Pecan Crusted Chicken with Honey Mustard Sauce
Savory Dishes

Pecan Crusted Chicken with Honey Mustard Sauce

50 min4 servingsSource: Well Plated

Prep Time

25 min

Cook Time

20 min

Total Time

50 min

Crispy baked chicken breasts coated in a crunchy pecan and panko crust, served with a tangy Greek yogurt honey mustard dipping sauce.

  • 4 small boneless, skinless chicken breasts (about 6 oz each)
  • 2 large eggs
  • 1 cup pecan halves
  • 1/2 cup panko bread crumbs
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 cup nonfat plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons grainy brown mustard
  • 1 tablespoon honey
  1. 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  2. 2

    Lightly beat eggs in a shallow bowl. Pulse pecans in a food processor until fine crumbs form, then transfer to a large zip-top bag with panko, basil, salt, and pepper. Seal and shake to combine.

  3. 3

    Cover chicken with plastic wrap and pound to an even thickness. Dip each breast in egg wash, then place in the bag and shake to coat with the pecan mixture. Press coating firmly onto chicken.

  4. 4

    Arrange coated chicken on the prepared baking sheet and drizzle with olive oil. Bake for 15 to 20 minutes until internal temperature reaches 165°F.

  5. 5

    While chicken bakes, whisk together Greek yogurt, Dijon mustard, grainy mustard, honey, and a pinch of cayenne in a small bowl.

  6. 6

    Let chicken rest for 5 minutes before serving with the honey mustard dipping sauce.

Recipe Source

Well Plated
chickenpecan crustedbakedhoney mustard

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