Walnut and Panko-Coated Chicken

Panko bread crumbs with crushed peanuts create chicken that is moist and juicy on the inside and crunchy on the outside. We added a sweet honey mustard for an extra special touch, but even without the sauce this chicken is amazing. 


4 large boneless skinless chicken breasts

1/3 cup extra virgin olive oil, plus more for pan

1/4 cup dijon mustard

1/4 cup dry white wine (or chicken broth)

3 garlic cloves, minced

1 teaspoon dried thyme

1 and 1/2 cups finely diced walnuts

1 cup panko bread crumbs

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

optional: fresh parsley for serving


Place the chicken, olive oil, mustard, white wine, garlic, and dried thyme in a large zipped-top bagger container. Seal shut, give it a shake to combine, and refrigerate for 4 hours or overnight.

Combine the walnuts, panko, salt, and pepper together in a shallow dish– I like to use a 9×9 baking pan or pie dish. Remove the chicken, shake off a little excess marinade and dip both sides of the chicken in the walnut mixture. Make sure you coat it real well so there’s lots of delicious walnut coating!

Preheat oven to 425°F (218°C).

Over medium-heat, heat a couple Tablespoons of olive oil in an oven-safe skillet1. Add the chicken and sear for 2 minutes, 1 on each side. Transfer skillet to the oven and bake, covered loosely with aluminum foil, for 15-20 minutes or until the chicken is fully cooked through.

Whisk the glaze ingredients together and serve with chicken.

Honey Mustard Glaze

3 Tablespoons dijon mustard

1/3 cup honey

Download Recipe Here

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