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35-Minute Pecan Crusted Chicken with Honey Mustard Recipe

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4 from 73 reviews

This 35-Minute Pecan Crusted Chicken with Honey Mustard is a crispy, flavorful dish that’s easy to prepare and perfect for a weeknight dinner. Tender chicken cutlets are coated in a crunchy pecan and panko breadcrumb mixture, pan-seared to golden perfection, and finished in the oven. Served with a tangy honey mustard sauce and garnished with fresh microgreens and lemon wedges, this recipe combines nutty, sweet, and savory flavors for a delicious meal.

Ingredients

Honey Mustard Sauce

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

Chicken 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

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

Garnishes

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

Instructions

  1. Make the honey mustard sauce: Preheat oven to 400°F (205°C). In a small bowl, combine ¼ cup Dijon mustard, 2 tablespoons honey, and 1 tablespoon mayonnaise. Whisk until smooth and set aside.
  2. Dredge the chicken in flour mixture: In a large Ziplock bag, combine ¼ cup all-purpose flour, 1 heaping tablespoon onion salt or onion powder, and ¼ teaspoon freshly ground black pepper. Add the 4 chicken cutlets to the bag, seal it securely, and shake well to coat each cutlet evenly with the flour mixture.
  3. Brush chicken with honey mustard and coat with pecan breadcrumb mixture: Brush the honey mustard sauce on one side of each chicken cutlet. In a large bowl, mix ¾ cup finely ground pecans with ¾ cup panko breadcrumbs. Pour half of this mixture on top of the honey mustard coated side of the chicken, pressing gently to adhere. Flip the cutlets over and repeat the process on the other side until all are coated on both sides.
  4. Heat and sear the chicken: Place a large skillet over medium heat and add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. When the butter is melted and the oil shimmering, add 2 chicken cutlets to the pan. Cook for 3-4 minutes until the coating turns golden brown. Flip and cook for an additional 3 minutes to brown the other side. Remove the chicken to a rimmed baking sheet. If necessary, wipe the skillet clean, add a little more oil, and repeat the searing process with the remaining cutlets.
  5. Finish cooking in the oven: Transfer the baking sheet with all the seared cutlets to the preheated 400°F (205°C) oven. Bake for an additional 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
  6. Serve: Remove chicken from the oven and serve hot, garnished with lemon wedges, microgreens or fresh parsley, and a sprinkle of flaky sea salt for added texture and flavor.

Notes

  • Finely grinding the pecans in a food processor helps the coating stick better and creates an even crust.
  • Using a combination of butter and oil helps achieve a crispy crust without burning.
  • If you don’t have onion salt, onion powder is a perfect substitute.
  • Ensure chicken cutlets are of even thickness for uniform cooking.
  • Use a meat thermometer to confirm the chicken is cooked to a safe internal temperature of 165°F (74°C).
  • Microgreens are optional but add a fresh, vibrant touch.

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