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Honey Mustard Pecan-Crusted Chicken

Crispy pecan and panko-crusted chicken brushed with a sweet-tangy honey mustard for a quick weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3/4 cup Fisher pecans finely chopped
  • 2/3 cup panko breadcrumbs
  • 1 1/4 tsp paprika
  • 3/4 tsp garlic powder
  • salt to taste
  • freshly ground black pepper to taste
  • 2 1/2 Tbsp Dijon mustard divided
  • 2 1/2 Tbsp mayonnaise divided
  • 2 Tbsp honey divided
  • 4 boneless skinless chicken breasts 6–7 oz each

Instructions

  • Preheat the oven to 425°F (220°C). Line an 18x13-inch baking sheet with foil and place an oven-safe cooling rack on top; spray the rack with nonstick cooking spray and set aside.
  • In a shallow dish combine the finely chopped pecans, panko breadcrumbs, paprika, garlic powder, and a few grinds of black pepper; mix until evenly distributed.
  • In a small bowl stir together 1 tablespoon Dijon mustard, 1 tablespoon mayonnaise, and 1/2 tablespoon honey to make the initial honey mustard for coating.
  • Pound each chicken breast to an even thickness of about 1/2 inch using a meat mallet or heavy pan. Pat dry with paper towels and season both sides lightly with salt.
  • Brush the top side of one chicken breast with the honey-mustard mixture, then place the brushed side down into the pecan-panko mixture and press firmly so the crust adheres to the bottom.
  • Brush the remaining side of the chicken with more honey-mustard, season with salt, then turn and press into the pecan-panko mixture so both sides are well coated. Repeat to coat all breasts, adding extra pecan mixture to the tops as needed.
  • Arrange the coated chicken on the prepared rack with space between pieces. If desired, lightly spray the tops with olive oil cooking spray to encourage browning.
  • Bake in the preheated oven until the chicken reaches 165°F (74°C) in the center and the crust is golden, about 20–25 minutes; tent with foil if the pecans are browning too quickly.
  • Meanwhile, in a clean small bowl whisk together the remaining 1 1/2 tablespoons Dijon mustard, 1 1/2 tablespoons mayonnaise, and 1 1/2 tablespoons honey.
  • When chicken is done, drizzle each piece with the reserved honey-mustard mixture and serve warm. Optionally garnish with about 1 1/2 teaspoons chopped parsley.

Equipment

  • oven-safe cooling rack and baking sheet
  • Mixing bowls
  • Measuring cups and spoons
  • food processor or knife (for chopping pecans)
  • basting brush
  • meat mallet or heavy pan
  • foil
  • instant-read thermometer

Notes

  • Pecans can be finely chopped in a food processor or by hand.
  • Chop pecans small but not into a powder.
  • For extra flavor add 3/4 tsp onion powder to the pecan mixture.