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Meat, South and mountains

Chicken with Grenoble walnuts and rice

Chicken with Grenoble walnuts and rice is a creamy skillet dish for 4, ready in 50 minutes, rated easy, at about €3.80 per person. The key is dry toasting the walnuts briefly before adding them, which brings out their full flavor. Plain rice soaks up the white wine and cream sauce perfectly.

Grenoble walnuts are in season, so why not toss them into a creamy pan seared chicken, with some plain rice on the side?

Chicken with Grenoble walnuts and rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This dish pairs tender, cream seared chicken with the warm crunch of toasted Grenoble walnuts. The sauce, built from white wine and shallot, coats every piece in a silky texture without feeling heavy. The walnuts add a woodsy flavor that sets this apart from a basic creamy chicken, while plain white rice acts as a neutral base to soak it all up.

It's a seasonal recipe, made for cool fall and winter evenings when fresh walnuts show up at the market. Easy enough for a weeknight, it also wins over kids thanks to its mild, gentle sauce. Mon Chou suggests it as a simple way to cook with a seasonal ingredient without any fuss.

The ingredients

4 people

Butcher

  • Chicken fillets 600 g

Pantry

  • Grenoble walnut halves 120 g
  • Dry white wine 10 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Fruits and vegetables

  • Shallot 2

Allergens Lactose, Tree nuts

The step by step recipe

  1. Cut the chicken into pieces and brown them in a skillet with half the butter. 10 min

    Don't stir them too much so they get a good sear.

  2. Add the chopped shallots and let them soften for a minute.

    They should turn translucent.

  3. Deglaze with the white wine and let it reduce by half, then pour in the cream.

    Scrape up the browned bits from the bottom of the pan.

  4. Roughly chop the walnuts, toast them dry, then add them to the chicken and let it simmer gently. 10 min

    Save a few whole walnuts for plating.

  5. Meanwhile, cook the rice in salted water, drain, and serve with the chicken. 11 min

    Taste a grain before draining.

Our tips to get it right

  • Pick chicken fillets of similar size so they all cook through at the same pace.
  • Let the sauce simmer gently after adding the cream, it thickens naturally without needing any flour.
  • If you're using store bought toasted walnuts, cut back on the dry toasting time so they don't burn.

The variations

  • Swap the heavy cream for soy cream for a dairy free version, the sauce stays just as silky.
  • For a vegetarian version, replace the chicken with pan seared button mushrooms, they soak up the walnut sauce nicely.
  • For a quicker, kid friendly meal, serve the sauce over pasta instead of rice, it cooks faster and goes over just as well.

What to serve it with

  • A well dressed green salad
  • A glass of the same dry white wine
  • Steamed green beans

Storage

Chicken with walnuts keeps for 2 days in the refrigerator in a sealed container. It freezes well without the rice, for up to 2 months. Reheat gently on the stovetop over low heat so the cream doesn't split.

Questions about this dish

Can I use other nuts instead of Grenoble walnuts?

Yes, pecans or hazelnuts work well, giving a slightly different but equally rich flavor. Toast them the same way to keep that crunchy, fragrant edge.

Can this dish be made ahead of time?

You can make the chicken and sauce a day ahead, then reheat gently before serving. Cook the rice just before serving so it stays fluffy.

What white wine works best for this recipe?

A simple, dry white wine, like a muscadet or a sauvignon blanc, works just fine. Avoid sweeter wines, as they can throw off the balance of the sauce.

Is this dish actually kid friendly?

Yes, the sauce is mild and gentle, and the chopped walnuts are easy to eat. If some kids aren't fans of nut pieces, set aside some sauce before adding the walnuts.

How long does it take to make a chicken with Grenoble walnuts and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken with Grenoble walnuts and rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with Grenoble walnuts and rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

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