Description
This Pecan Crusted Chicken with Honey Mustard Sauce is a deliciously crunchy, flavorful dish featuring tender, thinly pounded chicken breasts coated with a savory pecan and panko breadcrumb crust. Baked to golden perfection and served with a tangy, sweet honey mustard sauce, it makes a perfect meal for dinner or a special occasion.
Ingredients
Scale
Crust Ingredients
- 1 cup pecans
- ½ cup Panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Chicken and Coating
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 2 large eggs
- Cooking spray
Honey Mustard Sauce
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons white vinegar
Instructions
- Preheat Oven and Prep Rack: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper and set an oven-safe cooling rack on top. Lightly spray the cooling rack with cooking spray to prevent sticking.
- Prepare Pecan Crust Mixture: In a food processor, combine pecans, Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Pulse several times until the mixture is finely ground but still retains some texture. Transfer this crust mixture to a large Ziploc bag.
- Pound Chicken Breasts: Place the chicken breasts on a cutting board and cover each with plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each breast evenly to about ¼-inch thickness. This helps ensure uniform cooking and a better texture.
- Coat Chicken with Crust: Beat the eggs in a shallow dish to make an egg wash. Dip each pounded chicken breast into the egg wash, then place it inside the Ziploc bag with the pecan breadcrumb mixture. Shake the bag gently so the chicken gets evenly coated with the pecan crust. Place the coated chicken breasts onto the prepared cooling rack on the baking sheet.
- Lightly Spray and Bake: Lightly spray the tops of the coated chicken breasts with cooking spray to promote crispiness. Bake in the preheated oven for about 20 minutes, or until the internal temperature reaches 165°F (74°C) and the crust turns golden brown.
- Make Honey Mustard Sauce: While the chicken is baking, combine honey, mayonnaise, Dijon mustard, and white vinegar in a small bowl. Whisk until smooth to create the honey mustard sauce.
- Serve: Drizzle the honey mustard sauce over the baked pecan crusted chicken breasts just before serving for a sweet and tangy flavor complement.
Notes
- You can substitute Panko breadcrumbs with regular breadcrumbs though it will alter the texture slightly.
- For extra crispiness, consider lightly toasting the pecan breadcrumb mixture before coating the chicken.
- If you prefer a dairy-free option, use a dairy-free mayonnaise in the honey mustard sauce.
- Make sure the chicken breasts are pounded evenly to ensure uniform cooking.
- Always confirm the chicken’s internal temperature reaches 165°F (74°C) to guarantee food safety.
Keywords: pecan crusted chicken, honey mustard sauce, baked chicken, crunchy chicken breast, easy dinner recipe