Name: Pecan Crusted Chicken with Honey Mustard Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: Cooking spray; ½ cup plus 2 tablespoons Greek yogurt, divided; ¼ cup plus 2 tablespoons Dijon mustard, divided; 4 tablespoons honey, divided; 1 ½ pounds boneless skinless chicken breast (about ½ inch thick); 1 ½ cups pecans, finely chopped; 1 ½ cups panko breadcrumbs; 2 teaspoons kosher salt, plus more to taste; 1 ½ teaspoons garlic powder; 1 teaspoon paprika; ½ teaspoon black pepper, plus more to taste

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This pecan crusted chicken with honey mustard sauce is a flavorful, crunchy, and slightly sweet dinner that I love to make when I want something easy but still impressive. The pecan and breadcrumb coating adds the perfect crunch, while the honey mustard sauce brings everything together with tang and sweetness.

Why You’ll Love This Recipe

I like this recipe because it’s simple enough for a weeknight meal but elegant enough for serving guests. The yogurt marinade keeps the chicken moist, the pecan coating makes every bite crispy, and the sauce is creamy with just the right balance of tang and honey sweetness. I also appreciate that I can prep the chicken ahead of time by marinating it overnight, which makes dinner even easier the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooking spray
½ cup plus 2 tablespoons Greek yogurt, divided
¼ cup plus 2 tablespoons Dijon mustard, divided
4 tablespoons honey, divided
1 ½ pounds boneless skinless chicken breast, about ½ inch thick
1 ½ cups pecans, finely chopped
1 ½ cups panko breadcrumbs
2 teaspoons Kosher salt, plus more to taste
1 ½ teaspoons garlic powder
1 teaspoon paprika
½ teaspoon black pepper, plus more to taste

Directions

Preheat the oven to 425°F and line a baking sheet with parchment paper. Coat with cooking spray.
In a large bowl, mix ½ cup yogurt, ¼ cup Dijon mustard, and 2 tablespoons honey. Add chicken and let it marinate for at least 15 minutes or up to overnight.
In a shallow dish, toss together pecans, breadcrumbs, kosher salt, garlic powder, paprika, and black pepper.
Remove chicken from the yogurt mixture, scraping off excess marinade. Press chicken into the pecan mixture to coat both sides completely.
Place coated chicken on the prepared baking sheet. Press any remaining pecan mixture on top of the chicken and spray lightly with cooking spray.
Bake for 20–25 minutes, flipping halfway, until the chicken is cooked through.
While the chicken bakes, mix the remaining 2 tablespoons Greek yogurt, 2 tablespoons Dijon mustard, and 2 tablespoons honey in a small bowl. Season to taste.
Serve the chicken hot with the honey mustard sauce.

Servings and timing

This recipe makes about 4 servings. From start to finish, it takes around 40 minutes if marinating for 15 minutes, or up to overnight if I prepare the chicken ahead of time.

Variations

I sometimes swap pecans for walnuts or almonds when I want a different nutty flavor. If I want a spicier version, I add a pinch of cayenne pepper to the pecan mixture. For a lighter option, I use chicken tenders instead of chicken breasts and reduce the baking time slightly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I prefer the oven at 350°F for about 15 minutes to keep the coating crispy. The sauce can be stored separately in the fridge and stirred before serving again.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I can use boneless skinless chicken thighs. They may need a few extra minutes of baking time because they are thicker and juicier.

Can I make this recipe gluten-free?

I can easily make it gluten-free by swapping the panko breadcrumbs with gluten-free panko or crushed rice crackers.

Can I air fry the chicken instead of baking?

Yes, I can air fry the chicken at 375°F for about 15–18 minutes, flipping halfway through, until the coating is crispy and the chicken is fully cooked.

Can I prepare the chicken in advance?

I like marinating the chicken overnight, which makes prep much quicker the next day. I don’t coat it with the pecan mixture until just before baking to keep it crisp.

What can I serve with pecan crusted chicken?

I often serve it with roasted vegetables, mashed potatoes, or a fresh green salad. The honey mustard sauce also works nicely as a dip for the sides.

Conclusion

This pecan crusted chicken with honey mustard sauce is one of my favorite ways to make chicken feel special without much effort. The crunchy coating, tangy-sweet sauce, and juicy chicken make a combination that never fails to impress. Whether I make it for a family dinner or when I’m hosting, it’s always a hit at the table.

Pecan Crusted Chicken with Honey Mustard Sauce