Sheet Pan Pecan Chicken

This Sheet Pan Pecan Chicken makes weeknights feel special with minimal effort. Tender chicken breasts are smothered in honey mustard then coated in crunchy toasted pecans. Everything bakes together with sweet potatoes and green beans for a balanced dinner that barely dirties a pan. My family always raves about the crispy crust and how the whole kitchen smells like comfort.

The first time I made this for my parents everyone fought over who got the crispiest most pecan-packed chicken breast. This is now their most requested dinner when they visit.

Ingredients

• Chicken breast: provides lean protein and remains juicy when baked Look for organic or air-chilled for best tenderness
• Dijon mustard: brings subtle heat and tang Choose a smooth Dijon for easiest coating
• Honey: balances the mustard and helps the crust stick Try to use raw or local honey if available
• Pecan halves or pieces: create the crunchy nutty crust Use fresh pecans without a rancid smell for best flavor
• Gluten free or classic panko breadcrumbs: keep the coating airy and crisp Choose a high-quality brand for even crunch
• Smoked paprika: adds a subtle smokiness The Spanish variety is especially fragrant
• Garlic powder: boosts the overall savoriness Choose powder without additives
• Salt and black pepper: season everything and bring out the flavors Use flaky kosher salt if available
• Sweet potatoes: become caramelized and tender Look for small to medium firm sweet potatoes free from bruises
• Fresh green beans: stay snappy and vibrant Trim the ends for best texture
• Olive oil: encourages browning on the vegetables Go for extra virgin for best flavor

Instructions

Preheat the Oven:

Set your oven to 400&degF 200&degC Line a sturdy sheet pan with parchment or lightly grease it to prevent sticking and make cleanup easier.

Prepare the Pecan Crumb Mixture:

Place pecan pieces panko smoked paprika garlic powder salt and black pepper into a food processor Pulse just until everything turns into rough even crumbs Transfer this flavorful mixture to a shallow dish so you can easily coat the chicken.

Mix the Honey Mustard:

In a small bowl whisk Dijon mustard with honey until smooth and thick This will act as the glue that holds your pecan crumb on the chicken.

Coat the Chicken:

Use paper towels to pat each chicken breast very dry Brush all sides with the honey mustard mixture Take your time so every surface is coated Gently press the chicken into the pecan crumb mixture so it sticks nicely on all sides Place coated chicken breasts on one half of the prepared pan.

Season the Sweet Potatoes:

Toss sweet potato cubes with one tablespoon olive oil plus a generous sprinkle of salt and pepper Spread out on the other half of your sheet pan in an even layer so they roast rather than steam.

First Roast:

Move your pan into the hot oven and roast for fifteen minutes to give the chicken a head start and start caramelizing the sweet potatoes.

Season and Add the Green Beans:

While the first roast is happening toss green beans with the remaining olive oil salt and pepper After fifteen minutes remove the pan Arrange the green beans in a straight line or cluster around the chicken and sweet potatoes so everything has room to roast.

Finish Roasting:

Return the pan to the oven and roast for another fifteen minutes The chicken needs to reach an internal temperature of 165&degF 74&degC The vegetables should be fork tender and browning nicely at the edges.

Rest and Serve:

Allow the chicken to rest five minutes so juices redistribute Serve with plenty of roasted sweet potatoes and crisp green beans for a one-pan meal.

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I am always amazed at how the pecans keep their crunch after baking. My kids love helping with the honey mustard step since everything gets sticky and fun.

Storage tips

Let any leftovers cool completely before placing in airtight containers Store in the fridge up to three days To reheat the chicken and keep it crisp use a toaster oven or bake briefly on a sheet pan instead of microwaving which can make the crust soggy You can freeze cooked chicken easily for up to two months Thaw overnight in the refrigerator before reheating.

Ingredient substitutions

Swap honey for pure maple syrup if you prefer a deeper flavor If you do not have pecans walnuts or almonds also work nicely For extra crunch double the panko in the crust Boneless skinless chicken thighs are a juicier option and will bake up just as well in slightly less time Use squash baby carrots or even broccoli if you do not have sweet potatoes or green beans.

Serving suggestions

For a tangy kick serve with lemon wedges to squeeze over the hot chicken This meal is filling as is but you can pair it with quinoa or brown rice for extra heartiness Garnish with chopped parsley or extra pecans for a special touch when company comes Wine lovers should try a glass of chardonnay or pinot noir alongside.

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I always end up making extra honey mustard because we use it for dipping Try saving a spoonful to mix with a bit more olive oil for a quick salad dressing on the side.

Common Recipe Questions

→ Can I substitute chicken thighs for breasts?

Yes, boneless, skinless chicken thighs work well and may result in juicier meat. Adjust cook time as needed.

→ Is this dish gluten-free?

It can be made gluten-free by using gluten-free panko breadcrumbs. Always verify all ingredient labels.

→ What sides pair well with this meal?

The baked sweet potatoes and green beans serve as comprehensive sides. A simple salad also pairs nicely.

→ Can I prepare elements ahead of time?

You can assemble the crumb mixture and prepare veggies a day in advance for quicker prep on busy nights.

→ What wine goes best with this dish?

A chilled Chardonnay or Pinot Noir complements the nutty crust and savory chicken beautifully.

→ How do I ensure the chicken stays moist?

Coating with honey-mustard and baking until just cooked through helps lock in moisture and flavor.