35-Minute Pecan Crusted Chicken with Honey Mustard Sauce Recipe
This 35-minute pecan crusted chicken recipe delivers a delightful crunch and a rich flavor contrast with a homemade honey mustard sauce. Tender chicken cutlets are coated in a mix of finely ground pecans and panko breadcrumbs, pan-seared for a golden crust, and finished in the oven for perfect juiciness. Served with fresh lemon wedges and arugula microgreens, this dish is a quick, satisfying, and elegant meal option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Salt
Ingredients
Honey Mustard Sauce
- ¼ cup Dijon mustard
- 2 Tbsp honey
- 1 Tbsp mayonnaise
Pecan Chicken
- 4 chicken cutlets
- ¼ cup all purpose flour
- 1 heaping Tbsp onion salt
- ¼ tsp freshly ground black pepper
- ¾ cup pecans, finely ground (preferably processed in a food processor with blade attachment)
- ¾ cup panko breadcrumbs
- 2 Tbsp unsalted butter
- 2 Tbsp canola or vegetable oil
- Lemon wedges for serving
- Arugula microgreens or parsley for serving
- Flaky sea salt for serving
Instructions
- Make the honey mustard sauce: In a small bowl, whisk together Dijon mustard, honey, and mayonnaise until well combined. Set aside for later use.
- Prepare the chicken coating: In a large Ziploc bag, combine the flour, onion salt, and freshly ground black pepper. Add the chicken cutlets, seal the bag, and shake well until each cutlet is thoroughly coated with the flour mixture.
- Brush with honey mustard and coat: Brush one side of each floured chicken cutlet generously with the honey mustard sauce. In a separate large bowl, mix the finely ground pecans and panko breadcrumbs together. Place half of the coating mixture on top of the honey mustard coated side of the chicken, pressing gently to adhere. Flip the cutlets and repeat the coating process on the other side until both sides are evenly coated.
- Heat the skillet and sear chicken: Place a large skillet over medium heat and add butter and oil. Once hot, carefully add two chicken cutlets. Cook each side for 3-4 minutes or until golden brown and crisp. Flip carefully and cook the other side an additional 3 minutes. Transfer the seared chicken onto a rimmed baking sheet. If necessary, wipe the skillet clean and add a bit more oil before cooking the remaining cutlets in the same way.
- Finish cooking in the oven: Preheat your oven to 400°F (204°C). Once all chicken cutlets are seared, place the baking sheet with the chicken in the oven to finish cooking for 5-10 minutes, or until the internal temperature reaches 165°F (74°C). This ensures the chicken is thoroughly cooked and juicy inside.
- Serve: Remove the chicken from the oven and serve immediately with lemon wedges, a sprinkle of flaky sea salt, and a side of arugula microgreens or chopped parsley for freshness and color.
Notes
- For maximum flavor, use the homemade honey mustard sauce to brush the chicken instead of a beaten egg; this creates a richer taste profile.
- Panko breadcrumbs provide a crunchier texture than traditional breadcrumbs, enhancing the crust’s crispiness.
- If arugula microgreens aren’t available, substitute with baby arugula or finely chopped fresh parsley.
- To freeze cooked chicken, cool completely, freeze in a single layer on a baking sheet for 1-2 hours, then transfer to a freezer-safe container. Stored properly, chicken lasts up to 3 months.
- To reheat from frozen, place chicken on a baking sheet with a few tablespoons of olive oil and bake at 350°F (177°C) for about 10 minutes until warmed through and crispy.
