Pecan Crusted Chicken with Honey Mustard and Apple Salad

This pecan-crusted chicken is the ultimate weeknight dinner: tender chicken cutlets topped with a crunchy, buttery pecan and panko crust, all baked to golden perfection. The secret is a thin layer of honey mustard sauce that helps the topping stick and adds a touch of sweetness.

On the side, a simple lemony apple salad with mixed greens provides a fresh, crisp contrast. Drizzle any extra honey mustard sauce over the chicken for an extra burst of flavor. Ready in just 30 minutes, this dish is sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Place oven rack in the middle position. Wash and dry all produce.
2. Finely chop the pecans or crush them in their bag using a heavy pan or rolling pin.
3. In a medium microwave-safe bowl, melt 1 tablespoon butter in the microwave (about 30 seconds). Let cool slightly, then stir in the chopped pecans, panko breadcrumbs, half of the fry seasoning, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
4. In a small bowl, whisk together the honey, Dijon mustard and mayonnaise to make the honey mustard sauce.
5. Pat the chicken cutlets dry with paper towels. Season both sides with the remaining fry seasoning, salt and pepper.
6. Lightly oil a baking sheet with cooking oil. Place the seasoned chicken on the sheet. Spread a thin layer of the honey mustard sauce over the tops of the chicken (reserve the rest for serving). Press the pecan-panko mixture firmly onto the sauced tops, leaving the undersides bare.
7. Roast the chicken on the middle rack until the crust is golden brown and the chicken is cooked through, 15-20 minutes.
8. While the chicken roasts, prepare the salad: Halve, core and thinly slice the apple. Quarter the lemon. In a large bowl, toss the mixed greens and apple slices with a generous drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.
9. Divide the chicken and salad between plates. Drizzle the chicken with the remaining honey mustard sauce. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness (about 1/2 inch) for even cooking and adjust the roasting time as needed.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and ensure your fry seasoning and other ingredients are gluten-free.

How do I store leftovers?

Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in the oven to maintain crispness.