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–+ servings
Pecan crusted chicken topped with a honey mustard yogurt sauce, plated with a small green leaf salad on a table with glasses of white wine and a bottle of olive oil.

Pecan Crusted Chicken with Honey Mustard Yogurt Sauce

easyhealthyrecipes.com/pecan-crusted-chicken/
Crispy chicken breast with a seasoned crushed pecan crust and a creamy, tangy honey mustard yogurt sauce.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • Food processor
  • shallow bowl
  • Cutting board (or large plate)
  • pastry brush
  • large baking pan
  • Internal meat thermometer
  • Small mixing bowl
  • whisk

Ingredients Needed

For the Pecan Crust

  • 1 cup pecans (whole or halved; unsalted, unflavored)
  • 1 teaspoon paprika (smoked or sweet)
  • 1 dash cayenne pepper

For the Chicken

  • 4 medium boneless, skinless chicken breasts (approximately 6 ounces each, pounded thin)
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • 4 tablespoons Dijon mustard

For the Honey Mustard Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 2 tablespoons yellow mustard
  • 2 tablespoons Dijon mustard
  • ¼ cup local honey

Instructions

  • Preheat oven to 400° Fahrenheit.
  • Add 1 cup pecans, 1 teaspoon paprika, and 1 dash cayenne pepper to bowl of food processor. Pulse ingredients until pecans are finely chopped. Transfer mixture to shallow bowl and set aside.
  • Place 4 medium boneless, skinless chicken breasts on cutting board. Season chicken breasts on all sides with salt and freshly cracked black pepper to taste.
  • Brush each chicken breast with 1 tablespoon Dijon mustard (4 tablespoons Dijon mustard total), covering chicken breast on both sides.
  • Place each chicken breast in shallow bowl of crushed pecans, gently pressing chicken into pecan mixture to coat completely. Flip chicken breast over and coat other side, then transfer chicken breast to large pan. Repeat with remaining chicken breasts.
  • Once all chicken breasts have been coated in crushed pecans, place pan in preheated oven. Bake chicken 20 minutes, then check internal temperature of chicken breasts with meat thermometer.
  • Continue baking chicken as needed, checking internal temperature 1 to 2 minutes, until chicken reaches 160° Fahrenheit internally.
  • When chicken breasts reach target internal temperature, remove pan from oven and set aside. Let chicken rest 5 minutes.
  • While chicken rests, add 1 cup plain Greek yogurt, 2 tablespoons yellow mustard, 2 tablespoons Dijon mustard, and ¼ cup local honey to small mixing bowl. Whisk ingredients together until fully incorporated into smooth mixture.
  • After 5 minutes, transfer chicken breasts to serving plates. Top chicken with prepared yogurt sauce and serve immediately with desired sides.

Recipe Notes

  • Chicken Breasts: Use chicken breasts that are basically the same size and thickness, to ensure they cook at the same rate. If they vary wildly or if the chicken breasts are especially thick, pound them to a uniform thinness with a rolling pin or meat mallet before seasoning them.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 480kcal | Protein: 45g | Fat: 23g | Saturated Fat: 3g | Trans Fat: 0.02g | Total Carbs: 25g | Fiber: 4g | Sugar: 20g | Net Carbs: 21g | Vitamin C: 3mg | Cholesterol: 111mg | Sodium: 547mg | Potassium: 869mg | Calcium: 103mg | Iron: 2mg