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honey walnut chicken dish

Honey and Walnut Chicken

This irresistible honey walnut chicken combines a crunchy walnut coating with a sweet and tangy honey-mustard glaze. The perfect balance of textures and flavors makes this dish restaurant-quality yet simple enough for weeknight dinners. Each bite delivers crispy nuts, tender chicken, and a glossy glaze that will have everyone asking for seconds.
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Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 485kcal

Equipment

Chef's Knife
Chopping Board
Mixing Bowl
Skillet
Whisk

Ingredients

For the Chicken:

  • 1½ lbs boneless chicken breasts or thighs
  • 1½ cups finely chopped walnuts
  • ¾ cup flour
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • Olive oil for cooking

For the Glaze:

  • ⅓ cup honey
  • ¼ cup Dijon mustard
  • ⅓ cup dry white wine or chicken broth
  • 3 garlic cloves minced

Instructions

  • Season chicken pieces with salt, pepper, and dried thyme on both sides.
  • Set up a coating station with flour in one dish and finely chopped walnuts in another.
  • Dredge each piece of chicken in flour, shaking off excess, then press firmly into chopped walnuts to coat completely.
  • Heat olive oil in a large pan over medium-high heat.
  • Cook chicken pieces until golden brown and cooked through, about 6-8 minutes per side depending on thickness.
  • While chicken cooks, whisk together honey, Dijon mustard, white wine, and minced garlic in a bowl.
  • Pour the glaze mixture over the cooked chicken in the pan.
  • Simmer briefly for 2-3 minutes, turning chicken to coat evenly with the glaze.
  • Remove from heat and serve immediately with fresh parsley garnish if desired.

Notes

Pound chicken to even thickness for consistent cooking
Toast walnuts lightly before chopping for enhanced flavor
Substitute chicken broth for wine if preferred or cooking for children
Fresh thyme can replace dried thyme (use 1 tablespoon fresh)
Make-ahead tip: coat chicken with nuts and refrigerate up to 4 hours before cooking
For extra crispy coating, let coated chicken rest 10 minutes before cooking
Leftover glaze can be stored in refrigerator for up to one week

Nutrition

Calories: 485kcal | Carbohydrates: 28g | Protein: 42g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 320mg | Potassium: 580mg | Fiber: 3g | Sugar: 18g