Honey Dijon Pecan Crusted Chicken with Roasted Potatoes and Green Beans

Get ready for a crunchy, flavorful chicken dinner that comes together with almost no effort. Juicy chicken cutlets are coated in a sweet and tangy honey Dijon dressing, then topped with a buttery pecan-panko crunch. Roasted alongside garlic-thyme potatoes and finished with tender green beans, this all-in-one tray bake is perfect for busy weeknights.

The best part? Everything cooks on a single oven tray (or two, depending on servings), so cleanup is a breeze. Serve with a drizzle of extra honey Dijon dressing for a restaurant-quality meal at home.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Dice the russet potato into ½-inch pieces. In the oven-ready tray, toss the potato with a drizzle of cooking oil, garlic powder, half the dried thyme, salt and pepper. Roast on the top rack until just tender, 3-5 minutes (the tray will go back in later).
2. Meanwhile, place 1 tablespoon butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Finely chop the pecans. Add the pecans, panko breadcrumbs, half the fry seasoning, a drizzle of olive oil and a pinch of salt and pepper to the melted butter. Stir to combine.
3. Reserve about half the honey Dijon dressing in a small bowl for serving. Pat the chicken cutlets dry with paper towels; season all over with the remaining fry seasoning, salt and pepper. Transfer to a plate. Spread the tops of the chicken with a thin layer of the remaining honey Dijon dressing. Mound the pecan topping onto the chicken, pressing firmly to adhere (do not coat the undersides).
4. After the potato has roasted 3-5 minutes, remove the tray from the oven. Carefully push the potato to one side of the tray; place the chicken, coated sides up, on the opposite side. Return the tray to the oven and roast on the middle rack until the potato is tender, the chicken is cooked through and the pecan topping is golden brown, 20-25 minutes. (For 4 servings, leave the potato roasting on the top rack; add the chicken to a second tray and roast on the middle rack.)
5. Meanwhile, trim the green beans if necessary. Place the green beans and 1 tablespoon butter in a second medium microwave-safe bowl; season with salt and pepper. Cover tightly with plastic wrap and microwave until slightly tender, 1-2 minutes.
6. Divide the pecan chicken, roasted potato and green beans among plates. Drizzle the chicken with the reserved honey Dijon dressing. Serve immediately.

Recipe Tips

FAQ

Can I use a different nut instead of pecans?

Yes, walnuts or almonds work well as substitutes. Chop them finely for the best texture.

How do I store leftovers?

Store leftover chicken, potatoes and green beans in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning and honey Dijon dressing are gluten-free. The rest of the ingredients are naturally gluten-free.