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    Home » Main Dishes » Walnut Crusted Chicken Breast

    Published: May 11, 2022 · Modified: May 11, 2022 by Carolyn

    Walnut Crusted Chicken Breast

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.1K shares
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    This walnut crusted chicken checks all the boxes for a heart-healthy keto recipe. It’s tender and flavorful, and so easy to make. With plenty of good fats and less than 2g net carbs per serving, you can dig in guilt-free!

    A piece of walnut chicken in slices on a grey plate.

    My obsession with walnuts leads me to believe that I was a squirrel in a past life. I love all sorts of nuts for their flavor and for the delicious crunch factor. And I have a propensity for hoarding them when I see them on sale.

    Definitely squirrel-like behaviour, don’t you agree?

    Really, I am ever so glad that they are low carb and keto-friendly. I tend to use walnuts mostly in sweet recipes, such as keto biscotti or keto coffee cake.

    However, this walnut chicken recipe plays up their savory side to excellent advantage. The nuts add both crunch and flavor, turning baked chicken breasts into an easy gourmet meal.

    A white pan filled with walnut crusted chicken breasts over a striped grey and white cloth.

    Heart-healthy keto dinner recipe

    I’ve had a lot of requests lately for recipes that are lower in saturated fat. While I don’t view saturated fat as an issue on a keto diet, I can also appreciate the desire to cut back on it.

    The literature surrounding dietary fat, cholesterol, and heart health is confusing, to say the least! And it’s never a bad thing to vary the sources of fats and oils you consume, as long as you steer clear of inflammatory vegetable oils like canola and soybean.

    Almost everyone agrees, however, that walnuts and walnut oil are healthy choices. They contain high levels of Omega-3 fatty acids, so incorporating them into your diet is a smart way to shake things up a bit.

    This walnut crusted chicken is actually one of the first keto dinner recipes I ever published on ADIDAF. It dates way back to June 2011 and I figured I should give it an update. It’s just as delicious as it ever was!

    Walnuts, rosemary, and garlic on a brown wooden table.

    Ingredients

    Walnut chicken is simple to make, with only a handful of ingredients. You will need:

    • Chicken breasts
    • Walnuts
    • Garlic
    • Rosemary
    • Cayenne
    • Walnut oil – or another oil of choice
    • Salt and pepper

    Brining chicken breast

    Brining the chicken breasts is an optional step for this recipe, but I do recommend it. It makes the chicken juicier and more flavorful.

    Chicken breasts tend to be on the dry side, and benefit tremendously from an hour in salt brine. The brine allows the meat to draw in more moisture before cooking, so it retains more juices during cooking. It also helps break down the protein fibers in advance, making the meat more tender.

    Simply add about 2 tablespoons of kosher salt and 3 cups of water to a bowl and stir until the salt is mostly dissolved. Add the breasts to the bowl and refrigerate for one hour. Make sure to pat the chicken dry when you remove it from the brine.

    Four images showing the steps for making walnut crusted chicken.

    How to make Walnut Crusted Chicken

    1. Brine the chicken: This step is optional but see my notes above!
    2. Split the breasts in half: I suggest this because most chicken breasts these days are very large and are far more than a serving. The three I used here added up to over 2 pounds. But if you can find smaller breasts of about 6 ounces each, feel free to leave them intact.
    3. Grind the walnuts: To make the walnut crust, you want finely ground nuts. They will stick to the chicken better that way.
    4. Combine the crust ingredients: Add the minced garlic, chopped rosemary, and a pinch of cayenne.
    5. Drizzle with oil: Grease a large baking dish and lay the chicken breast halves in a single layer for even cooking. Then drizzle on some walnut or avocado oil and brush to coat. Season with salt and pepper.
    6. Press with the walnut mixture: Sprinkle the top of the chicken generously with the walnut coating and press firmly to adhere.
    7. Bake until golden: I recommend an instant read thermometer to make sure the chicken is cooked through. It should reach 165ºF but don’t take it much beyond that as it can dry out.
    A piece of walnut chicken on a grey plate with roasted romanesco cauliflower.

