Hazelnut Chicken with Orange Thyme Cream
Elevate your dinner table with this decadent Hazelnut Chicken with Orange Thyme Cream, a dish that masterfully combines nutty, citrusy, and savory flavors for a gourmet experience at home. This recipe features tender chicken breasts coated in a crispy hazelnut crust, pan-seared to golden perfection, and finished in the oven for a perfectly juicy center. Topping it all off is a luxurious orange thyme cream sauce, made with tangy orange juice, fragrant thyme, and a velvety blend of heavy cream and parmesan cheese. Each bite offers a sophisticated harmony of textures and flavors, making this an excellent choice for entertaining guests or treating yourself to a fancy weeknight dinner. Ready in under an hour, this dish pairs beautifully with roasted vegetables or a fresh green salad for a restaurant-worthy meal you'll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup hazelnuts
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup heavy cream
- 0.5 cup orange juice
- 1 teaspoon orange zest
- 2 teaspoons fresh thyme leaves
- 1 minced garlic clove
- 0.25 cup parmesan cheese
Instructions
Preheat the oven to 400°F (200°C).
Place the hazelnuts in a food processor and pulse until they are finely ground but still slightly coarse. Transfer to a shallow dish.
In another shallow dish, whisk together the flour, salt, and black pepper. In a third dish, beat the eggs until smooth.
Dredge each chicken breast in the flour mixture, then dip in the beaten egg, and finally coat in the ground hazelnuts, pressing gently to adhere the nuts evenly on all sides.
Heat the olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and cook for 2–3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove from the oven and set aside to rest.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant.
Pour in the orange juice and add the orange zest and thyme leaves. Simmer for 2–3 minutes, allowing the liquid to reduce slightly.
Lower the heat and stir in the heavy cream. Simmer gently for 3–4 minutes, stirring frequently, until the sauce thickens slightly.
Stir in the parmesan cheese until melted and smooth. Taste and adjust seasoning with additional salt and pepper, if needed.
Plate the chicken breasts and drizzle the orange thyme cream sauce generously over the top. Garnish with additional thyme leaves, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.6 g | 328% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 15.7 g | ||
| Protein | 261.3 g | 523% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 579 mg | 45% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
