Name: Walnut-Crusted Chicken Breast
Prep time: 20 min
Cook time: 35 min
Total time: 145 min
Ingredients: 5 cloves garlic, crushed; 3 tablespoons Dijon mustard, divided; 2 teaspoons fresh thyme; 2 (8 ounce) skinless, boneless chicken breast halves; 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 cup chicken broth; 2 teaspoons honey

Prep Time:

20 mins

Cook Time:

35 mins

Additional Time:

1 hrs 30 mins

Total Time:

2 hrs 25 mins

Servings:

2

Jump to Nutrition Facts

Ingredients

5 cloves garlic, crushed
3 tablespoons Dijon mustard, divided
2 teaspoons fresh thyme
2 (8 ounce) skinless, boneless chicken breast halves
1 pinch cayenne pepper, or to taste
kosher salt and freshly ground black pepper to taste
1 ½ cups finely chopped walnuts
2 tablespoons olive oil
½ cup chicken broth
2 teaspoons honey

Directions

Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl.
Season chicken breasts generously on both sides with cayenne, salt, and pepper. Spread Dijon mixture on both sides of chicken until fully coated.
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.
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
Quickly transfer chicken to a plate to rest.
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.
Spoon pan sauce over and around chicken to serve.

Chef's Note:

You can prep the chicken hours ahead if you prefer. Just cover and refrigerate after Step 2.

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)

1006	Calories
74g	Fat
26g	Carbs
67g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 1006
% Daily Value *
Total Fat 74g	95%
Saturated Fat 8g	40%
Cholesterol 133mg	44%
Sodium 1005mg	44%
Total Carbohydrate 26g	9%
Dietary Fiber 6g	22%
Protein 67g
Vitamin C 8mg	38%
Calcium 129mg	10%
Iron 5mg	26%
Potassium 1007mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.