Crunchy Pecan-Crusted Chicken with Honey Mustard and Apple Salad

This pecan-crusted chicken is the ultimate weeknight indulgence. Tender chicken cutlets are slathered with a creamy honey mustard sauce, then topped with a crunchy mixture of crushed pecans, panko and butter. Baked until golden and crispy, the nutty crust pairs perfectly with the juicy chicken.

On the side, a bright lemony apple salad with mixed greens adds a fresh, tangy contrast. Drizzle any extra honey mustard sauce over the chicken for an extra burst of flavor. Dinner is ready in just 30 minutes!

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the middle. Wash and dry all produce. Finely chop the pecans or crush them in their bag using a heavy pan or rolling pin.
2. In a medium microwave-safe bowl, melt 1 tablespoon butter (30 seconds). Let cool slightly, then stir in the chopped pecans, panko, half the fry seasoning, a drizzle of olive oil and a pinch of salt and pepper.
3. In a small bowl, whisk together the honey, Dijon mustard and mayonnaise to make the honey mustard sauce.
4. Pat the chicken cutlets dry with paper towels. Season with the remaining fry seasoning, salt and pepper. Place on a lightly oiled baking sheet. Spread a thin layer of honey mustard sauce over the tops of the chicken (reserve the rest for serving). Press the pecan mixture firmly onto the coated tops. Roast on the middle rack until the crust is golden and the chicken is cooked through, 15-20 minutes.
5. Meanwhile, halve and core the apple, then thinly slice. Quarter the lemon. In a large bowl, toss the mixed greens and apple slices with a drizzle of olive oil and lemon juice to taste. Season with salt and pepper.
6. Divide the chicken and salad between plates. Drizzle the chicken with the remaining honey mustard sauce. Serve with extra lemon wedges if desired.

Recipe Tips

FAQ

Can I use a different nut instead of pecans?

Yes, walnuts or almonds work well as a substitute. Chop them finely for the best texture.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F or when the juices run clear and the crust is golden brown.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning is gluten-free. The rest of the ingredients are naturally gluten-free.