This Pecan Crusted Chicken & Maple Mustard Sauce is an elegant and flavorful dish that’s perfect for any occasion. With a crispy pecan coating and a sweet, tangy dipping sauce, this chicken is sure to impress your family and guests. Let’s get cooking!

Why You’ll Love This Pecan Crusted Chicken & Maple Mustard Sauce

• Crunchy Coating: The pecan crust adds a delightful crunch and nutty flavor to the chicken.
• Sweet and Tangy Sauce: The maple mustard sauce perfectly complements the savory chicken with its sweet and tangy taste.
• Easy Preparation: Despite its gourmet appearance, this dish is straightforward and easy to make.
• Healthy and Nutritious: Packed with protein and healthy fats, this dish is a nutritious choice for any meal.

Ingredients For Pecan Crusted Chicken & Maple Mustard Sauce

Chicken

• Olive oil, for greasing the pan
• 1 + ½ cups pecans
• ⅓ cup mayonnaise
• 1 tablespoon Dijon mustard
• Coarse salt and fresh black pepper
• 4 boneless, skinless chicken breasts

Dipping Sauce

• ¼ cup maple syrup
• 3 tablespoons Dijon mustard
• 1 teaspoon rice or white vinegar
• 2 tablespoons mayonnaise

How to Make Pecan Crusted Chicken & Maple Mustard Sauce

Preparing the Chicken

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a large baking sheet with sides or a 9×13-inch baking pan with olive oil.
2. Prepare Pecans: In the bowl of a food processor, pulse the pecans until finely chopped. Alternatively, place the pecans in a ziplock bag, cover with a kitchen towel, and pound into crumbs with a meat mallet. Pour the pecan crumbs into a wide, shallow bowl.
3. Make Mayo Mixture: In a small bowl, whisk together the mayonnaise and Dijon mustard.
4. Season Chicken: Season the chicken breasts with coarse salt and fresh black pepper. Using a spoon or pastry brush, coat the tops and sides of the chicken breasts with the mayo mixture.
5. Coat with Pecans: Dredge the mayo-coated chicken in the pecan crumbs, patting them on to help them stick. Place the chicken on the prepared baking sheet, pecan side up.

Baking the Chicken

1. Bake: Bake the chicken in the preheated oven for 25 minutes or until cooked through. The internal temperature on a meat thermometer should read 164-175°F (73-80°C). If the pecans start to get too dark, cover the pan with foil.
2. Rest: Let the chicken sit for 5 minutes before serving.

Making the Sauce

1. Mix Sauce: While the chicken is baking, whisk together the maple syrup, Dijon mustard, vinegar, and mayonnaise in a small bowl until well combined. Add a couple of dashes of salt and pepper. Refrigerate until ready to serve.

Serving

1. Serve: Drizzle the maple mustard sauce over the pecan-crusted chicken or serve it on the side for dipping. Enjoy!

Pecan Crusted Chicken & Maple Mustard Sauce

Variations

• Spicy Kick: Add a teaspoon of cayenne pepper to the pecan mixture for a spicy kick.
• Herb Infusion: Mix some fresh chopped herbs like thyme or rosemary into the mayo mixture for an added layer of flavor.
• Different Nuts: Try using walnuts or almonds instead of pecans for a different nutty flavor.

Equipment

• Food processor or ziplock bag and meat mallet
• Mixing bowls
• Whisk
• Baking sheet or 9×13-inch baking pan
• Pastry brush or spoon
• Meat thermometer

Storage

• Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze cooked chicken breasts in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

What to Serve with Pecan Crusted Chicken

• Vegetables: Serve with roasted or steamed vegetables like asparagus, green beans, or broccoli.
• Salad: Pair with a fresh green salad for a light and healthy meal.
• Rice or Quinoa: Serve over a bed of rice or quinoa for a complete meal.

Tips

• Chopping Pecans: Be careful not to over-process the pecans; you want small pieces, not pecan flour.
• Mayo Mixture: Make sure to coat the chicken evenly with the mayo mixture to ensure the pecans stick well.
• Monitor Baking: Keep an eye on the chicken while it bakes to prevent the pecans from burning.

FAQ

Can I use chicken thighs instead of breasts?

Yes, you can use boneless, skinless chicken thighs. Adjust the cooking time as needed since thighs may cook faster.

What if I don’t have Dijon mustard?

You can substitute with yellow mustard, but the flavor will be slightly different.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken and sauce ahead of time and refrigerate them separately. Bake the chicken just before serving.

Yield: 4

Pecan Crusted Chicken & Maple Mustard Sauce

Print

Deliciously easy pecan coated chicken with a sweet and tangy maple mustard sauce.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• Chicken:
• olive oil, for greasing the pan
• 1 + ½ cups pecans
• ⅓ cup mayonnaise
• 1 tablespoon dijon mustard
• coarse salt and fresh black pepper
• 4 boneless, skinless chicken breasts
• Dipping Sauce:
• ¼ cup maple syrup
• 3 tablespoons Dijon mustard
• 1 teaspoon rice or white vinegar
• 2 tablespoons mayonnaise

Instructions

1. Preheat oven to 400 degrees F. Grease a large baking sheet with sides or a 9 x 13-inch baking pan.
2. In the bowl of a food processor pulse the pecans until finely chopped or place them in a ziploc bag, set them on a flat surface, cover with a kitchen towel and pound into crumbs with a meat mallet. Pour them into a wide, shallow bowl.
3. In a small bowl whisk the mayo and mustard together.
4. Season the chicken with salt and pepper. Using a spoon or pastry brush coat the tops and sides of the chicken with the mayo mixture. Dredge in the pecans, patting them on to help them stick. Place on the baking sheet pecan side up.
5. Bake 25 minutes or until cooked through. Internal temperature on a meat thermometer should read 164 - 175 F. If the pecans start to get too dark cover the pan with foil.
6. Meanwhile whisk the maple syrup, mustard, vinegar and mayonnaise together until well combined. Add a couple dashes of salt and pepper. Refrigerate.
7. Let the chicken sit 5 minutes before serving. Drizzle the sauce over it or serve on the side for dunking.

Notes

Approximate Nutrition Information (Per Serving)

• Calories: 450
• Total Fat: 30g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 600mg
• Total Carbohydrates: 20g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 30g

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