    Frequently Asked Questions

    Do I have to brine the chicken before I bake it?

    This step is optional but I do recommend it. Please see the section entitled Brining Chicken Breasts to understand what brining does.

    I don’t like walnuts, can I use another nut?

    Absolutely! Pecans, almonds, or hazelnuts would be delicious too, albeit not quite as high in Omega-3 fatty acids.

    I can’t find walnut oil, can I use something else?

    I suggest walnut oil for this recipe to bring out the flavor and to increase the heart-healthy fats. But really, any good cooking oil will work. Even melted butter is fine!

    How do you store walnut crusted chicken?

    Store the leftovers in a covered container in the fridge for up to 4 days. Rewarm them gently in the oven, and you can even turn on the broiler for a minute or so to crisp up the coating a bit.

    A white platter filled with walnut crusted chicken.

    What to serve with walnut crusted chicken

    Try one of these delicious keto side dishes.

    • Cauliflower Risotto
    • Twice Baked Spaghetti Squash
    • Caramelized Brussels Sprouts
    • Creamy Mashed Cauliflower
    • Zucchini Casserole
    • Keto Focaccia Bread
    Top down image of walnut chicken in a white pan.

    Walnut Crusted Chicken Recipe

    This walnut crusted chicken checks all the boxes for a heart-healthy keto recipe. It's tender and flavorful, and so easy to make. With plenty of good fats and less than 2g net carbs per serving, you can dig in guilt-free!
    5 from 5 votes
    Print Pin Rate
    Course: dinner
    Cuisine: Main Course
    Keyword: walnut chicken, walnut crusted chicken
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Brining: 1 hour
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 391kcal

    Ingredients

    • 1 tablespoon kosher sea salt
    • 1 cup raw walnuts
    • 4 cloves garlic, minced
    • 2 tbsp fresh rosemary, chopped
    • ⅛ tsp cayenne
    • 3 large chicken breasts 1 ½ to 2 lbs total
    • 2 tablespoon walnut oil or avocado oil or butter
    • Salt and pepper
    US Customary – Metric

    Instructions

    • To brine the chicken, fill a large bowl with cold water and stir in the kosher salt until mostly dissolved. Place the chicken in bowl and chill in refrigerator about 1 hour.
    • Preheat the oven to 375ºF and lightly grease a 9×13 inch glass or ceramic baking dish.
    • In a food processor, grind the walnuts until the resemble coarse crumbs. Transfer to a bowl and stir in the garlic, rosemary, and cayenne.
    • Remove the chicken breasts from the brine and pat dry with rags or paper towels. Carefully slice each breast horizontally through the center to make 6 cutlets.
    • Arrange the chicken in a single layer in the prepared baking dish. Drizzle the chicken with the walnut oil and brush to coat, then season generously with salt and pepper.
    • Sprinkle the walnut mixture over the chicken and use a spoon to press firmly into the chicken. Bake until golden and the chicken is cooked through, 20 to 25 minutes.
    Nutrition Facts
    Walnut Crusted Chicken Recipe
    Amount Per Serving (1 chicken cutlet)
    Calories 391 Calories from Fat 194
    % Daily Value*
    Fat 21.6g33%
    Saturated Fat 2.9g15%
    Carbohydrates 3.7g1%
    Fiber 1.8g7%
    Protein 39g78%
    * Percent Daily Values are based on a 2000 calorie diet.

    8.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Laura @ Sprint 2 the Table says

      June 27, 2011 at 2:14 am

      Congrats on the buzz!

      This looks delicious. I'm a nut-addict as well, so I will certainly be trying this. I've never brined chicken before – I'm a fan of pounding it. I'm interested to try it here though!

