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This Pecan Crusted Chicken bakes up golden and crunchy with a buttery pecan-panko coating, then gets drizzled with a tangy honey mustard sauce that ties the whole dish together. Toasted pecans do double duty here, adding crunch to the crust and a warm, nutty flavor you won’t find in a plain breadcrumb coating. Grab your baking sheet and let’s get that oven preheating!
Y’all, this is one of those recipes that feels fancy enough for company but comes together easy enough for a Tuesday night. I love that it’s baked instead of fried, so you still get that irresistible crunch without a pot of hot oil. The honey mustard sauce is tangy, sweet, and just a touch creamy, and it’s the kind of sauce you’ll want to drizzle over everything!
I’ve always had a soft spot for pecans in savory dishes, not just desserts, and this crust is proof of just how good they are outside of a pie. The chopped pecans toast up beautifully in the oven alongside the panko, giving you a nutty, golden crunch in every single bite.
If you love a good crispy, coated chicken breast, you’ll want to try my Air Fryer Chicken Cutlets or my Hot Honey Chicken. And if you’re already smitten with pecans, my Strawberry Pecan Salad is a wonderful way to use up the rest of that bag.
Why you’ll love this Pecan Crusted Chicken Recipe
❥ Baked, not fried. You get all the crunch of the pecan-crusted chicken breast you love without a pot of hot oil, so cleanup is a breeze.
❥ Restaurant-quality flavor at home. The smoked paprika, garlic, and dry mustard baked right into the crust give this dish a depth of flavor you’d expect from a nice dinner out.
❥ Simple, make-ahead friendly ingredients. The honey mustard sauce and pecan coating can both be made ahead of time, which makes weeknight dinner or entertaining guests that much easier.
❥ A crowd-pleasing sauce. This isn’t your average honey mustard. The heavy cream gives it a smooth, almost velvety texture that makes people ask for the recipe.
NikkiIngredients
Chicken
- Chicken Breasts: Boneless, skinless chicken breasts work best here. Pound them to an even ½-inch thickness so they cook evenly and stay juicy.
- Large Eggs: Whisked with heavy cream to make the egg wash that helps the pecan coating stick to the chicken.
- Heavy Cream: Adds richness to the egg wash, helping the coating adhere smoothly and evenly.
- Fine Sea Salt & Black Pepper: Season the chicken and egg wash so the flavor builds from the inside out.
Pecan Coating
- Panko Breadcrumbs: These give the coating a lighter, crispier texture than traditional breadcrumbs.
- Pecans: Chop them fairly finely so they stick to the chicken and create a more even, crunchy crust.
- Spices: You’ll need smoked paprika, garlic powder, onion powder, dry mustard powder, dried thyme, kosher salt, and black pepper. Together they season the crust all the way through and give it a deeper golden color as it bakes.
- Unsalted Butter: Melted and tossed with the panko and pecans, this helps the coating brown and toast up in the oven.
Honey Mustard Sauce
- Honey: A thicker honey works especially well here and gives the sauce more body.
- Dijon Mustard: Gives the sauce a tangy, slightly sharp mustard flavor that balances the honey’s sweetness.
- Light Brown Sugar: Adds a touch of caramel-like sweetness and helps the sauce thicken as it simmers.
- Apple Cider Vinegar: Brightens the sauce with a little tang to balance out the sweetness.
- Onion Powder: Adds savory depth to the sauce.
- Cayenne Pepper: Just a pinch adds a little warmth without making it spicy.
- Heavy Cream: Whisked in near the end, giving the sauce a smooth, creamy consistency.
How To Make Pecan Crusted Chicken
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Make the Honey Mustard Sauce
Whisk together the honey, Dijon, brown sugar, vinegar, and onion powder, then simmer until smooth. Whisk in the heavy cream and let it thicken slightly before setting it aside.
