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35-Minute Pecan Crusted Chicken with Honey Mustard Recipe

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This 35-Minute Pecan Crusted Chicken with Honey Mustard is a quick and flavorful dish featuring tender chicken cutlets coated in a crunchy pecan and panko breadcrumb crust, brushed with a sweet and tangy honey mustard sauce. Seared to golden perfection on the stovetop and finished in the oven, this recipe delivers a perfect balance of textures and flavors, ideal for a satisfying weeknight dinner.

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 Fat and Garnish

  • 2 Tbsp unsalted butter
  • 2 Tbsp neutral oil (such as vegetable or canola oil)
  • Lemon wedges, for serving
  • Microgreens or chopped fresh parsley, for serving
  • Flaky sea salt, for finishing

Instructions

  1. Make the honey mustard sauce. Preheat oven to 400°F (205°C). In a small bowl, combine Dijon mustard, honey, and mayonnaise, then whisk until smooth. Set this sauce aside for later use.
  2. Dredge the chicken in flour. In a large Ziplock bag, mix together the all-purpose flour, onion salt or powder, and freshly ground black pepper. Add the chicken cutlets to the bag, seal it, and shake well to evenly coat each cutlet with the flour mixture.
  3. Brush with honey mustard and coat with pecan and breadcrumb mixture. Lightly brush one side of each chicken cutlet with the honey mustard sauce. In a large bowl, mix the finely ground pecans and panko breadcrumbs together. Sprinkle half of the pecan breadcrumb mixture onto the brushed side of the chicken, pressing gently to adhere the crust. Flip the chicken cutlets and repeat the brushing and coating on the other side, ensuring both sides are fully coated.
  4. Heat the skillet and sear the chicken. Warm a large skillet over medium heat and add the unsalted butter and neutral oil. Once hot, place two chicken cutlets in the skillet and cook for 3-4 minutes until the bottom is golden brown. Carefully flip and cook for an additional 3 minutes. Transfer the seared chicken onto a rimmed baking sheet. If needed, wipe out the skillet and add a little more oil before cooking the remaining cutlets in the same way.
  5. Finish cooking in the oven. Place the baking sheet with the seared chicken cutlets into the preheated oven and bake for 5-10 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. Remove from the oven and let rest briefly.
  6. Serve. Plate the pecan crusted chicken with lemon wedges, a sprinkle of flaky sea salt, and garnish with microgreens or chopped fresh parsley for a fresh touch and vibrant presentation.

Notes

  • For best results, finely grind pecans in a food processor to ensure an even coating.
  • Use a meat thermometer to confirm the chicken has reached 165°F (74°C) for safe consumption.
  • If you prefer a spicier version, add a pinch of cayenne pepper to the flour mixture.
  • Panko breadcrumbs provide a crispier texture compared to regular breadcrumbs.
  • Butter and oil combination helps achieve a golden crust without burning.

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