Best 7 Pecan Crusted Honey Mustard Chicken Recipes

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Calling all chicken lovers! Get ready to tantalize your taste buds with our delectable Pecan-Crusted Honey Mustard Chicken. This dish combines the delightful flavors of sweet honey mustard and crunchy pecans, creating a taste sensation like no other. Our recipe features juicy chicken breasts coated in a savory pecan crust, then baked to perfection. The result is a crispy, golden-brown exterior and a tender, succulent interior that will leave you craving more.

But that's not all! This article is packed with even more mouthwatering chicken recipes that will satisfy every palate. From the classic Southern charm of our Buttermilk Fried Chicken to the zesty kick of our Spicy Buffalo Chicken Wings, we've got something for everyone. And if you're looking for a healthier option, our Grilled Lemon Herb Chicken is sure to hit the spot.

So whether you're a seasoned chef or just starting out in the kitchen, this article has everything you need to create a memorable chicken dish that will impress your family and friends. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!

Here are our top 7 tried and tested recipes!

PECAN CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Pecan Crusted Chicken Tenders with Honey Mustard Sauce image

A gourmet twist on chicken tenders that appeals to kids and adults alike.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4-6

Number Of Ingredients 12

1¼ cups pecans
1¼ cups panko bread crumbs
2¼ teaspoons salt, divided
1 tablespoon sugar
Heaping ¼ teaspoon cayenne pepper
2 pounds chicken tenderloins
2 eggs
½ cup all purpose flour
Vegetable oil, for cooking
½ cup mayonnaise, best quality such as Hellmann's
½ cup whole grain mustard
¼ cup honey

Steps:

  • Place the pecans in the bowl of a food processor and pulse until finely chopped (go easy -- you don't want a paste). Add the panko, 1¼ teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground.
  • Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line.
  • Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Try to use one hand for the dry breading (the flour and pecan/panko mixture) and one hand for the wet (the eggs) -- otherwise, your hands will end up a mess. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.
  • Heat about ⅛-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels (this is for the finished tenders - the paper towels will absorb any excess oil).
  • When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown. Using tongs, flip the tenders and cook until the second side is also golden, 1-2 minutes Adjust the heat as necessary so the tenders don't burn. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders.
  • Make the sauce by combining the mayonnaise, mustard and honey in a small bowl. Serve alongside chicken tenders.
  • Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

Nutrition Facts :

PECAN-CRUSTED CHICKEN



Pecan-Crusted Chicken image

With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

3/4 cup finely chopped pecans
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 large egg
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
MUSTARD SAUCE:
1/2 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon sugar
Pinch salt

Steps:

  • In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Pecan Crusted Chicken with Honey Mustard Dipping Sauce. Tender chicken breasts in a crispy pecan coating, baked until golden and juicy!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 14

2 large eggs
1 cup pecan halves
1/2 cup Panko bread crumbs
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper
4 small boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons extra virgin olive oil
1 cup nonfat plain Greek yogurt
2 tablespoons Dijon mustard
1 ½ tablespoons grainy brown mustard (or an additional tablespoon of Dijon)
1 tablespoon honey (plus additional to taste)
¼ teaspoon kosher salt
Pinch cayenne pepper

Steps:

  • Place a rack in the center of the oven and preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.
  • In a food processor, pulse the pecans until they form fine crumbs (but don't over-process or they will turn into pecan butter). Place the mixture in a large, sturdy ziptop bag.
  • To the bag, add the breadcrumbs, basil, salt, and pepper. Seal the top and shake to combine.
  • Place the chicken on a cutting board and cover it with a large sheet of plastic wrap. With a meat tenderizer, rolling pin, or your fist, pound the chicken breasts to an even thickness. They need not be super thin-just flatten the middle so that the chicken is relatively flat and will bake more evenly.
  • Working one chicken breast at a time, dip the chicken in the egg wash, then place in the ziptop bag and shake to coat with the pecan mixture. Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet. Repeat with remaining chicken breasts.
  • Drizzle the olive oil over the top of the chicken. Bake until the chicken reaches 160 to 165 degrees F on an instant read thermometer, about 15 to 20 minutes. Remove to a plate and let rest 5 minutes. Chicken is considered cooked at 165 degrees F, but I like to remove mine several degrees early and let the carryover cooking to finish the rest (this ensures the chicken breast is juicy and does not overcook).
  • While the chicken bakes, prepare the sauce: In a small bowl, stir together the Greek yogurt, both mustards, honey, salt, and cayenne. Taste and adjust the seasoning as desired.
  • Enjoy the pecan crusted chicken hot, with the dipping sauce.

