If you're looking for a chicken dinner that's a little different but still easy enough for a weeknight, this walnut crusted chicken is a fantastic option. Since the recipe uses dried herbs instead of fresh, you can make it anytime using pantry ingredients you may already have on hand.
So there's a little secret here, and it'll have your kitchen smelling amazing in about one minute. 😉 A simple mixture of Dijon mustard, walnuts, and Italian seasoning creates an incredible crust that turns golden with almost no prep work. And less than 20 minutes later, you'll have a delicious walnut and herb crusted chicken dish ready to eat.
This recipe yields two servings and saves extremely well in the fridge, making it a great lunch the next day if you're cooking for one. You could also easily halve or double the recipe (or more) if you're cooking for a crowd.
🌿 Ingredients
I love using boneless, skinless chicken thighs for this recipe, but you could substitute chicken breasts if you'd like. I find that thighs help create a juicier inside which is such a nice complement to the crispy, crusted outside.
You'll also need a little olive oil, Dijon mustard, walnuts, Italian seasoning, garlic powder, and salt & pepper.
See recipe card below for exact quantities.
📝 Instructions
✔️ Tips for success
Prep: Walnuts should be finely chopped, but not so much that you have walnut dust. If you buy packaged chopped walnuts, they will likely need some additional chopping at home. Also, make sure to pat the chicken dry before rubbing with Dijon, and press the walnut mixture firmly into each thigh.
Cooking: I like to place the smooth side of the chicken facing down first, as pan fried chicken thighs seem to brown more evenly that way. When you're cooking the first side of the chicken, resist the urge to peek at the underside for at least 4-5 minutes. Giving it this time for the pan fried magic to happen is the key to making this recipe a complete success.
🥧 Serving suggestions
Simple sides such as wild rice, steamed broccoli, or roasted sweet potatoes all go well with walnut chicken. It also goes great alongside a chopped Caprese salad or simple green salad with homemade Greek dressing. Or, cook a veggie side right in the same pan with this chicken thighs with broccolini dish.
🍳 Recipe
Easy Walnut Crusted Chicken Thighs
Ingredients
Equipment
Method
- Heat the oil or butter in a skillet over medium heat. Add the mustard to a medium mixing bowl and set aside. Finely chop the walnuts and add to a second mixing bowl; then add the spices, salt and pepper and mix to incorporate with the walnuts.2 teaspoons olive oil, 2 tablespoons Dijon mustard, ⅓ cup walnuts, 2 teaspoons Italian seasoning, 2 teaspoons garlic powder, sea salt, freshly ground black pepper
- Add the chicken thighs to the bowl with the Dijon mustard and use your hands to mix and coat all surfaces of the chicken. One by one, dip and coat each thigh in the walnut and spice mixture and place in the skillet smooth side down.4 medium boneless skinless chicken thighs
- Cook the chicken in the oil for 4-5 minutes until browned on the underside. (Don't peek earlier than that, for best results.) Flip each thigh over, reduce the heat to medium low, and cover. Cook for another 5-7 minutes or until the juices run clear using either a fork or sharp knife to test. If necessary, flip once more to cook through.
- Serve immediately, top with any remaining walnuts in the skillet, and enjoy!
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!🌡️ Food safety tips
- Cook poultry until the internal temperature reaches 165°F (74°C); use a food thermometer to check the thickest part.
- Do not rinse raw poultry; washing can spread bacteria around the sink and countertops.
- Use separate cutting boards and utensils for raw poultry and other ingredients.
- Wash hands, knives, and surfaces with warm, soapy water after handling raw poultry.
- Refrigerate leftovers within 2 hours (or within 1 hour if it's very warm).
For more food safety guidance, visit foodsafety.gov.
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