Name: Walnut-Crusted Chicken Breast
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Garlic, crushed - 5 cloves; Dijon mustard, divided - 3 tablespoons; Fresh thyme - 2 teaspoons; Skinless, boneless chicken breast halves - 2 (8 ounce); Cayenne pepper, or to taste - 1 pinch; Kosher salt and freshly ground black pepper to taste - 1 pinch; Finely chopped walnuts - 1 ½ cups; Olive oil - 2 tablespoons; Chicken broth - ½ cup; Honey - 2 teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Walnut-Crusted Chicken Breast

1. Garlic, crushed - 5 cloves

2. Dijon mustard, divided - 3 tablespoons

3. Fresh thyme - 2 teaspoons

4. Skinless, boneless chicken breast halves - 2 (8 ounce)

5. Cayenne pepper, or to taste - 1 pinch

6. Kosher salt and freshly ground black pepper to taste - 1 pinch

7. Finely chopped walnuts - 1 ½ cups

8. Olive oil - 2 tablespoons

9. Chicken broth - ½ cup

10. Honey - 2 teaspoons

How to cook deliciously - Walnut-Crusted Chicken Breast

1. Stage

Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl.

2. Stage

Season chicken breasts generously on both sides with cayenne, salt, and pepper. Spread Dijon mixture on both sides of chicken until fully coated.

3. Stage

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.

4. Stage

Preheat the oven to 375 degrees F (190 degrees C).

5. Stage

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.

6. Stage

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.

7. Stage

Quickly transfer chicken to a plate to rest.

8. Stage

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.

9. Stage

Spoon pan sauce over and around chicken to serve.