Hazelnut & Herb Crusted Chicken

Name: Hazelnut & Herb Crusted Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless (4 pieces, about 150g each), patted dry); 100 g hazelnuts (toasted, skins removed, finely chopped); 3 tbsp parsley (fresh, finely chopped); 1 tbsp thyme (fresh leaves, finely chopped); 2 pcs garlic (cloves, minced); 2 tbsp dijon mustard; 2 tbsp olive oil (for searing); 1 pinch salt (for seasoning chicken); 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

Juicy chicken breasts coated in a fragrant, crunchy crust of toasted hazelnuts, fresh parsley, thyme, and a hint of garlic. Pan-seared to golden perfection and finished in the oven, this elegant dish delivers a satisfying nutty crunch with every tender bite. Ready in under 40 minutes, it feels restaurant-worthy but is simple enough for a weeknight dinner.

PREP

15m

COOK

20m

SERVES

100 G

481 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gchicken breast · boneless, skinless (4 pieces, about 150g each), patted dry100 ghazelnuts · toasted, skins removed, finely chopped3 tbspparsley · fresh, finely chopped1 tbspthyme · fresh leaves, finely chopped2 pcsgarlic · cloves, minced2 tbspdijon mustard2 tbspolive oil · for searing1 pinchsalt · for seasoning chicken1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

481

CALORIES · 100 G

Protein51g · 42%

Carbs5g · 4%

Fat28g · 52%

Fiber3g

Sugar1g

Saturated fat4g

Cholesterol128mg

Sodium325mg

Potassium635mg

Phosphorus412mg

How we calculate →

METHOD · 6 STEPS

prep
Prepare the oven and preheat.
Preheat the oven to 200°C (400°F). Pat the chicken breasts completely dry with paper towels.
mix
Make the hazelnut-herb crust.
1.In a medium bowl, combine finely chopped hazelnuts, parsley, thyme, and minced garlic.
2.Add a pinch of salt and a pinch of black pepper. Mix well.
3.Spread the mixture evenly on a large plate for coating.
TIPToasting hazelnuts at 180°C (350°F) for 8-10 minutes deepens their flavor. Rub them in a clean kitchen towel to remove the skins easily.
prep
Coat the chicken breasts.
1.Brush both sides of each chicken breast with dijon mustard.
2.Press the mustard-coated chicken firmly into the hazelnut-herb mixture.
3.Coat both sides generously, pressing the mixture into the surface so it sticks.
TIPDon't skip the mustard — it acts as a glue for the crust and adds a subtle tangy layer to the dish.
fry · ~5 min
Sear the chicken on the stovetop.
1.Heat olive oil in an oven-safe skillet over medium-high heat.
2.Carefully place the crusted chicken breasts in the skillet without overcrowding.
3.Sear for 2-3 minutes on the first side until the crust is deeply golden brown.
4.Flip gently and sear the second side for another 2 minutes.
TIPResist the urge to move the chicken too soon — let the crust form and release naturally from the pan.
bake · ~12 min
Transfer to the oven and bake until cooked through.
1.Place the skillet in the preheated oven (or transfer chicken to a baking sheet first if skillet is not oven-safe).
2.Bake for 10-12 minutes, or until the internal temperature reaches 74°C (165°F).
3.Remove from the oven and let the chicken rest for 3-4 minutes before serving.
TIPA meat thermometer is the most reliable way to check doneness — insert it into the thickest part of the breast.
serve
Plate and serve immediately.
Transfer rested chicken breasts to plates. Spoon any loose crust bits from the pan over the top and serve while still warm.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the hazelnuts just until fragrant to deepen their nutty flavor without burning.
2
Pat the chicken breasts bone-dry to ensure the mustard and crust adhere properly.
3
Use a heavy oven-safe skillet, like cast iron, for even searing and seamless oven transfer.
4
Let the chicken rest for 3-4 minutes after baking to keep juices locked in and the crust intact.
5
Press the hazelnut mixture firmly onto the chicken; any loose crust can be spooned on after cooking.

RECIPE VARIATIONS

Adapt it for your goals.

lower fat

Lower-fat

Skip the olive oil sear; spray the crusted chicken with cooking oil spray and bake directly on a parchment-lined sheet at 200°C for 14-16 minutes for a lighter finish.

nut free

Nut-free

Replace hazelnuts with an equal weight of finely crushed pork rinds or sunflower seeds mixed with a tablespoon of almond flour for a similar crunchy texture without nuts.

gluten free & grain free