Keto Pecan-Crusted Chicken with Mustard Cream Sauce & Asparagus

Chicken cutlets get an irresistibly crunchy, nutty crust and a luscious, creamy mustard sauce in this divine dinner dish.
Serves 2

Ingredients List

  • 1 (12 oz) boneless, skinless chicken breast
  • sea salt
  • freshly ground pepper
  • 1/2 lb asparagus, woody ends trimmed
  • 2 Tbsp olive oil
  • 2 Tbsp dijon mustard, divided
  • 4 Tbsp heavy cream
  • 2/3 cup finely chopped pecans
  • 1 tsp chopped Italian parsley (optional, for garnish)
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  • Preheat oven to 400ºF (205°C). Carefully slice the chicken breast in half horizontally so that you end up with two thinner breast cutlets. Working one at a time, place a chicken breast cutlet between sheets of plastic wrap and flatten with a meat pounder or back of a frying pan into even thickness, about 1/4-inch, and season on both sides with salt and pepper.
  • Arrange the asparagus in a tight single layer on a baking sheet. Drizzle with 1 tablespoon of the olive oil. Season with salt and pepper. Turn the asparagus, so they’re evenly coated in the oil and seasonings and in a single layer. Roast until crisp tender, 12 to 20 minutes depending on the thickness of the asparagus. Reduce oven temperature to 300ºF (150°C).
  • Meanwhile, in a shallow bowl, stir together 1 tablespoon of the Dijon mustard, 1 tablespoon of the heavy cream, and 1 teaspoon water. 
  • Place the chopped pecans in a shallow bowl. 
  • Dip the chicken into the Dijon cream, then into the chopped pecans, turning and pressing gently to evenly coat each chicken piece with pecans.
  • In a nonstick sauté pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken and sauté for 3 minutes per side, 6 minutes total. Transfer the chicken to an 8-inch square pan, then bake for 12 minutes.
  • Meanwhile, deglaze the sauté pan with the remaining 3 tablespoons heavy cream, remaining 1 tablespoon Dijon mustard, and 1/8 teaspoon salt and a few grinds of pepper.
  • Serve the chicken with the Dijon cream sauce and roasted asparagus.


RecipeEric Lundy

PhotographyErin Ng


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