Super easy Pecan Crusted Chicken with the most delicious honey mustard sauce! Chicken cutlets are breaded in a delicious pecan crust and baked until perfectly crispy on the outside but juicy on the inside. Made with a few simple ingredients and in about 30 minutes, this pecan crusted chicken with the most delectable honey mustard sauce is perfect for busy weeknights or even special occasions.
Pecan Crusted Chicken
I’ve been making pecan crusted chicken for a long time and it’s a recipe that I love coming back to time and time again because it’s always enjoyed by all. There’s just something so good about a pecan crust but my favorite part has got to be this amazing honey mustard sauce. Trust me, there’s so much about this recipe to love.
I like to serve this pecan crusted chicken with a side of rice or mashed potatoes, and if I have time, I’ll add in a vegetable like steamed broccoli, my green beans or a simple salad.
- Chicken – You’ll need boneless skinless chicken breasts which you’ll pound into thin chicken cutlets. Feel free to substitute with chicken tenders strips, or chicken thighs.
- Pecans – The star ingredient in this recipe, but it can be substituted with walnuts, however I find the chicken comes out a bit crispier with pecans.
- Breadcrumbs – I like to use panko breadcrumbs because I find that they will give you the crispiest chicken, however Italian seasoned breadcrumbs are also great and will add a little extra flavor.
- Seasonings – We need lots of seasoning for our crust so that the chicken isn’t bland. I used garlic powder, onion powder, paprika, and salt and pepper. Feel free to experiment with your favorite spices and herbs.
- Eggs – We need a couple eggs for dredging the chicken cutlets.
- Honey – Can’t have honey mustard sauce without honey, so use your favorite honey.
- Mayonnaise – You can make your own mayonnaise using my recipe or use store bought as well.
- Mustard – I like to use Dijon mustard but regular mustard is fine if that’s all you have. Dijon mustard tastes more tangy and a little spicier than yellow mustard
- Vinegar – A little bit of plain white vinegar for a little extra tanginess. A good substitute would be white wine vinegar.
How To Make Pecan Crusted Chicken
- Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place an oven safe cooling rack on the baking sheet and spray it with cooking spray.
- Make the pecan crumbs: Add the pecans, breadcrumbs, garlic powder, onion powder, paprika, salt and pepper to a food processor and pulse a few times until it resembles fine crumbs. Place this pecan mixture in a large Ziploc bag. Alternatively you can transfer it to a shallow plate.
- Prepare chicken: Place the chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Using a meat mallet or a rolling pin, pound the breasts until they are an even thickness to ensure they cook at the same time. If your chicken are on the thicker side, you can always butterfly them first (cutting them in half horizontally) and then pound them to an even thickness.
- Dredge the chicken: Prepare your dredging station first. Beat the eggs in a shallow plate, next to it have the pecan crumbs in a ziploc bag or another shallow plate, and the prepared baking sheet. Working with one breast at a time, dip the chicken in the egg wash, then place it in the ziploc bag with pecan mixture and shake it to coat the chicken. Place the pecan coated breast on the prepared baking sheet. Repeat with remaining breasts.
- Bake: Transfer the baking sheet to the oven and bake for about 20 minutes or until cooked through. The chicken is cooked when the internal temperature of the breast reaches 165°F. Every oven is different, so it could take a bit longer or less time than the 20 minutes.
- Make the sauce: Meanwhile, whisk the honey mustard sauce ingredients together in a bowl and whisk well. Drizzle over the chicken before serving.
How Do I Know When My Chicken Breasts Are Cooked Through?
The recommended internal temperature for chicken breasts is 165°F to safely eat. Remember that the chicken will continue to cook when removed from the oven.
How To Make Pecan Crusted Chicken Without Breadcrumbs?
Cornflakes are classic breading material, but any grain-based, not-too-sweet cereal works great as a stand-in for traditional breadcrumbs. Also for a cheesier alternative, you can use grated Parmesan cheese.
