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Sliced pecan crusted chicken on a plate with green beans and sauce.
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Pecan Crusted Chicken Breast

This Pecan Crusted Chicken bakes up golden and crunchy with a buttery pecan-panko coating, then gets drizzled with a tangy, creamy honey mustard sauce.
Author: Nikki Lee
Servings: 4 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients 

Honey Mustard Sauce

  • 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

Chicken

  • 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

Pecan Coating

  • 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.

Nutrition

Serving: 1 serving | Calories: 653 kcal | Carbohydrates: 63 g | Protein: 33 g | Fat: 32 g | Saturated Fat: 8 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 14 g | Trans Fat: 0.3 g | Cholesterol: 174 mg | Sodium: 1621 mg | Potassium: 689 mg | Fiber: 5 g | Sugar: 44 g | Vitamin A: 686 IU | Vitamin C: 2 mg | Calcium: 106 mg | Iron: 3 mg

Find it online:

www.soulfullymade.com/pecan-crusted-chicken/