Rosemary Walnut Crusted Chicken

Juicy chicken breasts in a crunchy walnut crust.


I've discovered that brining makes all the difference to cooking chicken. Even oven-baked breasts come out juicy and tender instead of dry. It takes a little forethought but not much effort at all!


6 boneless skinless chicken breasts
2 tbsp kosher salt
1/2 cup walnuts, finely ground
2 tbsp fresh rosemary, chopped
2 cloves garlic, minced or pressed
2 tbsp walnut oil
salt and pepper to taste


To brine the chicken, fill a large bowl with cold water and stir in kosher salt until mostly dissolved. Place chicken in bowl and chill in refrigerator about 1 hour.

Preheat oven to 350F and lightly grease a glass or ceramic baking pan (13×9 inches).

In a small bowl, whisk together walnuts, rosemary and garlic. Remove chicken from brine and pat dry with paper towel. Place chicken in single layer in prepared pan and cover each breast in walnut mixture, pressing to adhere. Drizzle with walnut oil and sprinkle with salt and pepper to taste.

Bake until light golden brown and chicken is cooked through, about 30 minutes.

One thought on “Rosemary Walnut Crusted Chicken

  1. Gluten-Free Foodie

    i love rosemary with chicken, but i've never used walnuts. i love the idea, and I'm definately brining next time. There's not much extra effort to it all! thanks for the tip!


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