Honey Mustard Pecan Crusted Chicken Recipe

Jump To Recipe
Avatar Author's default profile picture
Aimara Lima Modified: March 21, 2022
Honey Mustard Pecan Crusted Chicken Recipe

How To Make Honey Mustard Pecan Crusted Chicken

Grab a bite of these succulent baked pecan crusted chicken, made flavorful with a tangy-sweet sauce to top, for a crunchy and tasty dinner meal!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes

Serves:

Ingredients

  • ¾cupFisher Pecans,finely chopped
  • cuppanko breadcrumbs
  • tsppaprika
  • ¾tspgarlic powder
  • salt and freshly ground black pepper
  • tbspdijon mustard,divided
  • tbspmayonnaise,divided
  • 2tbsphoney,divided
  • 4chicken breasts,(7 oz), boneless skinless

Instructions

  1. Preheat the oven to 425 degrees F. Line an 18×13-inch baking sheet with foil, place an oven-safe cooling rack over on baking sheet and spray with non-stick cooking spray. Set aside.

  2. In a shallow dish, toss together the pecans, breadcrumbs, paprika, garlic powder, and season with pepper to taste.

  3. In a small mixing bowl, stir together 1 tablespoon of dijon mustard, 1 tablespoon of mayonnaise, and ½ tablespoon of honey.

  4. Pound the chicken to even the thickness. Dab dry with paper towels, then brush the top side of the chicken with honey mustard mixture and season with salt.

  5. Transfer one piece of chicken to panko mixture, honey mustard side down, press firmly to get the mixture to adhere on the bottom.

  6. Brush the top side of the chicken piece with honey mustard mixture, season with salt, then turn the chicken, and press to coat. Turn and press again on each side to coat well.

  7. Transfer the coated chicken to wire rack, repeat process with remaining pieces of chicken, leaving space between them on the rack. Add any extra pecan mixture to the tops of the chicken and press down evenly.

  8. Bake the chicken for about 20 to 25 minutes until cooked through, and the center should register 165 degrees F. If the pecans are browning too quickly during baking, then tent the chicken with foil.

  9. In a clean small mixing bowl, stir together the remaining 1½ dijon mustard, 1½ tablespoon of mayonnaise, and 1½ tablespoon of honey.

  10. Drizzle the chicken with the honey mustard mixture and serve warm. Enjoy!

Nutrition

  • Calories: 568.45kcal
  • Fat: 37.17g
  • Saturated Fat: 6.86g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 16.19g
  • Polyunsaturated Fat: 11.73g
  • Carbohydrates: 20.05g
  • Fiber: 2.99g
  • Sugar: 9.86g
  • Protein: 39.60g
  • Cholesterol: 114.88mg
  • Sodium: 543.72mg
  • Calcium: 63.37mg
  • Potassium: 511.82mg
  • Iron: 2.32mg
  • Vitamin A: 60.69µg
  • Vitamin C: 0.30mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

Cookies

Tastiest Cookies Ever Recipe

Easy and fool-proof, this recipe bakes into the tastiest cookies. They're a soft treat, sweetened with honey mixed with a hint of spice from cardamom.
35 mins

Pasta

Garlic Butter Shrimp Fettuccine Recipe

To really bring out the flavor in this dish, we used Holland House White Cooking Wine to get that aromatic and inviting scent for a forkful of this creamy fettuccine dish.
18 mins

Cakes

Banana Split Cake Recipe

Satisfy your sweet tooth craving with this banana split cake, made of vanilla ice cream sandwiches, chocolate cool whip, and juicy fruits.

8 hrs 30 mins

Deviled Eggs

Deviled Eggs Recipe

Deviled eggs have a nice mix of creamy texture and savory flavors thanks to mayonnaise and mustard and a generous sprinkle of paprika, pepper, and chives.
13 mins

Baked

Maple-Pecan-Crusted Chicken Recipe

This sinfully delicious crusted chicken makes both a sweet and savory plate. Baked chicken coated in maple-pecan breading for a tender yet crispy bite.
25 mins

Pan-Fry & Skillet

Chicken Francese Recipe

Cook up a gourmet meal of chicken francese for your next dinner party! It's pan fried in a tasteful lemon butter sauce, and can be made in under an hour.
35 mins
Comments

Leave a comment

Replying to