This post may contain affiliate links. Please read our disclosure policy.
Crispy Pecan-Crusted Chicken is easy to make in the oven. It’s a wholesome, flavorful alternative to fried chicken. It’s perfect for a quick weeknight dinner, ready in 35 minutes.
This Pecan Chicken recipe involves coating chicken breast pieces in crunchy ground pecans and panko breadcrumbs and baking until crispy. It’s a quick, more wholesome alternative to traditional fried chicken.
Table of Contents
Why You’ll Love Pecan Chicken
- Crispy Texture: The combination of ground pecans and panko breadcrumbs creates a delightfully crunchy exterior on every piece of chicken.
- Quick and Easy: With minimal prep, simple ingredients, and cooking time, this chicken breast recipe is ideal for busy weeknights.
- Versatile: This chicken pairs well with various sides and can be adapted to different flavor profiles.
- Nutty Flavor: The pecans add a unique, rich taste that elevates this pecan chicken recipe beyond ordinary breaded chicken.
Equipment Needed
- Oven
- Medium bowls
- Meat tenderizer (optional)
- Measuring cups and spoons
- Cutting board
- Sharp Knife
- Cooking thermometer (Meat thermometer)
- Food processor or blender (for grinding pecans)
Recipe Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Chicken Breasts: Provide a neutral canvas for the flavorful coating. You can substitute them with chicken tenders or even boneless skinless chicken thighs.
- Pecans: These nuts offer a rich, buttery flavor and satisfying crunch to the juicy chicken. They’re also packed with healthy fats and nutrients. Walnuts, pistachios, or almonds can be used as alternatives.
- Panko Breadcrumbs: These Japanese-style breadcrumbs add extra crispiness to the coating. They’re lighter and crunchier than regular breadcrumbs. For a gluten-free option, you could use regular breadcrumbs or even crushed cornflakes.
- Onion and Garlic Powder: These spices add depth and savory notes to the coating.
- Paprika: This mild spice adds a subtle sweetness and beautiful color to the coating. Smoked paprika can be used for a smokier flavor profile.
- Salt and Pepper: These basic seasonings enhance all the other flavors in the dish. You can adjust the amounts to your taste preference.
- Eggs: They act as a binder, helping the coating stick to the chicken. For an egg-free version, you could use buttermilk, Greek yogurt, or a mixture of yellow mustard and olive oil.
Instructions
Prep: Preheat your oven to 375°F (190°C). Place a baking rack inside a baking sheet. Spray the rack and baking sheet with cooking spray.
Step 1: Prepare the Pecan Coating – Grind the pecans in a food processor or blender until they are finely chopped. In a mixing bowl, combine the ground pecans, panko breadcrumbs, onion powder, garlic powder, paprika, salt, and pepper.
Step 2: Prepare the Chicken – Slice the boneless skinless chicken breasts in half lengthwise by cutting horizontally into the thickest part of the chicken breast to create 4 thinner pieces. If necessary, cover them with saran wrap or parchment paper and then pound them to 1-inch thickness using a meat mallet or rolling pin.
Step 3: Coat the Chicken – Dip each piece of your chicken cutlets into the beaten eggs, ensuring that they are fully coated. Then, press each piece into the pecan and panko breadcrumb mixture, making sure they are evenly covered.
Step 4: Bake the Chicken – Place the coated chicken pieces on the baking rack that's on the prepared baking sheet. Make sure they are in a single layer and not touching. Bake them for 12-15 minutes, flipping them halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Step 5: Cool and Serve – Let the chicken cool for 1-2 minutes before serving. Enjoy your delicious pecan-crusted chicken!
Recipe Tips and Tricks
Tips:
- Pat the chicken dry before coating to help the egg wash stick better.
- Let the coated chicken rest in the refrigerator for 15-30 minutes before cooking to help the coating stick.
- Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C) internally.
- Flip the chicken halfway through cooking for even browning.
- Let the chicken rest for a few minutes after cooking to help retain juices.
