Honey Mustard Pecan Crusted Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Honey Mustard Pecan Crusted Chicken
Description
This recipe begins by chopping pecans finely but preserving some texture to create a crust combined with panko breadcrumbs, seasoned with paprika and garlic powder. The chicken breasts are pounded to about half-inch thickness for even cooking, then dried and brushed with a honey mustard mixture made from Dijon mustard, mayonnaise, and honey. Salt and freshly ground black pepper season the meat.
Each chicken piece is coated thoroughly with the pecan and breadcrumb mixture on both sides, pressing firmly to adhere. Baking on a wire rack set in a foil-lined sheet pan at 425°F promotes crisping of the coating without sogginess while keeping the chicken juicy inside.
The crust’s nutty flavor from pecans balanced by the spicy paprika and sweet honey mustard glaze gives the chicken a layered taste profile. It pairs well with steamed vegetables, salads, or grains for a balanced meal.
For additional flavor, onion powder can be incorporated into the crust seasoning. Careful chopping of pecans maintains crunch without becoming powder. The method ensures a homemade crunchy crust and moist chicken.
Ingredients
- 3/4 cup pecan finely chopped, brand: Fisher
- 2/3 cup panko breadcrumbs
- 1 1/4 tsp paprika
- 3/4 tsp garlic powder
- salt freshly ground
- black pepper freshly ground
- 2 1/2 Tbsp Dijon mustard divided
- 2 1/2 Tbsp mayonnaise divided
- 2 Tbsp honey divided
- 4 (6 - 7 oz) chicken breast boneless skinless
Instructions
- Preheat oven to 425 degrees. Line a 18 by 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 pecans, breadcrumbs, paprika, garlic powder and season with pepper to taste.
- In a small mixing bowl stir together 1 Tbsp dijon mustard, 1 Tbsp mayonnaise and 1/2 Tbsp honey
- Pound chicken to even the thickness (about 1/2-inch). Dab dry with paper towels then brush top side of chicken with honey mustard mixture and season with salt.
- Transfer one piece of chicken to panko mixture, honey mustard side down, press firm to get mixture to adhere on bottom. Brush top side of chicken piece with honey mustard mixture, season with salt then turn chicken and press to coat. Chicken should be very well covered with mixture, turn and press again on each side to coat well.
- Transfer coated chicken to wire rack, repeat process with remaining pieces of chicken, leaving space between them on rack. Add any extra pecan mixture to tops of chicken and press down even. If you have olive oil cooking spray then spray tops of chicken with it (this is optional, just encourages browning of panko).
- Bake chicken in oven until cooked through, center should register 165 degrees, about 20 - 25 minutes. If you find pecans are browning too quickly during baking then tent chicken with foil.
- Meanwhile in a clean small mixing bowl stir together remaining 1 1/2 dijon mustard, 1 1/2 Tbsp mayonnaise and 1 1/2 Tbsp honey.
- Drizzle chicken with honey mustard mixture and serve warm. Optionally you can garnish chicken with chopped parsley (about 1 1/2 tsp).
Notes
- Finely chop pecans to maintain a crunchy texture without turning into powder.
- For extra flavor, add 3/4 teaspoon onion powder to the pecan and breadcrumb mixture.
- Pound chicken breasts evenly to about 1/2-inch thickness for uniform cooking.
- Baking on a wire rack helps the crust stay crisp while allowing heat circulation.
User Reviews
Overall Rating
5
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