Walnut Crusted Chicken (Whole30 & Keto)
This Walnut Crusted Chicken is a fun and delicious way to spice up chicken! This one skillet meal comes together quickly and easily. It is impressive enough for entertaining, but easy enough for any weeknight.
This post is sponsored by Octonuts. Thank you for supporting my blog!
Why You’ll Love This Recipe
- This is a great way to use up chicken breast in a new and exciting way!
- There are only a handful of healthy ingredients required.
- This chicken is great as is, on top of salads, or as meal prep.
- This Paleo walnut crusted chicken breast is tender and flavorful.
- Walnuts add the perfect amount of crunch and flavor.
- Serve with Air Fryer Bacon Wrapped Asparagus for an easy dinner!
- This walnut crusted chicken is made without breadcrumbs, without mayo and without lemon.
- This recipe is Whole30 approved, Paleo, Grain Free, Gluten Free, Dairy Free, Sugar Free, Keto, and Low Carb.
How To Make
To start, trim chicken breasts of excess fat. If using 2 large chicken breasts, slice each in half.
Next, add whisked egg to a shallow bowl.
Crush up walnuts into small pieces. Then, add walnut pieces, walnut powder, sea salt and pepper to another shallow bowl. Stir to combine.
Dredge each piece of chicken in the whisked egg mixture. Allow excess to run off.
Then, dip chicken in dry walnut mixture. Once coated on both sides, set aside. Repeat for remaining chicken.
Add walnut oil to a large skillet over medium heat. Place each piece of chicken in skillet.
Cook for 5 to 6 minutes on the first side. Flip and cook another 4 to 5 minutes.
Finally, remove chicken from pan. Garnish with additional walnut pieces and honey mustard if desired.
Expert Tips & Substitutions
- Whisk egg completely before dredging chicken in it.
- Use walnut pieces or crush walnuts into small pieces. The smaller the walnut pieces, they better they stay on the chicken.
- Dredge chicken fully in dry mixture.
- Walnut flour can replace walnut protein powder. Additionally, grind up walnuts into a flour using a blender if needed.
- This recipe can be made with pecans instead of walnuts if needed. Use both crushed up pecan pieces and pecan flour.
- Any cooking oil (or even butter or ghee) works.
- Store leftovers in an airtight container for 3 days.
- Reheat in a skillet with a drizzle of oil.
- Serve with honey mustard (if not Whole30 or Keto) or a Dijon mustard.
Frequently Asked Questions (FAQs)
Walnuts are a healthy fat. They help to promote a healthy gut and lower blood pressure. In additon, they are said to be great for brain health.
Sure! The cooking time will likely increase to achieve an internal temperature of 165 degrees Fahrenehit.
Yes! Substitute pecan flour and pecan pieces for walnut powder and walnut pieces.
The key to tender chicken is to not overcook chicken. Use a meat thermometer for best results. As soon as it reaches 165 degrees, remove from pan.
Yes, walnuts are Keto. In addition, this low carb nut is Whole30 approved.
Add walnuts to blender or food processor. Process for a few minutes or until a flour texture is reached. Do NOT continue processing, otherwise a walnut butter will form.
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If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more Whole30 ideas, check out my Whole30 Recipes page.
Get the Recipe: Walnut Crusted Chicken (Whole30 & Keto)
- First, trim fat from chicken breasts. If using 2 large chicken breasts, slice each in half.
- Add whisked egg to a shallow bowl.
- Crush up walnuts into walnut pieces. In another shallow bowl, mix together walnut pieces, Octonuts Walnut Protein Powder, sea salt and pepper.
- Dredge each piece of chicken in the whisked egg mixture, allowing excess to run off.
- Then, dip each piece in the dry walnut mixture. Repeat for remaining chicken.
- Add Octonuts Walnut Oil to a large skillet over medium heat.
- Add each piece of chicken to the skillet. Do not overlap chicken.
- Cook for 5 to 6 minutes on the first side. Flip and cook another 4 to 5 minutes.
- Once chicken is cooked through, remove from skillet and serve. Garnish with additional walnut pieces if desired.
- This recipe can be made using 2 large chicken breasts sliced in half, or 4 smaller chicken breasts.
- Completely whisk egg before dipping chicken into.
- Break walnuts into smaller pieces. See photos above for reference.
- Walnut flour can replace Octonuts Walnut Protein Powder if needed.
- Dredge chicken until fully coated in dry mixture.
- Chicken is done cooking when it has reached 165 degrees Fahrenheit internally.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add a drizzle of oil to a skillet and cook on low until warmed.
- Code ORGANICALLYADDISON gets you 10% off Octonuts!
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