Walnut-Crusted Chicken Breast

Ingredients

• 5 cloves garlic, crushed
• 3 tablespoons Dijon mustard, divided
• 2 teaspoons fresh thyme
• 2 (8 ounce) skinless, boneless chicken breast halves
• 1 pinch cayenne pepper, or to taste
• kosher salt and freshly ground black pepper to taste
• 1 1/2 cups finely chopped walnuts
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 2 teaspoons honey

Method

1. Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl.
2. Season chicken breasts generously on both sides with cayenne, salt, and pepper. Spread Dijon mixture on both sides of chicken until fully coated.
3. Firmly press walnuts onto both sides of chicken breasts. Keep covering with more walnuts and pressing until chicken is thoroughly coated. Refrigerate for 1 1/2 to 3 hours.180 min timer
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Coat the bottom of an oven-proof skillet with 1 tablespoon olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle remaining olive oil over top.
6. Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 165 degrees F (74 degrees C), about 25 minutes. Be careful taking the pan out of the oven; keep the handle covered with a towel or mitt at all times.25 min timer
7. Quickly transfer chicken to a plate to rest.
8. Transfer the skillet to the stovetop and stir in broth, remaining 1 tablespoon Dijon, and honey. Add any reserved nuts if desired, and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes.4 min timer
9. Spoon pan sauce over and around chicken to serve.