If you’re on the hunt for a dish that’s bursting with flavor and a wonderful crunch, let me introduce you to my absolute favorite: the Walnut-Crusted Chicken with Honey Mustard Glaze Recipe. This recipe perfectly balances the nutty richness of walnuts with the tangy sweetness of a homemade honey mustard glaze – it’s comfort food elevated to a real showstopper!
Why You’ll Love This Recipe
- Irresistible Crunch: The finely chopped walnuts create a golden, textured crust that adds fantastic bite to tender chicken.
- Perfectly Balanced Glaze: The honey mustard glaze hits just the right notes of sweet and tangy, enhancing every forkful.
- Simple Yet Sophisticated: With pantry staples and a straightforward method, you’ll impress guests without breaking a sweat.
- Versatile and Crowd-Pleasing: Whether for a weeknight dinner or a special occasion, this recipe easily adapts and always delivers.
Ingredients You’ll Need
To make this Walnut-Crusted Chicken with Honey Mustard Glaze Recipe sing, you’ll want fresh, good-quality ingredients that complement each other beautifully. Each component plays a role—from the crunchy nuts to the aromatic garlic and bright mustard.
- Extra-virgin olive oil: For rich flavor and a moist chicken texture; also helps achieve a crispy crust when searing.
- Dijon mustard: Acts as both marinade and glaze base, providing that signature tang with a subtle kick.
- Dry white wine or chicken broth: Adds depth and subtle acidity, tenderizing the chicken.
- Minced garlic: Infuses bold aroma and savoriness right into the marinade.
- Dried thyme: Earthy herbal notes that complement walnuts perfectly.
- Boneless, skinless chicken thighs or breasts: Choose thighs for juiciness or breasts for leaner, but both work wonderfully.
- Finely chopped walnuts: The star ingredient that creates crisp, nutty coating.
- All-purpose or whole wheat flour: Binds the walnut crust to the chicken and adds light crispiness.
- Salt and freshly ground black pepper: Essential for seasoning and bringing out all the flavors.
- Honey: Sweetness for that irresistible honey mustard glaze finish.
- Fresh parsley (optional): Bright and fresh garnish for color and a hint of herbal freshness.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
What’s awesome about this Walnut-Crusted Chicken with Honey Mustard Glaze Recipe is how easy it is to make it your own. Whether dietary needs or flavor preferences come into play, feel free to experiment – the base is so flexible!
- Swap the nuts: Try pecans or almonds if walnuts aren’t your favorite or for a different nutty twist.
- Spice it up: Add a pinch of cayenne or smoked paprika to the walnut crust mix for a smokier, spicier kick.
- Use chicken breasts instead of thighs: If you prefer leaner cuts, just adjust cooking time to avoid drying out the meat.
- Make it gluten-free: Use almond flour or gluten-free flour in place of all-purpose to accommodate dietary needs.
How to Make Walnut-Crusted Chicken with Honey Mustard Glaze Recipe
Step 1: Marinate the Chicken
Whisk together olive oil, Dijon mustard, white wine (or broth), minced garlic, and dried thyme in a large bowl. Add the chicken and turn several times to coat every piece with this fragrant marinade. Cover tightly and pop it in the fridge for at least four hours – this is where all those flavors really soak in and tenderize your chicken.
Step 2: Prep the Walnut Coating
In a shallow dish, mix finely chopped walnuts with flour, salt, and freshly ground black pepper. This mixture not only provides a fantastic crunch but also helps the nuts adhere perfectly to the chicken’s surface.
Step 3: Coat the Chicken
Remove the chicken pieces from the marinade, giving them a gentle shake to get rid of any excess liquid. Dip each piece into the walnut mixture and press gently to ensure the crust sticks well on both sides. You’ll want a nice, even coating for that signature texture.
Step 4: Sear and Bake
Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Sear the chicken for about two minutes, turning once to get a golden-brown crust on both sides. Then, transfer the skillet to a preheated 425°F (218°C) oven, loosely cover with foil, and bake for 15-20 minutes until cooked through. A meat thermometer should read 165°F (74°C) at the thickest part.
Step 5: Whisk Up the Honey Mustard Glaze
While the chicken bakes, stir together Dijon mustard and honey until smooth. This glaze is what elevates this dish — its sweet-tangy goodness perfectly complements the nutty chicken crust. Drizzle it on just before serving, or pass it alongside as a dipping sauce.
Step 6: Garnish and Serve
If you like, sprinkle freshly chopped parsley on top for a splash of vibrant green and a fresh herbal note. This simple touch really brightens up the plate and adds a bit of finesse.
Pro Tips for Making Walnut-Crusted Chicken with Honey Mustard Glaze Recipe
- Marinate Longer for Tenderness: Giving the chicken 6-12 hours in the marinade really deepens the flavor and keeps it juicy.
- Chop Walnuts Extra Fine: The finer the walnuts, the better they stick and the more even the crust’s texture becomes.
- Use an Oven-Safe Skillet: Searing and baking in the same pan saves time and helps the chicken retain all those beautiful flavors.
- Don’t Skip the Glaze: The honey mustard glaze is the magic finale – don’t forget to serve it generously for a burst of sweetness that balances the crunch.
How to Serve Walnut-Crusted Chicken with Honey Mustard Glaze Recipe
Garnishes
Fresh parsley is a wonderful garnish here: it adds a refreshing herbal brightness and vibrant color that balances the richness of the chicken and walnuts. You could also try a light sprinkle of lemon zest or finely chopped chives for a nuanced citrus or onion hint.
