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Honey Nut Crust Chicken

  • Yield: 4 servings 1x


Simple no-recipe recipe and tips on which nuts are best for encrusting chicken. How-to photos included.


  • 1 pound skinless, boneless chicken or 1.5 pounds bone-in chicken (see above post for suggestions on chicken cuts)
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard (or whatever kind you have)
  • ½ cup peanuts, walnuts, pistachios – or any nut or seeds
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper


  1. Coat a wire rack well with non-stick cooking spray. Place rack on baking sheet or bottom of a broiler pan. Heat oven to 375-degrees
  2. Cut chicken into 2-inch pieces (if using bone-in chicken, leave as is)
  3. In a large bowl, combine honey and mustard; add chicken and toss to coat. Set aside.
  4. In a small food processor, add nuts then salt and pepper, pulse 2-3 times until coarsely chopped.
  5. Dump entire contents onto cutting board and chop larger nuts into pieces the size of sunflower seeds.
  6. Slide nuts onto a plate and press chicken pieces into nuts. Place chicken pieces on wire rack.
  7. Bake for 12 minutes or until chicken registers 165-degrees with a thermometer.