Walnut and Herb Crusted Chicken
Elevate your weeknight dinner with this irresistible Walnut and Herb Crusted Chicken recipe! Featuring tender chicken breasts coated in a golden crust made from finely chopped walnuts, fresh parsley, thyme, Parmesan cheese, and crispy panko breadcrumbs, this dish offers a perfect balance of crunch and flavor. A touch of garlic powder and black pepper adds just the right amount of savory warmth, while a quick sear in olive oil followed by baking ensures the chicken stays juicy and perfectly cooked. Serve with a squeeze of lemon for a zesty finish that brightens every bite. Ready in just 35 minutes, this elegant yet easy recipe is perfect for family dinners or impressing guests. Keywords: walnut-crusted chicken, herb-crusted chicken, Parmesan chicken recipe, quick and easy chicken dinner.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Walnuts
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 cup Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Eggs
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Place the walnuts, parsley, thyme, Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper in a food processor. Pulse until the mixture is finely chopped and well combined. Transfer the mixture to a shallow dish.
In a second shallow dish, beat the eggs until well mixed.
In a third shallow dish, add the flour.
Lightly season both sides of the chicken breasts with a pinch of salt and black pepper.
Dredge one chicken breast in the flour, shaking off excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the chicken into the walnut and herb mixture, coating it evenly and pressing firmly to adhere. Repeat with the remaining chicken breasts.
Heat the olive oil in a large skillet over medium heat. Sear each crusted chicken breast for 2-3 minutes per side or until golden brown but not fully cooked.
Transfer the seared chicken to the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the walnut and herb-crusted chicken with lemon wedges on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 4.0 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 317 mg | 24% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 761 mg | 16% | |
*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.
