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Pecan-Crusted Chicken

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Courses:
Servings: 4
Description

Juicy chicken topped with a buttery pecan-panko crust and baked until golden and crisp, then finished with a creamy honey mustard sauce. A fresh lemony apple salad on the side adds just the right balance of sweet, tangy, and crunchy.

Ingredients
    For the Honey Mustard Sauce
  • 2 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 4 Tbsp mayonnaise
    • For the Pecan Crust
  • 1/2 cup pecans, finely chopped
  • 1/2 cup panko breadcrumbs
  • 2 Tbsp butter, melted
  • 1 Tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
    • For the Chicken
  • 4 chicken cutlets, about 20 oz total
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp cooking oil
    • For the Lemony Apple Salad
  • 4 oz mixed greens
  • 1 medium apple, thinly sliced
  • 1 lemon
  • 2 Tbsp olive oil
  • Salt and black pepper, to taste
Instructions
  1. 1
    Make the Honey Mustard SauceIn a small bowl, stir together the honey, Dijon mustard, and mayonnaise until smooth. Set aside.
  2. 2
    Make the Pecan Crust

    In a medium bowl, combine the chopped pecans, panko breadcrumbs, melted butter, olive oil, garlic powder, paprika, salt, and black pepper. Stir until the mixture is evenly coated and crumbly.

     

  3. 3
    Prepare the Chicken

    Preheat the oven to 450°F. Lightly oil a baking sheet. Pat the chicken cutlets dry with paper towels and season both sides with garlic powder, paprika, salt, and pepper.

     

  4. 4
    Crust the Chicken

    Arrange the chicken on the prepared baking sheet. Spread a thin layer of the honey mustard sauce over the top of each piece, reserving the remaining sauce for serving. Spoon the pecan mixture generously over each chicken cutlet and gently press it into the honey mustard so the crust adheres.

  5. 5
    Bake the Chicken

    Bake for 15–20 minutes, or until the pecan crust is golden brown and the chicken reaches an internal temperature of 165°F. The original recipe uses the same 15–20 minute roasting range.

  6. 6
    Make the Lemony Apple Salad

    While the chicken bakes, core and thinly slice the apple. Add the mixed greens and apple slices to a large bowl. Drizzle with olive oil and fresh lemon juice to taste. Season lightly with salt and black pepper, then toss until evenly coated.

     

  7. 7
    Finish & Serve

    Divide the pecan-crusted chicken and lemony apple salad among plates. Drizzle the chicken with the remaining honey mustard sauce and serve with additional lemon wedges, if desired.

     

Note

Finely chop the pecans. Smaller pieces adhere to the chicken better and give you a more even crunchy crust.

Don't coat the bottom. The pecan mixture only needs to go on top of the chicken. That's also how the original recipe prepares the crust.

Prevent the apple from browning. Toss the sliced apple with lemon juice as soon as you cut it. In addition to adding flavor, the lemon helps slow browning.

Use thin chicken cutlets. If using large chicken breasts instead, slice them horizontally into thinner cutlets so the chicken cooks through before the pecan crust becomes too dark.

Make It Gluten-Free

Replace the panko breadcrumbs with gluten-free panko. Also check your Dijon mustard, mayonnaise, and seasonings to make sure they're labeled gluten-free if necessary.

Keywords: pecan crusted chicken, honey mustard chicken, baked chicken cutlets, pecan chicken, easy chicken dinner, crispy baked chicken, apple salad, weeknight chicken dinner
Read it online: https://gatheredfromhome.com/recipe/pecan-crusted-chicken/