Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1/3 cup extra-virgin olive oil
- 1/4 cup Dijon mustard
- 1/4 cup apple vinegar (or chicken broth)
- 3 garlic cloves, minced
- 1.5 cups finely chopped walnuts
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons honey
Instructions
- In a large bowl, whisk together olive oil, Dijon mustard, apple vinegar, minced garlic, and thyme. Add the chicken and coat well. Cover and refrigerate for at least 4 hours.
- Preheat your oven to 425°F (218°C).
- In a shallow dish, combine walnuts, flour, salt, and pepper. Remove chicken from marinade and coat each piece in the walnut mixture.
- Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken on both sides until golden brown (about 2 minutes per side).
- Transfer the skillet to the oven and bake covered with foil for about 15–20 minutes until cooked through (internal temperature should reach at least 165°F).
- While baking, mix Dijon mustard and honey to create the glaze.
- Serve the walnut-crusted chicken drizzled with honey mustard glaze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 9g
- Sodium: 440mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg