Pecan-Crusted Chicken
with Lemony Roasted Carrots, Biscuits & Garlic Thyme Butter
- Tree Nuts
- Wheat
- Eggs
- Milk
Is there anything better than tender chicken with a crunchy topping? How about chicken cutlets that are coated in tangy honey Dijon dressing, then crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the chicken cooks to juicy perfection. As if that weren’t enough, on the side, we’re also serving up lemony roasted carrots, flaky buttermilk biscuits, and a rich garlic thyme compound butter. You really can have it all!
Ingredients
12 ounce
Carrots
1 unit
Lemon
¼ ounce
Thyme
½ ounce
Pecans
(Contains: Tree Nuts)
10 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 teaspoon
Garlic Powder
6 ounce
Buttermilk Biscuits
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
4 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces; halve any large pieces. Zest and quarter lemon. Strip thyme leaves from stems; mince leaves until you have 1½ tsp (3 tsp for 4 servings).
• Finely chop pecans or crush in bag with a heavy-bottomed pan or rolling pin. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 45 seconds. • Stir in pecans, panko, and 1 tsp chopped thyme (2 tsp for 4). Season with salt and pepper.
• Pat chicken* dry with paper towels. Season all over with ¾ tsp garlic powder (1½ tsp for 4 servings), salt, and pepper. (You’ll use the remaining garlic powder later.) • Place chicken on one side of a baking sheet. Spread each piece with 1 tsp Honey Dijon Dressing (save the rest for serving). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
• Toss carrots on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, add carrots to a second sheet; roast chicken on top rack and carrots on middle rack.) • Roast on top rack for 12 minutes (you’ll start the biscuits then).
• Meanwhile, remove biscuits from package. Separate biscuits; place at least 2 inches apart on a second lightly oiled baking sheet. (For 4 servings, carefully add biscuits to sheet with chicken.) • Once chicken has roasted 12 minutes, add biscuits to middle rack. Bake until biscuits and chicken are golden brown and cooked through and carrots are tender, 8-11 minutes. TIP: If chicken is done before carrots, remove from sheet and continue roasting carrots.
• Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. • Stir in remaining garlic powder and chopped thyme; season with salt and pepper.
• Carefully toss roasted carrots with lemon zest and a squeeze of lemon juice. • Divide carrots, chicken, biscuits, and garlic thyme butter between plates. Drizzle chicken with remaining Honey Dijon Dressing. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the pecan crust and honey Dijon combo on the chicken, calling it "delicious" and "mouth-watering" 🍗.
- Ease of prep: Customers found this meal quick and easy to make, with everything baking on one pan.
- Suggestions: Some recommend adding more pecans to enhance the crust flavor and crunch.
- Leftovers: A few found the portions small, especially the chicken cutlets; consider making extra for leftovers.
- Sides: Several suggested swapping the biscuits for a green vegetable or different starch like rice.
Reviews from our home cooks
The pecan crusted chicken dish with lemony carrots was good, but the directions to cook chicken in oven for 12 minutes and then additional time while the biscuits cooked was way too long. Chicken ended up dry. It's almost as if these directions were written for a boneless chicken breast, something much bigger than the thin little cutlets we received. Those were cooked through in 10 minutes at the stated oven temperature.
I was surprised at how much I liked this dish. The pecan chicken with the honey Dijon dressing was fabulous. I loved the lemon flavored carrots. I never thought of adding lemon to carrots - they were delicious! I would definitely make this again!
The lemon on the carrots made them interesting and flavorful. The pecan coating on the chicken and the mustard sauce made the dish special. Deee- li-cious! Watch the biscuits closely as the bottoms may overcook and even burn if not careful.
So incredibly delicious! The pecan crusted chicken had such a warm aroma and amazing crunch and flavor. The lemon zest added to the carrots made them so fresh and the biscuits were sooo tasty!
Very yummy dinner! The biscuits had a tasty buttery thyme spread that I enjoyed. I liked the lemon zest on top of the carrots, and the chicken was excellent with a nice pecan breaded top! YUM!
Probably my favorite recipe that we've tried! Everything - from the lemony carrots to the pecan crust on the chicken to the garlic-thyme butter on the biscuit was delicious!
We loved the soft biscuits. Roasted carrots are always good and the Pecan Crusted Chicken with honey mustard sauce was excellent. It would be nice to have a little fruit pie for dessert.
This is hands-down the best chicken meal at Hello Fresh. This meal is excellent. In fact it contends for the best overall meal at Hello Fresh in my book. It does however need one tweak to the biscuits time or temperature as they burned very easily with the recommended time. That might be on me, and I'll confirm the next time this one comes around. But this meal is superb.. The chicken, the biscuits with the Garlic Herb Butter and the Zesty Carrots.
This was so good! What a great flavor profile! Everything just went together. I loved the option of biscuits instead of potatoes or rice for something different, and that garlic thyme butter was so, so delicious! The mustard sauce also took the chicken to the next level.
Chicken coating was fantastic! I added more pecans of my own to the crust- another packet would have been perfect. I would have preferred another veggie to the biscuits, though. I had the biscuits separately because they would have made the meal too heavy.
