Crispy Pecan-Crusted Chicken with Lemony Carrots and Garlic Thyme Butter

This crispy pecan-crusted chicken is the ultimate comfort meal. Tender chicken cutlets are brushed with tangy honey Dijon dressing, then topped with a crunchy mixture of crushed pecans, panko and fresh thyme. Baked to golden perfection, the topping turns toasty and crisp while the chicken stays juicy.

On the side, we’re serving up lemony roasted carrots, flaky buttermilk biscuits and a rich garlic thyme compound butter. It’s a complete dinner that feels special but is simple enough for a weeknight. Every bite is packed with flavor and texture!

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces; halve any large pieces. Zest and quarter lemon. Strip thyme leaves from stems and mince until you have 1½ tsp (3 tsp for 4 servings).
2. Finely chop pecans or crush them in a bag with a heavy pan or rolling pin. Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, about 45 seconds. Stir in pecans, panko and 1 tsp chopped thyme (2 tsp for 4). Season with salt and pepper.
3. Pat chicken dry with paper towels. Season all over with ¾ tsp garlic powder (1½ tsp for 4), salt and pepper. Place chicken on one side of a baking sheet. Spread each piece with 1 tsp Honey Dijon Dressing (save the rest for serving). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
4. Toss carrots on the opposite side of the sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, add carrots to a second sheet; roast chicken on top rack and carrots on middle rack.) Roast on top rack for 12 minutes (you’ll start the biscuits then).
5. Meanwhile, remove biscuits from package and separate. Place at least 2 inches apart on a second lightly oiled baking sheet. (For 4 servings, carefully add biscuits to the sheet with chicken.) After chicken has roasted 12 minutes, add biscuits to the middle rack. Bake until biscuits and chicken are golden brown and cooked through and carrots are tender, 8-11 minutes. Tip: If chicken is done before carrots, remove from sheet and continue roasting carrots.
6. Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. Stir in remaining garlic powder and chopped thyme; season with salt and pepper.
7. Carefully toss roasted carrots with lemon zest and a squeeze of lemon juice. Divide carrots, chicken, biscuits and garlic thyme butter between plates. Drizzle chicken with remaining Honey Dijon Dressing. Serve with any 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 thinner cutlets or pound them to an even thickness for even cooking.

Can I make this recipe nut-free?

You can omit the pecans or substitute with crushed pretzels or additional panko for a nut-free version. Keep in mind the texture and flavor will change.

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 or microwave.