35-Minute Pecan Crusted Chicken with Honey Mustard
Juicy chicken cutlets are brushed with sweet-and-tangy honey mustard, then coated in crunchy pecans and panko for the ultimate crisp exterior. A flavor-packed weeknight favorite that pairs with almost anything.
Servings: 4 servings
Calories: 366kcal
Video
Equipment
Ingredients
For the Honey Mustard Sauce
- ¼ cup Dijon mustard
- 2 Tbsp honey
- 1 Tbsp mayonnaise
For the Pecan Chicken
- 4 chicken cutlets
- ¼ cup all purpose flour
- 1 heaping Tbsp onion salt or onion powder
- ¼ tsp freshly ground black pepper
- ¾ cup pecans, finely ground (I recommend doing this in a food processor fitted with blade attachment)
- ¾ cup panko breadcrumbs
- 2 Tbsp unsalted butter
- 2 Tbsp neutral oil
- Lemon wedges
- Microgreens or chopped fresh parsley for serving
- Flaky sea salt
Instructions
- Make the honey mustard sauce. Preheat oven to 400°F (205°C). Combine Dijon, honey, and mayonnaise in a small bowl, then whisk to combine. Set aside.
- Dredge the chicken in flour. Combine flour, onion salt, and black pepper in a large Ziplock bag. Add chicken cutlets, seal, then shake to thoroughly coat.
- Brush with honey mustard. Brush the honey mustard on one side of each chicken cutlet. Combine finely ground pecans and panko breadcrumbs in a large bowl, then stir to mix well. Pour half of the breadcrumb coating on top of chicken, pressing down gently to ensure it sticks. Turn chicken over and repeat until all cutlets are coated on both sides.
- Heat the skillet. Heat a large skillet over medium heat. Add butter and oil. When hot, add 2 chicken cutlets and cook for 3-4 minutes, or until golden brown. Carefully flip, then cook chicken an additional 3 minutes. Transfer seared chicken to a rimmed baking sheet, wipe out the pan (if needed, and possibly add a bit more oil), then cook remaining chicken cutlets.
- Finish cooking in preheated oven. Place baking sheet with chicken in a warm oven and cook another 5-10 minutes. Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Serve with lemon wedges, microgreens (optional, but recommended!), and a sprinkle of flaky sea salt.
Notes
- Boost the flavor: Brush chicken cutlets or breasts with homemade honey mustard instead of dipping in beaten egg. Egg works, but the mustard adds far more depth.
- Go for crunch: Use panko breadcrumbs—their coarser texture creates a crispier crust than traditional breadcrumbs.
- Freezing: Cool cooked chicken completely, then freeze in a single layer on a rimmed baking sheet (1–2 hours). Transfer to a freezer-safe container or wrap tightly in plastic wrap and foil. Freeze up to 3 months.
- Reheating from frozen: Place on a rimmed baking sheet drizzled with olive oil and bake at 350°F (175°C) for about 10 minutes, until hot and crispy.
Nutrition
Calories: 366kcal | Carbohydrates: 27g | Protein: 5g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 384mg | Potassium: 120mg | Fiber: 3g | Sugar: 10g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
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