Hazelnut & Herb Crusted Chicken
Upgrade simple baked chicken with a crunchy, flavorful crust made from finely chopped hazelnuts and fresh herbs. This high-protein dish is quick to prepare and perfect for a weeknight meal.
For 2 servings
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Pat the chicken breasts thoroughly dry with paper towels. Season both sides lightly with salt and black pepper.
In a food processor, combine the hazelnuts, chopped fresh parsley, fresh thyme, Panko breadcrumbs, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Pulse until the mixture is finely chopped but still has some texture, not a paste.
Spread the Dijon mustard evenly over both sides of each chicken breast.
Place the hazelnut-herb mixture on a plate or shallow dish. Press each mustard-coated chicken breast firmly into the mixture, ensuring both sides are well coated. Gently pat the crust to help it adhere.
Transfer the crusted chicken breasts to the prepared baking sheet. Drizzle the olive oil lightly over the top of the crusted chicken.
Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer at its thickest part. The crust should be golden brown and crispy.
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before slicing and serving. This allows the juices to redistribute, keeping the chicken moist and tender.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra tender and evenly cooked chicken, place the breasts between two pieces of plastic wrap and gently pound them to an even thickness (about 3/4 inch) before seasoning.
- 2To enhance the nutty flavor, lightly toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes before processing, until fragrant.
- 3Ensure your chicken is completely dry before applying the mustard and crust; this helps the crust adhere better and become crispier.
- 4Don't overcrowd the baking sheet. Give each chicken breast enough space for air to circulate, which promotes even cooking and a crispier crust.
Adapt it for your goals.
Nut Substitution
Replace hazelnuts with almonds, walnuts, or pecans for a different nutty flavor profile. Ensure they are unsalted and roasted.
Herb CombinationHerb Combination
Experiment with other fresh herbs like rosemary, sage, or oregano. A pinch of red pepper flakes can also be added to the crust for a subtle kick.
Protein SwapProtein Swap
This crust works wonderfully on other proteins such as pork tenderloin medallions, thick white fish fillets (like cod or halibut), or even turkey cutlets. Adjust baking times accordingly.
Why this is on our healthy list.
High-Quality Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, helping to manage weight.
Healthy Fats & Fiber
Hazelnuts provide monounsaturated and polyunsaturated fats, which are heart-healthy, along with dietary fiber that aids digestion and helps stabilize blood sugar levels.
Rich in Antioxidants & Vitamins
Fresh herbs like parsley and thyme are packed with antioxidants, vitamins (like Vitamin K and C), and minerals, contributing to immune health and reducing inflammation.
Frequently asked questions
You can prepare the hazelnut-herb crust mixture up to 2 days in advance and store it in an airtight container. However, for the crispiest crust, it's best to coat the chicken just before baking.
