How To Make Walnut Crusted Chicken
This delicious crusted chicken is marinated in white wine and herbs, coated with nuts, then paired with a honey mustard glaze, for a juicy and filling meal!
- 4large chicken breasts,boneless, skinless
- ⅓cupextra virgin olive oil,plus more for pan
- ¼cupDijon mustard
- ¼cupdry white wine,or chicken broth
- 3garlic cloves,minced
- 1tspdried thyme
- 1½cupswalnuts,finely diced
- 1cupall purpose flour,or whole wheat flour
- ½tspfreshly ground black pepper
- fresh parsley,for serving, optional
For Honey Mustard Glaze:
- 3tbspDijon mustard
Place the chicken, olive oil, mustard, white wine, garlic, and dried thyme in a large zipped-top bagger container. Seal shut, then give it a shake to combine.
Refrigerate for 4 hours or overnight.
Combine the walnuts, flour, salt, and pepper together in a shallow dish. Remove the chicken, shake off a little excess marinade and dip both sides of the chicken in the walnut mixture, coating it well.
Preheat the oven to 425 degrees F.
Over medium heat, heat 2 tablespoons of olive oil in an oven-safe skillet. Add the chicken and sear for 2 minutes, 1 minute on each side.
Transfer skillet to the oven and bake, covered loosely with aluminum foil, for 15 to 20 minutes or until the chicken is fully cooked through.
Whisk the honey and Dijon mustard together. Serve with chicken, and enjoy!
- Calories: 777.05kcal
- Fat: 40.38g
- Saturated Fat: 8.49g
- Trans Fat: 0.23g
- Monounsaturated Fat: 22.21g
- Polyunsaturated Fat: 7.22g
- Carbohydrates: 50.60g
- Fiber: 2.42g
- Sugar: 23.77g
- Protein: 50.22g
- Cholesterol: 139.20mg
- Sodium: 801.47mg
- Calcium: 65.46mg
- Potassium: 619.19mg
- Iron: 4.39mg
- Vitamin A: 68.56µg
- Vitamin C: 5.63mg
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