Side Dishes
This chicken pairs beautifully with a variety of sides. I love serving it alongside roasted veggies, garlic mashed potatoes, or a crisp green salad. Steamed asparagus or sautéed green beans offer a lovely contrast in texture and keep the meal light and fresh.
Creative Ways to Present
For a restaurant-style presentation, slice the chicken into medallions and drizzle extra honey mustard glaze over the top. Arrange on a platter with a delicate bed of arugula or microgreens, scatter some toasted walnuts, and finish with a dusting of fresh herbs. It’s stunning and perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover Walnut-Crusted Chicken with Honey Mustard Glaze keeps really well in the fridge for up to 3 days. Make sure it’s stored in an airtight container to maintain moisture and keep the crust from getting soggy.
Freezing
You can freeze the cooked chicken, but take care to wrap it tightly in foil or plastic wrap first, then place in a freezer bag to avoid freezer burn. It will keep well for up to 2 months, perfect for meal prep or busy nights.
Reheating
Reheat gently in a skillet over medium-low heat to keep the crust crispy, or pop the chicken in a preheated oven at 350°F (175°C) for about 10-12 minutes. The microwave works too but might soften the crust slightly. If needed, brush a little fresh honey mustard glaze after reheating.
FAQs
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Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts work great for the Walnut-Crusted Chicken with Honey Mustard Glaze Recipe. Just keep in mind breasts cook a bit faster and can dry out more easily, so check for doneness a few minutes earlier and consider slightly reducing baking time.
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How finely should I chop the walnuts for the crust?
It’s best to chop walnuts very finely so they stick well to the chicken and create an even crust. You want small pieces, almost meal-like, but not so fine that they turn into powder. A sharp knife works best for control.
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Is the honey mustard glaze served warm or cold?
The glaze is typically served at room temperature or slightly warmed. You can whisk it up while the chicken bakes and drizzle it on just before serving or offer it on the side as a dipping sauce. Warming it a little just helps the flavors meld beautifully.
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Can I make this recipe gluten-free?
Definitely! Swap out the all-purpose flour for an equal amount of gluten-free flour or almond flour in the walnut mixture. This substitution keeps the crust crunchy and safe for gluten-sensitive eaters without altering the delicious flavor.
Final Thoughts
There’s something incredibly satisfying about the combo of nutty crust and sweet-tangy honey mustard glaze in this Walnut-Crusted Chicken with Honey Mustard Glaze Recipe. It feels both homey and special – perfect for sharing any night of the week. Give it a try and watch it become your go-to dish for a fuss-free, flavorful dinner that everyone will rave about!
PrintWalnut-Crusted Chicken with Honey Mustard Glaze Recipe
This Walnut-Crusted Chicken recipe features tender chicken thighs or breasts marinated in a flavorful mixture of olive oil, Dijon mustard, white wine, garlic, and thyme. The chicken is then coated in a crunchy walnut and flour crust, seared on the stovetop, and finished in the oven for a crispy, golden exterior. Served with a sweet and tangy honey mustard glaze, this dish combines savory, nutty, and slightly sweet flavors for a delightful meal perfect for family dinners or entertaining guests.
- Prep Time: 4 hours 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Marinade
- 1/3 cup (80ml) extra-virgin olive oil, plus 1 additional 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
Chicken and Crust
- 1.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts
- 1 1/2 cups (190g) very finely chopped walnuts
- 3/4 cup (94g) all-purpose or whole wheat flour (spooned and leveled)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Honey Mustard Glaze
- 3 tablespoons Dijon mustard
- 1/3 cup (113g) honey
Optional Garnish
- Chopped fresh parsley
Instructions
- Marinate the Chicken: In a large bowl, whisk together the olive oil, Dijon mustard, dry white wine, minced garlic, and dried thyme. Add the chicken thighs or breasts, turning to coat each piece thoroughly. Cover the bowl tightly and refrigerate for at least 4 hours and up to 12 hours to allow flavors to infuse.
- Prepare the Walnut Crust: In a shallow dish such as a 9-inch square baking pan or pie dish, combine the finely chopped walnuts, flour, salt, and black pepper. Stir them together until evenly mixed, creating the walnut coating mixture.
- Coat the Chicken: Remove the chicken from the marinade, shaking off any excess liquid. Dip each piece into the walnut-flour mixture, pressing gently to ensure both sides are generously coated with the crust mixture for a crunchy texture once cooked.
- Preheat the Oven: Set your oven to 425°F (218°C) and allow it to fully preheat while you prepare to sear the chicken.
- Sear the Chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Place the coated chicken pieces into the skillet and sear them for about 2 minutes total, turning once to brown each side (approximately 1 minute per side).
- Bake Until Cooked Through: Transfer the skillet, uncovered or loosely covered with aluminum foil, to the preheated oven. Bake the chicken for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads at least 165°F (74°C), indicating the chicken is fully cooked and juicy inside.
- Prepare the Honey Mustard Glaze: While the chicken bakes, whisk together the 3 tablespoons of Dijon mustard and 1/3 cup honey until smooth and well combined.
- Serve: Remove the chicken from the oven and serve hot with the honey mustard glaze drizzled on top or on the side for dipping. Garnish with chopped fresh parsley if desired for a fresh, colorful touch.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness even more.
- Use chicken thighs for a juicier result; breasts will be leaner and cook slightly faster.
- If you don’t have dry white wine, substitute with chicken broth for a milder flavor.
- Ensure the walnuts are finely chopped to create a better crust adherence and texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, in the microwave, or in the oven.
- Covering the skillet loosely with foil during baking prevents the crust from burning while allowing the chicken to cook through.
