Crunchy Nut Crusted Chicken Breast (47-52 Minutes)

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This recipe offers a unique combination of textures, with the tender juiciness of chicken and the crunchy, nutty crust. The almonds and walnuts not only add a wonderful crunch but also a depth of flavor that enhances the chicken.

This dish is surprisingly simple to make yet gives off an air of sophistication, making it perfect for both a weeknight meal and a dinner party.

Enjoy the wonderful contrast of flavors and textures in this nutritious and satisfying meal and let’s get started!

  • Prep Time: 22 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 47-52 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup raw almonds
  • 1/2 cup walnuts
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Preheat Oven (10 minutes): Preheat your oven to 375°F (190°C).
  2. Prepare Nut Mixture (5 minutes): In a food processor, pulse the almonds and walnuts until finely chopped but not powdery.
  3. Prepare Egg Wash (2 minutes): In a shallow dish, whisk together the egg and Dijon mustard.
  4. Season Chicken (2 minutes): Season the chicken breasts with salt, pepper, and garlic powder.
  5. Dredge Chicken (5 minutes): Coat each chicken breast in flour, dip in the egg wash, and then press into the nut mixture, ensuring an even coating.
  6. Brown Chicken (10 minutes): Heat olive oil in a skillet over medium heat. Brown the chicken breasts on both sides.
  7. Bake (15-20 minutes): Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F.
  8. Rest and Serve (5 minutes): Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Notes

For the best flavor and texture, do not overcook the chicken. The nut crust should be golden and crispy, while the chicken remains moist. This dish pairs well with a variety of sides, such as steamed vegetables, a fresh salad, or roasted potatoes.

Experiment with different nuts or add herbs to the nut mixture for variation. Leftover chicken can be sliced and added to salads or sandwiches.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 25g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 45g
  • Cholesterol: 140mg

Pair this with...

Candied Yams

Start by peeling and slicing yams into thick rounds or wedges. In a saucepan, melt some butter and stir in brown sugar until you've got a smooth, velvety mixture. For a hint of spice, a dash of cinnamon or nutmeg is perfect. Place the yam slices in a baking dish, drizzle over the buttery sugar mixture, ensuring each slice gets its share of the sweet goodness. Bake in a preheated oven at 350°F (175°C) until the yams are tender and the sauce is bubbly and caramelized, which usually takes around 35-40 minutes. Serve them warm.

Creamed Spinach

Start by wilting fresh spinach in a heated pan; you'll be surprised how much it shrinks down! Once wilted, set it aside. In the same pan, melt a generous knob of butter and sauté some finely chopped onions and garlic until they're translucent and aromatic. Stir in a splash of heavy cream, allowing it to simmer and thicken slightly. Fold the wilted spinach back into this creamy mixture, ensuring it's coated and soaking up all that rich flavor. Season with a touch of salt, pepper, and perhaps a hint of nutmeg for that classic touch. Once it's all beautifully melded together, serve it up!

Simple Biscuits

Begin by preheating your oven. In a mixing bowl, sift together all-purpose flour, baking powder, and a pinch of salt. Cut in some cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add in milk, stirring just enough to bring the dough together. Turn the dough onto a lightly floured surface and gently knead it a few times. Roll or pat it out to about a half-inch thickness and use a round cutter to stamp out your biscuits. Place them on a baking sheet, slightly touching for softer sides or apart for crisper edges. Bake in the oven until they rise and take on a beautiful golden hue. Pull them out and let them cool slightly, but be sure to enjoy while still warm.

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