Mustard Pecan Chicken

Mustard pecan chicken is a Southern dinner staple that punches far above its three-step method. Chicken breasts get dredged in tarragon-seasoned flour, brushed with Dijon on both sides, then pressed into chopped pecans to form a nubby, buttery crust.

A brief chill in the fridge is what locks the pecans onto the Dijon. Skip it and half your crust ends up in the pan. Five minutes in foaming butter and a little oil gives the pecans a deep toasted color and fills the kitchen with the kind of nutty aroma that brings everyone to the table.

The flavor is pure Louisiana and lowcountry: sharp mustard, warm tarragon, butter-toasted pecans, all wrapped around juicy chicken. Serve with buttered green beans, rice, or a pile of braised greens.

Pro Tips

• Pound the breasts to an even ½-inch thickness before dredging so they cook through in the quick pan-fry.
• The 20-minute chill after coating is the difference between a chicken-with-pecans and pecans-at-the-bottom-of-the-pan. Don’t skip it.
• Keep the heat medium-high, not higher. Pecans scorch quickly and bitter nuts ruin the dish.
• An instant-read thermometer pulled at 160°F (71°C) is the safest move, carryover heat brings it to 165°F (74°C) while resting.

Variations

• Swap pecans for chopped walnuts or almonds for different flavor profiles.
• Use whole grain mustard for a rougher, tangier coating.
• Add a tablespoon of honey to the mustard for a honey-mustard pecan version that kids love.