Looking for a flavorful, crispy chicken recipe that brings something special to the table? This Walnut-Crusted Chicken recipe is a showstopper. The juicy, tender chicken is marinated to perfection and then coated in a crunchy, nutty walnut crust that elevates the flavor to new heights. Whether you’re cooking for a weeknight dinner or a special occasion, this dish offers a delicious balance of texture and taste. Pair it with roasted vegetables or a light salad for a complete meal that’s sure to impress.
Ingredients:
For the Marinade:
- 1/3 cup (80 ml) extra-virgin olive oil (plus 1 tablespoon for the pan)
- 1/4 cup (60 g) Dijon mustard
- 1/4 cup (60 ml) dry white wine (or chicken broth as a substitute)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
For the Chicken:
- 1.5 pounds (24 oz/680 g) boneless, skinless chicken thighs or breasts
- 1 1/2 cups (190 g) very finely chopped walnuts
- 3/4 cup (94 g) all-purpose or whole wheat flour (spooned and leveled)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Optional:
- Fresh chopped parsley for garnish
Instructions:
- Prepare the Marinade: In a bowl, whisk together the extra-virgin olive oil, Dijon mustard, dry white wine (or chicken broth), minced garlic, and dried thyme. This marinade will add moisture and a tangy flavor to the chicken.
- Marinate the Chicken: Place the chicken thighs or breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor absorption.
- Prepare the Walnut Coating: In a shallow dish, combine the finely chopped walnuts, flour, salt, and freshly ground black pepper. Stir to mix evenly.
- Coat the Chicken: Remove the chicken from the marinade, letting any excess drip off. Press each piece of chicken into the walnut mixture, making sure it is fully coated on all sides.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the walnut-coated chicken to the pan. Cook the chicken for about 5-7 minutes on each side, or until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 75°C). For a crispier coating, you can transfer the chicken to a preheated oven (350°F/175°C) for an additional 10 minutes after pan-frying.
- Garnish and Serve: Once the chicken is done, transfer it to a serving plate. Garnish with fresh chopped parsley for added color and flavor. Serve alongside your favorite side dishes, such as roasted vegetables, mashed potatoes, or a light salad.
Conclusion:
This Unbelievable Walnut-Crusted Chicken combines a flavorful marinade with a crunchy walnut coating, creating a dish that’s both tender and crisp. The richness of the walnuts pairs beautifully with the Dijon mustard and garlic-infused chicken. Whether you’re looking for a dinner that feels gourmet or something different for your family, this recipe is guaranteed to deliver a delicious and satisfying meal every time!
Unbelievable Walnut-Crusted Chicken
A mouthwatering walnut-crusted chicken dish thatfeatures marinated chicken coated in a crisp, flavorful walnut crust. Perfectfor family dinners or special occasions.
Ingredients
For the Marinade:
- 1/3 cup 80 ml extra-virgin olive oil (plus 1 tablespoon for the pan)
- 1/4 cup 60 g Dijon mustard
- 1/4 cup 60 ml dry white wine (or chicken broth as a substitute)
- 3 garlic cloves minced
- 1 teaspoon dried thyme
For the Chicken:
- 1.5 pounds 24 oz/680 g boneless, skinless chicken thighs or breasts
- 1 1/2 cups 190 g very finely chopped walnuts
- 3/4 cup 94 g all-purpose or whole wheat flour (spooned and leveled)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Optional:
- Fresh chopped parsley for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together the extra-virgin olive oil, Dijon mustard, dry white wine (or chicken broth), minced garlic, and dried thyme. This marinade will add moisture and a tangy flavor to the chicken.
- Marinate the Chicken: Place the chicken thighs or breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor absorption.
- Prepare the Walnut Coating: In a shallow dish, combine the finely chopped walnuts, flour, salt, and freshly ground black pepper. Stir to mix evenly.
- Coat the Chicken: Remove the chicken from the marinade, letting any excess drip off. Press each piece of chicken into the walnut mixture, making sure it is fully coated on all sides.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the walnut-coated chicken to the pan. Cook the chicken for about 5-7 minutes on each side, or until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 75°C). For a crispier coating, you can transfer the chicken to a preheated oven (350°F/175°C) for an additional 10 minutes after pan-frying.
- Garnish and Serve: Once the chicken is done, transfer it to a serving plate. Garnish with fresh chopped parsley for added color and flavor. Serve alongside your favorite side dishes, such as roasted vegetables, mashed potatoes, or a light salad.