Description
This Pecan Crusted Chicken with Honey Mustard Sauce is a delightful, crunchy, and flavorful dish featuring juicy chicken breasts coated with a buttery pecan and Panko breadcrumb crust, baked to golden perfection. The chicken is complemented by a tangy and sweet honey mustard sauce, making it a perfect meal for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Crust Ingredients
- 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 and Coating
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 2 large eggs
- Cooking spray, for greasing
Honey Mustard Sauce
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons white vinegar
Instructions
- Preheat the Oven: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper, then place an oven-safe cooling rack on top and spray with cooking spray to prevent sticking.
- Make Breadcrumb Mix: In a food processor, combine the pecans, Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Pulse several times until the mixture is finely ground but still has texture. Transfer this pecan breadcrumb mix into a large Ziploc bag.
- Prepare Chicken: Place the chicken breasts on a cutting board and cover with plastic wrap or parchment paper. Pound each breast to an even thickness of about ¼-inch using a meat mallet or rolling pin to ensure even cooking and tender texture.
- Coat the Chicken: In a shallow dish, beat the eggs to create an egg wash. Dip each chicken breast into the egg wash, then place it into the bag with the pecan breadcrumb mixture. Shake gently so each breast is evenly coated with the crust. Place the coated chicken breasts on the prepared cooling rack on the baking sheet.
- Bake the Chicken: Lightly spray the tops of the coated chicken breasts with cooking spray to help them crisp while baking. Bake for about 20 minutes, or until the internal temperature reaches 165°F (74°C) and the crust turns golden brown.
- Make Honey Mustard Sauce: While the chicken is baking, whisk together honey, mayonnaise, Dijon mustard, and white vinegar in a small bowl until smooth and well combined.
- Serve: Drizzle the honey mustard sauce over the baked pecan crusted chicken breasts and serve immediately for a delicious meal.
Notes
- You can substitute almonds or walnuts for pecans if preferred.
- Pounding the chicken to an even thickness ensures quicker, more uniform cooking.
- Using the cooling rack allows the crust to crisp evenly without steaming.
- If you want extra crunchy crust, you can broil the chicken for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- The honey mustard sauce can be prepared in advance and refrigerated for up to 2 days.
