Southern Pecan Crusted Chicken with Mustard Sauce
Transform your dinner table with this irresistible Southern Pecan Crusted Chicken with Mustard Sauce, a true celebration of bold Southern flavors and crunchy textures. Tender, juicy chicken breasts are coated in a decadent crust of finely chopped pecans and crispy panko breadcrumbs, creating a perfect balance of nutty richness and light crispiness. A touch of optional cayenne pepper adds a whisper of heat for those craving an extra kick. This dish is brought to life with a velvety mustard sauce made from a zesty blend of yellow mustard, Dijon mustard, honey, and lemon juice, offering a tangy-sweet counterpoint to the savory crunch. Perfect for weeknight meals or elegant entertaining, this recipe is quick to prepare and bakes to golden perfection in just 20 minutes. Serve it warm with the luscious sauce drizzled on top or as a side dip for a meal that's as impressive as it is comforting. Keywords: Southern pecan crusted chicken, mustard sauce recipe, crispy chicken, baked chicken, Southern dinner ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pecans
- 0.5 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 0.25 cup olive oil
- 3 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Place the pecans in a food processor and pulse until finely chopped, but not powdery. Transfer to a shallow dish and mix with panko breadcrumbs.
In another shallow dish, combine the flour with salt, black pepper, and optional cayenne pepper.
In a third shallow dish, whisk together the eggs and milk until well combined.
Pound the chicken breasts to an even thickness of about 1/2 inch. This helps ensure even cooking.
Dredge each chicken breast in the seasoned flour, shaking off any excess. Next, dip it into the egg mixture, letting any excess drip off. Then press it into the pecan and panko mixture, coating both sides well.
Heat olive oil in a large skillet over medium heat. Working in batches, if necessary, sear the chicken breasts for 2-3 minutes per side until golden brown. Transfer them to the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
While the chicken is baking, prepare the mustard sauce by whisking together yellow mustard, Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl. Adjust seasoning to taste.
Remove the chicken from the oven and let it rest for 5 minutes. Serve warm, drizzled with the mustard sauce or with the sauce on the side for dipping.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 11.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 661 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.
