dijon mustard: Be sure to use genuine Dijon for that sharp mustard kick that cuts through the richness of the walnuts.
• Dry white wine (or chicken broth): Adds depth to the marinade; if you avoid alcohol, broth works wonderfully too.
• Garlic cloves: Fresh minced garlic amps up the aroma and flavor throughout the dish.
• Dried thyme: A subtle herb note that complements the chicken without overpowering.
• Boneless, skinless chicken thighs or breasts: Thighs are juicier, but breasts work well if you prefer leaner meat.
• Finely chopped walnuts: The key to that irresistible crunch – chop finely so they stick to the chicken.
• All-purpose or whole wheat flour: Acts as the base for the walnut crust and helps it adhere nicely.
• Salt and freshly ground black pepper: Essential for seasoning the coating and chicken.
• Fresh parsley (optional): Adds a fresh, bright pop as garnish at the end.
• Honey: Creates the sweet counterbalance in the glaze.

Variations

I love making this Walnut-Crusted Chicken with Honey Mustard Glaze Recipe just as is, but sometimes I tweak it a bit depending on what’s in season or on hand. Feel free to get creative and customize this recipe to suit your taste and dietary needs.

• Nut swaps: I once swapped walnuts for pecans, and the result was just as delightful with a slightly sweeter nut flavor.
• Gluten-free option: Use almond flour or gluten-free flour instead of all-purpose, and the crust still crisps up nicely.
• Spice it up: Add a pinch of cayenne or smoked paprika to the walnut mixture for a little heat and smoky undertone.
• Herbal variation: Toss in fresh rosemary or oregano if you want to change up the herb profile.
• Protein swap: Tried this on pork chops once—equally fabulous!

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

Step 1: Marinate the chicken – flavor starts here

In a large bowl, whisk together extra-virgin olive oil, Dijon mustard, white wine (or chicken broth), minced garlic, and dried thyme. This blend gives the chicken a subtle tangy, herby flavor while keeping it moist. Add the chicken and toss well so each piece is completely coated. Cover the bowl tightly and refrigerate for at least 4 hours, or up to 12 for the best flavor. I usually do this step the night before, so I wake up to deliciously marinated chicken ready to go.

Step 2: Prepare the walnut crust mixture

Grab a shallow dish, like a 9-inch square baking pan or pie dish, and mix the finely chopped walnuts, flour, salt, and black pepper. You want the walnuts chopped smaller than usual—this helps the crust adhere better to the chicken and keeps the texture uniform. When I first made this I learned that bigger walnut chunks were harder to stick and sometimes fell off while cooking. Trust me, taking the time to finely chop is worth it.

Step 3: Coat the chicken in the walnut mixture

Take the chicken out of the marinade, giving it a gentle shake to remove excess liquid, and then dip each side into the walnut-flour mix, pressing it lightly so the crust sticks well. You’ll want a generous coating for maximum crunch. If your walnut mixture feels dry on certain spots, a quick gentle press with your fingers helps it stick perfectly.

Step 4: Sear and bake the chicken

Preheat your oven to 425°F (218°C). In an oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Place the chicken in the skillet and sear for about 2 minutes total (1 minute per side). This step locks in moisture and gives your crust a nice color. Then, loosely cover the skillet with foil and pop it in the oven. Bake for 15–20 minutes or until the chicken is cooked through and an instant-read thermometer reads 165°F (74°C) at the thickest part. I always keep an eye on it after 15 minutes to prevent overcooking; juicy chicken is the goal!

Step 5: Whisk together the honey mustard glaze and serve

While the chicken bakes, whisk together 3 tablespoons of Dijon mustard and 1/3 cup honey until smooth. Once your chicken is out of the oven, drizzle or brush the glaze over each piece. The warmth helps intensify those flavors and gives a glossy finish that looks absolutely irresistible. Sprinkle with fresh parsley for a bright pop of color and freshness if you like.

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

Garnishes

I love sprinkling fresh chopped parsley right before serving—it’s simple but adds a fresh, herbal note and a pop of bright green that makes the dish look even more inviting. Sometimes, a few lemon wedges on the side give a zesty brightness when squeezed over the chicken just before eating.

Side Dishes

My go-to sides for this dish are garlicky steamed green beans or roasted asparagus and a fluffy rice pilaf that soaks up the sweet honey mustard glaze beautifully. A crisp spring greens salad with a light vinaigrette also pairs perfectly to balance the richness of the chicken.

Creative Ways to Present

For special occasions, I like to slice the chicken and fan the pieces out on a platter, drizzling extra glaze over everything and garnishing with chopped herbs and toasted walnut pieces for an elegant finish. Serving it alongside colorful roasted vegetables adds a beautiful seasonal touch that guests always compliment.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. I make sure to separate the chicken from any wet sides to keep that crust nice and crisp when reheating.

Freezing

This recipe freezes well if you want to prep ahead. After baking, let the chicken cool completely, then wrap each piece tightly in plastic wrap and place in a freezer-safe container. It’s best eaten within 2 months for optimal flavor and texture.

Reheating

To reheat, I like using the oven at 350°F wrapped loosely in foil to warm through without drying out, about 10-15 minutes. Quick stovetop reheating in a non-stick pan with a splash of olive oil also works great to refresh the crust’s crispiness. Microwaving is okay in a pinch but might soften the crust a bit.

FAQs

Final Thoughts

This Walnut-Crusted Chicken with Honey Mustard Glaze Recipe is one of those dishes I happily recommend to friends because it combines comfort, elegance, and simplicity so beautifully. I remember the first time I made it — my family went crazy for the crunchy, saucy goodness, and it quickly became a staple in our dinner rotation. Give it a try; you’ll find it’s perfect for a cozy weeknight or to impress guests without stress. Enjoy every crunchy, sticky, flavorful bite!

Print