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

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!

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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. 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.

Recipe Tips

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.