Honey Dijon Pecan Chicken with Garlic-Thyme Potatoes and Green Beans

This honey Dijon pecan chicken brings together crunchy, nutty coating and tender chicken cutlets, all baked in one tray for minimal cleanup. The pecans and panko create a golden crust, while the honey Dijon dressing adds a tangy-sweet finish.

Alongside, garlic-thyme roasted potatoes and buttery green beans round out the meal. It’s a simple, satisfying dinner that comes together with just 5 minutes of prep-perfect for busy weeknights.

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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

24 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Dice potato into ½-inch pieces. Toss potato in the oven-ready tray with a drizzle of cooking oil, garlic powder, half the dried thyme (use all for 4 servings), salt and pepper. Roast on top rack until just tender, 3-5 minutes (you’ll add more to the tray later).
2. Meanwhile, place 1 tablespoon butter (2 for 4 servings) in a medium microwave-safe bowl; microwave until melted, about 30 seconds. Finely chop pecans. Add pecans, panko, half the fry seasoning (use the rest later), a drizzle of olive oil and a pinch of salt and pepper to the bowl with melted butter. Stir to combine.
3. Reserve about half the honey Dijon dressing in a small bowl for serving. Pat chicken cutlets dry with paper towels; season all over with remaining fry seasoning, salt and pepper. Transfer to a plate. Spread tops of chicken with a thin layer of the remaining honey Dijon dressing. Mound chicken with pecan topping, pressing firmly to adhere (no need to coat undersides).
4. After potato has roasted 3-5 minutes, remove tray from oven. Carefully push potato to one side of the tray; place chicken, coated sides up, on the opposite side. Return tray to oven and roast on middle rack until potato is tender, chicken is cooked through and pecan topping is golden brown, 20-25 minutes. (For 4 servings, leave potato roasting on top rack; add chicken to a second tray and roast on middle rack.)
5. Meanwhile, trim green beans if necessary. Place green beans and 1 tablespoon butter (2 for 4 servings) in a second medium microwave-safe bowl; season with salt and pepper. Cover tightly with plastic wrap; microwave until slightly tender, 1-2 minutes.
6. Divide pecan chicken, potato and green beans between plates. Drizzle chicken with reserved honey Dijon dressing to taste. Serve.

Recipe Tips

FAQ

Can I use a different nut instead of pecans?

Yes, walnuts or almonds would work well, but the flavor and texture will vary.

Can I prepare this dish ahead of time?

You can prep the pecan topping and trim the green beans ahead, but bake the chicken just before serving for best crunch.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.