How Long Does The Honey Mustard Sauce Last?
This incredible honey mustard sauce will last about 5 days stored in an airtight container in the refrigerator.
Can I Make This In The Air Fryer?
Absolutely! Place the breaded chicken in the basket of your air fryer and cook for 10-12 minutes at 390°F, flipping the chicken over after the first 7 minutes.
Expert Tips
- Substitute the nuts with walnuts, pistachios or cashews if you prefer.
- Use an instant read thermometer to check the internal temperature of your meat to ensure correct doneness.
- For some extra spice or heat, add some cayenne pepper to the pecan crust mixture.
- It is very important to pound the chicken cutlets so that they are all the same thickness, about 1/4-inch thick, to ensure the chicken will cook through and at the same time.
- Make-ahead tip: Pound out the chicken and store it in the fridge in an airtight container for up to 3 days. You can also make the pecan crust mixture and honey mustard sauce and store in the fridge until ready to cook. At dinnertime, all you have to do is dredge and bake!
Leftovers
You can store cooled pecan crusted chicken in the fridge for up to 2 days in an airtight container or freezer bag. For best results, do not drizzle the sauce over the chicken, as this will make it soggy.
Without the sauce on top, the chicken will freeze well in an airtight container or freezer bag for up to 4 months.
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Pecan Crusted Chicken
Ingredients
Pecan Crusted Chicken
- 1 cup pecans
- ½ cup Panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 large eggs
- 4 boneless skinless chicken breasts (about 6 ounces each)
Honey Mustard Sauce
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons white vinegar
Instructions
- Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place an oven safe cooling rack on the baking sheet and spray it with cooking spray.
- Make breadcrumb mix: Add the pecans, breadcrumbs, garlic powder, onion powder, paprika, salt and pepper to a food processor and pulse a few times until it resembles fine crumbs. Place this pecan mixture in a large Ziploc bag.
- Prepare chicken: Place the chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Using a meat mallet or a rolling pin, pound the breasts until they are an even thickness, about ¼-inch thick, to ensure they cook at the same time.
- Coat the Chicken: Working with one breast at a time, dip the chicken in the egg wash, then place it in the Ziploc bag with pecan mixture and shake it to coat the chicken. Place the pecan coated breast on the prepared baking sheet with cooling rack. Repeat with remaining breasts.
- Bake: Spray each breast with a bit of cooking spray and transfer the baking sheet to the oven and bake for about 20 minutes or until cooked through. The chicken is cooked when the internal temperature of the breast reaches 165°F.
- Make sauce: Meanwhile, whisk the honey mustard sauce ingredients together in a bowl and whisk well. Drizzle over the chicken before serving.
Video
Recipe Notes
- Substitute the nuts with walnuts, pistachios or cashews if you prefer.
- Use an instant read thermometer to check the internal temperature of your meat to ensure correct doneness.
- For some extra spice or heat, add some cayenne pepper to the pecan crust mixture.
- It is very important to pound the chicken cutlets so that they are all the same thickness, about 1/4-inch thick, to ensure the chicken will cook through and at the same time.
- Make-ahead tip: Pound out the chicken and store it in the fridge in an airtight container for up to 3 days. You can also make the pecan crust mixture and honey mustard sauce and store in the fridge until ready to cook. At dinnertime, all you have to do is dredge and bake!
- You can store cooled pecan crusted chicken in the fridge for up to 2 days in an airtight container or freezer bag. For best results, do not drizzle the sauce over the chicken, as this will make it soggy.
- Without the sauce on top, the chicken will freeze well in an airtight container or Freezer bag for up to 4 months.
Another emailed recipe from Jo that I had to make right away. I used dark cherry vinegar instead of white vinegar, which added to the sweet flavor of the sauce. The chicken cooked perfectly using the recommended air fryer settings. I served it with air fryer roasted asparagus. Yum!
So glad you liked it!
Another great and simple recipe! Honey mustard sauce is delicious!