Step 2 | Dip Chicken in Egg Mixture
Pat the chicken breasts dry and pound them to an even ½-inch thickness if needed. Combine eggs, salt, pepper and heavy cream for the egg wash. Dip each chicken breast into the egg wash.
Step 3 | Make the Pecan Breading
Combine the panko, pecans, and seasonings, then drizzle with melted butter and toss to coat.
Step 4 | Coat the Chicken
Press the chicken into the pecan mixture, coating it well on all sides.
Step 5 | Bake the Pecan Chicken
Arrange the coated chicken on a wire rack set over a baking sheet and bake at 425°F for 22 to 26 minutes, until golden brown and the chicken reaches 165°F.
Step 6 | Rest and Serve
Let the chicken rest for 5 minutes, then drizzle with the warm honey mustard sauce or serve it on the side for dipping.
Variations & Substitutions
- Swap the chicken. Boneless, skinless chicken thighs work well in place of breasts, just cook until they reach an internal temperature of 165°F. Chicken tenderloins are another great option for smaller portions, but they cook much faster, so check the temperature early.
- Swap the panko. Regular breadcrumbs will work in a pinch, though the coating won’t be quite as light and crispy.
- Swap the pecans. Walnuts are the best substitute and give the chicken a similar nutty crunch.
- Swap the Dijon. Spicy brown or whole-grain mustard can stand in for Dijon for a slightly different flavor and texture.
- Swap the honey. Maple syrup makes a fun maple-mustard variation, though the sauce will be a bit thinner with a more pronounced maple flavor.
- Spice it up. Add a pinch more cayenne to the pecan coating, or increase the cayenne in the sauce, for a little extra heat.
Gluten-Free Pecan Crusted Chicken
This recipe is simple to make gluten-free with just one swap.
- Swap the panko. Use a gluten-free panko or breadcrumb substitute in place of regular panko. The pecans, spices, and butter stay exactly the same.
- Double-check your mustard. Dijon and dry mustard powder are typically gluten-free, but it’s always worth a quick label check if you’re cooking for someone with celiac disease.
- Watch your baking surface. If you’re baking other breaded foods on the same tray, use a fresh sheet of parchment paper to avoid any cross-contact.
Made this way, you still get that same golden, crunchy pecan crust and creamy honey mustard sauce, just without the gluten.
Expert Tips
Here are my top tips I use for the best pecan crusted chicken!
- Pound the chicken to an even thickness. Getting each breast to about ½-inch thick helps it cook evenly, so the thinner edges don’t dry out before the center is fully done.
- Chop the pecans fairly fine. Smaller pieces stick to the chicken much better than larger chunks, which tend to fall off during breading and baking.
- Don’t skip the wire rack. Elevating the chicken on a rack lets hot air circulate all the way around it, which keeps the pecan coating crisp instead of getting soggy on the bottom.
- Press the coating on firmly. After dipping the chicken in the egg wash, press the pecan mixture on gently but firmly so it adheres well and stays put through baking.
- Watch the crust in the last few minutes. Pecans can brown quickly at 425°F, so check the chicken around the 10-minute mark and loosely tent it with foil if the coating is getting too dark.
What to Serve With Baked Pecan Crusted Chicken
This pecan crusted chicken is rich and a little sweet from the honey mustard, so I like to pair it with something simple. I always prepare it with my Easy Rice Pilaf and Air Fryer Green Beans. It would also be delicious with Mashed Potatoes for something a little richer!
Storage & Make-ahead Tips
Storage: Keep leftover chicken in an airtight container in the refrigerator for up to 3 to 4 days. Store the honey mustard sauce separately in its own airtight container for up to 5 days.
Reheat: Warm the chicken in the oven or air fryer to help the coating crisp back up. Gently reheat the sauce on the stovetop or in the microwave, stirring until smooth, since it will thicken as it chills.
Make Ahead: The honey mustard sauce and pecan breadcrumb mixture can both be made ahead and stored separately. Wait to coat the chicken until just before baking so the breading stays crisp.
