June 16, 2026 · 5 min

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

Side Dish5 min610 cal / serving

There’s something irresistible about chicken with a crunchy, nutty crust. This recipe takes it to the next level: tender chicken cutlets are slathered with a creamy honey mustard sauce, then topped with a mixture of crushed pecans, panko, and butter. As it bakes, the topping turns golden and crispy while the chicken stays juicy and tender.

On the side, a simple salad of mixed greens and thinly sliced apple gets a bright squeeze of lemon. Drizzle any remaining honey mustard over the chicken for an extra pop of flavor. It’s a quick, satisfying dinner that feels like a special treat—ready in just 30 minutes!

Ingredients

Pecans0.5 ounce PecansView ingredient guide
Panko Breadcrumbs0.25 cup Panko BreadcrumbsView ingredient guide
Fry Seasoning1 tablespoon Fry SeasoningView ingredient guide
Dijon Mustard2 teaspoon Dijon MustardView ingredient guide
Honey2 teaspoon HoneyView ingredient guide
Mayonnaise2 tablespoon MayonnaiseView ingredient guide
Chicken Cutlets10 ounce Chicken CutletsView ingredient guide
Apple1 unit AppleView ingredient guide
Lemon1 unit LemonView ingredient guide
Mixed Greens2 ounce Mixed GreensView ingredient guide
Olive Oil1 tablespoon Olive OilView ingredient guide
Cooking Oil1 teaspoon Cooking OilView ingredient guide
Butter1 tablespoon ButterView ingredient guide
SaltSaltView ingredient guide
PepperPepperView ingredient guide

Instructions

  1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry all produce. Finely chop pecans (or crush them 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, a drizzle of olive oil, and a pinch of salt and pepper.
  3. In a small bowl, combine honey, mustard, and mayonnaise to make the honey mustard sauce.
  4. Pat chicken cutlets dry with paper towels; season with remaining fry seasoning, salt, and pepper. Place on a lightly oiled baking sheet. Spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound the pecan mixture on top, 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 the apple. Quarter the 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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For extra crunch, toast the pecans briefly in a dry pan before chopping.

If you don’t have fry seasoning, substitute with a mix of paprika, garlic powder, onion powder, salt, and pepper.

To prevent the crust from burning, check the chicken at 15 minutes and tent with foil if needed.

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness (about 1/2 inch) to ensure they cook through in the same time.

How do I make this recipe nut-free?

Omit the pecans and increase the panko to 1/3 cup. You can also add 2 tablespoons of crushed pretzels or cornflakes for crunch.

Can I prepare the pecan topping ahead of time?

Absolutely! The pecan-panko mixture can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

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