Walnut Crusted Chicken Breasts with Peach Sauce
Transform your dinner table with this irresistible recipe for Walnut Crusted Chicken Breasts with Peach Sauce, a perfect blend of savory and sweet that’s sure to impress. Succulent chicken breasts are coated in a crispy, golden crust made from finely ground walnuts, panko breadcrumbs, and Parmesan cheese, delivering a nutty, flavorful crunch in every bite. Paired with a luscious homemade peach sauce made from ripe peaches, honey, and a hint of apple cider vinegar, this dish strikes the perfect balance of textures and flavors. Quick and easy to prepare in under an hour, it’s an elegant choice for weeknight dinners or special occasions. Serve it alongside roasted vegetables or a fresh green salad for a complete, wholesome meal. With its gourmet appeal and approachable ingredients, this walnut-crusted chicken with peach sauce is bound to become a new family favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Walnuts
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.5 cup All-purpose flour
- 2 pieces Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Fresh peaches, peeled and diced
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Place the walnuts, panko breadcrumbs, and grated Parmesan cheese into a food processor. Pulse until the mixture is finely ground, then transfer it to a shallow dish.
In another shallow dish, place the flour. In a third shallow dish, beat the eggs with a pinch of salt.
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Dredge each chicken breast in the flour, shaking off the excess. Then dip it in the egg mixture, followed by the walnut-panko mixture, pressing gently to adhere.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown. Transfer them to the prepared baking sheet.
Bake the chicken breasts in the preheated oven for 15-20 minutes, until the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the peach sauce. In a small saucepan, combine the diced peaches, honey, apple cider vinegar, fresh thyme, and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the peaches break down and the sauce thickens, about 8-10 minutes.
Taste the sauce and adjust the sweetness with more honey or acidity with more vinegar, if needed.
Serve the walnut-crusted chicken breasts hot, drizzled with the peach sauce. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 59.3 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 65.9 g | ||
| Protein | 267.4 g | 535% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 518 mg | 40% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3149 mg | 67% | |
*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.
