Pecan Crusted Chicken Breasts with Honey Dijon Sauce
Elevate your dinner table with these irresistible Pecan Crusted Chicken Breasts with Honey Dijon Sauce—where crispy meets creamy in every bite. This recipe features tender chicken breasts coated in a flavorful pecan, panko, and Parmesan crust, enhanced with aromatic dried thyme for a gourmet touch. Baked to golden perfection and drizzled with a rich, tangy-sweet honey Dijon sauce, this dish strikes the perfect balance between nutty crunch and velvety smoothness. Ideal for weeknight meals or special occasions, this easy-to-follow recipe boasts just 20 minutes of prep time and makes an elegant, protein-packed entrée for four. Pair with roasted vegetables or a fresh salad for a complete, satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Butter, melted
- 0.25 cup Dijon mustard
- 0.25 cup Honey
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Place the pecans in a food processor and pulse until finely ground. Transfer the ground pecans to a shallow dish and mix with the panko breadcrumbs, grated Parmesan cheese, dried thyme, salt, and pepper.
Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the pecan mixture.
Season the chicken breasts on both sides with salt and pepper. Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally press it generously into the pecan mixture, ensuring an even coating on both sides.
Place the coated chicken breasts on the prepared baking sheet and drizzle the melted butter evenly over them.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown and crisp.
While the chicken is baking, make the honey Dijon sauce by whisking together the Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl until smooth. Adjust seasoning to taste, if needed.
Once the chicken is cooked, remove from the oven and let it rest for 5 minutes before serving.
Serve the pecan-crusted chicken breasts hot with the honey Dijon sauce on the side or drizzled over the top.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 4975 mg | 216% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 54.9 g | ||
| Protein | 253.3 g | 507% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 448 mg | 34% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 678 mg | 14% | |
*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.
