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

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.