Hazelnut-Crusted Chicken
Juicy chicken breasts coated in a crunchy, golden hazelnut crust. The nuts toast as they cook, releasing a warm, buttery aroma. A quick sear in the pan locks in the juices, then a short oven finish ensures the chicken is perfectly cooked through without burning the coating. An easy, impressive dinner that pairs beautifully with a simple salad or roasted vegetables.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- prep
Pound the chicken breasts.
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even thickness of about 1/2 inch. This ensures even cooking.
TIPEven thickness is the secret to juicy chicken. Don't skip this step. - prep
Set up the breading station.
1.In the first shallow bowl, combine the flour with garlic powder, smoked paprika, salt, and black pepper.2.In the second bowl, whisk the eggs with the Dijon mustard until smooth.3.In the third bowl, mix the finely chopped hazelnuts with the breadcrumbs. - prep
Coat the chicken in the hazelnut crust.
1.Pat each chicken breast dry with a paper towel.2.Dredge one breast in the seasoned flour, shaking off any excess.3.Dip it into the egg mixture, letting the excess drip off.4.Press it firmly into the hazelnut-breadcrumb mixture, coating both sides well. Repeat for all pieces.TIPPress the nut mixture on firmly so it adheres. Use your palms to really pack it on. - fry · ~6 min
Sear the chicken until golden.
Heat the olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place the crusted chicken breasts in the pan. Sear for 2-3 minutes per side, until the hazelnut crust is golden brown and crispy.
TIPDon't crowd the pan. Sear in batches if needed, or the crust will steam instead of crisp. - bake · ~10 min
Finish cooking in the oven.
Transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
TIPThe chicken continues to cook from residual heat after leaving the oven. Pull it out the moment it hits 165°F. - rest · ~5 min
Rest the chicken before serving.
Remove the skillet from the oven and let the chicken rest for 5 minutes on a clean cutting board before serving. This allows the juices to redistribute.
- serve
Plate and serve the hazelnut-crusted chicken.
Slice each breast against the grain and serve on a warm plate with your favorite side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the chicken to an even 1/2-inch thickness to ensure it cooks at the same rate throughout.
- 2Pat the chicken completely dry before breading so the seasoned flour adheres properly.
- 3Use raw hazelnuts and chop them finely but unevenly for a mix of crunchy textures in the crust.
- 4Press the hazelnut-breadcrumb mixture firmly onto the chicken with your palms so it sticks during searing.
- 5Sear the chicken in a single layer; overcrowding the pan creates steam and softens the crust.
- 6Check the internal temperature with an instant-read thermometer; pull the chicken at exactly 165°F to stay juicy.
- 7Let the chicken rest for 5 minutes after baking so the juices redistribute, not run onto the plate.
Adapt it for your goals.
Gluten-free
Swap the all-purpose flour for a gluten-free all-purpose blend and use crushed gluten-free crackers or almond flour instead of breadcrumbs. Ideal for those with celiac disease or a gluten sensitivity.
dairy freeDairy-free
This recipe is naturally dairy-free. To keep it that way, ensure your Dijon mustard and breadcrumbs are certified dairy-free. Perfect for a dairy-free lifestyle.
herb & zestHerb & zest
Add 1 tablespoon of finely chopped fresh rosemary or thyme and 1 teaspoon of lemon zest to the hazelnut-breadcrumb mixture. This brightens the dish with herbal and citrus notes.
low oilLow-oil
Skip the pan-sear and bake the breaded chicken directly on a parchment-lined sheet at 425°F for 14-16 minutes, flipping halfway. Reduces the oil without sacrificing the crispy crust.
nut free substitutionNut-free substitution
Replace the hazelnuts with an equal weight of finely chopped pumpkin seeds or sunflower seeds. The seed crust roasts up just as crunchy and works for anyone with tree nut allergies.
Why this is on our healthy list.
High-quality lean protein
Chicken breast is a lean source of complete protein, supporting muscle repair and satiety without excess saturated fat.
Rich in vitamin E
Hazelnuts are a top source of vitamin E, a fat-soluble antioxidant that helps protect cells from oxidative stress.
Heart-healthy monounsaturated fats
The olive oil and hazelnuts provide monounsaturated fats, which support healthy cholesterol levels when used in a balanced diet.
Good source of dietary fiber
Hazelnuts and breadcrumbs contribute a small but meaningful amount of fiber, aiding digestion and promoting fullness.
Frequently asked questions
Yes. Pound thighs to an even thickness and adjust oven time to 12-15 minutes. Dark meat stays juicy even with a slightly longer bake.
