Crunchy Pecan-Crusted Chicken with Lemony Carrots and Garlic Thyme Butter Biscuits

This recipe is all about texture and flavor. Chicken cutlets are coated in a tangy honey Dijon dressing, then pressed into a crunchy mixture of pecans, panko and thyme. As they roast, the topping turns golden and crisp while the chicken stays juicy inside. On the side, you’ll find lemony roasted carrots that are sweet and tender, plus warm buttermilk biscuits slathered with a garlic thyme compound butter. It’s a satisfying meal that feels special enough for a weekend dinner but simple enough for a weeknight.

The combination of crunchy, creamy and bright elements makes every bite interesting. The pecans add a nutty richness, the lemon zest brightens the carrots and the herb butter brings everything together. Serve with extra honey Dijon drizzled on top for a touch of sweetness.

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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 Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Strip thyme leaves from stems; mince leaves until you have 1½ tsp (3 tsp for 4 servings). Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces; halve any large pieces. Zest and quarter lemon.
2. Finely chop pecans or crush in bag with a heavy-bottomed pan or rolling pin. Place 2 Tbsp butter (3 Tbsp for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 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 servings), salt and pepper. (You’ll use the rest of the garlic powder later.) Place chicken on one side of a baking sheet. Spread top of each with 1 tsp honey Dijon dressing (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides).
4. Toss carrots on opposite side of sheet from chicken 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. Separate biscuits; place at least 2 inches apart on a second lightly oiled baking sheet. (For 4 servings, carefully add biscuits to sheet with chicken.) Once chicken has roasted 12 minutes, add biscuits to 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 remaining chopped thyme; season with salt and pepper.
7. Carefully toss roasted carrots with lemon zest and a squeeze of lemon juice. Split biscuits and spread with garlic thyme butter. Divide carrots, chicken and biscuits between plates. Drizzle chicken with remaining honey Dijon dressing. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different nut instead of pecans?

Yes, walnuts or almonds would work well. Chop them finely for the best crust.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and check that your biscuits are gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store chicken, carrots and biscuits separately in airtight containers in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.