Crispy, Pecan Crusted Chicken with Honey Mustard Sauce checks all of the boxes! It is easy to prepare and features oven-baked, tender, juicy chicken breasts topped with a crunchy, double pecan crust.
Like my recipe for Pecan Crusted Fish, this pecan-crusted chicken recipe is a unique and incredibly delicious weeknight or company-worthy dinner entree that will surely get rave reviews.
Yes, I know you have probably cooked boneless, skinless chicken breasts a zillion different ways. And my guess is that many of those recipes have gone by the wayside because, well, let’s face it, white meat is easy to overcook, and it can be dry and tasteless.
Now I’m not slamming white meat, but sometimes, that happens unless you do something pretty drastic. That is until now…
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Here’s why you will love this recipe
- Before baking, the chicken breasts are soaked in buttermilk, which tenderizes them and helps keep them moist and flavorful.
- The double pecan coating, which consists of pecan meal and coarsely chopped pecans, makes a lovely crust with the perfect crunch factor and adds amazing flavor.
- This pecan and chicken recipe with an optional honey mustard sauce is quick and easy, and even if you are a fan of dark meat like me, you will love it.
Ingredient notes
- Chicken breasts – boneless, skinless breasts about one-half an inch thick are perfect for this recipe.
- Pecan meal and coarsely chopped pecans – add double pecan flavor and crunch to the crust.
- Buttermilk and egg – a quick soak adds flavor, tenderizes the meat and keeps it moist.
- All-purpose flour – in the coating helps to seal in moisture. It forms the nut crust combined with the pecan meal, salt, pepper, and paprika.
- Salt, pepper, and paprika – come together to season the pecan crust and enhance all of the other flavors.
- Butter – after the breasts are coated in the pecan mixture, a quick dip in melted butter before baking them is the secret to an extra crispy nut crust.
- Honey mustard sauce – purchased or homemade (recipe in recipe card)
A complete list of all of the ingredients and their measurements is available below in the recipe card.
How to make Pecan Crusted Chicken
- Preheat the oven to 350°F. Pour the buttermilk into another shallow dish and add the beaten egg. Mix well. Add the breasts to the buttermilk and egg mixture and let them marinate for at least ten minutes.
- Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
- After letting the breasts soak in the buttermilk and egg mixture, work with one piece at a time, remove them, and let any excess drip off. Then, dredge each piece in the pecan flour mixture, ensuring they are completely covered.
- Add the butter to a 13′ x 9′ baking dish and put the dish in the oven until the butter is melted. Take the breasts and place them in the baking dish with melted butter. Turn each piece over and make sure both sides are coated with butter. Sprinkle the coarsely chopped pecans evenly over the top of each breast and lightly press the pecans in.
- Bake for 14 to 18 minutes or until the chicken reaches 165°F on an instant-read meat thermometer.
- Serve the pecan-crusted chicken breasts immediately while they are still hot. Optional, garnish with chopped parsley or a drizzle of honey mustard sauce before serving.
Serving and menu suggestions
I like to serve my baked Pecan Crusted Chicken with Southern Potato Salad, or Easy Parmesan Smashed Potatoes, and Purple Hull Peas, Green Beans and Potatoes, or Southern Cucumber and Tomato Salad.
Pecan-crusted chicken can be served as an entree, substituted for the shrimp in my Shrimp Cobb Salad, or served on a bun topped with honey mustard as a pecan-crusted chicken sandwich.
If you need more recipes or menu ideas, here is a link to my side dish recipes and my salad recipes.
Recipe variations
- If you prefer, you can substitute walnuts, cashews, macadamias, pistachios, or almonds for the pecans.
- You can also make pecan crusted chicken thighs by substituting chicken thighs for the breasts, and you can make pecan crusted chicken tenders by substituting chicken tenders for the breasts.
- Try drizzling hot honey over your dish for a spicy delicious twist.
How to store and reheat leftovers
Pecan crusted chicken can be stored covered in the fridge for three days. Leftovers can also be used to make my Cranberry Pecan Chicken Salad.
Reheat leftovers in a preheated 400-degree oven on a wire rack for about 10 minutes. Or, in an air fryer set at 400 degrees for about seven minutes, turning once halfway through. I don’t recommend reheating in a microwave.
