Sticking walnuts to chicken breasts using a not-so-sweet garlic-mustard "glue" makes Chef John's walnut chicken crunchy on the outside and moist on the inside.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
1006 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl.
Step 3
Season chicken breasts generously on both sides with cayenne, salt, and pepper. Spread Dijon mixture on both sides of chicken until fully coated.
Step 4
Firmly press walnuts onto both sides of chicken breasts. Keep covering with more walnuts and pressing until chicken is thoroughly coated. Refrigerate for 1 1/2 to 3 hours.
Step 5
Coat the bottom of an oven-proof skillet with 1 tablespoon olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle remaining olive oil over top.
Step 6
Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 165 degrees F (74 degrees C), about 25 minutes. Be careful taking the pan out of the oven; keep the handle covered with a towel or mitt at all times.
Step 7
Quickly transfer chicken to a plate to rest.
Step 8
Transfer the skillet to the stovetop and stir in broth, remaining 1 tablespoon Dijon, and honey. Add any reserved nuts if desired, and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes.
Step 9
Spoon pan sauce over and around chicken to serve.
Ingredients
2 tablespoons olive oil
2 teaspoons honey
1 pinch cayenne pepper, or to taste
5 cloves garlic, crushed
kosher salt and freshly ground black pepper to taste
2 (8 ounce) skinless, boneless chicken breast halves
