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Pecan Crusted Chicken Recipe
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Pecan Crusted Chicken Recipe

    Pecan-Crusted Chicken made with the simplest of ingredients and drizzled with the tastiest honey mustard sauce. Chicken cutlets are coated in a delightful pecan crust before being baked until they reach the desired level of crispiness on the exterior while maintaining their natural moistness on the inside.

    This pecan crusted chicken with the most wonderful honey mustard sauce is excellent for hectic weeknights or even special events because it only requires a few simple ingredients and approximately 30 minutes to make from start to finish.

    Required Ingredients

    Chicken –

    You’ll need boneless, skinless chicken breasts to make chicken cutlets, which you’ll then pound into a thin slice. You are welcome to use chicken tender strips or chicken thighs instead of this ingredient.

    Pecans, or

    The key component of this dish, but walnuts can be used in its place if you like; nonetheless, I feel that using pecans results in chicken that is more evenly browned and crispy.

    Crumbs of bread –

    However, Italian seasoned breadcrumbs are also fantastic and will provide a little bit of extra flavor to the chicken. Personally, I like to use panko breadcrumbs since I think that they will give you the crispiest chicken, but seasoned breadcrumbs from Italy are also great.

    Spices and herbs –

    In order to prevent the chicken from having a dull flavor, our crust needs a lot of seasoning. I used paprika, onion powder, garlic powder, and garlic powder in addition to salt and pepper. You should feel free to experiment with the spices and herbs that you like most.

    Eggs –

    For the dredging of the chicken cutlets, we will need a couple of eggs.

    Honey –

    There is no way to make honey mustard sauce without honey, so use whichever honey you choose.

    Mayonnaise –

    Using the recipe that I have provided, you may either create your own mayonnaise or purchase it already made.

    Mustard is the

    My preference is to use Dijon mustard, but you may use normal mustard if that’s all you have on hand. In comparison to yellow mustard, the flavor of Dijon mustard is more sour and has a hint of heat.

    Vinegar –

    A very small amount of simple white vinegar to bring out the tanginess even further. Vinegar of white wine would make an excellent alternative.

    A Guide to Making Chicken with a Pecan Crust

    Start the preheating process:

    Prepare the oven to 425 degrees Fahrenheit. A baking sheet should be prepared with parchment paper. On top of the baking sheet, place a cooling rack that is safe for use in the oven, and then spray it with cooking spray.

    To make the crumbs with the pecans:

    In a food processor, combine the pecans, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Pulse the mixture several times until it resembles fine crumbs. This pecan mixture should be transferred to a big Ziploc bag. You also have the option of transferring it to a plate that is shallow.

    Make the chicken as follows:

    Put some plastic wrap or parchment paper over the chicken breasts and place them on a cutting board. Pound the breasts with a meat mallet or a rolling pin until they are the same thickness all the way through. This will ensure that they cook at the same rate.

    You may always butterfly them first by cutting them in half horizontally, and then you can pound them to a uniform thickness. This is a good option to consider if your birds are on the thicker side.

    The chicken should be dredged in:

    First things first: have your dredging station ready. Eggs should be beaten in a shallow plate, pecan crumbs should be placed in a ziploc bag or another shallow plate, and the baking sheet should be in the adjacent shallow dish.

    Using one chicken breast at a time, coat the chicken in the egg wash, then place it in the ziploc bag with the pecan mixture and shake it to evenly coat the chicken. Repeat this process with the remaining chicken breasts. Place the breast, which has been covered with pecans, on the baking sheet that has been prepared. Continue in this manner with the remaining breasts.


    Place the baking sheet in the oven and bake for approximately twenty minutes, or until the food is completely cooked through. When the internal temperature of the chicken breast hits 165 degrees Fahrenheit, the chicken is ready to be served. Due to the fact that every oven is unique, the 20 minutes could be up to 5 minutes longer or 5 minutes shorter.

    Cook the sauce as follows:

    In the meantime, combine all of the ingredients for the honey mustard sauce in a bowl and whisk them together until smooth. Before serving, drizzle the sauce over the chicken.


    Once the chicken has cooled, place it in a container with a tight-fitting lid or a freezer bag to keep it fresh in the refrigerator for up to two days. Do not sprinkle the sauce over the chicken as this will cause it to become soggy and will not produce the desired outcomes.

    If you leave the sauce off of the chicken before freezing it, you may store it in a bag or container that won’t let air in for up to four months.