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Nutty Pecan Chicken Delight with Zesty Mustard Cream & Roasted Asparagus

This decadent dish takes the simple chicken breast to a new culinary height with a crunchy pecan crust and a dreamy mustard cream sauce, all served alongside fresh, roasted asparagus stalks.
2
45 min
TOTAL TIME
1175
CALORIES
$4.39
PER SERVING
Nutty Pecan Chicken Delight with Zesty Mustard Cream & Roasted Asparagus
Ingredients
9 INGREDIENTS
2 SERVINGS
Dijon Mustard
3 tbsp dijon mustard
divided
Boneless Skinless Chicken Breasts
2 whole boneless skinless chicken breasts
thin cut
Pecans
1 cup pecans
finely chopped
Coarse Sea Salt
1 tsp coarse sea salt
divided
Heavy Cream
1/2 cup heavy cream
divided
Asparagus
1 lb asparagus
woody ends trimmed
Olive Oil
3 tbsp olive oil
divided
Fresh Italian Parsley
1 tbsp fresh italian parsley
chopped
Freshly Ground Black Pepper
1 tsp freshly ground black pepper
divided
Directions
12 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat the oven to 400ºF (205°C).
2
Season the thin-cut chicken breasts evenly on both sides with half a teaspoon each of salt and pepper.
3
Arrange the trimmed asparagus in a single layer on a baking sheet, drizzle it with 1 tablespoon of olive oil and season with half a teaspoon each of salt and pepper.
4
Ensure the asparagus is evenly coated in the oil and seasonings by turning it around on the baking sheet.
5
Place the baking sheet in the oven and roast the asparagus until it is crisp-tender, a process that should take between 15 to 20 minutes depending on the thickness of the asparagus stalks.
6
While the asparagus cooks, create a mixture by combining 1 tablespoon each of Dijon mustard and heavy cream in a shallow bowl.
7
Dip each chicken breast into the Dijon cream mixture, then into the chopped pecans, making sure to evenly coat each side of the chicken.
8
In a nonstick pan, heat 2 tablespoons of olive oil over medium-high heat and sauté the chicken for about 3 minutes per side, until they achieve a beautiful golden-brown color.
9
Transfer the pecan-crusted chicken onto the baking sheet with the asparagus and bake together for another 12 minutes.
10
Deglaze the pan with the remaining heavy cream and Dijon mustard, throwing in a pinch of salt and pepper for an added flavor, then simmer the mixture for about 1-2 minutes to create a rich, creamy sauce.
11
Drizzle the creamy sauce onto the cooked pecan-crusted chicken and garnish the serving with a sprinkle of chopped Italian parsley.
12
Serve your meal with the roasted asparagus on the side.
Health Info
Macros
19g
CARBS
102g
FAT
47g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
TREE NUTS
2 Recipes for Pecan Chicken
Honey-Glazed Pecan Chicken with Creamy Mustard Sauce
12
35 min
2
Honey-Glazed Pecan Chicken with Creamy Mustard Sauce
Crunchy Pecan Chicken Cutlets with Lemon-Mustard Cream & Roast Asparagus
14
36 min
2
Crunchy Pecan Chicken Cutlets with Lemon-Mustard Cream & Roast Asparagus
Frequently Asked Questions
Can I use any type of pecans for pecan crusted chicken?
Should I skin my chicken breasts before cooking?
What can I serve with pecan chicken?
Can I oven bake the pecan chicken instead of frying?
What is the best way to crush the pecans?
Can I use chicken thighs or wings instead of breasts?
How can I make sure the pecan crust sticks to the chicken?
How do I know when the chicken is cooked?
My pecan crust often burns. How can I prevent this?
I can't eat eggs. Can I still make this dish?