Pecan Crusted Chicken
Crispy on the outside, yet still tender and juicy throughout, this panko crusted chicken is our new favorite dinner recipe! Chicken cutlets are brushed with a homemade honey mustard sauce made with Dijon, honey, and mayonnaise, then coated in finely ground pecans and panko breadcrumbs. Will pair well with practically everything!
Servings: 4 servings
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 see note
- ¼ tsp freshly ground black pepper
- ¾ cup pecans finely ground, we recommend doing this in a food processor fitted with blade attachment.
- ¾ cup panko breadcrumbs
- 2 Tbsp unsalted butter
- 2 Tbsp canola or vegetable oil
- Lemon wedges for serving
- Arugula micro greens or parsley for serving
- Flaky sea salt for serving
Make the honey mustard sauce. Preheat oven to 400 F. 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 Ziploc 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. Serve with lemon wedges, arugula micro greens (optional, but recommended!), and a sprinkle of flaky sea salt.
- For maximum flavor, brush the chicken cutlets or chicken breasts in our simple homemade honey mustard sauce instead of a beaten egg. An egg will certainly work, but you won't develop the same depth of flavor.
- Use panko breadcrumbs instead of traditional breadcrumbs. The coarser texture means more crunch!
- Don't have arugula micro greens? Substitute with baby arugula or fresh parsley, finely chopped.
- To freeze: allow fully cooked chicken to cool completely to room temperature. Place on a rimmed baking sheet, then freeze in a single layer until solid, about 1-2 hours. Transfer to a freezer-safe container or wrap well in aluminum foil and plastic wrap. Chicken will keep for 3 months.
- To reheat from frozen: place frozen chicken cutlets on a rimmed baking sheet that's been drizzled with a couple tablespoons of olive oil. Cook in a preheated oven at 350 F until crispy and warm throughout, about 10 minutes.
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