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.