Name: Unbelievable Walnut‑Crusted Chicken
Prep time: PT-487260H43M16S
Cook time: 25 min
Total time: PT-487260H43M16S
Ingredients: 1 ⅓ cups extra‑virgin olive oil (divided: 1 Tbsp for searing); ¼ cup Dijon mustard; ¼ cup chicken broth; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1½ lb boneless, skinless chicken thighs or breasts; 1½ cups finely chopped walnuts; ¾ cup all‑purpose flour (or whole wheat); 1 teaspoon salt; ½ teaspoon freshly ground black pepper; Chopped fresh parsley for garnish (optional); Honey Mustard Glaze; 3 Tbsp Dijon mustard; ⅓ cup honey

I discovered this Unbelievable Walnut‑Crusted Chicken recipe recently—a crunchy, savory chicken coated in finely chopped walnuts and topped with a tangy honey-mustard glaze. It’s elegant enough for guests yet easy enough for a weeknight meal.

Unbelievable Walnut‑Crusted Chicken

Why I’ll Love This Recipe

I’m enchanted by how this dish transforms ordinary chicken into something truly special. The marinated chicken stays juicy, the walnut coating provides satisfying crunch, and the honey‑mustard glaze adds just the right sweet-tangy balance. It feels upscale, yet it’s approachable for cooks of all levels.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Olive oil
Dijon mustard
chicken broth
Garlic cloves
Dried thyme
Boneless, skinless chicken thighs or breasts
Finely chopped walnuts
All‑purpose (or whole wheat) flour
Salt and pepper
Honey (for glaze)
Extra Dijon mustard (for glaze)

directions

I whisk together olive oil, Dijon mustard, broth, minced garlic, and dried thyme. I add the chicken to the marinade and refrigerate for at least 4 hours, up to 12.
I mix finely chopped walnuts, flour, salt, and pepper in a shallow dish. I remove the chicken from the marinade, shake off excess, and press each piece gently into the walnut mixture to coat thoroughly.
I preheat the oven to 425 °F (218 °C). Then, I heat olive oil in an oven-safe skillet over medium heat and sear the chicken about 1–2 minutes per side, just enough to set the coating.
I transfer the skillet to the oven and bake, loosely covered with foil, for 15–20 minutes, or until chicken reaches at least 165 °F (74 °C) internally.
While chicken bakes, I whisk together honey and Dijon mustard to make the glaze. As soon as chicken is done, I drizzle it with glaze and garnish with parsley, if I like.

Servings and timing

This recipe serves 4 people. Hands-on prep (including coating) takes around 30 minutes, plus at least 4 hours for marinating. Baking time adds about 25 minutes, so total time is roughly 4 hours 55 minutes.

Variations

I sometimes swap chicken breasts for thighs—or vice versa depending on preference.
I substitute pecans for walnuts for a different nutty flavor.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3–4 days. To revive the crunch, I reheat gently in the oven or skillet, which helps keep the coating crisp. Sally’s Baking

FAQs

How finely should I chop the walnuts?

I chop the walnuts very finely—this lets them stick well to the chicken and gives the best coating coverage.

Is it okay to marinate for less time?

The coating may not adhere as well if I skip the full 4-hour minimum. Sitting overnight (up to 12 hours) yields the best flavor and texture.

Can I make this gluten‑free?

Yes—just substitute the flour with your favorite gluten‑free flour. The walnut coating still crisps up wonderfully.

What temperature should the chicken be when it’s done?

I check with an instant-read thermometer—165 °F (74 °C) in the thickest part ensures safe, juicy chicken.

What should I serve this with?

I love it with steamed vegetables, rice, a leafy salad, or homemade dinner rolls. Extra honey‑mustard makes a great sauce for sides too.

Conclusion

I find this Unbelievable Walnut‑Crusted Chicken to be a perfect balance of crunchy, savory, and slightly sweet. It’s a recipe I trust for special dinners or just a cozy family meal. With minimal fuss and maximum flavor, it’s become one of my most loved chicken dishes.