Walnut-Crusted Chicken

Follow our step-by-step guide on how to make Walnut-Crusted Chicken.

1. Step 1

   Begin by mixing crushed garlic, two tablespoons of Dijon mustard, and fresh thyme in a bowl until well combined.

2. Step 2

   Season both sides of the chicken breasts generously with cayenne pepper, kosher salt, and black pepper.

3. Step 3

   Next, evenly spread the garlic-Dijon mixture over the chicken, ensuring each piece is fully coated.

4. Step 4

   Firmly press finely chopped walnuts onto both sides of the chicken, adding more walnuts as necessary for a thorough coating.

5. Step 5

   Place the coated chicken in the refrigerator for 1.

6. Step 6

   5 to 3 hours to let the flavors meld beautifully.

7. Step 7

   Preheat your oven to 375°F (190°C).

8. Step 8

   In an oven-proof skillet, heat one tablespoon of olive oil over medium heat.

9. Step 9

   Carefully add the walnut-coated chicken breasts to the skillet, reserving any leftover walnuts if you wish.

10. Step 10

    Sprinkle a pinch of salt over the chicken and drizzle the remaining olive oil on top.

11. Step 11

    Bake the chicken in the preheated oven for approximately 25 minutes, or until the walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).

12. Step 12

    Exercise caution when removing the skillet from the oven, using a towel or mitt to cover the handle.

13. Step 13

    Once cooked, transfer the chicken to a plate and allow it to rest.

14. Step 14

    On the stovetop, pour in the chicken broth, add the remaining tablespoon of Dijon mustard, and drizzle in honey.

15. Step 15

    If you saved any walnuts, toss them in now.

16. Step 16

    Bring this mixture to a boil over high heat and let it cook for 3 to 4 minutes, reducing it by half.

17. Step 17

    Serve the succulent chicken with the rich pan sauce generously spooned over and around it, creating a delightful dish that’s sure to impress.