These tender hazelnut chicken breasts are glazed with apricot jam, a light, easy, and delicious savory hazelnut recipe.
Have you ever used hazelnuts to make a savory recipe? I don't do that very often. I make this delicious hazelnut chicken often; it's easy and delicious.
Yet, hazelnuts are absolutely amazing on top of the tender, moist, and slightly sweet chicken breast pieces. This is definitely a must-try recipe!
You must also try this Baked Almond Crusted Chicken; it's so good! Check out Schnitzel with Potato Crust and Pistachio-Crusted Pork, too.
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Recipe ingredients
Chicken: Boneless, skinless breast pieces, about 200 g/ 7 oz each; a little more or less is fine.
Hazelnuts: Whole, unroasted hazelnuts. If you have more hazelnuts, make this Apple Hazelnut Cake or the Egyptian Hazelnut Cake.
Jam: Apricot jam, about 5-6 tablespoons or as needed.
Cognac is totally optional; you can leave it out.
How to make hazelnut chicken?
Step #1: Pat dry the chicken and season it with salt and pepper. Place them in a baking dish.
Step #2: Roast the hazelnuts in a dry pan, let cool slightly, and remove as much of the brown, papery skin as you can.
Step #3: Make the apricot and hazelnut topping in a pan. Use it to cover the chicken parts.
Step #4: Bake the hazelnut chicken covered with aluminum oil for 20 minutes, uncover, and finish baking. Check for doneness.
Good to know!
Choose a baking dish where the chicken pieces fit snugly, leaving minimal space between them. Too much space will cause the glaze to seep into the bottom of the dish.
If your hazelnuts still have skin, remove as much as possible after roasting. Let them cool, then rub between your palms to remove the skins. It's okay if some skin remains. Chop after roasting.
When covering the dish with aluminum foil, ensure it doesn't touch the contents. Place it loosely on top to avoid contact with the meat and nuts.
Store and reheat
Refrigerate leftovers in an airtight container for 2-3 days. You can also freeze the leftovers for up to 3 months.
Reheat in the oven until the chicken is heated through, 10-15 minutes at 375ยฐF/ 180ยฐC.
How to serve?
Serve the hazelnut chicken with rice or baguette. Try the Buttered Rice, Carrot Rice, Garlic Herb Baguette, or Soda Bread with Yogurt. A simple green salad with Yogurt Dressing will complete the meal.
Glazed Hazelnut Chicken
Ingredients
- 4 portions chicken breast about 7 oz/ 200 g each
- 7 oz whole hazelnuts unroasted, Note 1
- 2 small onions
- 1 tablespoon olive oil
- 2 tablespoons Cognac optional
- 5-6 tablespoons apricot jam, heaped
- fine sea salt and pepper
- chives
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Season: Pat dry the chicken portions, sprinkle them generously with salt and pepper on both sides. Place in a shallow oven dish, close to each other; there should not be any space in between the chicken breasts, otherwise, some of the glaze will seep to the bottom of the pan.4 portions chicken breast + fine sea salt and pepper
- Roast the hazelnuts in a pan without adding any fat until fragrant. Remove to a large plate, let stand until cool enough to handle, then rub them between your palms to remove as much of the brown skins as possible; you don't have to remove every bit of it. Chop the hazelnuts roughly.7 oz whole hazelnuts
- Make topping: Chop the onions finely. Heat the oil in a pan and cook the onions until golden. Add the hazelnuts, stir well for a couple of minutes, then add the Cognac and the apricot jam. Mix well and pour this mixture over the chicken.2 small onions + 1 tablespoon olive oil + 2 tablespoons Cognac + 5-6 tablespoons apricot jam, heaped
- Bake: Cover the dish with aluminum foil, ensure that the foil doesn't touch the chicken, and bake for 20 minutes. Remove the foil and continue baking, uncovered, for about 10-15 minutes or until the chicken is cooked through and the glaze is sticky.
- Serve: Sprinkle with chives and serve immediately with a green salad and baguette or rice.
Notes
- Nuts: You can also use almonds, although I find hazelnuts to be the best choice for this recipe.
Karen (Back Road Journal) says
Sweet and crunchโฆthis is not your average chicken dinner. Yum!
Allie says
I am loving all these uses for hazelnuts Adina! What a great topping with this chicken and the apricot jam. So delicious. This is a beautiful meal. XO
grace says
this looks and sounds delicious, adina! i love hazelnuts and the addition of apricot preserves really seals the deal. ๐
Agness Walewinder says
I actually didn't know that chicken could go well with hazelnuts. Nice to know. How about other nuts such as peanuts? Is it still delicious?
Adina says
I have never tried this particular dish with peanuts, but I have cooked with peanuts before and I've always liked it.... Let me know if you try it with peanuts.:)
Sissi says
Beautiful dish, Adina! And such an excellent way to use up hazelnuts someone offered us (I hope my family doesn't realise I haven't used even half of what they kindly gave me...).
I hope you have spent wonderful Christmas and wish you a happy new year!
Anu - My Ginger Garlic Kitchen says
Lovin all your hazelnut recipes and this one is no exception. Love how tender and juicy this chicken breast looks. Apricot jam and hazelnut sound like a great pairing. Happy Holidays my friend.
Angie@Angie's Recipes says
wow look at that golden nutty topping!! I am drooling!!