Nutrition Facts : TransFat 1 g, ServingSize 1 (of 4) without dipping sauce, Calories 489 kcal, Carbohydrate 9 g, Protein 42 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 191 mg, Fiber 3 g, Sugar 2 g

HONEY PECAN CHICKEN STRIPS



Honey Pecan Chicken Strips image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds chicken tenderloins
1/2 cup buttermilk
2 dashes hot sauce
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
2 teaspoons seasoning salt
Vegetable oil, for frying
3/4 cup honey
3 tablespoons salted butter
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
  • In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
  • Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
  • Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
  • Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
  • Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
  • Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

PECAN-CRUSTED CHICKEN



Pecan-Crusted Chicken image

Enjoy an easy and fast restaurant-style dish with our Pecan-Crusted Chicken recipe. This Pecan-Crusted Chicken is served in a great honey-mustard sauce that will appeal to even the pickiest eaters. Make Pecan-Crusted Chicken tonight!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 7

2 eggs
2 Tbsp. water
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 cup finely chopped pecans
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/3 cup MIRACLE WHIP Dressing
1/3 cup GREY POUPON Savory Honey Mustard

Steps:

  • Heat oven to 400°F.
  • Beat eggs and water in shallow dish. Mix coating mix and nuts in separate shallow dish. Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast. Place in single layer on foil-covered baking sheet.
  • Bake 18 to 20 min. or until chicken is done (165ºF). Meanwhile, mix dressing and mustard.
  • Serve chicken topped with dressing mixture.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 130 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

PECAN-CRUSTED HONEY CHICKEN



Pecan-Crusted Honey Chicken image

Chicken breasts are dipped in a mixture of honey, Dijon mustard and lemon juice and given a coating of chopped pecans. Perfect when company's coming.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 7

3 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
1 tsp. lemon juice
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup finely chopped pecans
1 Tbsp. dry bread crumbs
2 tsp. margarine or butter, melted

Steps:

  • Heat oven to 375°F. Mix mustard, honey and lemon juice; brush onto both sides of each chicken breast. Place in single layer in shallow pan.
  • Combine nuts, bread crumbs and margarine. Sprinkle over chicken; press lightly into chicken to secure.
  • Bake 20 to 25 min. or until chicken is done (165°F).

Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

PECAN-CRUSTED HONEY CHICKEN



Pecan-Crusted Honey Chicken image

Make and share this Pecan-Crusted Honey Chicken recipe from Food.com.

Provided by KellyMac6

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/2 cup pecans, finely chopped
1 tablespoon dry breadcrumbs
2 teaspoons butter

Steps:

  • Preheat oven to 375.
  • Mix mustard, honey and lemon juice.
  • Brush mixture onto both sides of chicken breasts.
  • Place chicken breasts in a single layer in a shallow baking pan.
  • Combine pecans, bread crumbs, and butter.
  • Sprinkle evenly over chicken, press lightly into chicken to secure.
  • Bake 20 to 25 minutes or until chicken is cooked through.

Nutrition Facts : Calories 271, Fat 13.6, SaturatedFat 2.5, Cholesterol 73.5, Sodium 228.5, Carbohydrate 8.4, Fiber 1.8, Sugar 5.3, Protein 29.2

Tips:

  • Ensure the chicken breasts are evenly pounded to a uniform thickness; this ensures even cooking throughout.
  • Use a shallow dish or plate for dredging the chicken in the flour mixture, egg, and pecan mixture. This helps keep the coating process organized and prevents messes.
  • Make sure the oil is shimmering before adding the chicken to the pan. This helps prevent the chicken from sticking and promotes even browning.
  • Avoid overcrowding the pan; cook the chicken in batches if necessary to prevent steaming and ensure proper browning.
  • Let the chicken rest for a few minutes before slicing and serving; this allows the juices to redistribute, resulting in more tender and flavorful chicken.
  • If you don't have Dijon mustard, use a mixture of yellow mustard and horseradish. This will give a similar flavor profile.

Conclusion:

This recipe for Pecan-Crusted Honey Mustard Chicken offers a delightful combination of flavors and textures. The pecan coating adds a delicious crunch, while the honey mustard sauce provides a sweet and tangy glaze. The chicken is juicy and tender, and it pairs perfectly with a variety of side dishes. This dish is perfect for a special occasion or a weeknight meal. It is sure to impress your family and friends with its unique and delicious flavor.

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