HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPecan Crusted Chicken
Pecan-Crusted Chicken

Pecan-Crusted Chicken

with Honey Mustard Sauce & Lemony Apple Salad

Read more

Is there anything better than chicken with a crunchy, nutty topping? Why, yes! How about chicken coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, 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 to sell you, on the side, we’re serving up lemony, apple-studded mixed greens (and more of that awesome honey mustard sauce for dipping). Weeknight luxury is just 30 minutes away!

Tags:Carb SmartCalorie Smart
Allergens:Tree NutsWheatEggsMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ ounce


(ContainsTree Nuts)

¼ cup

Panko Breadcrumbs


1 tablespoon

Fry Seasoning

2 teaspoon

Dijon Mustard

2 teaspoon


2 tablespoon



10 ounce

Chicken Cutlets

1 unit


1 unit


2 ounce

Mixed Greens

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories610 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate38 g
Sugar18 g
Dietary Fiber6 g
Protein34 g
Cholesterol135 mg
Sodium350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Baking Sheet
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).


• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwavesafe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.


• In a small bowl, combine honey, mustard, and mayonnaise.


• Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet. • Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.


• Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.


• Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side.