Pecan-Crusted Chicken with Honey Mustard Cream Sauce
A crunchy, sweet, and creamy dinner that cooks quickly and feels fancy but is easy to make at home.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts, halved horizontally (about 1 pound total)
- ½ cup finely chopped pecans Chopped finely for the crust.
- ½ cup plain breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- to taste Salt and freshly ground black pepper
- 1 tablespoon olive oil For searing the chicken.
- 1 tablespoon butter For searing the chicken.
For the Creamy Honey Mustard Sauce
- ¼ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon butter
- ¼ teaspoon cayenne pepper (optional) Add for heat.
- ⅓ cup chopped pecans, lightly toasted For the sauce.
- to taste Salt and black pepper
Instructions
Preparation
- In a shallow dish or zip-top bag, mix finely chopped pecans and breadcrumbs. Set aside.
- Whisk 1 tablespoon honey and 1 tablespoon Dijon mustard in a small bowl.
Season and Coat the Chicken
- Pat chicken dry and season with salt and pepper.
- Brush chicken with the honey-mustard mixture.
- Press chicken into pecan-breadcrumb mix so coating sticks.
Sear the Chicken
- Heat olive oil and butter in a skillet over medium heat.
- Cook coated chicken 3–4 minutes per side until golden and crisp.
Bake Until Tender
- Transfer seared chicken to a baking dish and bake at 375°F (190°C) for 10–12 minutes.
- Cook until internal temperature reaches 165°F. Keep warm.
Make the Cream Sauce
- Wipe skillet clean, leaving a thin layer of browned bits.
- Melt butter over low heat, stir in honey, Dijon, and heavy cream.
- Add cayenne if you want heat. Simmer 2–3 minutes until slightly thickened.
- Stir in toasted pecans and season with salt and pepper.
Serve
- Spoon warm sauce over each chicken breast and garnish as you like.
Notes
Serve over mashed sweet potatoes or rice, adding a green side like roasted green beans or a salad for balance.