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Walnut-Herb Crusted Chicken served with apple cider pan sauce

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce

A heartwarming dish bringing together tender chicken, crunchy walnuts, vibrant herbs, and the sweet tang of apple cider, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Chicken Tenderloins Use chicken breast tenderloins for a leaner option.
  • to taste Salt & Black Pepper Essential for seasoning. Feel free to explore herb-infused salts.
  • 2 cups Walnuts Substitute with pecans for a different flavor.
  • 1/4 cup Fresh Sage Leaves Dry sage can work, just use less.
  • 1/4 cup Fresh Thyme Leaves Can be replaced with Italian seasoning.
  • 1 Garlic Clove Shallots could be an interesting swap.
  • 1 cup All-Purpose Flour Use gluten-free flour as an alternative.
  • 2 tablespoons Olive Oil Can exchange with avocado oil for higher smoke points.
  • 2 tablespoons Butter Cut into small pieces adds richness; margarine can work if needed.
Apple Cider Sauce Ingredients
  • 1 Small Onion Chopped to infuse sweetness into the sauce.
  • 1/2 tablespoon All-Purpose Flour Cornstarch can also achieve this.
  • 2 cups Apple Cider Use white grape juice for a non-alcoholic version.
  • 1 cup Low-Sodium Chicken Broth Vegetable broth is a great vegan alternative.
  • 1 Bay Leaf Thyme can replace the bay leaf if needed.
  • 1 teaspoon Apple Cider Vinegar Omit if you prefer a milder sauce.

Method
 

Preparation
  1. Start by placing the walnuts, sage, thyme, and garlic into a food processor. Pulse until the mixture is coarse and crumbly.
  2. Transfer the walnut mixture to a bowl, add flour, and mix well to combine all ingredients.
  3. Pat the chicken dry with paper towels. Rub with 1 tablespoon of olive oil and generously season with salt and pepper.
  4. Press the chicken pieces into the walnut mixture, ensuring a generous coating. Cover and refrigerate for at least 1 hour.
Cooking
  1. Preheat your oven to 350°F. In a large skillet, heat the remaining olive oil and butter over medium-high. When hot, sear the chicken on all sides until golden brown.
  2. Transfer the seared chicken to a lightly greased baking dish. Bake for 15-20 minutes, or until the internal temperature reaches 165°F. Remove the chicken, cover loosely with foil, and let it rest.
  3. Return the skillet to medium heat and add the chopped onion. Cook until softened, adding more butter if needed for moisture.
  4. Sprinkle in flour and stir for about 1 minute until lightly golden. Gradually whisk in the apple cider and chicken broth, seasoning with salt and pepper. Add bay leaf and apple cider vinegar.
  5. Allow the sauce to simmer gently until it thickens. Remove the bay leaf and strain for a smoother texture if desired.
  6. Slice the chicken and spoon the warm apple cider pan sauce over the top. Serve immediately.

Notes

This recipe is best served warm and pairs wonderfully with rosemary roasted potatoes or broccoli rice casserole. Leftovers can be stored in an airtight container in the fridge for up to 3 days.