Prepare the Coating: In a shallow dish or zip-top bag, combine finely chopped pecans and breadcrumbs. Mix well and set aside.

Season and Coat the Chicken: In a small bowl, whisk together 1 tablespoon honey and 1 tablespoon Dijon mustard. Pat the chicken pieces dry, then season both sides with salt and pepper. Brush each chicken cutlet with the honey-mustard mixture, coating evenly. Place the chicken into the pecan-breadcrumb mixture, pressing gently on both sides so the coating adheres well.

Sear the Chicken: Heat olive oil and butter in a large skillet over medium heat. Once hot, add the coated chicken pieces in a single layer. Cook for 3–4 minutes per side, or until golden brown and crisp.

Bake Until Tender: Transfer the seared chicken to a baking dish and place in a preheated oven at 375°F (190°C). Bake for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the oven and keep warm.

Make the Cream Sauce: Wipe the skillet clean, keeping a thin layer of browned bits for flavor. Add butter and let it melt over low heat. Stir in honey, Dijon mustard, and heavy cream. Sprinkle in cayenne pepper for a hint of spice. Simmer gently for 2–3 minutes, stirring often, until slightly thickened. Stir in the toasted pecans, then season with salt and black pepper to taste.

Serve: Place each chicken breast on a plate and spoon the warm honey mustard cream sauce over the top. Garnish with extra chopped pecans or a drizzle of honey if desired. Serve with mashed sweet potatoes, roasted green beans, or a crisp salad for a full meal.