Crunchy Pecan-Crusted Chicken with Honey Mustard and Lemony Apple Salad

This pecan-crusted chicken is a weeknight winner with a crunchy, nutty topping that bakes up golden and delicious. The chicken is first coated in a thin layer of homemade honey mustard sauce, then pressed with a mixture of crushed pecans, panko breadcrumbs and melted butter. As it roasts, the topping becomes toasty and crisp while the chicken stays juicy inside.

On the side, a bright lemony apple salad adds freshness and crunch. Mixed greens are tossed with thinly sliced apple, a drizzle of olive oil and fresh lemon juice. Serve the chicken with extra honey mustard sauce for dipping and you have a complete meal that feels fancy but comes together 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

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

1 unit LemonView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).
2. Place 1 tablespoon butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil and a pinch of salt and pepper.
3. In a small bowl, combine honey, Dijon mustard and mayonnaise to make the honey mustard sauce.
4. Pat chicken dry with paper towels; season with remaining Fry Seasoning, salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.
5. Meanwhile, halve, core and thinly slice apple. Quarter lemon. In a large bowl, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.
6. Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use a different nut instead of pecans?

Yes, you can substitute walnuts or almonds for pecans. Chop them finely for the best texture.

How do I store leftovers?

Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken in the oven to keep the crust crispy.

Can I make this gluten-free?

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