Pecan-Crusted Chicken
with Honey Mustard Sauce & Lemony Apple Salad
- Tree Nuts
- Wheat
- Eggs
- Milk
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!
Ingredients
½ ounce
Pecans
(Contains: Tree Nuts)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
2 teaspoon
Dijon Mustard
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Chicken Cutlets
1 unit
Apple
1 unit
Lemon
2 ounce
Mixed Greens
Not included in your delivery
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 microwave-safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in chopped 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the pecan crust and honey mustard sauce, calling it "delicious" and "flavorful" 🍗.
- Ease of prep: Customers found this meal quick and easy to prepare, with several noting it was ready in about 30 minutes.
- Suggestions: Some recommended toasting the panko first for extra crispiness; others added feta or blue cheese to enhance the salad.
- Portions: Several felt the meal was light and needed an additional side like roasted potatoes to be more filling.
- Salad: While some enjoyed the apple salad, others found it bland and suggested adding more toppings or a different dressing.
Reviews from our home cooks
Chicken was delicious. Pecan/Panko crust was perfectly offset by the honey Dijon drizzle. Lemony apple salad was well balanced, but you really should include the lemon zest in this recipe. I added the zested rind to this salad, and it really brought it up another notch. Excellent.
I loved the pecan crusted chicken and the salad but it was not enough to feel full after eating this meal. Also, the recipe should specifically mention to reserve some of the honey mustard sauce to use on the cooked chicken. After dipping into the sauce with my brush to coat the raw chicken, I was not about to use the same sauce on the cooked chicken.
Love this recipe! The pecan crusted chicken tasted so good 😍 just the right amount of apples and lemon for a refreshing salad. The Honey mustard sauce was perfect for dipping the chicken in. I now know why this on is in the Hall Of Fame!
The Pecan-Crusted Chicken was crunchy and delicious. The Honey Mustard Sauce paired perfectly with it. If it was served with potatoes, the meal would feel too heavy. However, with the Lemony Apple Salad, it tasted just right. Would make it again!
Let me begin with the combination of flavor that explodes from the first bite! The pecan and panko crusted chicken was something like I have never experienced! Baked to a golden brown and delicately drizzled with creamy honey-mustard sauce, it is the thing you have been missing in your life. The lemony mixed greens and apple perfectly partnered together to make a light and zesty side! Again, another amazing dinner!!!
The pecan crusted chicken is great, as is the honey mustard sauce to spoon over it. The salad has good potential, but it needs a different dressing than just olive oil and lemon juice. A simple fruit vinaigrette?
This was a good meal. CHICKEN - The way they crusted the chicken was great. The larger pieces of pecans gave you more flavor. The only issue we had was cooking it at 450 for 15 - 20 minutes in a toaster oven. It caused the topping to start burning so we turned it to 400 and it came out great. If you put it on a middle rack in a normal oven, you may not have this issue. The Honey Mustard flavor was well balanced. SALAD - I love arugula with lemon and pepper. The addition of apples were unexpected and upgrading the salad. I would probably add a few pecans. I sliced the apple in thinner slices. I enjoyed it. We may purchase again.
Chicken was moist and Pecan Crust was delicious. The Honey Mustard sauce was delicious on top and I loved the side salad. Side salad was very light. I'm starting to get used to eating more minimally and not use a ton of dressing, etc.; this meal helps with that.
This was a good recipe. I'd like to try it again, yet hope the pecan crusted chicken will be crunchy next time as it was a bit too soft for my liking the way I made it the 1st time. Likely my fault. Also, the salad dressing was good, yet I think it's best served on the side, as opposed to drenching all of the greens in it right off. Yummy. Interesting combination dinner. The honey mustard, drizzled over the chicken was sooooo good! Hadn't ever tried that before. Thanks!
This was so delicious. The chicken seasoning and crust were perfect. I amped up the salad by mixing in some of the honey mustard sauce and also discovered that the extra crumbles of pecan crust were a nice crunchy element when they got mixed into the salad, too.
