Description
Savory, crunchy walnut‑crusted chicken coated in a honey‑mustard glaze—elevated enough for company but simple enough for a weeknight dinner!
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
Instructions
Whisk together olive oil, Dijon mustard, broth, garlic, and thyme in a bowl. Add chicken, turn to coat, cover, and refrigerate for 4 to 12 hours. This helps both flavor and walnut adhesion
Preheat oven to 425 °F (218 °C). In a shallow dish, combine walnuts, flour, salt, and pepper. Remove chicken from marinade, shake off excess, then press both sides firmly into walnut mixture to coat completely
Heat 1 Tbsp olive oil in an oven‑safe skillet over medium heat. Sear coated chicken 1 minute per side to set coating and lock in juices
Transfer skillet to the oven. Bake covered loosely with foil for 15–20 minutes, or until internal temperature reaches 165 °F (74 °C)
While chicken bakes, whisk together Dijon mustard and honey to make the glaze.
Serve chicken drizzled with the honey mustard glaze and garnish with parsley, if desired. Enjoy the crunchy bits at the bottom of the pan—they’re the best part!
- Prep Time: ~30 minutes prep (plus marinating)
- Cook Time: 25 minutes
- Category: Main Course
