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. 1 Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl.
2. 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. 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. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 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. 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. 7 Quickly transfer chicken to a plate to rest.
8. 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. 9 Spoon pan sauce over and around chicken to serve.

Nutrition per serving