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Honey-drizzled pecan-crusted chicken served with roasted sweet potatoes and Brussels sprouts.

Pecan Crusted Chicken

Pecan Crusted Chicken is made with juicy chicken cutlets topped with creamy honey-Dijon and a buttery pecan-panko crust. Baked until golden and finished with hot honey and flaky salt, it’s an easy weeknight dinner with the perfect balance of savory, sweet, and crunchy.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 chicken cutlets or 2 large breasts sliced in half horizontally
  • ¼ cup mayonnaise
  • 1½ tsp honey or maple syrup
  • 1½ tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ¾ cup panko breadcrumbs
  • ¾ cup finely ground pecans
  • 2 tbsp butter melted
  • 1 tbsp extra-virgin olive oil
  • hot honey for finishing or maple syrup
  • flaky salt for finishing

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Combine ¼ cup mayonnaise, ½ tablespoon honey, ½ tablespoon Dijon, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika.
  3. 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.
  4. Spread the honey-Dijon mayonnaise mixture over the tops of the 4 chicken cutlets.
  5. Generously press the pecan-panko mixture onto each cutlet. Transfer to the prepared baking sheet.
  6. Bake at 400°F for 15–20 minutes, or until the chicken reaches 165°F and the topping is golden.
  7. Finish with a drizzle of hot honey and a sprinkle of flaky salt.