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Pecan Crusted Chicken with Honey Mustard Sauce Recipe

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★★★★★

4.8 from 75 reviews

This Pecan Crusted Chicken with Honey Mustard Sauce offers a delightful combination of crunchy pecan coating and a tangy-sweet sauce, perfect for a quick yet elegant meal. The chicken breasts are pounded thin, coated in a pecan and panko mixture, then baked to golden perfection, accompanied by a creamy honey mustard drizzle that enhances every bite.

Ingredients

Scale

Crust Mixture

  • 1 cup pecans
  • ½ cup Panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

Chicken

  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • 2 large eggs

Honey Mustard Sauce

  • 2 tablespoons honey
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons white vinegar

Instructions

  1. Preheat and Prep Baking Setup: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper, place an oven-safe cooling rack on top, and spray it with cooking spray to prevent the chicken from sticking.
  2. Make the Pecan Crust: Using a food processor, pulse together pecans, Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper until finely ground but retaining some texture. Transfer this mixture to a large Ziploc bag for easy coating.
  3. Pound the Chicken: Place each chicken breast between plastic wrap or parchment paper on a cutting board and pound them evenly to about ¼-inch thickness with a meat mallet or rolling pin to ensure uniform cooking and tenderness.
  4. Coat the Chicken: Beat the eggs in a shallow dish to create an egg wash. Dip each pounded chicken breast in the egg wash, then place it inside the bag with the pecan mixture. Shake gently to evenly coat each piece. Arrange the coated breasts on the prepared baking rack.
  5. Prepare for Baking: Spray the tops of the coated chicken breasts lightly with cooking spray to promote crispiness. Bake in the preheated oven for about 20 minutes or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
  6. Make Honey Mustard Sauce: While the chicken bakes, whisk together honey, mayonnaise, Dijon mustard, and white vinegar in a small bowl until smooth and creamy.
  7. Serve: Drizzle the honey mustard sauce generously over the baked pecan crusted chicken breasts just before serving for a flavorful finish.

Notes

  • You can substitute Panko breadcrumbs with regular breadcrumbs; this will create a different texture but still work well.
  • For an extra crispy crust, lightly toast the pecan breadcrumb mixture in a dry skillet before coating the chicken.
  • Use dairy-free mayonnaise in the sauce if you prefer a dairy-free option.
  • Ensure the chicken breasts are pounded evenly to guarantee uniform cooking throughout.
  • Always check that the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Keywords: pecan crusted chicken, honey mustard sauce, baked chicken, gluten free chicken recipe, crunchy chicken, easy dinner recipe

Find it online: https://mjrecipe.com/pecan-crusted-chicken-with-honey-mustard-sauce-recipe/