Crispy, crunchy, and packed with flavor, Pecan Crusted Chicken with Hot Honey (or Honey Mustard Sauce) is an easy, weeknight-friendly dish that feels fancy enough for company.
Oven-baked to golden perfection, these juicy chicken breasts are coated in a crunchy double-pecan crust and finished with your choice of two toppings: a drizzle of sweet heat from hot honey, or my original honey mustard sauce.
Quick look at the recipe
Ready in: 30 minutes | Serves: 4 | Difficulty: Easy | Best for: Either weeknight or company dinners | Make-Ahead Friendly: Yes, partially | Great for leftovers: Absolutely
I first shared this pecan-crusted chicken years ago with honey mustard sauce, and it’s remained one of my most-loved chicken recipes ever since. But lately, hot honey has become the topping I reach for more often in my own kitchen, so I’m updating the recipe to give you both options-make it the way I originally created it, or try the newer, spicier twist. Either way, you can’t go wrong.
If you’ve tried my pecan-crusted fish recipe, you already know that pecans make an incredible crust, adding a buttery, irresistible crunch. And while boneless, skinless chicken breasts are known for being dry, this recipe proves that with a little love (and a good soak in buttermilk), they can be just as juicy and flavorful as dark meat.
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Why This Recipe Works
- The buttermilk soak does double duty. The acidity gently tenderizes the chicken while the egg helps the pecan coating cling-so you get juicy meat and a crust that stays put instead of flaking off in the pan.
- Double pecan coating means double crunch. Pecan meal gives you flavor, but it’s the coarsely chopped pecans pressed on top that give this crust its real bite.
- Butter under the crust, not just on it. Placing the coated chicken into melted butter before baking crisps the underside just as much as the top, so you’re not stuck with one soggy side.
- Two sauces, one method. Whether you finish it with hot honey or honey mustard, the chicken underneath is identical-switch the topping to match your mood or your guests without changing a thing about how you cook it.
Ingredient notes
Below are my notes on the main ingredients in this recipe, along with a few smart substitutions if you need them. The recipe card below has the complete list of ingredients and measurements for both the chicken and whichever sauce you choose.
- Chicken breasts - Boneless, skinless, and about ½-inch thick so they cook evenly. Chicken thighs work too, though you’ll lose a little of that classic “cutlet” look when you slice into it.
- Pecan meal and chopped pecans - This is a double dose of pecan on purpose. The meal gives you flavor throughout the crust, while the coarsely chopped pecans pressed on top give you the real crunch. Skip one or the other and you’ll notice-the crust goes flat instead of craggy.
- Buttermilk and egg - This quick soak is doing two jobs at once: tenderizing the chicken and giving the pecan coating something to grip onto. Don’t rush it; even the minimum 10 minutes makes a real difference.
- All-purpose flour - Mixed into the pecan coating, this is what actually holds the crust together. Without it, you’d have pecan crumbs falling off in the pan instead of a crust.
- Salt, pepper, and paprika - A simple seasoning trio, but don’t skip the paprika-it’s doing more for color than heat, and the crust looks pale and sad without it.
- Butter - Melted right in the baking dish before the chicken goes in, this is the trick that crisps the underside of the crust, not just the top. Skip this step and you’ll end up with one soggy side.
- For hot honey: Purchased or homemade hot honey works here-drizzle it on right before serving for that spicy-sweet finish. If you’re buying it, go with regular hot honey, not the extra-hot version, unless your family genuinely loves heat. Mine doesn’t, so I keep a jar of plain honey around too and let everyone doctor their own plate.
- For honey mustard sauce: This is the topping I used for years before hot honey took over in my kitchen, and it’s still every bit as good-tangy, a little sweet, and it comes together in the time it takes the chicken to rest. Full measurements are in the recipe card notes.
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.
You truly can’t go wrong picking one over the other-they’re different enough to suit different moods, but the chicken underneath is exactly the same either way.
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 hot honey or honey mustard sauce before serving.
Serving and menu suggestions
I like to serve my baked Pecan Crusted Chicken with Southern Potato Salad, Crock Pot Mashed Potatoes, 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 either the hot honey or honey mustard as a pecan-crusted chicken sandwich.
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°F oven on a wire rack for about 10 minutes. Or, in an air fryer set at 400°F for about seven minutes, turning once halfway. I don’t recommend reheating in a microwave.
Recipe FAQs
Not technically, but I love it with hot honey; 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 without baking. 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.
Sharon’s tips
- If you don’t have buttermilk, make your own: 1 tablespoon of lemon juice or vinegar stirred into 1 cup of whole milk, then left to sit for 5 minutes.
- No pecan meal on hand? Pulse whole pecans in a food processor-just watch it closely, because a few seconds too long turns pecans into pecan butter instead of pecan meal.
- Chicken breasts these days are often uneven and oversized. I usually slice mine in half horizontally rather than pound them thin-it keeps the pieces manageable and helps the crust actually stick.
- Use a meat thermometer. I know the time range says 14 to 18 minutes, but ovens vary more than people think, and 165°F is the only number that matters.
- If you’re using store-bought hot honey, go with the regular kind, not extra hot-unless your family truly loves heat. Mine doesn’t, so I keep both plain and hot honey in the pantry and let everyone drizzle their own.
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.
Join the conversation
⭐ ⭐ ⭐⭐⭐ Did you try this recipe? I’d love to know how it turned out! Did you go with the hot honey, stick with the classic honey mustard, or dream up your own topping? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others-and it truly makes my day.
Thank you so much for visiting Grits and Pinecones! I hope you’ll stop by again soon for more Southern comfort food and simple, no-fuss favorites.
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Pecan Crusted Chicken with Hot Honey or 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
Optional Homemade Hot Honey
- drizzle homemade or purchased hot honey, homemade hot honey
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 homemade or purchased hot honey or honey mustard sauce. Serve immediately.
Honey Mustard Sauce
- Combine all ingredients in a small bowl.
HeidiD
This was so easy to make and delicious! A new family favorite we’re definitely saving to come back to.
Sharon Rigsby
Hi Heidi, I am so happy your family enjoyed this chicken recipe. It is one of our favorites, too! Thank you, too, for taking the time to leave a comment and let me know.
All the best,
Sharon
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.