This Walnut Crusted Chicken recipe offers a delicious twist on traditional chicken dishes. The crunchy, nutty walnut crust adds both texture and flavor to the tender chicken, making it a satisfying and flavorful meal. Perfect for a weeknight dinner or a special occasion, this dish is simple to prepare but impressive enough to serve guests.
Why You’ll Love This Recipe
The walnut crust gives this chicken a unique, earthy flavor, while the chicken itself remains juicy and tender on the inside. The combination of crunchy walnuts, fresh herbs, and a touch of Parmesan creates a deliciously savory crust that’s both satisfying and nutritious. It’s an easy yet elevated dish that pairs well with a variety of sides, making it a great addition to any meal plan.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup walnuts, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko)
- 1 egg, beaten
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- In a shallow dish, combine the chopped walnuts, Parmesan cheese, and breadcrumbs. Season with salt and pepper, then mix well.
- In another shallow dish, whisk together the egg and Dijon mustard.
- Dip each chicken breast first into the egg mixture, ensuring it’s fully coated, then press it into the walnut mixture, covering the chicken with a thick layer of the crust.
- Place the crusted chicken breasts on the prepared baking sheet. Drizzle the tops with olive oil for extra crispiness.
- Bake the chicken in the preheated oven for 25–30 minutes, or until the internal temperature reaches 165°F (75°C) and the crust is golden and crispy.
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley and serve.
Servings and timing
This recipe serves 4 people and takes about 40 minutes from start to finish, including prep time and baking time.
Variations
- Add spices: For extra flavor, add garlic powder, onion powder, or smoked paprika to the walnut crust mixture.
- Use other nuts: If you prefer, you can substitute walnuts with other nuts like almonds or pecans for a different texture and flavor.
- Make it gluten-free: Use gluten-free breadcrumbs or ground almond meal as a substitute for regular breadcrumbs.
- Lemon zest: Add a bit of lemon zest to the walnut mixture for a bright, fresh flavor.
Storage/Reheating
- Storage: Store leftover walnut crusted chicken in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, place the chicken on a baking sheet and warm it in the oven at 350°F (175°C) for 10–15 minutes. Alternatively, you can reheat it in the microwave, though the crust may lose some of its crunch.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs. They may take a little longer to cook, so check the internal temperature to ensure they reach 165°F (75°C).
2. Can I make the walnut crust ahead of time?
Yes, you can prepare the walnut crust mixture ahead of time and store it in an airtight container in the fridge for up to 2 days.
3. Can I use pre-chopped walnuts?
Yes, pre-chopped walnuts are fine to use, but make sure they are finely chopped to create a crunchy crust.
4. How can I make the crust even crispier?
To make the crust crispier, try adding a bit of melted butter to the walnut mixture or drizzling some on top of the chicken before baking.
5. Can I bake this chicken in an air fryer?
Yes, you can cook the walnut-crusted chicken in an air fryer. Set the air fryer to 375°F (190°C) and cook for about 20–25 minutes, checking for an internal temperature of 165°F (75°C).
6. Can I freeze leftover walnut crusted chicken?
Yes, you can freeze the leftovers. Place the cooked chicken in an airtight container or freezer bag and freeze for up to 3 months. Reheat in the oven when ready to eat.
7. Can I use a different type of cheese for the crust?
Yes, you can use other cheeses like mozzarella or Asiago in place of Parmesan, though Parmesan gives a great flavor and texture.
8. How do I know when the chicken is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check using a meat thermometer.
9. Can I make this recipe without breadcrumbs?
Yes, you can skip the breadcrumbs for a more nut-heavy crust. For a more cohesive texture, try using ground almond meal or crushed rice crackers instead.
10. What sides should I serve with walnut crusted chicken?
This dish pairs well with roasted vegetables, mashed potatoes, a side salad, or quinoa for a well-rounded meal.
Conclusion
This Walnut Crusted Chicken recipe is a simple yet flavorful dish that brings a crispy, nutty twist to your chicken dinner. It’s quick to prepare, healthy, and full of delicious flavor. The walnut crust adds a delightful crunch, making each bite satisfying and unique. Whether you’re serving it for a weeknight meal or a special occasion, this recipe will surely impress your family and guests alike.
Print
Walnut Crusted Chicken
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Walnut Crusted Chicken offers a flavorful twist on traditional chicken recipes by combining crunchy walnuts with savory Parmesan cheese and herbs to create a crispy, golden crust. The juicy, tender chicken paired with the nutty, crunchy topping makes for a satisfying and nutritious meal. Ideal for a weeknight dinner or special occasion, this dish is easy to prepare and impressive enough to serve guests.
Ingredients
-
Boneless, Skinless Chicken Breasts
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
-
Walnuts (finely chopped)
- 1 cup walnuts, finely chopped
-
Parmesan Cheese (grated)
- 1/2 cup grated Parmesan cheese
-
Breadcrumbs (preferably panko)
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
-
Egg (beaten)
- 1 egg, beaten
-
Dijon Mustard
- 2 tablespoons Dijon mustard
-
Olive Oil
- 1 tablespoon olive oil (for drizzling)
-
Salt and Pepper
- Salt and pepper, to taste
-
Fresh Parsley (chopped, for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
-
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
-
Prepare the walnut crust mixture:
- In a shallow dish, combine the finely chopped walnuts, grated Parmesan cheese, and breadcrumbs.
- Season with salt and pepper, and mix well.
-
Prepare the egg mixture:
- In another shallow dish, whisk together the beaten egg and Dijon mustard.
-
Coat the chicken:
- Dip each chicken breast first into the egg mixture, ensuring it’s fully coated.
- Then, press the chicken into the walnut mixture, covering the chicken with a thick layer of the crust.
-
Place on the baking sheet:
- Place the crusted chicken breasts on the prepared baking sheet.
- Drizzle the tops with olive oil for extra crispiness.
-
Bake the chicken:
- Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the crust is golden and crispy.
-
Rest the chicken:
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving.
-
Garnish and serve:
- Garnish with freshly chopped parsley and serve immediately.
Notes
- Spice it up: For extra flavor, add garlic powder, onion powder, or smoked paprika to the walnut crust mixture.
- Nut variations: If you prefer, you can substitute walnuts with other nuts like almonds or pecans for a different texture and flavor.
- Make it gluten-free: Use gluten-free breadcrumbs or ground almond meal as a substitute for regular breadcrumbs.
- Lemon zest: Add lemon zest to the walnut mixture for a fresh, citrusy flavor.
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