Rating: 4 stars 4.2
22 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very 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 carcass.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
1 hr 30 mins
total:
2 hrs 25 mins
Servings:
4
Yield:
2 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."

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  • Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.

  • Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.

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

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

  • 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 150 degrees F (66 degrees C), about 25 minutes.

  • Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

Chef's Notes:

You can prep the chicken hours ahead if you prefer.

Be careful taking the pan out of the oven and keep the handle covered with a towel or mitt at all times.

Editor's Note:

Nutrition data for this recipe includes the full amount of walnut coating. The actual amount of coating consumed will vary.

Nutrition Facts

474 calories; protein 30.7g; carbohydrates 13g; fat 34.8g; cholesterol 65.4mg; sodium 523.5mg. Full Nutrition
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