Recipe FAQs
My husband loves honey mustard sauce with his pecan chicken. If you like sauces, it would also be wonderful served with my sweet and spicy Jezebel Sauce.
Yes, you can make this recipe several hours ahead by making it but not baking it. Store the dish covered in the refrigerator for up to 12 hours. Take it out of the fridge about 30 minutes before baking—then bake as directed.
The buttermilk and egg soak ensure the crust sticks without falling off. The extra dip in butter is insurance.
Top tips to ensure this recipe turns out perfectly
- If you don’t have buttermilk, you can easily make your own. Combine one tablespoon of fresh lemon juice or white vinegar with one cup of whole milk. Let it stand for about five minutes, and voila, buttermilk.
- If you don’t have or can’t find pecan meal, you can make your own. Add whole or chopped pecans to a food processor fitted with a metal blade. Pulse until the nuts are finely ground. But go slow. It’s easy to go too far too fast, and you can end up with a gummy pecan mess.
- This recipe calls for four boneless skinless chicken breasts about one-half an inch thick. Chicken breasts are so large these days, I usually buy two and slice them in half horizontally to make four. If your breasts are thicker or thinner than one-half an inch, they will take more or less time to cook.
- If the breasts are uneven in thickness, top them with a piece of wax or parchment paper or a clean plastic storage bag and use a rolling pin or meat mallet to pound them until they are all about the same thickness. This ensures that the chicken will cook evenly, plus it helps tenderize it.
- With this recipe, you will have the best results if you cook the breasts to the correct temperature as measured by an instant-read meat thermometer instead solely relying on the times shown.
More easy chicken dinner ideas
If you are like us and have chicken one or two times a week, then you might want to check out these other popular and easy options on my blog:
If you need more ideas, here is a link to all of my chicken recipes and menu ideas.
⭐ ⭐ ⭐⭐⭐Did you make this recipe for Pecan Crusted Chicken Breasts? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share?
Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
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Pecan Crusted Chicken Recipe with Honey Mustard Sauce
Ingredients
- 4 chicken breasts, about ½ inch thick
- ½ cup pecan meal, or very finely chopped pecans
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup buttermilk
- 1 egg, beaten, large or extra large
- ½ cup coarsely chopped pecans
- 4 tablespoons unsalted butter
Optional Honey Mustard Sauce
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 pinch kosher salt
Instructions
- Preheat the oven to 350 °F.
- Pour the buttermilk into a shallow dish and add the beaten egg. Mix well.
- Add the breasts to the buttermilk egg mixture and let them marinate for at least 10 minutes.
- Add the butter to a 13' x 9' baking dish and put the dish in the oven until the butter is melted. Remove the dish and set aside.
- Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
- After letting the breasts soak in the buttermilk and egg mixture, work with one piece at a time, remove them, and let any excess drip off. Then, dredge each piece in the pecan flour mixture, making sure they are completely covered.
- Then, take the breast and place it in the baking dish with the melted butter. Turn each piece over and make sure both sides are coated with butter. Repeat with the remaining breasts.
- Sprinkle the coarsely chopped pecans evenly over the top of each breast and lightly press the pecans in.
- Bake for 14 to 18 minutes or until the chicken reaches 165°F as measured with an instant-read meat thermometer.
- Optional, garnish with chopped parsley and serve with honey mustard sauce. Serve immediately.
Honey Mustard Sauce
- Combine all ingredients in a small bowl.
Amanda
Sharon, this is one of the best things I’ve cooked in a while! So tender and the smoked paprika really made the chicken extra tasty. Thanks for sharing!
Sharon Rigsby
Hi Amanda, I am so glad you enjoyed it, and thank you too for taking time to write such a nice note!
All the best,
Sharon
Rachael
loved this recipe! — I made it as written except for melting the butter in the dish part – I used honey mustard as a dipping sauce because my family likes sauces– but its not necessary the chicken was juicy. I’ll definitely make it again maybe trying different nuts for a variety..
Linger
Your pecan-crusted chicken recipe looks crazy yummy! I love that you soak it in buttermilk to give it the added tenderness and juiciness. You’ve just made my mouth water and it’s only 10 in the morning. I just may have to pull out some chicken from the freezer and get it ready for this evening. Thanks so much for sharing.