Description
Honey Pecan Crusted Chicken Breasts feature juicy chicken cutlets coated with a tangy honey-Dijon mixture and a crunchy crust of finely chopped pecans and crushed cornflakes. Garlic, smoked paprika, lemon, and black pepper keep the sweet and savory flavors balanced.
Ingredients
2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ cup honey
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
¾ cup raw pecans, finely chopped
1 cup finely crushed cornflakes
¼ teaspoon kosher salt
Cooking spray
Instructions
1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and lightly coat the parchment with cooking spray.
2. Slice each chicken breast horizontally through the center to create four thinner cutlets. If any section is substantially thicker than the rest, gently pound it to a more even thickness so the chicken cooks at a consistent rate.
3. Pat the chicken cutlets thoroughly dry with paper towels. Season both sides with ½ teaspoon kosher salt, black pepper, garlic powder, and smoked paprika.
4. In a shallow bowl, whisk together the honey, Dijon mustard, and fresh lemon juice until smooth and evenly combined.
5. Finely chop the raw pecans by hand or pulse them briefly in a food processor. Stop while small pieces of pecan remain visible rather than processing the nuts into flour.
6. Combine the finely chopped pecans, crushed cornflakes, and remaining ¼ teaspoon kosher salt in a second wide, shallow dish.
7. Working with one cutlet at a time, brush or dip the chicken in the honey-Dijon mixture so both sides receive a thin, even coating. Allow excess mixture to drip away for a moment.
8. Place the coated chicken into the pecan-cornflake mixture. Press firmly, turn the cutlet, and press again until the top, bottom, and edges are covered. Press extra crumbs onto any bare areas rather than simply sprinkling them over the chicken.
9. Transfer the coated cutlet to the prepared baking sheet. Repeat with the remaining chicken, leaving some space between each piece. Lightly spray the tops with cooking spray to encourage browning.
10. Bake at 400°F for approximately 15 to 20 minutes, checking thinner pieces early. Insert an instant-read thermometer into the thickest part of the chicken. Remove it from the oven when it reaches an internal temperature of 165°F.
11. Watch the pecan coating closely during the final minutes. If the crust becomes deeply browned before the chicken reaches 165°F, loosely tent the tops with foil and continue baking until the chicken is fully cooked.
12. Let the Honey Pecan Crusted Chicken Breasts rest for about 5 minutes before cutting or serving. This brief rest also gives the hot pecan coating time to firm slightly.
Notes
Chicken thickness: Thin, evenly sized cutlets help the chicken cook through before the honey and pecans become too dark. Cooking time will vary according to actual thickness.
Pecans: Finely chop the nuts but do not process them into pecan flour. Small irregular pieces provide the best crunchy texture and adhere more easily than large chunks.
Cornflake substitute: Panko breadcrumbs can replace the crushed cornflakes. For a more nut-forward crust, reduce the cereal and increase the chopped pecans.
Honey coating: Use a thin, even layer. Excess honey-Dijon mixture underneath the crust can make the coating slide during baking.
Heat variation: Add a small pinch of cayenne to the pecan mixture or use hot honey if you want a sweet-spicy version.
Chicken thighs: Boneless, skinless chicken thighs can replace breasts. Flatten thicker areas and use an instant-read thermometer rather than relying on the breast cooking time.
Gluten-free option: Use certified gluten-free cornflakes if needed.
Doneness: Cook chicken to an internal temperature of 165°F measured in the thickest section.
Crust browning too quickly: Loosely tent the chicken with foil while it finishes cooking. Do not wrap tightly because trapped moisture will soften the crust.
Make ahead: Prepare the honey-Dijon mixture and pecan-cornflake mixture separately and refrigerate as appropriate. Coat the chicken shortly before baking for better texture.
Storage: Cool leftovers and refrigerate them in an airtight container for 3 to 4 days.
Reheating: Warm leftovers in a 350°F oven until heated through to preserve more of the crust. An air fryer also works well at moderate heat. Watch carefully because pecans can darken quickly during reheating.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet
Keywords: Honey Pecan Crusted Chicken Breasts, honey pecan chicken, pecan crusted chicken breasts, baked pecan chicken, honey Dijon chicken