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Unbelievable Walnut-Crusted Chicken

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This walnut-crusted chicken is juicy, tender chicken breast coated in a golden, crunchy mixture of finely chopped walnuts, panko, and Parmesan, then baked until crisp. A tangy Dijon and honey glaze helps the crust stick and adds a sweet-savory depth that makes this dish truly unbelievable. It is elegant enough for company yet simple enough for a weeknight dinner.

Ingredients

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to an even 3/4-inch thickness
  • 1 cup raw walnuts, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/3 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set a wire rack on top, if you have one, for extra crispness.
  2. Place the chicken breasts between two sheets of plastic wrap and pound to an even 3/4-inch thickness so they cook uniformly. Pat dry with paper towels and season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  3. In a shallow dish, combine the chopped walnuts, panko, Parmesan, parsley, garlic powder, smoked paprika, thyme, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in 1 tablespoon olive oil and toss until the crumbs look lightly moistened.
  4. In a second shallow dish, whisk together the Dijon mustard, honey, and lemon juice until smooth.
  5. Working one at a time, coat each chicken breast in the mustard mixture, then press firmly into the walnut mixture, covering both sides and patting the crust on so it sticks.
  6. Place the coated chicken on the prepared baking sheet. Lightly drizzle the tops with a little more olive oil to help the crust brown.
  7. Bake for 20 to 25 minutes, until the crust is deep golden and the chicken reaches an internal temperature of 165°F (74°C).
  8. Rest the chicken for 5 minutes before slicing. Serve with lemon wedges.

Notes

  • Pounding the chicken to an even thickness is the key to juicy results, since thin ends dry out before thick centers cook through.
  • Chop the walnuts finely by hand or pulse them briefly in a food processor. Do not grind them into a paste or the crust will turn oily.
  • Walnuts brown quickly, so tent loosely with foil for the last few minutes if the crust darkens too fast.
  • Use an instant-read thermometer for perfectly cooked chicken. Remove at 165°F (74°C).
  • Swap the walnuts for pecans or almonds, and the honey for maple syrup.
  • Use chicken thighs for an even juicier result, and bake 5 to 10 minutes longer until they reach 175°F (80°C).
  • Serve with roasted vegetables, a green salad, mashed potatoes, or wild rice.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes to keep the crust crisp.
  • To freeze, wrap baked and cooled chicken individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Find it online: https://thefamilycooking.com/unbelievable-walnut-crusted-chicken/