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Walnut-Crusted Chicken with Honey Mustard Glaze

Walnut-Crusted Chicken with Honey Mustard Glaze
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Walnut-Crusted Chicken with Honey Mustard Glaze features tender chicken breasts coated in a crunchy walnut and panko breadcrumb crust, topped with a sweet and tangy honey mustard glaze. This quick and easy recipe delivers a flavorful, nutritious, and crispy dish perfect for busy weeknights or casual dinners, adaptable to various dietary preferences including gluten-free and vegan options.

Ingredients

Scale

Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • 1 cup walnuts, finely chopped
  • 1 cup panko breadcrumbs (or gluten-free breadcrumbs for gluten-free option)
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or melted butter (for cooking)
  • Olive oil or beaten egg, for coating the chicken

Honey Mustard Glaze

  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • Salt and pepper, a pinch each

Instructions

  1. Prepare the Walnut Crust: Finely chop the walnuts until they resemble coarse crumbs. In a bowl, mix the chopped walnuts with panko breadcrumbs, garlic powder, salt, and pepper to create the crispy coating mixture.
  2. Coat the Chicken: Pat the chicken breasts dry with paper towels. Lightly brush or dip each breast in olive oil or beaten egg to help the crust adhere. Press each piece firmly into the walnut breadcrumb mixture, ensuring even and full coating on all sides.
  3. Cook the Chicken: Heat olive oil or butter in a skillet over medium heat. Place the coated chicken breasts in the pan and cook for 5 to 6 minutes on each side until the crust turns golden brown and the chicken reaches an internal temperature of 165°F (74°C).
  4. Prepare the Honey Mustard Glaze: While the chicken cooks, whisk together honey, Dijon mustard, salt, and pepper in a small bowl. When the chicken is nearly cooked through, brush a generous amount of the glaze over each piece. Allow the glaze to caramelize slightly in the pan, creating a glossy finish.
  5. Serve and Enjoy: Transfer the walnut-crusted chicken to a serving platter. Garnish with fresh herbs or lemon zest if desired and serve with your favorite side dishes.

Notes

  • Pound chicken breasts to uniform thickness for even cooking and juiciness.
  • Chop walnuts finely to prevent overpowering the crust texture and ensure good adhesion.
  • Cook chicken in batches if needed to avoid overcrowding the pan and maintain crispiness.
  • Add the honey mustard glaze at the last minute to avoid burning and keep a glossy finish.
  • Use a meat thermometer to confirm chicken is safely cooked and juicy.
  • For gluten-free option, swap panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal.
  • To make the glaze thicker, simmer the honey mustard mixture over low heat until desired consistency is reached.
  • Can bake instead of fry: bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until chicken reaches 165°F internally.

Nutrition

Keywords: walnut crusted chicken, honey mustard glaze, crunchy chicken, gluten-free chicken, quick dinner, weeknight meal, nut crusted chicken

Find it online: https://ninagourmet.com/walnut-crusted-chicken-with-honey-mustard-glaze/