Crusted Pecan Chicken with Honey Dijon, Roasted Carrots, and Garlic Thyme Butter Biscuits

This dish is all about texture and flavor. Tender chicken cutlets are brushed with tangy honey Dijon dressing, then coated in a crunchy pecan and panko mixture. Baked until golden and crispy, the chicken stays juicy inside while the topping turns perfectly crunchy.

Alongside, you’ll find lemony roasted carrots that add a bright, fresh contrast, and warm buttermilk biscuits slathered with a garlic thyme compound butter. It’s a satisfying, well-rounded meal that feels special enough for a weekend dinner but simple enough for a weeknight.

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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. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Strip thyme leaves from stems and mince until you have 1½ tsp. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces; halve any large pieces. Zest and quarter the lemon.
2. Finely chop pecans or crush them in a bag with a heavy pan. In a medium microwave-safe bowl, melt 2 tbsp butter (about 45 seconds). Stir in pecans, panko, and 1 tsp chopped thyme. Season with salt and pepper.
3. Pat chicken cutlets dry with paper towels. Season all over with ¾ tsp garlic powder, salt, and pepper. Place chicken on one side of a baking sheet. Spread the top of each piece with 1 tsp honey Dijon dressing (save the rest). Press the pecan mixture firmly onto the tops (no need to coat the undersides).
4. Toss carrots on the opposite side of the same sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, use a second sheet; roast chicken on top rack and carrots on middle rack.) Roast on top rack for 12 minutes.
5. Meanwhile, separate the biscuits and place them at least 2 inches apart on a second lightly oiled baking sheet. After chicken has roasted 12 minutes, add the biscuits to the middle rack. Bake until biscuits are golden and chicken is cooked through (165°F internal) and carrots are tender, 8–11 minutes. If chicken finishes before carrots, remove it and continue roasting carrots.
6. In a small microwave-safe bowl, microwave 2 tbsp butter until just softened, 10–15 seconds. Stir in remaining garlic powder and remaining chopped thyme; season with salt and pepper.
7. Toss roasted carrots with lemon zest and a squeeze of lemon juice. Split the baked biscuits and spread with the garlic thyme butter. Divide carrots, chicken, and biscuits among plates. Drizzle chicken with remaining honey Dijon dressing. Serve with lemon wedges on the side.

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