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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!
Course Dinner
Cuisine Southern
Keyword Pecan Chicken, Pecan Chicken Breast, Pecan Crusted Chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 - 6 people
Calories 473kcal
Author Blair Lonergan


  • 2 lbs. boneless, skinless chicken breasts (or thinly-sliced chicken cutlets)
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoons honey
  • 1 cup dry breadcrumbs
  • 1 cup pecan halves, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus extra for seasoning the meat
  • Freshly ground black pepper, to taste
  • 2 tablespoons canola oil or vegetable oil


  • Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
  • Lightly pound the chicken breasts to uniform thickness (about ½-inch).
  • In a medium bowl, whisk together mayonnaise, Dijon mustard and honey. Set aside.
  • In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
  • Pat the chicken dry; season with salt and pepper to taste.
  • Brush each piece of chicken on all sides with the mayonnaise mixture. Dredge in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
  • 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° F, about 20-25 minutes. Check the chicken towards the end of the cooking time, and if it’s starting to get too dark, tent loosely with foil for the remainder of the time. You don’t want the pecans to burn while the chicken cooks through.


Nutrition information provided below is merely an estimate, assuming that all of the breading and all of the mayonnaise mixture 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.
  • Pound the Chicken: by flattening the chicken breasts to about ½-inch thickness, you not only tenderize the meat, but you also ensure a quick, even cooking time.
  • Chop the pecans into small pieces so that they adhere easily to the chicken; however, don't process them into a fine powder or you'll lose that great crunchy texture. I pulse the nuts in a food processor to make this step quick and easy.
  • Since the pecans are crunchy, I prefer regular breadcrumbs (rather than Panko breadcrumbs) for this recipe. The finer breadcrumbs coat the chicken more evenly and fill in any gaps that the nuts leave behind.
  • The oil in the breading helps the chicken turn crispy and golden brown in the oven -- no frying necessary! Don't skip the oil, or the end result won't be nearly as good.
  • 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.
  • Prepare some extra mayonnaise honey mustard sauce to serve for dipping on the side.
  • Use an instant-read thermometer to know when the chicken is done. It's ready when it reaches an internal temperature of 165° F.


Serving: 1/6 of the chicken | Calories: 473kcal | Carbohydrates: 18g | Protein: 36g | Fat: 29g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 783mg | Potassium: 686mg | Fiber: 3g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg