Description
This Walnut-Crusted Chicken recipe features tender chicken thighs or breasts marinated in a flavorful mixture of olive oil, Dijon mustard, white wine, garlic, and thyme. Coated in a crunchy walnut and flour crust, then seared and oven-baked to perfection, it is finished with a sweet and tangy honey mustard glaze. Perfectly balanced with crispy, savory, and saucy elements, this dish is easy to prepare and pairs beautifully with steamed vegetables, rice, or a fresh salad.
Ingredients
Scale
Marinade
- 1/3 cup (80ml) extra-virgin olive oil
- 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
- 1 Tablespoon extra-virgin olive oil for pan
Glaze
- 3 Tablespoons Dijon mustard
- 1/3 cup (113g) honey
Optional garnish
- Chopped fresh parsley
Instructions
- Marinate the chicken: In a large bowl, whisk together 1/3 cup olive oil, 1/4 cup Dijon mustard, white wine, minced garlic, and dried thyme. Add the chicken thighs or breasts and turn to coat them well in the marinade. Cover the bowl tightly and refrigerate for at least 4 hours and up to 12 hours to allow the flavors to penetrate the meat.
- Prepare the walnut coating: In a shallow dish such as a 9-inch square baking pan or pie dish, combine the finely chopped walnuts, flour, salt, and black pepper. Mix well to create an even coating mixture for the chicken.
- Coat the chicken: Remove the chicken from the marinade and let any excess liquid drip off. Dip each piece thoroughly on both sides into the walnut mixture, pressing gently to ensure a generous and even coating covering each chicken piece firmly.
- Preheat the oven: Set your oven to 425°F (218°C) to prepare for baking the chicken after searing.
- Sear the chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the walnut-crusted chicken pieces to the skillet and sear for about 2 minutes total, turning once to sear 1 minute on each side. This step creates a crispy crust and locks in the juices.
- Bake the chicken: Transfer the skillet to the preheated oven. Loosely cover the chicken with aluminum foil and bake for 15–20 minutes or until the chicken is fully cooked through. The chicken is done when a meat thermometer inserted in the thickest part reads at least 165°F (74°C).
- Prepare the glaze: While the chicken is baking, whisk together 3 tablespoons Dijon mustard and 1/3 cup honey in a small bowl until smooth and well combined.
- Serve: Remove the chicken from the oven and drizzle with the honey mustard glaze. Garnish with chopped fresh parsley if desired. Serve immediately with your choice of sides.
- Storage and reheating: Leftovers can be stored in the refrigerator for a few days. Reheat gently in a skillet over medium heat, in the microwave, or in the oven to maintain the texture of the crust.
Notes
- This walnut-crusted chicken served with honey mustard glaze balances wholesome, crisp, and saucy flavors making a delightful meal.
- Pair this dish with steamed vegetables, rice, or a fresh spring greens salad for a complete meal.
- Use chicken thighs for juicier results or breasts if you prefer leaner meat.
- Ensure the walnuts are finely chopped to create the ideal crust texture.
- Do not skip searing as it adds essential flavor and crispness before baking.
Nutrition
- Serving Size: 1 piece (about 170g)
- Calories: 420
- Sugar: 12g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
