Honey Pecan Crusted Chicken – Crispy Baked Sweet and Savory Chicken

Honey pecan crusted chicken schnitzel style cutlets with thin sliced chicken, crunchy pecan coating, and light honey drizzle on top

Honey Pecan Crusted Chicken – Crispy Baked Sweet and Savory Chicken

This honey pecan crusted chicken is crispy, crunchy, and perfectly balanced with sweet honey and savory toasted pecans. Tender chicken cutlets are coated in a golden pecan crust and baked until juicy, then finished with a light honey Dijon glaze. This easy baked pecan crusted chicken makes a flavorful weeknight dinner that pairs perfectly with salads, roasted vegetables, or rice.

Course Chicken Dinner, dinner, Main Course

Cuisine American

Keyword baked crunchy chicken, baked pecan chicken, chicken with pecan crust, crispy pecan chicken, easy chicken dinner recipe, honey dijon chicken, honey glazed pecan chicken, honey nut crusted chicken, honey pecan chicken, honey pecan crusted chicken, oven baked pecan chicken, pecan chicken recipe, pecan crusted chicken, sweet savory chicken

Prep Time 10

Cook Time 18

Total Time 28

Servings 4 servings

Calories 420kcal

Cost $11 for entire recipe

Equipment

Baking sheet
Parchment paper
Shallow bowls for dredging
Whisk
knife
Cutting board
Measuring cups and spoons
Meat thermometer (recommended)

Ingredients

Chicken

2 large chicken breasts or 4 thin cutlets
½ tsp salt
½ tsp black pepper
½ tsp garlic powder

Pecan Coating

½ cup finely chopped pecans
⅓ cup panko breadcrumbs
2 tbsp all-purpose flour
¼ tsp salt
¼ tsp paprika

Egg Mixture

1 large egg
1 tbsp Dijon mustard

Honey Glaze

1½ tbsp honey
1 tsp Dijon mustard
1 tsp lemon juice or apple cider vinegar
pinch salt

Instructions

Prep Chicken

Slice chicken breasts horizontally into thin cutlets about ½ inch thick. Pat dry and season both sides with salt, pepper, and garlic powder.

Make Pecan Coating

In a shallow bowl, mix chopped pecans, panko breadcrumbs, flour, salt, and paprika.

Make Egg Mixture

In another bowl, whisk egg and Dijon mustard until smooth.

Coat Chicken

Dip each piece of chicken into the egg mixture, then press firmly into the pecan coating to fully coat both sides.

Bake

Place coated chicken on a parchment-lined baking sheet. Lightly spray tops with oil.
Bake at 400°F (200°C) for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F.
Optional: broil for 1 minute for deeper golden color.

Make Honey Glaze

Whisk honey, Dijon mustard, lemon juice, and salt until smooth.

Finish

Drizzle honey glaze lightly over the hot chicken before serving.

Notes

Use Finely Chopped Pecans for the Best Crust

Finely chopped pecans stick better to the chicken and create an even, crispy coating. Large pecan pieces can fall off during baking and may toast unevenly. A mix of finely chopped pecans and panko breadcrumbs gives the perfect crunchy texture.

Slice Chicken Thin for Even Cooking

Thin cutlets cook quickly and prevent the pecans from burning before the chicken is done. If using large chicken breasts, slice them horizontally to about ½-inch thickness. This helps the chicken stay juicy while the coating turns golden.

Spray with Oil for Crispiness

Lightly spraying the coated chicken with oil helps the pecan crust brown and crisp in the oven. This step improves texture and prevents dry crumbs. Avoid soaking the coating — a light spray is enough.

Add Honey Glaze After Baking

Drizzle the honey glaze over the chicken just before serving. Adding it before baking can cause the coating to soften and burn. You can also serve the honey Dijon sauce on the side for dipping.

Flavor Variations

Add cayenne pepper for heat, smoked paprika for depth, or garlic powder for extra savory flavor. You can also use hot honey instead of regular honey for a sweet-spicy version of honey pecan crusted chicken.

Reheating and Storage Tips

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the pecan coating crispy. Avoid microwaving, which can soften the crust.