Pecan Crusted Chicken

4.86 from 14 votes

Pecan Crusted Chicken

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American

Keyword: crispy chicken, honey mustard sauce, pecan crusted chicken

Servings:

Calories: 454kcal

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

US Customary - Metric

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

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.

Nutrition