Pine Nut Crusted Chicken with Garlic and White Wine
Elevate your weeknight dinner routine with this irresistible Pine Nut Crusted Chicken with Garlic and White Wine. Tender chicken breasts are coated in a golden, crispy crust made from nutty pine nuts, panko breadcrumbs, and Parmesan cheese, then finished in the oven for a juicy, flavorful result. A luscious garlic and white wine sauce adds elegance, offering a savory and aromatic touch that complements the crunchy coating. Perfect for entertaining or a cozy family meal, this dish is surprisingly simple to prepare yet delivers restaurant-quality flavors. Serve with roasted vegetables or creamy mashed potatoes for a complete, satisfying dinner that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Pine nuts
- 0.5 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 4 cloves Garlic cloves (minced)
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Place the pine nuts in a food processor and pulse until coarsely ground. Combine the ground pine nuts, panko breadcrumbs, and grated Parmesan cheese in a shallow bowl.
Set up a breading station by placing the flour in one shallow bowl, whisking the eggs in a second bowl, and using the pine nut mixture in the third.
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast in flour, shaking off the excess. Dip it into the beaten eggs, then coat it with the pine nut mixture, pressing gently to adhere.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken bakes, prepare the garlic and white wine sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the white wine and chicken broth. Simmer for 5-7 minutes, stirring occasionally, until the sauce slightly reduces.
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the garlic and white wine sauce over the chicken.
Garnish with freshly chopped parsley and serve immediately. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 390 mg | 30% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 817 mg | 17% | |
*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.
