Nut-Crusted Chicken with BBQ Sweet Potato, Brussels Sprouts &Amp; Apple

This nut-crusted chicken is a crispy, flavor-packed dinner that brings together two of the best nuts: pecans and walnuts. The crunchy coating pairs perfectly with tender chicken cutlets, while the side of roasted sweet potato, Brussels sprouts and apple adds a sweet and savory balance. A touch of BBQ seasoning on the sweet potato gives it a smoky kick that ties the whole dish together.

Inspired by Thanksgiving flavors, this meal is both comforting and easy to prepare. Everything cooks on one sheet pan, making cleanup a breeze. Whether you’re looking for a weeknight dinner or a special occasion dish, this nut-crusted chicken is sure to impress.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Finely chop the pecans and walnuts until they resemble coarse crumbs. Set aside in a shallow dish.
3. Trim the Brussels sprouts and cut them in half. Peel the sweet potato and cut into 1/2-inch cubes. Core the apple and cut into 1/2-inch wedges.
4. On the prepared baking sheet, toss the Brussels sprouts, sweet potato cubes and apple wedges with 1 tablespoon of cooking oil, the Sweet and Smoky BBQ seasoning and a pinch of salt and pepper. Spread in an even layer.
5. Season the chicken cutlets on both sides with salt and pepper. Brush each cutlet with the Honey Dijon dressing, then press into the chopped nut mixture to coat evenly.
6. Place the nut-crusted chicken cutlets on the same baking sheet among the vegetables, ensuring they are not overlapping.
7. Roast for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the nuts are golden brown. The vegetables should be tender and lightly caramelized.
8. Remove from the oven and let rest for 2 minutes. Serve the chicken alongside the roasted vegetables and apple.

Recipe Tips

FAQ

Can I use a different nut for the crust?

Yes, you can substitute almonds or cashews for the pecans or walnuts, but the flavor and texture will vary.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.

Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your BBQ seasoning and honey Dijon dressing are certified gluten-free.