Serve a plate of baked Pecan Crusted Chicken for a flavorful, easy dinner that's ready for the oven in just 15 minutes!
Serve a plate of baked Pecan Crusted Chicken for a flavorful, easy dinner that’s ready for the oven in just 15 minutes! The chicken breasts are coated in crunchy toasted pecans so that they’re crispy on the outside, but tender and juicy on the inside.
Pecan Chicken Breast
Crispy chicken that’s baked and not fried?! Sign me up! It’s just an added bonus that this Pecan Crusted Chicken comes together easily with only a handful of pantry staples.
Since the Pecan Chicken Breast is roasted in the oven rather than deep-fried in oil, it’s important to add plenty of rich, delicious flavor to the meat before cooking it.
Why this is the best Pecan Crusted Chicken Recipe:
Here are a few details that make this particular Pecan Crusted Chicken Breast recipe so darn good:
- Pound the Chicken: by flattening the chicken breasts to about 1/2-inch thickness, you not only tenderize the meat, but you also ensure a quick, even cooking time.
- Two different types of Pecans add Flavor and Texture: you’re using both coarsely chopped and fine ground pecans for the breading on your chicken. While both types of pecans give the dish flavor, the coarsely chopped nuts add crunchy texture to the meat while the ground pecans adhere better to the chicken.
- Healthier and Easier: since the rich, toasty pecans give the chicken so much flavor and texture, you can skip the deep-fat frying and make this healthier oven-fried chicken breast instead! You won’t miss any of the added fat or calories, and popping the baking sheet in the oven is so easy and hands-off!
How to make Pecan Crusted Chicken:
This is a really simple breading process that should only take about 15 minutes. If you’ve got chicken and pecans, then you probably have everything else that you need in the pantry. Then you can pop the tray of chicken in the oven and walk away!
Ingredients:
- Boneless, skinless chicken breasts
- All-purpose flour
- Pecan pieces and finely crushed or ground pecans
- Paprika, thyme, salt, garlic powder and pepper
- Eggs
Step 1: Pound Chicken Breasts
It’s important to pound the chicken breasts to an even thickness of about 1/2-inch so that the meat is tenderized and so that the chicken cooks evenly. The thinner chicken requires less time in the oven, so it’s done on the inside before the pecans burn on the outside.
To do so, I like to place a chicken breast in between two pieces of plastic wrap and then pound flat with a meat mallet or wooden rolling pin. This only takes a few minutes, but it’s well worth the effort!
Step 2: Prepare Breading
We’re using both ground pecans (which you can buy as “pecan meal” at many stores or you can process in a food processor very quickly), as well as coarsely chopped pecans. The fine ground pecans adhere to the meat better, but the coarser nuts give the chicken great flavor and texture.
In a shallow dish, combine both types of pecans with the flour, paprika, thyme, salt, garlic powder and pepper. This is the breading for your chicken. You’ll also need two lightly beaten eggs in a separate shallow dish.
Step 3: Dredge Chicken in Pecans
Working with one piece of chicken at a time, dip the chicken into the egg and then dredge in the pecan mixture. Place the coated chicken pieces on a wire rack set on a baking sheet.
Step 4: Bake Pecan-Crusted Chicken
Bake the pecan chicken in a 350 degree F oven for about 20-25 minutes, or until the crust is golden brown and the meat reaches an internal temperature of 165 degrees F.
What goes with Pecan Crusted Chicken:
This baked chicken pairs perfectly with just about any of the classic Southern sides. Here are some of our favorites:
- Pickles
- Wedge Salad
- Skillet Cornbread or Pumpkin Muffins
- Southern Macaroni Salad
- Coleslaw
- Southern Collard Greens
- Crock Pot Mac and Cheese or Creamy Stovetop Mac and Cheese
- Southern Potato Salad
- Cowboy Baked Beans
- Ranch Style Beans
- Jiffy Corn Casserole
- Arkansas Green Beans with Bacon
- Creamed Spinach
And don’t forget the honey mustard for dipping (the sauce from Ken’s Steakhouse is our personal store-bought favorite)!
Preparation and Storage Tips:
- Prep Ahead! You can assemble the chicken in advance and keep it refrigerated until you’re ready to bake. Allow the chicken to come to room temperature for at least 30 minutes before baking.
- Leftover pecan-crusted chicken breasts will keep in an airtight container in the refrigerator for 3-4 days.
- Reheat the pecan chicken in the oven (or in a toaster oven) at 325 degrees F until warmed through (about 10 minutes).
Cook’s Tips and Recipe Variations:
- Cooking Just for Two? You can easily cut the ingredients in half and just prepare 1 lb. of chicken breast.
- Serve the pecan-crusted chicken with either ketchup or honey mustard sauce for dipping!
- Make a Pecan Crusted Chicken Salad by slicing the chicken and serving it on top of a big salad — just like you would with fried chicken tenders. The salad would be delicious with bacon, tomatoes, blue cheese, cucumber and either honey mustard dressing or my homemade buttermilk ranch dressing!
- Use an instant-read thermometer to know when the chicken is done. It’s ready when it reaches an internal temperature of 165 degrees F.
- If the crust starts to get too dark before the inside of the chicken is cooked through, tent loosely with foil. This will prevent the nuts from burning.
More easy baked chicken recipes that you might enjoy:
Pecan Crusted Chicken
Serve a plate of baked Pecan Crusted Chicken for a flavorful, easy dinner that's ready for the oven in just 15 minutes!
Ingredients
- 2 lbs. boneless, skinless chicken breasts (about 3-4 breasts)
- ½ cup all-purpose flour
- 1 cup pecan pieces
- ½ cup finely crushed or ground pecans (often sold as "pecan meal" or you can easily ground the pecans in a food processor)
- 1 teaspoon paprika
- 1 teaspoon chopped fresh thyme leaves (or ¼ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 eggs, lightly beaten
- Optional, for serving: honey mustard sauce or ketchup; butter for brushing
Instructions
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Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on top. Spray the wire rack with cooking spray and set aside.
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Lightly pound the chicken breasts to uniform thickness (about ½-inch).
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In a shallow dish, mix together flour, pecan pieces, ground pecans, paprika, thyme, salt, garlic powder and pepper.
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Place the eggs in a separate shallow dish.
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Working with one chicken piece at a time, dip the chicken into the egg, coating both sides. Dredge the chicken in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
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Place the coated chicken breasts on the wire rack set on the baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165 degrees F, about 20-25 minutes. Optional: when the chicken is done, brush with a small amount of melted butter just before serving.
Recipe Notes
Nutrition information provided below is merely an estimate, assuming that all of the breading and all of the egg is used. If you don’t use all of the ingredients, the nutrition facts will vary.
- Cooking Just for Two? You can easily cut the ingredients in half and just prepare 1 lb. of chicken breast.
- Serve the pecan-crusted chicken with either ketchup or honey mustard sauce for dipping!
- Make a Pecan Crusted Chicken Salad by slicing the chicken and serving it on top of a big salad — just like you would with fried chicken tenders. The salad would be delicious with bacon, tomatoes, blue cheese, cucumber and either honey mustard dressing or my homemade buttermilk ranch dressing!
- Use an instant-read thermometer to know when the chicken is done. It’s ready when it reaches an internal temperature of 165 degrees F.
- If the crust starts to get too dark before the inside of the chicken is cooked through, tent loosely with foil. This will prevent the nuts from burning.
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