Walnut Crusted Chicken Breasts with Peach Sauce

READY IN: 40mins
Recipe by evelynathens

A fabulous combination of flavours and textures. Easy too.

Top Review by Geema

My husband said that this was the best chicken dish he's ever tasted. I think I'm jealous! I lined my baking pan with parchment paper which made the clean-up really easy. Because there was no butter or oil drizzled on top of the chicken, it didn't get very brown and looked kind of "floury". But reducing the fat in a recipe is more important to me, and once the sauce was drizzled on the top, it didn't matter one bit. The peach sauce (I used apricot) wasn't cloyingly sweet, which made me happy since I don't have a sweet tooth. I'm so happy you posted this recipe Evelyn, since I was able to prepare a memorable meal for my DH.

Ingredients Nutrition


  1. Preheat the oven to 375F.
  2. Trim the boneless chicken breasts and pound out evenly.
  3. Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
  4. In another bowl, take the flour and finely chopped walnuts and mix together.
  5. Dip the chicken breasts in the peach mixture and drain slightly.
  6. Then roll the breasts in the walnut mixture and pat down.
  7. Place onto a baking pan and bake for 20-25 minutes, or until juices run clear when chicken in pierced with a fork or knife.
  8. To make the sauce: put the peach mixture in a small pan.
  9. Then add the cornstarch to the remaining chicken stock and mix.
  10. Add the chicken stock to the peach mixture and bring to a boil.
  11. Reduce the heat and simmer for 10 minutes.
  12. Season with salt and pepper to taste.
  13. Remove the chicken from the oven and plate.
  14. Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
  15. Note: This recipe is very flavourful as it is, but if you want a bit more richness, you can drizzle 1/4 cup of melted butter over the breasts before baking.

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