Description
This walnut-crusted chicken served with honey mustard glaze is altogether wholesome and savory, crisp and saucy, and very easy to make. The dish pairs wonderfully with steamed vegetables, rice, and/or a spring greens salad.
Ingredients
- 1/3 cup (80ml) extra-virgin olive oil, plus 1 more Tablespoon for pan
- 1/4 cup (60g) Dijon mustard
- 1/4 cup (60ml) dry white wine (or chicken broth)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts
- 1 and 1/2 cups (190g) very finely chopped walnuts
- 3/4 cup (94g) all-purpose or whole wheat flour (spooned & leveled)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- optional: chopped fresh parsley, for garnish
Honey Mustard Glaze
- 3 Tablespoons Dijon mustard
- 1/3 cup (113g) honey
Instructions
- In a large bowl, whisk the olive oil, mustard, white wine, garlic, and dried thyme together. Add the chicken, turning to coat. Cover tightly and refrigerate for at least 4 hours and up to 12 hours.
- In a shallow dish such as a 9-inch square baking pan or a pie dish, combine the walnuts, flour, salt, and pepper together. Remove the chicken, shake off any excess marinade, and dip both sides of the chicken in the walnut mixture. Make sure each side is generously coated.
- Preheat the oven to 425°F (218°C).
- Heat 1 Tablespoon of olive oil in an oven-safe skillet* over medium heat. Add the chicken and sear for 2 minutes, 1 minute on each side. Transfer skillet to the oven and bake, covered loosely with aluminum foil, for 15–20 minutes or until the chicken is fully cooked through. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).)
- Whisk the glaze ingredients together and serve with chicken. Garnish chicken with fresh parsley, if desired.
- Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat, in the microwave, or in the oven.
Notes
- Make Ahead Instructions: You can marinate the chicken for up to 12 hours in step 1.
- Special Tools (affiliate links): 9-inch Square Baking Pan (or other shallow dish) | Cast-Iron Skillet | Tongs | Instant-Read Thermometer
- Walnuts: The finer you chop the walnuts, the more likely they’ll adhere and stick to the chicken. Feel free to replace the walnuts with pecans, if desired.
- Skillet: If you don’t have an oven-safe skillet, simply use the skillet you have and transfer seared chicken to a parchment paper-lined or silicone baking mat-lined baking pan to bake.
- This recipe is a 20+ year family favorite, tweaked over the years and originally from an old Bon Appetit magazine issue.