Pecan Crusted Chicken
Golden chicken cutlets in a buttery pecan crumb crust with a honey mustard drizzle, Southern charm on a sheet pan.
Ingredients (serves 4)
- 4 chicken breasts
- 1 cup pecans
- 3/4 cup panko
- 2 eggs
- 3 tbsp Dijon mustard
- 3 tbsp honey
- 1 tsp paprika
- 2 tbsp olive oil
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Save this recipeInstructions
- 1
Heat the oven to 425°F and set a rack over a sheet pan.
- 2
Pulse the pecans until finely chopped and mix with the panko, paprika, 1 tsp salt, and black pepper.
- 3
Halve the chicken breasts into thin cutlets, whisk the eggs with 1 tbsp of the mustard, dip each cutlet, and press into the pecan crumbs.
- 4
Arrange on the rack, drizzle with the olive oil, and bake 15 minutes until golden and 165°F inside.
- 5
Stir the honey with the remaining mustard for the drizzle.
- 6
Rest the chicken 3 minutes, then serve with the honey mustard spooned over.
