Tender baked pecan crusted chicken with honey dijon sauce – sweet, savory, crispy and creamy.. all the textures and flavors you need in a recipe!
This post is sponsored by the American Pecan Council
I feel like I say this a lot, but I’m very serious when I say this a new favorite chicken recipe of mine. It’s so easy and so dang good!
I pounded the chicken super thin and dipped it in flour (you can use all purpose or gluten-free), whisked egg, and then the pecans mixed with some flavorful seasonings. If you have a food processor you can process the pecans into pieces. I only do several pulses, you want them to still hold a good texture. If you don’t have a food processor you can add them to a zip-block bag and crush them with a mallet. Or you can even just roughly chop them.
The American pecans add a super rich and buttery flavor with a hint of sweetness. This meal is super nutrient dense. Pecans are among the highest in “good” monounsaturated fats, and provide plant protein, fiber, flavonoids and essential minerals, including copper, manganese and zinc. Lucky for me because they’re one of my favorite nuts.. by far!
Ever since I made this pecan crusted chicken with honey dijon sauce it’s been a dinner staple in our home. It’s healthy, filling, and easy which makes it perfect for week-night dinners. Also, it’s husband approved.. always a huge plus! My husband devoured this and told me it’s his new favorite chicken recipe. Which says a lot, since I make chicken pretty frequently.
The honey dijon sauce really pulls all the flavors together in this dish. It adds the perfect creamy texture and savory and sweet flavor. You can drizzle it on top like shown in the photos or just use it as a dipping sauce. Either way, it’s pretty phenomenal 😉Print
Pecan Crusted Chicken
2 chicken breast, boneless and skinless
1.5 cup raw pecans
1/2 cup all purpose or gluten-free flour
1/4 tsp ground mustard
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp dried parsley flakes
salt and pepper to taste
Honey Dijon Sauce
3 tbsp mayo
2 tbsp dijon (good quality recommended)
2 tbsp honey
salt to taste
In a food processor, pulse pecans a few times until they become small pieces. You don’t want to over-process them, they still need to have some texture. If you don’t have a food processor add the pecans to zip-block bag and lightly crush them with a meat mallet.
Mix pecans with ground mustard, garlic powder, paprika, parsley flakes and salt in a shallow bowl, set aside.
Using a meat mallet, pound chicken breasts until they’re thin. Lightly season them with salt and pepper on both sides and set aside.
Add flour with a pinch of salt in another shallow bowl, then whisk eggs into another separate bowl.
Take each chicken breast and dip into flour, egg (drip off excess egg), and then pecan mixture. It’s important that the chicken is fully coated, I press the pecan pieces on with my hands so it sticks. Lay each coated chicken breast on a parchment paper lined baking sheet.
Let the coated chicken rest in the fridge for at least 15-20 minutes, this helps the coating stick.
Preheat oven to 400 degrees F.
Place chicken on center rack and bake for 25 minutes, or until cooked through – using tongs carefully flip the chicken breasts half-way through cook time.
While the chicken is baking combine all of the honey dijon sauce ingredients and chill until ready to use.
Serve baked chicken with honey dijon sauce either as a dipping sauce or drizzle on top, enjoy!