Walnut Crusted Chicken w/ Balsamic Pear Compote
I am so excited for this recipe! Whenever I crust chicken with nuts, the chicken always turns out so juicy and flavorful and this one is no different. I used my favorite Diamond Walnuts for this one and their new Heirloom Reserve Walnuts are extra delish! Heirloom refers to the return to heritage nut varieties that existed before the more widely cultivated varieties that currently dominate in agriculture. In other words these are OG nuts. And I highly recommend checking them out!
I knew I wanted to use walnuts in this recipe because I have already crusted chicken with almond flour and pistachios so walnuts were an obvious next choice – i love that they are high in protein and fiber and are a great source of copper and manganese. Using nuts to coat chicken is super great when you are on a Whole30 too because it helps keep you full and is a fun way to mix up your protein. If you happen to be doing a Whole30 now, its day 18! Aka you are probably starting to feel fabulous!! I remember on my first one they said you start feeling great on day 15 and it definitely didn’t happen for me until around day 19 or 20. Just remember You Can Do IT! Okay time to make this chicken and let me know how much you love it. 🙂
This post is sponsored by Diamond Nuts but the opinions are 100% my own! Thank you for supporting Little Bits Of!
You’ll want to eat it all- SUPER FAST.
If you love this Balsamic recipe we have loads more for you to try:
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- 2 pounds chicken breasts – pounded to be evenly sized (this was 3 large breasts for me)
- 1 ½ cups walnuts, finely chopped in a food processor
- 3 teaspoons garlic powder
- 3 tablespoons dijon mustard
- 3 teaspoons balsamic vinegar
- 2 tablespoons avocado oil
- 2 pears, peeled, cored and chopped
- ¼ cup balsamic vinegar
- Salt and pepper
- Preheat oven to 350 degrees.
- Place chicken on a plate. On another plate add finely chopped walnuts and garlic powder and mix together evenly.
- In a small bowl combine dijon mustard and 3 teaspoons balsamic vinegar.
- Sprinkle some salt and pepper on both sides of the chicken breast then use a pastry brush to brush both sides of the chicken with the dijon/balsamic mixture. This will help the walnuts stick!
- Use tongs to place the chicken in the walnut mixture and toss to coat the chicken. Continue with the rest of the chicken breasts.
- Place a large skillet over medium heat and add 1 tablespoon avocado oil to the pan. Add the chicken (likely in 2 batches to not overcrowd the pan) and cook for 1-2 minutes on each side just to brown the walnuts. Repeat with remaining oil and chicken.
- Place chicken on a foil lined baking sheet and bake for 15-18 minutes depending on how thick your chicken breasts are. Mine were pretty thick and took 18 minutes!
- While the chicken cooks, place a saucepan over medium heat and add pears and balsamic vinegar to the pan. Bring it to a boil and cook for about 5-7 minutes until the balsamic vinegar is reduced and thick and the pears are tender. Season with a pinch of salt.
- When the chicken is done, serve with some balsamic pears on top!