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!
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.
In a shallow dish, toss together the pecans, breadcrumbs, paprika, garlic powder, and season with pepper to taste.
In a small mixing bowl, stir together 1 tablespoon of dijon mustard, 1 tablespoon of mayonnaise, and ½ tablespoon of honey.
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.
Transfer one piece of chicken to panko mixture, honey mustard side down, press firmly to get the mixture to adhere on the bottom.
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.
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.
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.
In a clean small mixing bowl, stir together the remaining 1½ dijon mustard, 1½ tablespoon of mayonnaise, and 1½ tablespoon of honey.
Drizzle the chicken with the honey mustard mixture and serve warm. Enjoy!
- 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
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