Walnut-Crusted Chicken Recipe

This Walnut-Crusted Chicken is a classic for a reason! We’re talking tender, juicy chicken coated in a crisp and flavorful walnut crust, all elevated with a tangy honey mustard glaze. This recipe is surprisingly easy to make, and it’s guaranteed to impress your family and friends. Whether you’re serving it for a special occasion or a casual weeknight dinner, this Walnut-Crusted Chicken is a guaranteed winner!

Ingredients

Here’s what you’ll need to make this delicious Walnut-Crusted Chicken:

• Extra-virgin olive oil: Used for the marinade and for searing the chicken.
• Dijon mustard: Adds a tangy flavor to the marinade.
• Dry white wine: Adds depth of flavor to the marinade. You can substitute with chicken broth if you prefer.
• Garlic cloves: Minced, they add a fragrant touch.
• Dried thyme: Adds an earthy flavor to the marinade.
• Boneless, skinless chicken thighs or breasts: Choose your preferred cut of chicken.
• Walnuts: Very finely chopped, they create a crispy and flavorful crust.
• All-purpose or whole wheat flour: Helps bind the walnut crust.
• Salt: Enhances the overall flavor.
• Freshly ground black pepper: Adds a hint of spice.
• Optional: Chopped fresh parsley for garnish.

For the Honey Mustard Glaze:

• Dijon mustard: Adds a tangy flavor to the glaze.
• Honey: Adds sweetness and balances the tanginess of the mustard.

How to Make Walnut-Crusted Chicken

Step 1: Marinate the Chicken

1. In a large bowl, whisk together the olive oil, Dijon mustard, white wine (or chicken broth), minced garlic, and dried thyme.
2. Add the chicken to the marinade, turning to coat evenly.
3. Cover the bowl tightly and refrigerate for at least 4 hours, or up to 12 hours.

Step 2: Coat the Chicken

1. In a shallow dish, combine the finely chopped walnuts, flour, salt, and pepper.
2. Remove the chicken from the marinade and shake off any excess.
3. Dip both sides of each chicken piece in the walnut mixture, ensuring they are generously coated.

Step 3: Sear and Bake the Chicken

1. Preheat your oven to 425°F (218°C).
2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
3. Add the coated chicken to the skillet and sear for 2 minutes, flipping once, until lightly browned on each side.
4. Transfer the skillet to the preheated oven and bake, covered loosely with aluminum foil, for 15-20 minutes, or until the chicken is fully cooked through. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165°F (74°C).

Step 4: Make the Glaze and Serve

1. While the chicken is baking, whisk together the Dijon mustard and honey in a small bowl to make the glaze.
2. Once the chicken is cooked through, remove it from the oven and let it rest for a few minutes before serving.
3. Serve the chicken with the honey mustard glaze on the side. Garnish with fresh parsley, if desired.

Pro Tips for Making the Recipe

• Marinate for flavor: Marinating the chicken for at least 4 hours allows the flavors to penetrate and tenderize the meat.
• Chop the walnuts finely: Finely chopped walnuts will adhere better to the chicken and create a more even crust.
• Don’t overcrowd the skillet: Sear the chicken in batches if necessary to ensure even browning.
• Use an instant-read thermometer: This ensures that the chicken is cooked through to a safe temperature.
• Rest the chicken: Resting the chicken after cooking allows the juices to redistribute, resulting in a more tender and flavorful final dish.

How to Serve

• Main course: This Walnut-Crusted Chicken is a delicious and elegant main course for any occasion.
• With sides: Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.
• For special occasions: This dish is perfect for a holiday meal or a dinner party.

Make Ahead and Storage

Storing Leftovers

Store leftover Walnut-Crusted Chicken in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the chicken gently on the stovetop over medium heat, in the microwave, or in the oven at 350°F (177°C) until warmed through.

FAQs

Can I use a different type of nut?

Yes, you can substitute the walnuts with pecans, almonds, or even panko breadcrumbs for a different texture and flavor.

Can I bake the chicken instead of searing it?

Yes, you can bake the chicken in a preheated oven at 425°F (218°C) for 20-25 minutes, or until cooked through. However, searing the chicken first adds a nice color and flavor.

Can I make this dish ahead of time?

You can marinate the chicken up to 12 hours in advance. You can also coat the chicken in the walnut mixture and refrigerate it for up to 2 hours before cooking.

Can I freeze this dish?

It’s not recommended to freeze this dish as the walnut crust may become soggy upon thawing.

Enjoy this classic and flavorful Walnut-Crusted Chicken!

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