Pecan-Crusted Chicken with Lemony Asparagus and Garlic Thyme Butter Biscuits

This dish brings together crispy, nutty chicken and bright, tender asparagus for a meal that feels special any night of the week. The chicken cutlets are first brushed with tangy honey Dijon dressing, then pressed into a mixture of chopped pecans, panko and fresh thyme. As they roast, the topping turns golden and crunchy while the meat stays juicy inside.

Alongside, you’ll find lemony roasted asparagus and warm buttermilk biscuits slathered with a garlic thyme compound butter. Every bite offers a contrast of textures and flavors-from the rich, herby butter to the zesty squeeze of lemon. It’s a complete dinner that’s both elegant and surprisingly simple to make.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the top and middle positions. Strip the thyme leaves from the stems and mince until you have 1½ teaspoons (3 teaspoons for 4 servings). Trim the woody ends from the asparagus. Zest the lemon, then cut it into quarters.
2. Finely chop the pecans or crush them in a bag using a heavy pan. In a medium microwave-safe bowl, melt 2 tablespoons of butter (3 tablespoons for 4 servings) in the microwave, about 45 seconds. Stir in the pecans, panko and 1 teaspoon of the chopped thyme (2 teaspoons for 4). Season with salt and pepper.
3. Pat the chicken cutlets dry with paper towels. Season all over with ¾ teaspoon garlic powder (1½ teaspoons for 4 servings), salt and pepper. Place the chicken on one side of a baking sheet. Spread the top of each cutlet with 1 teaspoon of honey Dijon dressing (reserve the rest for serving). Press the pecan mixture firmly onto the top of each cutlet-no need to coat the undersides.
4. Roast the chicken on the top rack for 12 minutes. Meanwhile, in a large bowl, toss the asparagus with a drizzle of olive oil, salt and pepper.
5. Remove the biscuits from the package and separate them. Place them at least 2 inches apart on a second lightly oiled baking sheet. After the chicken has roasted for 12 minutes, carefully arrange the asparagus on the opposite side of the chicken sheet. Place the biscuit sheet on the middle rack. Bake until the biscuits are golden, the chicken is cooked through and the asparagus is tender, 8-11 minutes more. If the chicken finishes before the asparagus, remove it from the sheet and continue roasting the asparagus.
6. While everything bakes, place 2 tablespoons of butter (3 tablespoons for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. Stir in the remaining garlic powder and remaining chopped thyme. Season with salt and pepper.
7. Toss the roasted asparagus with the lemon zest and a squeeze of lemon juice. Split the biscuits and spread with the garlic thyme butter. Divide the asparagus, chicken and biscuits among plates. Drizzle the chicken with the remaining honey Dijon dressing. Serve with the 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. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I make this recipe gluten-free?

Absolutely. Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Also, check that your biscuits are gluten-free.

How do I store leftovers?

Store leftover chicken, asparagus and biscuits separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.