Shredded Chicken and Walnut Sauce
Elevate your dinner table with this rich and flavorful Shredded Chicken and Walnut Sauce recipe—a comforting blend of tender shredded chicken and a velvety walnut-garlic sauce infused with warm spices like cumin and paprika. This easy yet impressive dish uses pantry staples like bread crumbs, garlic, and olive oil to create a creamy, nutty sauce that perfectly envelops the shredded chicken. Ready in under an hour, this recipe is ideal for quick weeknight meals or elegant entertaining. Serve it with crusty bread, fluffy rice, or roasted vegetables for a complete, satisfying meal. The garnish of fresh parsley adds a touch of brightness to this hearty dish, making it a must-try for walnut sauce lovers and chicken enthusiasts alike!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups water
- 1 teaspoon salt
- 6 pieces black peppercorns
- 1 cup walnuts
- 2 pieces garlic cloves
- 0.25 cup bread crumbs
- 0.5 cup milk
- 1 cup chicken broth
- 2 tablespoons olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 2 tablespoons parsley (optional, for garnish)
Instructions
In a medium pot, place the chicken breasts, water, salt, and black peppercorns. Bring to a boil over medium heat.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is fully cooked and tender. Remove the chicken and set aside to cool. Reserve 1 cup of the cooking liquid.
Once cooled, shred the chicken into thin, even pieces using a fork or your hands.
In a food processor, add the walnuts, garlic cloves, and bread crumbs. Pulse until the mixture resembles a coarse paste.
Add the milk and reserved chicken broth to the walnut mixture in the processor. Blend until smooth and creamy, then set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground cumin and paprika, stirring for about 30 seconds to release their aromas.
Pour the walnut sauce into the skillet and cook for 3–4 minutes, stirring frequently, to warm the sauce and allow the flavors to meld.
Add the shredded chicken to the skillet and mix well to coat the chicken evenly with the sauce. Cook for an additional 5 minutes, stirring occasionally.
Taste and adjust seasoning with salt if needed. If the sauce is too thick, thin it with a little more milk or chicken broth, 1 tablespoon at a time.
Serve the shredded chicken and walnut sauce warm, garnished with parsley if desired. Pair with rice, bread, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 59.4 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 11.9 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 474 mg | 36% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1976 mg | 42% | |
*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.
