Oven Baked Pecan-Crusted Dijon Chicken

Oven Baked Pecan-Crusted Dijon Chicken

This chicken dish it the ULTIMATE, MOST AMAZING chicken you will ever eat in your life!!!!! I made this pretty much every day for a week straight and then I shared the recipe with all of my friends. It is also a great dish if you are hosting a dinner party or having a friend or two over for dinner! I have also chopped up the chicken and put it on top of salad for a delicious chicken salad lunch recipe.

The dijon mustard keeps the chicken moist and adds delectable flavor, while the pecans and bread crumbs create a crispy crunch. Sometimes I feel like I am eating a healthier version of chicken fingers!  I paired this with my Wild Rice Pilaf With Dried Cranberries and Pecans which I will be posting next!

Oven Baked Pecan-Crusted Dijon Chicken

* 1 cup pecans, toasted
* 1/2 cup bread crumbs (make your own or purchase already made. I used gluten-free crumbs)
* 1 teaspoon dried basil
* 4 skinless, boneless chicken breasts or one pack (if the chicken breasts are large, I like to cut them in half to create a cutlet)
* 1/4 cup honey mustard
* 1 Tablespoon of olive oil
* salt and pepper to taste

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Quick and Easy Seasoned Lime Chicken

Quick and Easy Seasoned Lime Chicken

The quickest most perfect chicken ever! It gets me every time how delicious, easy, and quick it is! I’ll admit it, I may make this at a dinner party one day and tell everyone it took me hours to marinate and that I am a serious gourmet cook….Major LIE! These little suckers are like garlicy, zesty, perfectly spiced pieces of chicken. DELICIOUS! It is certainly in my rotation for what to cook each week, that’s for sure.

Extra virgin olive oil
2 limes
2 Medium/large garlic cloves
chili powder and/or paprika for sprinkling!


Cooked just enough so each side has a nice golden color. The seasoning, lime, and garlic somehow add this amazing crispness that is ohhhh so good! This dish is definitely toss and go, and the type of recipe that you can chat, or just drink lots of wine while cooking and not mess it up! Hehe


1. Cut the chicken into about 1 inch chunks.
2. Heat oil just enough to coat the entire bottom of the pan.
2. Toss in the chicken and cook on each side (WITHOUT MOVING) for 3 minutes on medium heat (depending on your stove) or until you start to see the cooked white part of the chicken starting to move about half way up the piece. When you flip the chicken it should be lightly browned and golden.
3. As the other side cooks:
a. sprinkling chili powder and/or some paprika to your liking (I sprinkled just enough to coat the chicken).
b. squeeze half a lime of the chicken.
4. Stir the chicken and squeeze the other half of the lime and add the garlic.
5. stir for a moment and then transfer to a dish.
6. Use the other lime to squeeze over the chicken to your liking. Quick and Easy Seasoned Lime Chicken


Quick and Easy Seasoned Lime Chicken

Pressure Cooker Spanish Gold Chicken

Pressure Cooker Spanish Gold Chicken

First and foremost, I must express my fondness for my pressure cooker. It has been a life changer in the chicken cooking department. It makes this meal in a jiffy and the chicken tastes like it has been slow cooked for hours as it melts in your mouth! This dish has been a huge hit for dinner parties and with my husband’s belly!

2 Tbsp olive oil
1/2 Tbsp each: salt, lemon pepper seasoning, ground cumin
4 chicken breasts (if they are big I like to slice them in half)
1 medium leek, white part only, chopped
2 large garlic cloves minced
3 lemon slices, 1/4-inch thick
1 cup pitted prunes, cut in half
1 cup pitted green olives, cut in half
2 Tbsp minced fresh thyme (or 2 tsp dried thyme)
1 cup orange juice
1/2 cup red wine vinegar
1/2 cup low sodium chicken broth
2 Tbsp honey

1. Get the chicken ready! Grab a medium sized pan and heat 1 Tbsp of olive oil over medium heat.
2. Mix together the salt, lemon pepper, seasoning, and cumin. Sprinkle over both sides of the chicken. Place the chicken in the pan and cook both sides for 5 minutes each over medium/high heat until lightly browned.
3. While the chicken is cooking, heat the other 1 Tbsp of olive oil in the pressure cooker. Add the leek and garlic, cook and stir about 2 minutes.
4. Now add the chicken, lemon slices, prunes, olives and thyme to the pressure cooker and give a little stir.

Pressure Cooker Spanish Gold Chicken
5. In a bowl, combine the orange juice, wine, chicken broth, and honey. Pour this mixture over the chicken.
6. Close the lid, bring to high pressure, then lower the heat and cook for 25 minutes.
7. Remove from heat and release using cold-water release method. Remove lid, open, and enjoy! Learn more about the cold-water release and how to use a pressure cooker here or here.


This recipe is adapted from a small cookbook that came with my Fagor Futuro pressure cooker from William and Sonoma. You can also find the original recipe from the Fagor website here.

Pressure Cooker Spanish Gold Chicken

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