Pecan Crusted Chicken with Lemony Carrots and Garlic Thyme Butter Biscuits

There’s something irresistible about chicken with a crunchy, nutty topping. In this recipe, tender chicken cutlets are first brushed with tangy honey Dijon dressing, then coated in a mixture of chopped pecans, panko breadcrumbs and fresh thyme. As they bake, the crust turns golden and crisp while the chicken stays juicy inside.

Alongside, you’ll find lemony roasted carrots, flaky buttermilk biscuits and a luscious garlic thyme compound butter that melts into every bite. It’s a well-rounded, satisfying meal that feels special enough for a Sunday dinner yet simple enough for a weeknight.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with racks in the top and middle positions. Wash and dry all produce. Strip the thyme leaves from the stems and mince until you have 1½ teaspoons (3 teaspoons for 4 servings). Trim, peel and cut the carrots diagonally into ½-inch-thick pieces; halve any large pieces. Zest the lemon and quarter it.
2. Finely chop the pecans or crush them in a bag using a heavy pan or rolling pin. Place 2 tablespoons butter (3 tablespoons for 4 servings) in a medium microwave-safe bowl. Microwave until melted, about 45 seconds. Stir in the chopped pecans, panko breadcrumbs and 1 teaspoon chopped thyme (2 teaspoons for 4). Season with salt and pepper.
3. Pat the chicken cutlets dry with paper towels. Season all over with ¾ teaspoon garlic powder (1½ teaspoons for 4 servings), salt and pepper. Place the chicken on one side of a baking sheet. Spread the top of each cutlet with 1 teaspoon honey Dijon dressing (reserve the rest for serving). Mound the pecan mixture on top, pressing firmly to adhere (no need to coat the undersides).
4. In a large bowl, toss the carrot pieces with a drizzle of olive oil, salt and pepper. Spread them on the opposite side of the same baking sheet. Roast on the top rack for 12 minutes. (For 4 servings, spread carrots on a second sheet; roast chicken on the top rack and carrots on the middle rack.)
5. Meanwhile, separate the biscuits from the package and place them at least 2 inches apart on a second lightly oiled baking sheet. (For 4 servings, carefully add the biscuits to the sheet with the chicken after the initial 12 minutes.) After the chicken has roasted for 12 minutes, add the biscuits to the middle rack. Bake until the biscuits and chicken are golden brown and cooked through and the carrots are tender, about 8-11 minutes more. Tip: If the chicken finishes before the carrots, remove it from the sheet and continue roasting the carrots.
6. While everything bakes, place 2 tablespoons butter (3 tablespoons for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. Stir in the remaining garlic powder and remaining chopped thyme; season with salt and pepper.
7. Carefully toss the roasted carrots with lemon zest and a squeeze of lemon juice. Split the biscuits and spread with the garlic thyme butter. Divide the carrots, chicken and biscuits among plates. Drizzle the chicken with the remaining honey Dijon dressing. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create cutlets or pound them to an even thickness of about 1/2 inch.

Can I make this recipe nut-free?

Absolutely. Omit the pecans and increase the panko breadcrumbs to 1/3 cup. You can also add a tablespoon of sunflower seeds for crunch if desired.

How do I store leftovers?

Store leftover chicken, carrots and biscuits separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.