Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce is a crunchy, savory chicken with a sweet and tangy sauce that feels special but is easy to make.

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce — Introduction

This Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce mixes nutty crust and bright apple flavor for a simple weeknight or a small dinner party.
If you like apple-forward sauces, you may also enjoy this apple cider braised beef with mushrooms for another cozy meal.

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce — Why make this recipe

Make this Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce when you want a crunchy, herby crust and a quick pan sauce.
It uses simple ingredients and gives a restaurant feel without a lot of work.

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce — How to make Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce

Follow easy steps to get a firm walnut crust and a glossy apple cider pan sauce.
Sear first for color, finish in the oven, then make the sauce in the same pan for more flavor.
If you like bold spice with chicken, try a different wing-style recipe like this buffalo chicken wings with peri peri sauce for another spicy option.

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce Ingredients

For the Chicken:

• 2 pounds chicken tenderloins or chicken breast cutlets
• Salt and ground black pepper, to taste
• 2 cups walnuts
• 1/4 cup fresh sage leaves
• 1/4 cup fresh thyme leaves
• 1 garlic clove
• 1 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 2 tablespoons butter, cut into small pieces

For the Apple Cider Sauce:

• 1 small onion, roughly chopped
• 1/2 tablespoon all-purpose flour
• 2 cups apple cider
• 1 cup low-sodium chicken broth
• 1 bay leaf
• Salt and black pepper, to taste
• 1 teaspoon apple cider vinegar

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce Directions

• Place walnuts, sage, thyme, and garlic into a food processor. Pulse until coarse and crumbly, not a paste.
• Transfer the walnut mix to a wide, shallow dish. Add the flour and mix so it is even.
• Pat chicken dry with paper towels. Rub with 1 tablespoon olive oil and season with salt and pepper. Press each piece into the walnut mix so the coating sticks. Cover and refrigerate at least 1 hour to firm the crust.
• Preheat oven to 350°F. Heat the remaining olive oil and butter in a large skillet over medium-high heat. Sear the chicken on all sides until golden. Some crust may fall into the pan; this adds flavor to the sauce.
• Transfer chicken to a lightly greased baking dish. Bake 15–20 minutes, until internal temp reaches 165°F. Remove from oven, loosely cover with foil, and let rest.
• Return the skillet to medium heat. Add the chopped onion to the pan drippings and cook until softened. Add a small amount of butter if the pan is dry.
• Sprinkle in the 1/2 tablespoon flour and stir about 1 minute until lightly golden. Slowly whisk in the apple cider and chicken broth until smooth. Season with salt and pepper, then add the bay leaf and apple cider vinegar.
• Let the sauce simmer gently until thickened, stirring now and then. Remove the bay leaf and strain if you want a smoother sauce.
• Slice the chicken and spoon the warm apple cider pan sauce over the top. Serve right away.

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce — How to serve Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce

Serve this Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce warm with simple sides.
Good sides: mashed potatoes, roasted vegetables, or a green salad to cut the richness.

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce — How to store Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce

Store leftover chicken and sauce in the fridge in an airtight container for up to 3 days.
Reheat gently in a low oven or skillet. Add a splash of broth if the sauce is too thick.

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce — Tips to make Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce

• Press the walnut mix firmly so it sticks to the chicken. Chill to help the crust set.
• Use room-temp chicken for even cooking. Pat dry to help the crust brown.
• Use the pan drippings to build the sauce flavor; scrape up the browned bits.
• For a different nut flavor, try chopped pecans or almonds. Also try this nut-forward stir fry idea like cashew chicken with mushrooms and broccoli for another nut and chicken pairing.

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce — Variation (if any)

Simple variations:

• Use pecans instead of walnuts for a sweeter crust.
• Add lemon zest to the walnut mix for a bright note.
• Swap sage for rosemary if you prefer a stronger herb.

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce — FAQs

Q: Can I make the crust ahead of time?
A: Yes. Coat the chicken and keep it covered in the fridge up to 24 hours before cooking.

Q: Can I use almond flour or gluten-free flour?
A: Yes. Use a 1:1 gluten-free flour or almond flour, but the texture will change slightly.

Q: What tool helps make the walnut mix fine?
A: A food processor works best to pulse walnuts and herbs to a coarse crumb. If you need one, Buy it here

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce

This savory chicken dish features a crunchy walnut herb crust paired with a sweet and tangy apple cider pan sauce, perfect for weeknight dinners or small gatherings.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Chicken

• 2 pounds chicken tenderloins or chicken breast cutlets
• Salt and ground black pepper, to taste
• 2 cups walnuts
• 1/4 cup fresh sage leaves
• 1/4 cup fresh thyme leaves
• 1 clove garlic
• 1 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 2 tablespoons butter, cut into small pieces

For the Apple Cider Sauce

• 1 small onion, roughly chopped
• 1/2 tablespoon all-purpose flour
• 2 cups apple cider
• 1 cup low-sodium chicken broth
• 1 bay leaf
• Salt and black pepper, to taste
• 1 teaspoon apple cider vinegar

Instructions

 

Preparation

• Place walnuts, sage, thyme, and garlic into a food processor. Pulse until coarse and crumbly, not a paste.
• Transfer the walnut mix to a wide, shallow dish. Add the flour and mix so it is even.
• Pat chicken dry with paper towels. Rub with 1 tablespoon olive oil and season with salt and pepper. Press each piece into the walnut mix so the coating sticks. Cover and refrigerate at least 1 hour to firm the crust.

Cooking

• Preheat oven to 350°F. Heat the remaining olive oil and butter in a large skillet over medium-high heat.
• Sear the chicken on all sides until golden. Some crust may fall into the pan; this adds flavor to the sauce.
• Transfer chicken to a lightly greased baking dish. Bake for 15–20 minutes, until internal temperature reaches 165°F. Remove from oven, loosely cover with foil, and let rest.
• Return the skillet to medium heat. Add the chopped onion to the pan drippings and cook until softened. Add a small amount of butter if the pan is dry.
• Sprinkle in the 1/2 tablespoon flour and stir about 1 minute until lightly golden. Slowly whisk in the apple cider and chicken broth until smooth.
• Season with salt and pepper, then add the bay leaf and apple cider vinegar.
• Let the sauce simmer gently until thickened, stirring occasionally. Remove the bay leaf and strain if you want a smoother sauce.

Serving

• Slice the chicken and spoon the warm apple cider pan sauce over the top. Serve right away.

Notes

Press the walnut mix firmly so it sticks to the chicken. Chill to help the crust set. Use room-temp chicken for even cooking. Pat dry to help the crust brown. Use the pan drippings to build the sauce flavor; scrape up the browned bits. For a different nut flavor, try chopped pecans or almonds.

Keyword Apple Cider Sauce, chicken, Easy Dinner, Savory Dish, Walnut Crust