Chicken with Toasted Walnut and Coriander Sauce

Elevate your dinner game with this elegant and flavor-packed Chicken with Toasted Walnut and Coriander Sauce. This recipe marries tender, golden-seared chicken breasts with a velvety sauce featuring the nutty aroma of toasted walnuts and the vibrant freshness of coriander (cilantro). Infused with garlic, warm spices like cumin and paprika, and a touch of zesty lemon juice, the sauce is cooked to perfection with a splash of chicken stock and finished with creamy richness. Baked to juicy tenderness in the oven, this dish is as easy to prepare as it is impressive to serve. Perfect for dinner parties or cozy family meals, pair it with simple sides like fluffy rice or roasted vegetables to let the bold flavors shine. Indulge in this wholesome and satisfying dish, with its balance of earthy, citrusy, and creamy flavors, for a truly memorable meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 1 cup Walnuts
• 1 cup Fresh coriander leaves (cilantro)
• 3 pieces Garlic cloves
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Chicken stock
• 0.5 cup Heavy cream

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Toast the walnuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently, until they are golden and aromatic. Set aside to cool slightly.

Step 3

In a food processor, combine the toasted walnuts, fresh coriander leaves, garlic cloves, 2 tablespoons of olive oil, lemon juice, ground cumin, paprika, salt, and black pepper. Blend until smooth, scraping the sides as needed. Add a few tablespoons of chicken stock to reach a sauce-like consistency if necessary.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 5

Sear the chicken breasts in the skillet for 2-3 minutes on each side until golden brown. Transfer the chicken to an ovenproof dish.

Step 6

In the same skillet, add the chicken stock to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes, then pour the stock into the food processor with the walnut sauce and blend again until smooth.

Step 7

Pour the walnut sauce over the chicken breasts in the ovenproof dish, spreading it evenly.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 9

Remove the dish from the oven and stir in the heavy cream into the sauce around the chicken for added richness.

Step 10

Serve the chicken breasts hot, topped with extra fresh coriander leaves and a drizzle of the sauce. Pair it with rice, roasted vegetables, or a green salad for a complete meal.

Nutrition Facts

Serving size	(1633.8g)

Amount per serving	% Daily Value*
Calories	2883.2

Total Fat 190.8g	0%
Saturated Fat 44.8g	0%
Polyunsaturated Fat 60.6g
Cholesterol 713.3mg	0%
Sodium 3157.6mg	0%
Total Carbohydrate 34.7g	0%
Dietary Fiber 16.8g	0%
Total Sugars 7.4g
Protein 251.7g	0%

Vitamin D 0IU	0%
Calcium 419.3mg	0%
Iron 16.9mg	0%
Potassium 2007.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 35.2%

Carbs: 4.8%