Best 9 Sautéed Chicken With Walnut Sauce Recipes

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Welcome to the ultimate guide to creating a tantalizing sautéed chicken with walnut sauce dish that will elevate your culinary skills and impress your taste buds. This article will take you on a culinary journey, providing you with all the essential information, tips, and techniques needed to master this delectable dish. From selecting the freshest ingredients to understanding the art of sautéing chicken to preparing an irresistible walnut sauce, we'll cover every step in detail, ensuring you create a restaurant-worthy meal right at home. So, get ready to embark on a flavorful adventure that will redefine your perception of sautéed chicken.

Let's cook with our recipes!

WALNUT-CRUSTED CHICKEN BREAST



Walnut-Crusted Chicken Breast image

I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 4

Number Of Ingredients 10

5 cloves garlic, crushed
3 tablespoons Dijon mustard, divided
2 teaspoons fresh thyme
2 (8 ounce) skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 ½ cups finely chopped walnuts
1 tablespoon olive oil, or to taste
½ cup chicken broth
2 teaspoons honey

Steps:

  • Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
  • Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
  • Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
  • Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
  • Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g

WALNUT CHICKEN WITH DIJON CREAM SAUCE



Walnut Chicken with Dijon Cream Sauce image

Chicken coated with Progresso® bread crumbs, Gold Medal® all-purpose flour and walnuts gives you a delicious skillet dinner - served with Dijon cream sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 16

6 boneless skinless chicken breasts
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup sesame seed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter or margarine
2 tablespoons olive oil
1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
  • In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
  • Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.

Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 23 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg

LINGUINE WITH CHICKEN AND WALNUT SAUCE



Linguine with Chicken and Walnut Sauce image

Provided by Liza Davies

Categories     Milk/Cream     Chicken     Nut     Pasta     Poultry     Sauté     Walnut     Pea     Winter     Bon Appétit     New Jersey

Yield Serves 4

Number Of Ingredients 12

2 tablespoons olive oil
3 skinless boneless chicken breast halves, cut into 3/4-inch pieces
1 red bell pepper, diced
2 large shallots, chopped
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2/3 cup chopped toasted walnuts
1/2 cup frozen peas
2/3 cup whipping cream
1/2 cup canned low-salt chicken broth
1/2 pound linguine, freshly cooked
1/3 cup grated Parmesan cheese

Steps:

  • Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
  • Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

SAUTEED CHICKEN WITH MANGO, ASPARAGUS AND HONEYED WALNUTS



Sauteed Chicken with Mango, Asparagus and Honeyed Walnuts image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 10 servings

Number Of Ingredients 18

Ten 6-ounce chicken breasts, boneless and skinless
2 1/2 tablespoons dry vermouth
2 1/2 eggs
2 1/2 tablespoons cornstarch
2 1/2 teaspoons salt and pepper
2 1/2 tablespoons vegetable oil, plus 2 1/2 tablespoons
1 1/4 cup Spanish onion, diced
2 1/2 teaspoons garlic
1 1/4 cup white wine
2 1/2 tablespoons soy sauce
5 tablespoons oyster sauce
1 1/4 pints chicken stock
2 1/2 teaspoon cornstarch, mixed with 2 1/2 tablespoons water
5 tablespoons ginger, minced
5 red bell peppers, julienne
1 1/4 mango, julienne
45 asparagus sprigs, cut into 1-inch pieces
1 1/4 cups honeyed walnuts, recipe above

Steps:

  • Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts.

CHICKEN WITH WALNUT SAUCE



Chicken with Walnut Sauce image

Categories     Bread     Salad     Sauce     Chicken     Walnut     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 11

Chicken stock, preferably homemade (page 160), or water as needed
One 3- to 4-pound chicken, trimmed of excess fat
2 medium onions, peeled and quartered
2 carrots, chopped
2 celery stalks, chopped
1/4 cup fresh parsley leaves, stems reserved and tied together
Salt and black pepper to taste
1 thick slice day-old bread
1 cup walnuts, blanched
3 garlic cloves, peeled
1 fresh hot red chile, stemmed and seeded, or 1 teaspoon pure chile powder, like ancho or New Mexico

Steps:

  • Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
  • Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
  • Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
  • Walnut Chicken Salad
  • When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.

GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE



Grilled Chicken With Walnut-Pomegranate Sauce image

Adapted from Bon Appétit July 2005. I used boneless skinless chicken breasts. A grilled version of the classic Persian stew called fesenjan. What to drink: Cabernet Sauvignon.

Provided by mell_2

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
2 1/2 cups chopped onions
2 cups finely chopped walnuts
1/4 cup pomegranate molasses
2 tablespoons canned tomato sauce
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 cups low sodium chicken broth
chicken
1/3 cup pomegranate molasses
1/2 teaspoon ground cinnamon
6 large boneless skinless chicken breasts
olive oil

Steps:

  • For Sauce: Melt butter in heavy large skillet over medium-high heat. Add onions; sauté 5 minutes. Add walnuts. Sauté until nuts are slightly darkened, about 12 minutes. Mix in the remaining ingredients. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made one day ahead. Cover; chill. Rewarm, thinning with more broth if desired.).
  • For Chicken: Prepare barbecue (medium heat). Mix molasses and cinnamon. Brush chicken with olive oil and sprinkle with salt and pepper. Cook chicken glazing in the last minutes of cooking.

Nutrition Facts : Calories 488.6, Fat 33.2, SaturatedFat 6.6, Cholesterol 83.7, Sodium 171.3, Carbohydrate 16.2, Fiber 3.9, Sugar 6.4, Protein 35.6

ROASTED CHICKEN WITH CREAMY WALNUT SAUCE



Roasted chicken with creamy walnut sauce image

This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce

Provided by Emma Lewis

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 12

8 chicken thighs , skin on and bone in
1 tsp cumin
½ tsp paprika
2 tbsp olive oil
6 pitta breads
150ml hot chicken stock
175g walnuts
1 small onion , chopped
2 garlic cloves , chopped
50ml single cream
juice 1 lemon
handful coriander , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
  • Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
  • When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

Nutrition Facts : Calories 1245 calories, Fat 86 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1.76 milligram of sodium

STIR-FRIED WALNUT CHICKEN



Stir-Fried Walnut Chicken image

I prepare this simple stir-fry often because I love tasting the results. The meal-in-one recipe is perfect for busy weeknights. -Sharon Allen of Allentown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1 teaspoon plus 3 tablespoons cornstarch, divided
2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
1 pound boneless skinless chicken breasts, cut into strips
1-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons grated fresh gingerroot
5 teaspoons canola oil, divided
1 medium onion, quartered
1 garlic clove, minced
1 medium sweet red pepper, julienned
1/2 cup fresh broccoli florets
1/2 cup chopped carrot
1 can (8 ounces) sliced water chestnuts, drained
3 cups cooked long grain rice
1/4 cup chopped walnuts, toasted

Steps:

  • In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes. , In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside. , In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts.

Nutrition Facts : Calories 318 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 572mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

CIRCASSIAN CHICKEN IN WALNUT SAUCE



Circassian Chicken In Walnut Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 1h30m

Yield 8 appetizer servings

Number Of Ingredients 13

1 large onion plus 1/2 cup minced
1 cup coarsely chopped carrots
8 peppercorns
Salt
2 bay leaves
6 sprigs parsley
3 pounds chicken, cut up
1 tablespoon walnut oil
1 teaspoon plus 1 tablespoon paprika
4 slices white bread, crusts removed
3 1/2 cups walnuts
2 medium cloves garlic, crushed
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done. Cool the chicken in the broth.
  • Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
  • Soak the bread in a little water, and squeeze it dry.
  • Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
  • When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside. Strain the chicken stock, and reserve.
  • Crumble the bread into the walnuts. Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency. Season with salt.
  • Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Drizzle with hot walnut-paprika oil. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 550 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • To save time, use pre-cooked chicken or rotisserie chicken.
  • If you don't have walnut oil, you can substitute another type of oil, such as olive oil or vegetable oil.
  • If you don't have walnuts, you can substitute another type of nut, such as almonds or pecans.
  • To make the sauce creamier, add a little bit of sour cream or yogurt.
  • To add a little bit of heat to the sauce, add a pinch of cayenne pepper or red pepper flakes.
  • Serve the chicken with rice, noodles, or vegetables.

Conclusion:

Sautéed chicken with walnut sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with walnuts, garlic, ginger, and soy sauce. The sauce is creamy and nutty, and it pairs perfectly with the tender chicken. This dish is sure to be a hit with your family and friends.

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