Pecan Chicken Royale
with Lemony Carrots, Biscuits & Garlic Thyme Butter
- Tree Nuts
- Wheat
- Eggs
- Milk
There’s nothing quite like crunchy-topped chicken. But these chicken cutlets take it to the next level: They’re coated first in tangy honey Dijon dressing, then crusted in a pecan, panko, and thyme mixture. As the chicken cooks, the topping crisps up in the oven without losing the juicy interior. To add even more textures and flavors to this meal, there’s lemony roasted carrots, flaky buttermilk biscuits, and a rich garlic thyme compound butter on the side. It’s a meal fit for royalty.
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
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Strip thyme leaves from stems; mince leaves until you have 1 1⁄2 tsp (3 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces; halve any large pieces. Zest and quarter lemon.
• 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 3⁄4 tsp garlic powder (1 1⁄2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.) • Place chicken on one side of a baking sheet. Spread top of each with 1 tsp honey Dijon dressing (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides).
• In a large bowl, toss carrots with a drizzle of olive oil, salt, and pepper. Spread on opposite side of sheet from chicken. Roast on top rack for 12 minutes. (For 4 servings, add carrots to a second sheet; roast chicken on top rack and carrots on middle rack.)
• 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 remaining chopped thyme; season with salt and pepper.
• Carefully toss roasted carrots with lemon zest and a squeeze of lemon juice. Split biscuits and spread with garlic thyme butter. • Divide carrots, chicken, and biscuits between plates. Drizzle chicken with remaining honey Dijon dressing. Serve with remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Reviews from our home cooks
All 6 people who ate this meal rated it 5 stars. The lemon zest and lemon juice tossed with the oven roasted carrots was a nice twist on oven roasted carrots and was a yummy accompaniment to the chicken as were the (extremely hard to open) biscuits. The honey Dijon mustard sauce and seasoned pecan panko topping make the chicken delicious.
The lemon zest on the carrots added an extra tangy flavor to the dish; I reduced the amount of thyme on the butter and the biscuits were amazing with it on it! Restaurant quality. The pecan on top of the chicken provided a sweet crunch that was sumptuous and buttery. Definitely will order again.
I have very picky eaters. Sometimes, I have to tweak the meals a little. This one I left out the mustard for my picky eater and they ate everything on their plate! The mustard for me went very well with the chicken. I love a lot of these meals because the flavors compliment each other impressively well. The Pecan Chicken Royale is one of my family's top favorites thus far.
The chicken was fantastic! The pecan panko crust was delicious and the honey mustard was the perfect complement. Also the lemon zest on the roasted carrots was really yummy! I didn't expect to like it that much!
I should have used a bigger pan so the carrots would spread more, and be thoroughly cooked (not crunchy). The biscuits were wonderful though, as was the pecan chicken! Definitely a recipe to keep!
The pecan crust mixture was perfectly moist and the chicken wasn't dry at all. Loved the butter recipe for the buns.
LOVED the crust on the chicken and the lemon on the carrots was a treat to the tastebuds. The butter took the biscuits up a notch, too. Solid 4 stars!!!
This was great. Not a huge chicken breast fan but these were tender, not dry & the pecan topping made the dish!
Garlic-thyme butter on the biscuits was the star of the meal. The lemon added a great flavor to the carrots. The pecan chicken was disappointing. Not very many pecans were provided and the chicken did not have much of a pecan flavor. The honey mustard was literally just salad dressing and would have been better if it was a homemade sauce.
The chicken was perfectly seasoned and crunchy, the lemon zest adds a wonderful flavor to the carrots, and the garlic buttery biscuits just tops off the goodness. I would definitely recommend.
