Chicken Coated with Pecans and His Honey Sauce
Elevate your weeknight dinner routine with this irresistible Chicken Coated with Pecans and Honey Sauce recipe! Juicy, tender chicken breasts are enrobed in a crunchy pecan crust flavored with a hint of paprika, creating the perfect balance of texture and taste. The succulent chicken is then paired with a luscious honey sauce, infused with zesty Dijon mustard and a splash of lemon juice for a sweet and tangy finish. This dish not only delivers on flavor but also impresses with its golden, nutty coating that’s oven-finished for easy preparation. Whether you're serving it with roasted vegetables, mashed potatoes, or a crisp salad, this pecan-crusted chicken with honey sauce is the ideal centerpiece for an elegant yet effortless meal. Perfect for dinner parties or family gatherings, it’s a crowd-pleaser that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pecans
- 0.5 cup all-purpose flour
- 2 pieces eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cup honey
- 3 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
Place the pecans in a food processor and pulse until finely chopped. Transfer the chopped pecans to a shallow dish.
In another shallow dish, combine the flour, salt, black pepper, and paprika.
In a third shallow dish, beat the eggs until well blended.
Lightly pound the chicken breasts with a meat mallet to an even thickness of about 1/2 inch.
Dredge each chicken breast in the seasoned flour, then dip it into the beaten eggs, and finally coat it thoroughly with the chopped pecans. Press the pecans gently onto the chicken to ensure they stick.
Heat the butter and olive oil in a large oven-proof skillet over medium heat.
Once the butter is melted and bubbling, add the pecan-coated chicken breasts to the skillet. Cook for about 2-3 minutes on each side, or until golden brown.
Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the honey sauce. In a small saucepan over medium heat, combine the honey, Dijon mustard, lemon juice, and water. Stir well and bring the mixture to a gentle simmer.
Cook the sauce for 3-4 minutes, stirring occasionally, until it slightly thickens.
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the honey sauce over the chicken or serve it on the side as a dipping sauce.
Garnish with additional chopped pecans if desired and serve warm with your favorite sides.
Nutrition Facts
Calories |
3223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 4068 mg | 177% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 102.7 g | ||
| Protein | 244.9 g | 490% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 236 mg | 18% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
