Easy Pecan Crusted Chicken (30-Minute Recipe)
This easy Pecan Crusted Chicken features juicy chicken cutlets topped with a creamy honey-Dijon spread and a buttery pecan-panko crust. It’s baked until golden and crisp and finished with hot honey for the best sweet-and-savory crunch.
Please do not underestimate this 30-minute meal. It tastes like something you’d order at a restaurant – and I know everyone says that, but TRULY. When this chicken comes out of the oven, I am literally scraping up every bit of topping that has fallen onto the pan just so I can eat it. I also feel this way about my maple dijon panko crusted salmon.
Mayonnaise and Dijon do something magical to the chicken, and when you combine that creamy spread with the buttery pecan-panko topping, I cannot even describe the absolute joy that it is. The chicken is melt-in-your-mouth tender, while the topping is crispy, buttery, a little sweet, and SO irresistibl. The topping is crack. That’s the best way I can describe it. Done.
What you’ll love about this recipe:
Ingredients you’ll need
Just a few pantry staples to make this super simple chicken.
- chicken cutlets – Thin, evenly sized cutlets cook quickly and stay tender. You can also slice larger chicken breasts horizontally to make your own.
- mayonnaise -My secret ingredient for helping hold in moisture so the chicken stays juicy as it bakes. It also gives the pecan topping something to cling to, and I promise, the finished chicken does not taste like mayonnaise!
- dijon mustard – Dijon adds a little tang and sharpness to balance the buttery, slightly sweet topping.
- honey – Just a touch sweetens the creamy spread and pairs perfectly with the toasted pecans.
- garlic powder, onion powder, and paprika – These simple pantry seasonings give the chicken savory flavor throughout, while paprika adds warmth and color.
- panko breadcrumbs – Panko gives the topping a lighter, crispier texture than traditional breadcrumbs.
- pecans – Finely grind the pecans so they combine evenly with the panko, but stop before they begin turning into pecan butter. Their rich, nutty flavor is what makes this crust so special.
- butter and extra-virgin olive oil – Tossing the topping with both helps it turn golden and crispy in the oven. The butter brings the flavor; the olive oil helps everything coat evenly.
- hot honey – A drizzle over the finished chicken adds the perfect sweet-and-spicy finish. I highly recommend not skipping it!
- flaky salt – A little sprinkled over the hot chicken makes every buttery, sweet, and savory flavor pop.
For best results, I recommend using a food processor to finely chop the pecans. I use the small food processor attachment that came with my 3-in-1 immersion blender, and it’s absolutely perfect for this—I love this set and use it ALLLLL the time. A full-size food processor works just as well, or you can finely chop the pecans by hand. Just aim for small, even crumbs and stop before they begin turning into pecan butter.
How to make pecan crusted chicken
The details are quite simple!
Make the pecan topping
Combine the melted butter and olive oil, then add the panko and finely ground pecans. Toss until everything is evenly coated and the mixture resembles buttery crumbs.
Coat and bake the chicken
Spread the honey-Dijon mayonnaise over the tops of the chicken cutlets, then generously press on the pecan-panko topping. Arrange the chicken on a parchment-lined baking sheet and bake at 400°F for 15–20 minutes, until the topping is golden and the chicken reaches 165°F. Finish with hot honey and flaky salt.
What to serve with pecan crusted chicken
This chicken is practically begging to be served with roasted sweet potatoes for that picture-perfect fall meal. I also love pairing it with a fresh salad- try my pear and gorgonzola salad with maple dressing to keep all those cozy fall flavors going.
recipe Tips for success
- Don’t be shy with the mayonnaise spread and the pecan topping. You want to use up every last bit – trust me!
- Press the topping on firmly. Gently press the pecan-panko mixture into the mayonnaise spread so it adheres to the chicken instead of falling off as it bakes. Don’t flip the cutlets—the topping only needs heat from the oven to become golden and crisp.
- Watch the topping in the oven, as it can brown very quickly.
Recipe FAQs and substitutions
Can I use whole chicken breasts instead of cutlets?
I recommend slicing the chicken breasts horizontally or pounding them to an even thickness first. Full-size breasts will take longer to cook, which could cause the pecan topping to become too dark before the chicken is done.
Can I use regular breadcrumbs instead of panko?
Regular breadcrumbs can be used, but the crust won’t be quite as light and crispy. For a gluten-free version, use gluten-free panko.
How do I keep the pecan topping from falling off?
Pat the chicken dry before adding the honey-Dijon mayonnaise, then firmly press the pecan mixture onto the top. Once the chicken is on the baking sheet, leave it alone – there’s no need to flip it while it bakes.
How do I store and reheat leftovers?
Store cooled pecan crusted chicken in an airtight container in the refrigerator for 3–4 days. Reheat it in a 375°F oven or air fryer until hot and crispy; the microwave will work, but the topping will soften.
Pecan Crusted Chicken
Ingredients
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine ¼ cup mayonnaise, ½ tablespoon honey, ½ tablespoon Dijon, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika.
- In a separate bowl, combine ¾ cup panko and ¾ cup finely ground pecans. Toss with 2 tablespoons melted butter and 1 tablespoon olive oil until evenly moistened.
- Spread the honey-Dijon mayonnaise mixture over the tops of the 4 chicken cutlets.
- Generously press the pecan-panko mixture onto each cutlet. Transfer to the prepared baking sheet.
- Bake at 400°F for 15–20 minutes, or until the chicken reaches 165°F and the topping is golden.
- Finish with a drizzle of hot honey and a sprinkle of flaky salt.
