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.
Ingredients
- 5 cloves garlic , crushed
- 3 tablespoons Dijon mustard , divided
- 2 teaspoons fresh thyme
- 2 , 8 ounce
- 1 pinch cayenne pepper , or to taste
- kosher salt and freshly ground black pepper to taste
- 1.5 cups finely chopped walnuts
- 2 tablespoons olive oil
- 0.5 cups chicken broth
- 2 teaspoons honey
Instructions
-
1
Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl.
-
2
Season chicken breasts generously on both sides with cayenne, salt, and pepper. Spread Dijon mixture on both sides of chicken until fully coated.
-
3
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.
-
4
Preheat the oven to 375 degrees F (190 degrees C).
-
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.
-
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.
-
7
Quickly transfer chicken to a plate to rest.
-
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.
-
9
Spoon pan sauce over and around chicken to serve.
Nutrition Facts
Per serving
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