1-First, in a large bowl, whisk together 1/3 cup extra-virgin olive oil, 1/4 cup Dijon mustard, 1/4 cup dry white wine or chicken broth, 3 minced garlic cloves, and 1 teaspoon dried thyme. Add 1.5 pounds boneless, skinless chicken thighs or breasts to the mixture, coat them well, then cover and refrigerate for 4 to 12 hours to marinate. This step infuses the meat with flavor and helps the coating stick better later on.

2-Next, in a shallow dish, combine 1 and 1/2 cups very finely chopped walnuts, 3/4 cup all-purpose or whole wheat flour, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Remove the chicken from the marinade, shake off any excess, and dip both sides into the walnut mixture to coat generously. For a crispier result, chill the coated chicken in the refrigerator for about 30 minutes before cooking.

3-Preheat your oven to 425°F (218°C). Heat 1 tablespoon extra-virgin olive oil in an oven-safe skillet over medium heat, then sear the chicken for about 2 minutes total, roughly 1 minute per side, to lock in flavors and add texture. If you don’t have an oven-safe skillet, transfer the chicken to a baking sheet lined with parchment after searing.

4-Transfer the skillet to the oven, loosely cover with foil, and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). While the chicken bakes, whisk together 3 tablespoons Dijon mustard and 1/3 cup honey in a separate bowl to make the glaze. Once done, let the chicken rest for a few minutes, then serve with the glaze and garnish with chopped fresh parsley if desired.