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.
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.