Skip to main content New<> this month
Get the Allrecipes magazine

Walnut-Crusted Chicken Breast

Rated as 4 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


2 h 25 m servings 474
Original recipe yields 4 servings (2 chicken breasts)


{{model.addEditText}} Print
  1. Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
  2. Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
  3. 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.
  4. Preheat the oven to 375 degrees F (190 degrees C).
  5. 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.
  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 150 degrees F (66 degrees C), about 25 minutes.
  7. 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

Per Serving: 474 calories; 34.8 13 30.7 65 523 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Well done Chef John, well done