Pecan Crusted Chicken is an ideal weeknight dinner: crunchy pecan coating, juicy chicken, and a creamy honey-mustard sauce that balances sweet and tangy for a meal the whole family will enjoy.
Savory Oven-Baked Chicken with Sweet Honey Mustard
Honey mustard is one of those sauces that turns a simple dinner into something memorable. It’s creamy, sweet, and tangy—perfect drizzled over salads, fries, or this pecan-crusted chicken. The pecan coating offers a lower-carb alternative to traditional breadcrumbs while contributing rich, nutty flavor and satisfying crunch.
Pulse pecans in a food processor to create a coarse breadcrumb-like crust that crisps up in the oven and keeps the chicken moist.
Ingredients
This recipe relies on pantry staples: pecans, simple spices, eggs, chicken, mayonnaise, honey, and mustard. Below are the ingredients grouped by component.
For the Pecan Crusted Chicken
- Pecans: Finely ground in a food processor (about 1 cup).
- Spices: Garlic powder, onion powder, Italian seasoning, paprika.
- Eggs: Lightly beaten to help the coating adhere (2 large).
- Salt and Pepper
- Chicken: 2 large boneless, skinless chicken breasts, halved lengthwise.
- Olive Oil: A light drizzle if desired for brushing before baking.
For the Honey Mustard Sauce
- Mayonnaise: 1/2 cup (use your preferred variety).
- Honey: 2 tablespoons.
- Mustard: 2 tablespoons Dijon or your favorite prepared mustard.
- Lemon Juice: 1 tablespoon for brightness.
- Spices: Garlic powder, cumin, chili powder, plus salt and pepper to taste.
Sauce Substitutions
If honey mustard isn’t your preference, this chicken pairs well with many sauces: garlic aioli, barbecue sauce, tzatziki, salsa, or buffalo sauce. The pecan crust and seasonings remain delicious with any of these options.
How to Make Pecan Crusted Chicken
This oven-baked method gives you a crisp, breaded exterior without frying, and it’s easy to prepare.
- Preheat and prep: Heat oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
- Make the pecan crumbs: Pulse pecans with the garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper in a food processor until the mixture resembles fine crumbs. Don’t over-process or it will turn into nut butter. Spread the crumbs on a shallow plate.
- Bread the chicken: Lightly beat eggs in a shallow bowl. Pat chicken dry, dip each piece into the eggs, then press into the pecan crumbs so the coating adheres.
- Bake: Arrange coated chicken on the prepared sheet and bake 20–25 minutes, until cooked through and lightly browned.
- Rest: Remove from oven and let the chicken rest a few minutes before slicing.
Make the honey mustard sauce: Whisk together mayonnaise, honey, Dijon mustard, lemon juice, garlic powder, cumin, chili powder, salt, and black pepper. Taste and adjust seasonings, then refrigerate in an airtight container until needed.
Keeping Breaded Chicken Moist
Bake at 400°F so the crust browns while the chicken cooks quickly. The pecan coating helps retain moisture much like skin does. For best results, use an instant-read thermometer and remove the chicken at 165°F internal temperature.
Recipe Tips
- Grinding pecans: For the best texture, finely grind pecans. If you don’t have a food processor, place pecans in a sealed bag and crush with a rolling pin or heavy pan.
- Adjust seasonings: The spice blend is flexible—add more paprika, garlic, or a pinch of cayenne for heat.
- Chicken options: Boneless, skinless breasts work well, but boneless thighs are a flavorful alternative.
- Doneness: Aim for an internal temperature of 165°F (74°C) for safety and juiciness.
Easy Serving Suggestions
Pair this chicken with simple sides for a complete meal. Great options include:
- Roasted asparagus: Roast alongside the chicken for an easy vegetable side.
- Stuffed avocado: Caprese or tuna-stuffed avocado halves make a fresh companion.
- Potato wedges: Crispy oven-baked wedges or mashed potatoes complement the nutty crust.
How to Store and Reheat
- Refrigerate leftovers in an airtight container for up to three days.
- Reheat in a 350°F oven until warmed through to preserve the crust’s texture.
Freezing Instructions
- Bake the chicken first, then freeze in airtight freezer bags for up to three months. Remove excess air to help prevent freezer burn.
Pecan Crusted Chicken
Ingredients
- 1 cup pecans, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 large boneless skinless chicken breasts, cut in half lengthwise
For the Honey Mustard Sauce:
- ½ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
For the Chicken:
- Preheat oven to 400°F and line a large baking sheet with parchment or a silicone mat.
- Pulse pecans with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper until finely ground but not oily. Spread on a plate.
- Lightly beat eggs in a shallow bowl.
- Pat chicken dry, dip in eggs, then press into the pecan mixture to coat.
- Place coated breasts on the baking sheet and bake 20–25 minutes until cooked through and golden.
- Let rest a few minutes before slicing.
For the Honey Mustard Sauce:
- Whisk mayonnaise, honey, Dijon, lemon juice, garlic powder, cumin, chili powder, salt, and pepper in a small bowl.
- Taste and adjust seasonings. Cover and refrigerate if not serving immediately.
- Serve the sauce alongside the sliced pecan-crusted chicken.
Equipment
- Large baking sheet
- Mixing bowls
- Food processor
- Measuring cups and spoons
Nutrition
Nutrition info is an estimate and provided as a courtesy. Values may vary by ingredients and preparation.
More Healthy Chicken Recipes
- Perfect Grilled Chicken Thighs
- Crispy Air Fryer Chicken Tenders
- Chicken Quesadillas