Description

Craving a wholesome, flavorful meal that’s both crispy and saucy? What if you could marinate chicken, coat it in a crunchy walnut crust, and bake it with a sweet-tangy honey mustard glaze in one skillet, with most of the time spent hands-off? Walnut-Crusted Chicken is your answer—a 4.7-star-rated dish from 27 reviews, perfect for weeknight dinners, special occasions, or meal prep.

Ingredients

Chicken and Marinade

Extra-virgin olive oil (1/3 cup, 80ml, plus 1 tablespoon for pan): Adds richness to the marinade and sears the chicken. Sub: Avocado oil or vegetable oil.
Dijon mustard (1/4 cup, 60g): Provides tangy, sharp flavor in the marinade. Sub: Whole grain mustard or yellow mustard.
Dry white wine (1/4 cup, 60ml): Adds depth and acidity to the marinade. Sub: Chicken broth or white wine vinegar.
Garlic (3 cloves, minced): Enhances savory warmth. Sub: 3/4 teaspoon garlic powder.
Dried thyme (1 teaspoon): Brings earthy, herby notes. Sub: Dried rosemary or oregano.
Boneless, skinless chicken thighs or breasts (1.5 lbs, 680g): Lean, tender protein. Sub: Tofu or portobello mushrooms for vegetarian (adjust cooking time).

Walnut Crust

Walnuts (1 1/2 cups, 190g, very finely chopped): Create a crunchy, nutty coating. Sub: Pecans, almonds, or gluten-free breadcrumbs.
All-purpose or whole wheat flour (3/4 cup, 94g, spooned & leveled): Helps the crust adhere. Sub: Gluten-free flour or almond flour.
Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.

Honey Mustard Glaze and Garnish

Dijon mustard (3 tablespoons): Provides tangy base for glaze. Sub: Whole grain mustard.
Honey (1/3 cup, 113g): Adds sweetness to balance the mustard. Sub: Maple syrup or agave nectar.
Optional garnish: Chopped fresh parsley for freshness. Sub: Chives or cilantro.

These ingredients are pantry-friendly and wholesome, creating a flavorful, textured dish.

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Instructions

Ready to start? You’ll need a large oven-safe skillet (like a 12-inch cast iron), a shallow dish, and a whisk. These steps are simple, with tips for success.

Marinate the chicken: In a large bowl, whisk 1/3 cup olive oil, 1/4 cup Dijon mustard, 1/4 cup white wine, 3 minced garlic cloves, and 1 teaspoon dried thyme. Add 1.5 lbs chicken, turning to coat. Cover tightly and refrigerate for 4-12 hours. Tip: Flip chicken halfway through marinating for even flavor; longer marinating (up to 12 hours) deepens taste.
Prepare the crust: In a shallow dish (like a 9-inch square pan or pie dish), combine 1 1/2 cups finely chopped walnuts, 3/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Tip: Chop walnuts finely (use a food processor if needed) for a uniform crust.
Coat the chicken: Remove chicken from the marinade, shaking off excess. Dip both sides in the walnut mixture, pressing to coat generously. Tip: Pat the coating firmly to ensure it sticks.
Preheat oven: Preheat to 425°F (218°C). Tip: Place a baking sheet under the skillet in the oven to catch drips.
Sear the chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add coated chicken and sear for 2 minutes (1 minute per side) until lightly golden. Tip: Don’t overcrowd; sear in batches if needed.
Bake: Cover skillet loosely with foil and bake for 15-20 minutes until chicken reaches 165°F (74°C) internally. Tip: Check thinner pieces at 15 minutes to avoid overcooking.
Make the glaze: While chicken bakes, whisk 3 tablespoons Dijon mustard and 1/3 cup honey in a small bowl. Tip: Adjust honey for sweeter or tangier glaze to taste.
Serve: Plate chicken, drizzle with glaze, and garnish with optional parsley. Tip: Slice chicken for a fancier presentation.