Walnut-Crusted Chicken Breast

Did not refrigerate. Did pound the chicken because the breasts were so large. Chicken was super moist and tasty. My husband said it was a hit!

Wowza! I was looking for a new recipe to try with some chicken breasts and used the ingredients search tool. I didn't have to look far at all when I came across this recipe. Having a detailed video to watch is always a nice bonus . . . and your helpful tips are always appreciated! I loved that this recipe had few ingredients but maximum flavour, and a neat method to "glue" the nuts to the chicken! The family really enjoyed it!! The only thing I might try differently next time is to cut the chicken breasts in 2 or 3 pieces before coating (which will likely require double the coating ingredients). Looking forward to making this again!

This chicken recipe was delicious and the sauce was great. I added some butter to the sauce with finely chopped, almost grated walnuts to add some thickness and flavor. I will defiantly be making again. *I didn't refrigerate cause I didn't have time*

This recipe was recommended to me on YouTube and it's the one that introduced me to Chef John. I've made it more than once and it's really good. I also like the jokes and now I'm a big Chef John fan.

Made it without making any changes. Didn't care for the bitterness of the dijon, wasn't balanced enough by the sweetness of the honey. Chef John has come through on so many recipes for me, this one just wasn't one of them.

Too tangy for our taste, but nice idea

Didn’t come out too crispy, kinda wet and I don’t think I like the mustard taste to it! I did not have Dijon so I did a mayo/mustard mix.

I made this exactly as stated in the recipe and my husband (who eats almost anything) and I did not like this at all. I am trying to find more heart healthy recipes, but the dijon mustard was not a seasoning I usually use..... am not likely to use again. Sorry, but I consider myself a really good cook.... this just didn't make the grade. I hope others have a different experience.

My husband and I loved how it came out. We’re not really mustard eaters so I decided to not add any mustard to this recipe. For the “nut glue” I used an egg white in place of the mustard. I also didn’t not refrigerate. It came out juicy and delicious. I added extra walnuts and stuffed the inside with rice & sautéed onions. I would make again.

it was okay... not very crispy and not up to the "tastiness" of Chef John's amazing recipes...

Well done Chef John, well done

This was amazing! In a fit of hunger,r and because I LOVE nuts, I doubled the nut glue/chopped nuts and coated both sides. My only hesitation is that the cooking time was a little off. I used chicken tenderloins and they didn't reach the 150° temp as quickly. But a short shot in the microwave solved that problem and dinner was on the table. I served this dish with Parmesan Green Beans and carrots and it. was.elegant!

Excellent! I hate cooking, but I needed to cook these two chicken breasts I defrosted. I followed his recipe to the letter and am thoroughly enjoying this great meal with a side of steamed broccoli! Thank you!

Since we have been isolating I have had time to try some new recipes and AR is the place to go. This chicken as my son said was “different.” Different good is what he meant. I was delicious. It has a few steps to it but I did them during the day so when it came to time to cook dinner it was all prepared and I just had to pop it into the oven and cook the sides. I did cut each breast in half so it could cook evenly and not dry out the outside edges of the chicken before the center was cooked through. 25 minutes was perfect. It was juicy, great flavor and easy to make. I served it with broccolini and corn with crescent rolls. Another keeper.

Really good! I’ll make this one again!

Made pretty much to the exact recipe. I thought it was very tasty! Definitely savory, salty, and fulfilling. It does seem rather fatty but who's to say we can't indulge every once in awhile?

Recipe is excellent as-is! Chicken is wet and flavorful if cooked correctly! Refrigeration time is essential for the walnuts and “nut glue”; I refrigerated mine for 3 hours and it worked perfectly