Frequently Asked Questions
It’s a lighter option compared to fried chicken since it’s baked instead of fried, and pecans add heart-healthy fats along with protein from the chicken. That said, the honey mustard sauce does add extra sugar, so keep that in mind if you’re watching your sugar intake.
Dip the chicken in an egg wash, then press it into a mixture of panko, chopped pecans, butter, and seasonings until well coated. Bake it on a wire rack at 425°F for about 22 to 26 minutes, until golden brown and the chicken reaches 165°F. Baking is the best option to keep that crispy crust intact!
Press the coating firmly onto the chicken after dipping it in the egg mixture, then handle the breaded chicken as little as possible when transferring it to the rack.
More Chicken Recipes to Try
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Pecan Crusted Chicken Breast
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Ingredients
- ½ cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons light brown sugar - packed
- 2 tablespoons apple cider vinegar
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ½ heavy cream
- 2 large eggs
- 1 tablespoon heavy cream
- 1 ½ teaspoons fine sea salt
- ½ teaspoon black pepper
- 4 boneless skinless chicken breasts - about 6 oz each
- 1 ½ cups panko breadcrumbs
- 1 cup finely chopped pecans
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter - melted
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper and place a wire rack on top. Lightly coat the rack with cooking spray.
- Add the honey, Dijon mustard, apple cider vinegar, brown sugar, and onion powder to a small saucepan. Whisk until well combined.
- Place the saucepan over medium heat and stir occasionally until the mixture comes to a gentle simmer. Continue cooking for 2-3 minutes, or until the brown sugar has completely dissolved and the sauce is smooth.
- Reduce the heat to medium-low and slowly whisk in the heavy cream until fully incorporated.
- Let the sauce simmer gently for 10 minutes, stirring frequently, until it thickens just enough to coat the back of a spoon. Do not let it come to a rolling boil after adding the cream.
- Remove from the heat and let the sauce rest until ready to serve the chicken. It will continue to thicken slightly as it cools.
- Pat the chicken dry with paper towels. If needed, pound the chicken breasts to an even ½-inch thickness.
- In a large shallow dish, combine the panko breadcrumbs, chopped pecans, smoked paprika, garlic powder, onion powder, dry mustard, thyme, kosher salt, and black pepper. Drizzle the melted butter over the mixture and toss until the breadcrumbs are evenly coated.
- In a separate medium-sized shallow bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
- Dip each chicken breast into the egg wash, allowing any excess to drip off.
- Quickly dip the coated chicken breast in the egg wash again, then dip it back into the pecan mixture, gently pressing the coating onto the chicken so it adheres well.
- Arrange the coated chicken on the prepared wire rack, leaving a little space between each piece. Lightly spray the tops with cooking spray.
- Bake for 22 to 26 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F when inserted into the thickest part. Check the chicken 10 minutes into cooking; if the pecan coating starts to look too dark, loosely tent the chicken with foil.
- Let the chicken rest for 5 minutes before serving. Drizzle with the warm honey mustard sauce or serve it on the side for dipping.
Notes
- Pound the chicken breasts to an even ½-inch thickness so they cook evenly and the thinner edges don’t dry out.
- Chop the pecans fairly finely so they stick to the chicken and create an even, crunchy crust.
- Don’t skip the wire rack! Elevating the chicken lets hot air circulate underneath, keeping the coating crisp instead of soggy on the bottom.
- Press the pecan mixture firmly but gently onto the chicken after the egg wash to help it adhere.
- Pecans can brown quickly at 425°F, so check the chicken around the 10-minute mark and loosely tent it with foil if the crust is getting too dark.
- The honey mustard sauce thickens as it cools. Whisk in a splash of warm heavy cream if it’s too thick, or a small cornstarch slurry if it’s too thin.
- Use an instant-read thermometer rather than relying on time alone. The chicken is done at 165°F.
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