Prep & Bake Honey Dijon Pecan Chicken
Includes recyclable aluminum tray
- Tree Nuts
- Eggs
- Wheat
- Milk
There’s nothing like crunchy chicken—and this version is super simple! You'll coat cutlets with honey Dijon dressing, then pile on a mix of panko breadcrumbs and pecans. Nestle them next to garlic-thyme potato in our oven-ready tray, then bake to perfection. Serve with buttery green beans, then toss (or recycle!) the tray for an easy cleanup.
Ingredients
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
½ ounce
Pecans
(Contains: Tree Nuts)
1 unit
Oven-Ready Tray
½ teaspoon
Dried Thyme
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
12 ounce
Russet Potato
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Dice potato into ½-inch pieces. Toss potato in oven-ready tray with a drizzle of oil, garlic powder, half the thyme (all for 4 servings), salt, and pepper. (For 4, use one tray for potato. You’ll use the second tray in Step 4.)
Roast on top rack (be sure your oven has preheated!) until just tender, 5-8 minutes (you’ll add more to the tray then).
Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds.
Finely chop pecans.
Add pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper to bowl with melted butter. Stir to combine.
Reserve about half the honey Dijon dressing in a small bowl (set aside for use in Step 6).
Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Transfer to a plate.
Spread tops of chicken with a thin layer of remaining honey Dijon dressing. Mound chicken with pecan topping, pressing firmly to adhere (no need to coat the undersides).
Once potato has roasted 5-8 minutes, remove from oven.
Carefully push potato to one side of tray; place chicken, coated sides up, on opposite side. Return tray to oven and roast on middle rack until potato is tender, chicken is cooked through, and pecan topping is golden brown, 15-20 minutes. (For 4 servings, leave potato roasting on top rack; add chicken to second tray and roast on middle rack.)
Meanwhile, trim green beans if necessary.
Place green beans and 1 TBSP butter (2 TBSP for 4 servings) in a second medium microwave-safe bowl; season with salt and pepper. Cover tightly with plastic wrap; microwave until slightly tender, 1-2 minutes.
Divide pecan chicken, potato, and green beans between plates in separate sections. Drizzle chicken with as much reserved honey Dijon dressing as you like. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the pecan-crusted chicken's taste, with some calling it their favorite. The honey Dijon sauce was a hit.
- Ease of prep: While some found it simple, others felt it required more effort than expected for a "prep and bake" meal.
- Suggestions: Consider cooking potatoes separately or longer; they often remained undercooked. Roast green beans instead of microwaving for better results.
- Portions: Some found the meal satisfying, while others wished for more potatoes or larger chicken pieces.
- Cooking times: Adjust instructions; potatoes and green beans frequently needed longer cooking times than stated in the recipe.
Reviews from our home cooks
Loved the flavor of the chicken, one of my favorites but 2 main issues. The potatoes need longer to cook, they were still too firm even though I cut them smaller than recommended. The second is you should have 2 separate packages for the honey Dijon. Even though half goes in a bowl for later, you are still managing raw chicken and I'd rather keep this shared ingredient 100% separate.
The pan included is not big enough for the recipe. I used a 1/4 sheet pan for the potatoes. The chicken breasts fit perfectly in the aluminum pan. The meal was still very good, I love the honey mustard dressing.
The flavor was great. But there was no way all 4 chicken cutlets could fit in one tray. In addition, that many potatoes for four servings were way too crowded in one pan as well. The potatoes never browned because they were essentially steamed rather than roasted. 4 serving instructions need to be updated
Maybe a little less thyme on the potatoes. Easy to adjust next time. Best honey Dijon I have ever tasted.
It was delicious but the pan was too small for the chicken and the potatoes so I ended up using another pan for the chicken and put the green beans in with the potatoes. It was also a lot more prep work than I anticipated for a pan meal I had picked it cuz I thought it was going to be fast and easy
We liked the chicken with the pecan crust. The green beans are better when cooked in the microwave than when roasted.
The chicken with pecan was very good. Green beans were also fresh and good. The potatoes were dry.
Excellent meal! It was so delicious 😋 and easy to prep and make.
This is the best way to have chicken, such a sweet flavor. I like to see the degree the meat should be when it's baked on the menu. I have not over cooked the meat since I started Hello Fresh.
It was great and easy to fix. The thyme and garlic on those potatoes was so tasty, we really liked that. The chicken was good size and had a nice crunch, it was lovely.
