Walnut-Crusted Chicken Sheet Pan Dinner

Preheat the oven to 425°F and line a large sheet pan with parchment paper.

Add the Brussels sprouts and red onion to the sheet pan. Drizzle with olive oil, season with salt and black pepper, and toss to coat.

Add the California walnuts, Parmesan, panko breadcrumbs, garlic powder, fresh thyme, salt, and black pepper to a food processor or blender. Pulse until the walnuts are finely chopped and the mixture resembles coarse crumbs.

Pat the chicken dry and brush the tops with Dijon mustard. Firmly press the walnut mixture onto each piece of chicken to create an even crust.

Arrange the chicken among the Brussels sprouts and red onion. Roast for approximately 10 minutes.

Add the sliced peaches to the sheet pan, lightly drizzle with olive oil, and return the pan to the oven for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F, the walnut crust is golden, and the vegetables are tender.

While the sheet pan finishes roasting, whisk together the olive oil, hot honey, apple cider vinegar, Dijon mustard, salt, and black pepper to make the vinaigrette.

Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes.

Finish the sheet pan with crumbled goat cheese, hot honey vinaigrette, fresh thyme, and additional chopped California walnuts, if desired. Serve warm.