Tricks:
- Toast the pecans before grinding for enhanced flavor.
- Spritz the coated chicken with oil before baking for an extra-crispy exterior.
- Season the chicken itself, not just the coating, for flavor throughout.
- Add a teaspoon of brown sugar to the coating for a subtle sweetness.
- Incorporate dried herbs like thyme or rosemary into the coating for added flavor complexity.
Variations
Spices: Add cayenne pepper or chili powder for heat.
Cheese: Mix grated Parmesan into the pecan mixture for extra flavor.
Honey or Maple Syrup: Drizzle this over the cooked chicken for a sweet-savory contrast.
Serving Suggestion
Feel free to serve your pecan-crusted chicken with honey mustard sauce, green beans, a side salad, and roasted vegetables for a complete meal.
Storage & Reheating
Storage: Allow the chicken to cool completely before storing. Place them in an airtight container and refrigerate them for up to 3-4 days. For longer storage, wrap each piece individually in plastic wrap and then aluminum foil before placing them in a freezer bag. Freeze them for up to 3 months.
Reheating:
From refrigerated: Reheat them in the air fryer at 350°F (175°C) for 3-5 minutes, or in a 350°F (175°C) oven for 10-15 minutes until they are heated through.
From frozen: Thaw them overnight in the refrigerator, then reheat them as above. Alternatively, you could reheat from frozen in a 350°F (175°C) oven or air fryer for 20-25 minutes or until they are heated through.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the coated chicken and refrigerate them for up to 24 hours before cooking. This step can actually help the coating adhere to the chicken better.
How do I prevent the coating from falling off?
Make sure the chicken is dry before coating, and let it rest in the refrigerator for 15-30 minutes after coating. Also, avoid moving the chicken too much while cooking.
Can I use this recipe for meal prep?
Absolutely! Feel free to cook a batch and then store the chicken in individual portions for quick meals throughout the week.
What sides pair well with this dish?
I like to have my pecan chicken with a light salad, roasted vegetables, mashed potatoes, or rice pilaf.
Can I use pre-ground pecans?
Absolutely. But I recommend grinding your own because doing this ensures maximum freshness and allows you to control the texture.
More Chicken Recipes
- Oven Baked Chicken Breasts
- Chicken Zucchini Stir Fry
- Air Fryer Cornflake Chicken
- Best Chicken Parmesan
If you made this Pecan Chicken recipe and loved it, please leave a comment and a 5-star review, letting others know how much you liked it.
Recipe
Ingredients
- 2 large boneless skinless chicken breasts about 1 pound
- 1 cup pecans
- 1/2 cup panko breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 eggs beaten
- Cooking spray optional
Instructions
- Grind the pecans in a food processor or blender until they are finely chopped. In a mixing bowl, combine the ground pecans, panko breadcrumbs, onion powder, garlic powder, paprika, salt, and pepper.
- Slice the boneless skinless chicken breasts in half horizontally to create 4 thinner pieces. If necessary, cover them with saran wrap or parchment paper and then pound them to 1-inch thickness using a meat mallet or rolling pin.
- Dip each piece of your chicken cutlets into the beaten eggs, ensuring that they are fully coated. Then, press each piece into the pecan and panko mixture, making sure they are evenly covered.
- Preheat your oven to 375°F (190°C). Place the coated chicken pieces on a baking rack that's on a baking pan. Make sure they are in a single layer and not touching. Bake them for 12-15 minutes, flipping them halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Let the chicken cool for 1-2 minutes before serving. Enjoy your delicious pecan-crusted chicken!
Vic says
Michelle – thank you so much for sharing this recipe! It is absolutely delicious. I will most certainly be trying some more of your creations
🙂
-Best,
Vic
Michele Feuerborn says
Hi Vic,
I’m so glad you liked it. Yes, be sure to check out our other recipes. You may like our Chicken Parmesan, or my Rotisserie Chicken Breast Tenders with my Rotisserie Seasoning Mix
Thanks,
Michele