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35-Minute Pecan Crusted Chicken with Honey Mustard Recipe

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3.8 from 41 reviews

  • Author: Ezabella
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This 35-Minute Pecan Crusted Chicken with Honey Mustard is a deliciously crunchy and flavorful dish perfect for a quick weeknight dinner. Tender chicken cutlets are coated in a pecan and panko breadcrumb crust, lightly seared in a skillet, then finished in the oven for a perfectly juicy interior. Served with a tangy and sweet honey mustard sauce, lemon wedges, and fresh microgreens, this recipe combines texture and flavor for a satisfying meal.

Ingredients

Honey Mustard Sauce

  • ¼ cup Dijon mustard
  • 2 Tbsp honey
  • 1 Tbsp mayonnaise

Chicken and Coating

  • 4 chicken cutlets
  • ¼ cup all purpose flour
  • 1 heaping Tbsp onion salt or onion powder
  • ¼ tsp freshly ground black pepper
  • ¾ cup pecans, finely ground
  • ¾ cup panko breadcrumbs

Cooking Fats

  • 2 Tbsp unsalted butter
  • 2 Tbsp neutral oil (such as canola or vegetable oil)

Garnish and Serving

  • Lemon wedges
  • Microgreens or chopped fresh parsley
  • Flaky sea salt

Instructions

  1. Make the honey mustard sauce. Preheat your oven to 400°F (205°C). In a small bowl, combine the Dijon mustard, honey, and mayonnaise, then whisk thoroughly to blend the ingredients into a smooth sauce. Set aside for later use.
  2. Dredge the chicken in flour mixture. In a large Ziplock bag, combine the all purpose flour, onion salt or powder, and freshly ground black pepper. Add the chicken cutlets to the bag, seal it tightly, and shake well until the chicken is thoroughly coated with the flour mixture on all sides.
  3. Apply honey mustard and coat in pecan-panko mixture. Using a brush, spread the honey mustard sauce on one side of each chicken cutlet. In a large bowl, mix the finely ground pecans with the panko breadcrumbs. Place half of this breadcrumb mixture on top of the honey mustard side of the chicken, pressing gently to ensure the coating sticks. Flip the cutlets and repeat the process on the other side until all cutlets are coated on both sides.
  4. Heat the skillet and sear the chicken. Place a large skillet over medium heat. Add the unsalted butter and neutral oil and allow them to heat until shimmering. Add two chicken cutlets at a time, cooking for 3-4 minutes until golden brown on the bottom. Carefully flip each cutlet and cook for an additional 3 minutes on the other side. Remove the seared chicken and transfer to a rimmed baking sheet. Wipe out the skillet if necessary, adding more oil if needed, then repeat with the remaining chicken cutlets.
  5. Finish cooking in the preheated oven. Transfer the baking sheet with the seared chicken cutlets into the oven and cook for 5-10 minutes more until the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked. Remove from the oven and let rest briefly.
  6. Serve. Plate the pecan crusted chicken with lemon wedges and garnish with fresh microgreens or chopped parsley. Sprinkle lightly with flaky sea salt for an added touch of flavor and texture. Enjoy immediately.

Notes

  • Use finely ground pecans to ensure an even crust without large chunks.
  • Make sure not to overcrowd the skillet while searing for a crisp crust.
  • Use a meat thermometer to check that the chicken reaches 165°F (74°C) for safe consumption.
  • You can substitute mayonnaise with Greek yogurt for a lighter sauce alternative.
  • For a gluten-free version, use gluten-free flour and panko or crushed gluten-free crackers.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/35-minute-pecan-crusted-chicken-with-honey-mustard-recipe/