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Keto Pecan-Crusted Chicken Recipe

Keto Pecan-Crusted Chicken with Mustard Cream Sauce & Asparagus

5 from 1 vote
Chicken cutlets get an irresistibly crunchy, nutty crust and a luscious, creamy mustard sauce in this divine dinner dish.
Course: Main Course, Dinner, Quick & Easy
Cuisine: American, Gluten-Free
Servings: 2 One Serving: 1/2 of a 2 serving recipe
Calories: 666kcal

Ingredients

  • 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
  • 1 tsp water
  • 2/3 cup finely chopped pecans
  • 1 tsp chopped Italian parsley (optional, for garnish)
IMPERIAL - METRIC

Instructions

  • 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 half 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 half of the Dijon mustard, one-fourth of the heavy cream, and the 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 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 heavy cream, Dijon mustard, and salt and pepper to taste.
  • Serve the chicken with the Dijon cream sauce and roasted asparagus.

Nutritional Information - Macros

  • 619 Calories
  • 47 g Fat
  • 44 g Protein
  • 5 g Total Carbs
  • 2 g Fiber
  • 3 g Net Carbs
  • 29 Carbs

Nutrition

Calories: 666kcal | Carbohydrates: 5g | Protein: 43g | Fat: 56g