Walnut-Crusted Chicken Breast

In a mixing bowl, combine the crushed garlic, 2 tablespoons of Dijon mustard, and chopped fresh thyme. (5 minutes)

Season both sides of the chicken breasts generously with cayenne pepper, salt, and freshly ground black pepper. Spread the Dijon mixture evenly over both sides of each chicken breast, ensuring a thorough coating. (5 minutes)

Firmly press the finely chopped walnuts onto both sides of the chicken breasts, ensuring they are fully coated. Use a gentle, but firm pressure to help the nuts adhere. Refrigerate the chicken for 1 1/2 to 3 hours to allow the flavors to meld and the walnut crust to set. (10 minutes + 90-180 minutes refrigeration)

Preheat your oven to 375 degrees F (190 degrees C). (10 minutes)

Coat the bottom of an oven-proof skillet with 1 tablespoon of olive oil. Place the walnut-crusted chicken breasts in the skillet, reserving any excess nuts that may have fallen off during coating. Sprinkle the chicken with a pinch of salt and drizzle the remaining olive oil over the top. (5 minutes)

Bake in the center of the preheated oven until the walnut crust is lightly toasted and an instant-read thermometer inserted into the thickest part of a breast registers 165 degrees F (74 degrees C), approximately 25 minutes. Use caution when removing the skillet from the oven, as the handle will be hot. (25 minutes)

Transfer the baked chicken breasts to a plate to rest, allowing the juices to redistribute for optimal tenderness. (5 minutes)

Place the skillet on the stovetop over high heat. Stir in the chicken broth, remaining 1 tablespoon of Dijon mustard, and honey. Add any reserved walnuts to the pan. Bring the mixture to a boil and cook until reduced by about half, approximately 3 to 4 minutes, creating a luscious pan sauce. (5 minutes)

Spoon the pan sauce generously over and around the walnut-crusted chicken breasts. Serve immediately and enjoy!