Honey Mustard Pecan-Crusted Chicken
This Honey Mustard Pecan-Crusted Chicken is a flavor-packed dish that's easy to prepare and perfect for any occasion!
Equipment
- Oven
- Baking Sheet
- Mixing bowls
- Meat Mallet
- Whisk
Ingredients
For the Coating:
- 3/4 cup Fisher Pecans finely chopped
- 2/3 cup panko breadcrumbs
- 1 1/4 tsp paprika
- 3/4 tsp garlic powder
- to taste Salt
- to taste freshly ground black pepper
For the Glaze:
- 2 1/2 tbsp Dijon mustard divided
- 2 1/2 tbsp mayonnaise divided
- 2 tbsp honey divided
For the Chicken:
- 4 (6 - 7 oz) boneless skinless chicken breasts
Instructions
Instructions
- Step 1: Prepare the Chicken. Start by preheating your oven to 400°F (200°C). Place the chicken breasts in a mixing bowl. If desired, gently pound them for even thickness.
- Step 2: Make the Glaze. In a separate bowl, combine 1 tablespoon of Dijon mustard, 1 tablespoon of mayonnaise, and 1 tablespoon of honey. Mix until smooth.
- Step 3: Coat the Chicken. Using a brush or your hands, evenly coat each chicken breast with the honey mustard mixture.
- Step 4: Prepare the Coating Mixture. In another bowl, combine finely chopped pecans, panko breadcrumbs, paprika, garlic powder, salt, and black pepper. Mix well.
- Step 5: Crust the Chicken. Press each glazed chicken breast firmly into the pecan-breadcrumb mixture until well-coated.
- Step 6: Bake. Place the coated chicken on the prepared baking sheet and bake for about 25-30 minutes until cooked through and golden brown.
- Step 7: Prepare the Drizzle (Optional). Whisk together the remaining Dijon mustard, mayonnaise, and honey for an optional drizzle.
- Step 8: Serve and Enjoy. Let the chicken rest for a few minutes and serve with your favorite sides.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, use gluten-free panko breadcrumbs.
- To reheat, bake at 350°F (175°C) until warmed through.