Unbelievable Walnut Crusted Chicken
This recipe comes straight from mama’s kitchen.
She makes it every spring and, depending how many join us for Easter supper and if we’re not in the mood for ham, she fixes it for the big meal. We enjoyed it for my high school gradation meal (whoaaa 14 years ago) and I can’t remember any other spring without it. Over the years, mom’s perfected her walnut crusted chicken recipe by adding a little more of this and a little less of that. I called her for the recipe the other week and she texted me a picture of it– an ancient magazine clipping that’s losing color with her little notes scribbled all over it. I darted to the kitchen like a hungry hangry madwoman.
Walnut-Crusted Chicken is an easy dinner idea you can use for chicken tenders or chicken breast. I like to pair the tenders with a colorful salad for a new lunch idea, or add your favorite dipping sauces and watch the kids dig in!
As soon as the holidays are over, I push the reset button on my meals and start thinking about leafy greens, giant salads, and clean eating to start the year off right. This hearty winter salad topped with walnut encrusted chicken is beautiful and healthy, anything but a sacrifice.
Besides that, it’s quick to pull together, even on a weeknight. Ground California walnuts are the star of the show, making the baked chicken crunchy and so delicious.
I love this walnut chicken more than practically any other dinner. It’s those toasty walnuts, tender + juicy chicken, and sweet honey mustard for sure, but the nostalgia of the dish brings me right back home. I’ve waited too long to share this gem of a recipe with you!
So we’ve got the overall “this walnut chicken is so unbelievable” taken care of, but let’s chat about how practical this dinner is. It’s fancy enough for company and holidays– spruce it up with lots of bright herbs, homemade biscuits, fresh veggies and salad. It’s comforting enough for Sunday dinner with just the fam, but can also be pretty low key for a quick weeknight meal. If there’s only 2 of you, leftovers keep like a dream and a quick reheat in the oven brings the crisp coating back to life.
INGREDIENTS
She makes it every spring and, depending how many join us for Easter supper and if we’re not in the mood for ham, she fixes it for the big meal. We enjoyed it for my high school gradation meal (whoaaa 14 years ago) and I can’t remember any other spring without it. Over the years, mom’s perfected her walnut crusted chicken recipe by adding a little more of this and a little less of that. I called her for the recipe the other week and she texted me a picture of it– an ancient magazine clipping that’s losing color with her little notes scribbled all over it. I darted to the kitchen like a hungry hangry madwoman.
Walnut-Crusted Chicken is an easy dinner idea you can use for chicken tenders or chicken breast. I like to pair the tenders with a colorful salad for a new lunch idea, or add your favorite dipping sauces and watch the kids dig in!
Besides that, it’s quick to pull together, even on a weeknight. Ground California walnuts are the star of the show, making the baked chicken crunchy and so delicious.
So we’ve got the overall “this walnut chicken is so unbelievable” taken care of, but let’s chat about how practical this dinner is. It’s fancy enough for company and holidays– spruce it up with lots of bright herbs, homemade biscuits, fresh veggies and salad. It’s comforting enough for Sunday dinner with just the fam, but can also be pretty low key for a quick weeknight meal. If there’s only 2 of you, leftovers keep like a dream and a quick reheat in the oven brings the crisp coating back to life.
INGREDIENTS
- 2 chicken breasts (about 1 inch thick), 6 ounces each
- 2 eggs
- 1/8-1/4 cup honey
- ½-1 cup flour
- 1 cup walnuts
- 1 tbsp garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups green beans
- 2 cups diced sweet potatoes
- 2 tablespoons olive oil
- Preheat oven to 400F. Line baking sheet with parchment paper or foil or use a non-stick pan.
- Blend walnuts, garlic powder, and salt/pepper. Put blended mixture in bowl. Set aside.
- Mix eggs and honey in bowl. Set aside.
- Pour flour into bowl. Set aside.
- Dip chicken in flour, then egg mixture, then walnut mixture. Place on baking sheet.
- Coat both sides of chicken in walnuts.
- Place potatoes and green beans on pan. Drizzle with olive oil. Sprinkle with remaining walnut mixture.
- Cook at 400F for 30 minutes.