      Reply
    2. Christine's Pantry says

      June 26, 2011 at 7:04 pm

      Love chicken and nuts. Great recipe! Thanks!

      Reply
    3. Kim Bee says

      June 26, 2011 at 6:09 pm

      Congrats on Top 9. Nice to see this recipe up there.

      Reply
    4. kitchenarian says

      June 26, 2011 at 3:44 pm

      What a great idea to brine the chicken breasts. This recipe looks great. Congratulations on Top 9 – well deserved.

      Reply
    5. Bella @wineandgoodfood says

      June 26, 2011 at 2:39 pm

      This chicken looks incredible and reminds me of something my grandmother used to make around the holidays. Earthy and comforting…looking forward to trying it. Thanks!

      Reply
    6. Magic of Spice says

      June 26, 2011 at 8:13 am

      I totally agree with brining the chicken first, especially boneless breasts…so much more tender.
      Fantastic and elegant dish 🙂

      Reply
    7. Katherine Martinelli says

      June 26, 2011 at 5:33 am

      I love everything about this recipe! Walnuts and rosemary are two of my favorite things. I'll definitely be making this soon. Thanks!!

      Reply
    8. Kat @ Cupcake Kat says

      June 26, 2011 at 2:14 am

      I love nuts so much! This dish looks really tasty. I can imagine myself making it for a picnic

      Reply
    9. Miss @ Miss in the Kitchen says

      June 25, 2011 at 11:01 pm

      This sounds amazing. I have a pine nut crusted chicken that is good, I will have to try yours with the rosemary!

      Reply
    10. Cookin' Canuck says

      June 25, 2011 at 10:31 pm

      Nuts are one of my go-to snacks, too. A handful of almonds always manages to hold me over until dinner. This chicken sounds so flavorful!

      Reply
    11. Angela@RecipesFromMyMom says

      June 25, 2011 at 8:40 pm

      After your cashew chicken, the tagine with almonds and this walnut chicken, I can only hope you'll be doing something soon with chicken and pistachios.

      Reply
    12. Janet@ from cupcakes to caviar says

      June 25, 2011 at 7:25 pm

      I'm not normally a fan of nuts in savory foods but this recipe may just made me change my mind 🙂

      Reply
    13. SKIP TO MALOU says

      June 25, 2011 at 6:38 pm

      In that sense, I am a squirrel too. I love nuts too all sorts and I can't stop eating them ones I start.
      I love the texture of your dish, something that would really perk up a family dinner. Thank you for stopping by… til our next exchange!
      xo,
      Malou

      Reply
    14. Kathleen says

      June 25, 2011 at 5:23 pm

      I can't wait to try it!

      Reply
    15. Sandra says

      June 25, 2011 at 4:35 pm

      I think that my kids would love this dish..and you did such an amazing job! Looks absolutely amazing!!!

      Reply
    16. Parsley Sage says

      June 25, 2011 at 2:50 pm

      Lovely! I'm all about embracing my inner squirrel. Glad to see you have too 🙂 Buzzed!

      Reply
    17. April says

      June 25, 2011 at 2:10 pm

      I agree that it's worth the extra time/effort to brine meat– the result is so much better. This is so elegant and sounds delicious!

      Reply
    18. Jill@MadAboutMacarons says

      June 25, 2011 at 12:17 pm

      Carolyn, this looks so tender and love the walnutty crust. Good for the cholesterol, too. Will have to make this.
      I always thought you were a squirrel – you are so sweet 🙂

      Reply
    19. Maureen says

      June 25, 2011 at 12:08 pm

      I'm not partial to squirrels either.

      I looked at this recipe and it looks delicious. I'm wondering how it would be with pork fillet. I might have to try it both ways. For educational purposes, mind you.

      Reply
    20. sara @ CaffeIna says

      June 25, 2011 at 5:00 am

      What a great way to "dress up" a chicken!

      Reply
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