Walnut-Crusted Chicken Breast

I almost never order a nut-crusted entrée in a restaurant, as it often features a sugary glaze or an overly sweet nut, like pecan or macadamia. That's not an issue with this walnut chicken. Buttery, subtly bitter walnuts coat the chicken, attached with a savory "nut glue" made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted chicken.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 1006 Calories

Ingredients

• 1 ½ cups finely chopped walnuts
• 2 tablespoons olive oil
• 2 teaspoons honey
• ½ cup chicken broth
• 1 pinch cayenne pepper, or to taste
• 5 cloves garlic, crushed
• kosher salt and freshly ground black pepper to taste
• 2 (8 ounce) skinless, boneless chicken breast halves
• 2 teaspoons fresh thyme
• 3 tablespoons Dijon mustard, divided

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl.

Step 3

Season chicken breasts generously on both sides with cayenne, salt, and pepper. Spread Dijon mixture on both sides of chicken until fully coated.

Step 4

Firmly press walnuts onto both sides of chicken breasts. Keep covering with more walnuts and pressing until chicken is thoroughly coated. Refrigerate for 1 1/2 to 3 hours.

Step 5

Coat the bottom of an oven-proof skillet with 1 tablespoon olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle remaining olive oil over top.

Step 6

Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 165 degrees F (74 degrees C), about 25 minutes. Be careful taking the pan out of the oven; keep the handle covered with a towel or mitt at all times.

Step 7

Quickly transfer chicken to a plate to rest.

Step 8

Transfer the skillet to the stovetop and stir in broth, remaining 1 tablespoon Dijon, and honey. Add any reserved nuts if desired, and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes.

Step 9

Spoon pan sauce over and around chicken to serve.