Walnut-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
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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.
