Crispy Walnut Rosemary Crusted Chicken with Roasted Potatoes and Balsamic Salad

This recipe brings together tender chicken breasts with a crunchy, aromatic crust of walnuts and rosemary. The nutty, herbaceous topping pairs perfectly with the juicy chicken, while roasted potato cubes and a light balsamic salad round out the meal.

It’s a satisfying dinner that feels special but comes together quickly. The contrast of textures-crispy crust, soft potatoes and fresh greens-makes every bite interesting. Perfect for a weeknight or a casual dinner party.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 Idaho PotatoView ingredient guideLike ingredientDislike ingredient

1 WalnutsView ingredient guideLike ingredientDislike ingredient

2 Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 RosemaryView ingredient guideLike ingredientDislike ingredient

0.25 Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 Dijon MustardView ingredient guideLike ingredientDislike ingredient

3 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Finely chop the walnuts or crush them with the bottom of a glass. Scrub the potato and cut into 1/2-inch cubes (no need to peel). Strip the rosemary leaves from the sprig and chop finely.
2. Toss the potato cubes with half the chopped rosemary, 1 tablespoon olive oil and a pinch of salt and pepper. Spread in a single layer on a baking sheet. Roast for 20 minutes, until golden and tender.
3. Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Pound with a rolling pin or mallet to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
4. In a small bowl, combine the panko, crushed walnuts, remaining rosemary and 1 tablespoon olive oil. Season with salt and pepper.
5. Remove the baking sheet from the oven. Push the potatoes to one side and place the chicken breasts on the empty side. Spread the top of each chicken breast with Dijon mustard, then press the walnut-panko mixture onto the mustard to coat. Return to the oven and bake 10-12 minutes, until the chicken is cooked through and the crust is golden.
6. Just before the chicken is done, toss the mixed greens with the remaining 1 tablespoon olive oil, balsamic vinegar and a pinch of salt and pepper.
7. Serve the chicken alongside the roasted potatoes and the balsamic salad.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, bone-in or boneless thighs work well. Adjust cooking time as needed-thighs may take a few minutes longer.

Can I substitute the walnuts?

Pecans or almonds are good alternatives. Keep the same quantity and chop finely.

How do I store leftovers?

Store chicken and potatoes separately in airtight containers in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.