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35-Minute Pecan Crusted Chicken with Honey Mustard Recipe

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3.9 from 53 reviews

This 35-Minute Pecan Crusted Chicken with Honey Mustard is a perfect blend of crunchy pecans and panko breadcrumbs coated chicken cutlets, brushed with a tangy and sweet honey mustard sauce. Pan-seared for a golden crust and finished in the oven, this dish is quick, flavorful, and perfect for a satisfying weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

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 Fat and Garnish

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

Instructions

  1. Make the honey mustard sauce: Preheat the oven to 400°F (205°C). In a small bowl, whisk together Dijon mustard, honey, and mayonnaise until smooth. Set this sauce aside to use later for brushing on the chicken.
  2. Dredge the chicken in flour: In a large Ziplock bag, combine the all-purpose flour, onion salt or onion powder, and freshly ground black pepper. Add the chicken cutlets to the bag, seal it, and shake well to coat each piece thoroughly with the seasoned flour mixture.
  3. Brush with honey mustard and coat with pecans and breadcrumbs: Brush the honey mustard sauce on one side of each chicken cutlet. In a large bowl, mix together the finely ground pecans and panko breadcrumbs. Press half of this mixture onto the honey mustard brushed side of the chicken until well coated. Flip the chicken and repeat the process with the remaining breadcrumb mixture on the other side of each cutlet.
  4. Heat the skillet and sear the chicken: Heat a large skillet over medium heat and add the butter and neutral oil. Once hot, add two chicken cutlets and cook for 3-4 minutes until golden brown on the bottom. Carefully flip and cook an additional 3 minutes to brown the other side. Transfer the seared chicken to a rimmed baking sheet. If necessary, wipe out the pan and add a bit more oil before cooking the remaining cutlets.
  5. Finish cooking in the oven: Place the baking sheet with the seared chicken in the preheated oven and bake for 5-10 minutes. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Remove from oven and serve garnished with lemon wedges, microgreens or fresh parsley, and a sprinkle of flaky sea salt for added flavor and presentation.

Notes

  • Finely grinding the pecans in a food processor ensures even coating and better adherence to the chicken.
  • You can substitute onion powder if you do not have onion salt, but adjust seasoning accordingly.
  • Use a neutral oil with a high smoke point to prevent burning during searing.
  • For a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
  • Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

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