Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

35-Minute Pecan Crusted Chicken with Honey Mustard Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 60 reviews

This 35-Minute Pecan Crusted Chicken with Honey Mustard is a flavorful and crunchy dish featuring tender chicken cutlets coated with a pecan and panko breadcrumb crust. The chicken is first seared to golden perfection on the stovetop, then finished in the oven for juicy, fully cooked meat. Served with a tangy honey mustard sauce, fresh lemon wedges, and microgreens, it’s an easy yet elegant meal perfect for any weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

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

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

For 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. Whisk thoroughly until the mixture is smooth and set aside for later use.
  2. Dredge the chicken in flour: In a large Ziplock bag, mix together the flour, onion salt, and freshly ground black pepper. Add the chicken cutlets to the bag, seal it tightly, and shake well to coat each cutlet evenly with the seasoned flour mixture.
  3. Brush with honey mustard and coat with pecan-panko mixture: Using a brush, coat one side of each chicken cutlet with the prepared honey mustard sauce. In a separate large bowl, combine the finely ground pecans and panko breadcrumbs, stirring to mix them evenly. Place half of the breadcrumb mixture on top of the honey mustard-coated side of the chicken and press gently so it sticks well. Flip the cutlet and repeat the honey mustard brushing and coating on the other side until all cutlets are covered on both sides.
  4. Heat the skillet and sear the chicken: Over medium heat, warm a large skillet and add the unsalted butter and neutral oil. Once hot, add two chicken cutlets and cook for 3 to 4 minutes until the crust turns golden brown. Carefully flip the cutlets and cook for another 3 minutes. Remove the seared chicken to a rimmed baking sheet. If needed, wipe out the pan and add more oil, then repeat the searing process with the remaining cutlets.
  5. Finish cooking in the oven: Transfer the baking sheet with the seared chicken to the preheated oven and cook for an additional 5 to 10 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Once cooked, remove from the oven and serve immediately with lemon wedges, fresh microgreens or chopped parsley, and a sprinkle of flaky sea salt for a bright, fresh finish.

Notes

  • Use a food processor to finely grind the pecans for an even crust texture.
  • Be careful not to overcrowd the skillet during searing to ensure even browning.
  • The chicken can be served with a side of steamed vegetables or a simple salad for a balanced meal.
  • To make it gluten-free, substitute the all purpose flour and panko breadcrumbs with gluten-free versions.
  • Recipe can be doubled easily for larger gatherings.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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