Walnut-Crusted Chicken Sheet Pan Dinner

By California Walnuts
Total Time
40 Mins
Serves
4
Serving Size
¼ sheet pan
Meal
Dinner
Course
Main

DESCRIPTION

Walnut-crusted chicken with roasted peaches, vegetables, goat cheese & hot honey.

Prep Time
15 Mins
Cook Time
25 Mins
Total Time
40 Mins
Calories
600
Total Fat
43
Saturated Fat
9
Trans Fat
0
Cholesterol
99
Sodium
360
Carbohydrates
26
Dietary Fiber
6
Total Sugars
14
Protein
38
Vitamin D
0.2
Calcium
200
Iron
2.9
Potassium
960

Ingredients

Sheet Pan

  • 3 cups Brussels sprouts, trimmed and halved
  • 1 medium red onion, cut into wedges
  • 1–2 Tbsp olive oil, divided
  • Salt, to taste
  • Black pepper, to taste
  • 2 peaches, sliced into wedges
  • 1 Tbsp olive oil
  • 2 ounces goat cheese, crumbled
  • Fresh thyme, to taste
  • California walnuts, chopped to taste

Walnut-Crusted Chicken

  • ¾ cup California walnuts
  • ¼ cup Parmesan cheese, grated
  • 2 Tbsp panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp fresh thyme, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 4 thin boneless, skinless chicken breasts or chicken cutlets
  • 1 Tbsp Dijon mustard

Hot Honey Vinaigrette

  • 3 Tbsp olive oil
  • 1 Tbsp hot honey
  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Preparation

  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Add the Brussels sprouts and red onion to the sheet pan. Drizzle with olive oil, season with salt and black pepper, and toss to coat.
  3. Add the California walnuts, Parmesan, panko breadcrumbs, garlic powder, fresh thyme, salt, and black pepper to a food processor or blender. Pulse until the walnuts are finely chopped and the mixture resembles coarse crumbs.
  4. Pat the chicken dry and brush the tops with Dijon mustard. Firmly press the walnut mixture onto each piece of chicken to create an even crust.
  5. Arrange the chicken among the Brussels sprouts and red onion. Roast for approximately 10 minutes.
  6. Add the sliced peaches to the sheet pan, lightly drizzle with olive oil, and return the pan to the oven for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F, the walnut crust is golden, and the vegetables are tender.
  7. While the sheet pan finishes roasting, whisk together the olive oil, hot honey, apple cider vinegar, Dijon mustard, salt, and black pepper to make the vinaigrette.
  8. Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes.
  9. Finish the sheet pan with crumbled goat cheese, hot honey vinaigrette, fresh thyme, and additional chopped California walnuts, if desired. Serve warm.