Description
This Pecan Crusted Chicken with Honey Mustard Sauce is a deliciously crispy, flavorful dish perfect for a quick and impressive dinner. Coated in a crunchy pecan and panko breadcrumb crust and baked to golden perfection, the tender chicken breasts are complemented by a sweet and tangy honey mustard sauce, making each bite irresistible.
Ingredients
Scale
Crust
- 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
- Preheat and prepare baking setup: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper and place an oven-safe cooling rack on top. Spray the rack lightly with cooking spray to prevent sticking.
- Make the pecan crust mixture: In a food processor, combine pecans, Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Pulse until finely ground but still slightly textured. Transfer the mixture into a large Ziploc bag.
- Pound the chicken breasts: Place the chicken breasts on a cutting board and cover with plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each breast until about ¼-inch thick for even cooking and texture.
- Coat the chicken: Beat the eggs in a shallow dish to make an egg wash. Dip each pounded chicken breast into the eggs, then place into the Ziploc bag with the pecan mixture. Shake gently to evenly coat the chicken with the pecan crust. Arrange the coated chicken on the prepared cooling rack.
- Prepare for baking and bake: Lightly spray the tops of the coated chicken breasts with cooking spray to enhance 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.
- Make the honey mustard sauce: While the chicken bakes, whisk together honey, mayonnaise, Dijon mustard, and white vinegar in a small bowl until smooth.
- Serve: Drizzle the warm honey mustard sauce over the baked pecan crusted chicken and serve immediately.
Notes
- You can substitute Panko breadcrumbs with regular breadcrumbs, but the texture may be less crispy.
- For an extra crunchy crust, lightly toast the pecan breadcrumb mixture before coating the chicken.
- Use dairy-free mayonnaise in the honey mustard sauce for a dairy-free version.
- Make sure the chicken breasts are pounded evenly to ensure uniform cooking.
- Verify the internal temperature of the chicken reaches 165°F (74°C) to ensure safe consumption.
Keywords: pecan crusted chicken, honey mustard sauce, baked chicken, crunchy chicken, easy dinner, healthy chicken recipe