Description
This Maple Pecan-Crusted Chicken recipe offers a delightful blend of sweet and savory flavors with a crunchy pecan crust. The chicken breasts are marinated in a zesty mixture of ginger, garlic, lemon, Dijon mustard, and maple syrup, then coated with finely chopped pecans and baked to juicy perfection. Ideal for an elegant yet easy weeknight dinner, this dish provides a delicious balance of textures and vibrant flavors.
Ingredients
Units
Scale
Marinade and Chicken
- 1 (1/2″) piece ginger, peeled, grated
- 4 cloves garlic, grated
- 1 lemon, zested and halved
- 2 Tbsp. Dijon mustard
- 2 Tbsp. pure maple syrup
- 1 Tbsp. chopped fresh thyme, plus more for serving
- 1/2 tsp. smoked paprika
- 4 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Freshly ground black pepper
Crust
- 2/3 cup finely chopped raw pecans
Instructions
- Preheat Oven and Skillet: Arrange a rack in the center of your oven and preheat it to 400°F (200°C). Place a large ovenproof skillet on the rack so it heats up along with the oven.
- Prepare Marinade: In a large bowl, whisk together grated ginger, grated garlic, lemon zest, juice from half the lemon, Dijon mustard, pure maple syrup, chopped fresh thyme, smoked paprika, 2 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. Transfer 1/4 cup of this mixture into a small bowl and refrigerate it for later use.
- Season Chicken: Pat the chicken breasts dry with paper towels. Slice each breast horizontally to create four thinner pieces. Season all sides with kosher salt and freshly ground black pepper. Toss the chicken pieces in the remaining ginger marinade until well coated.
- Coat Chicken with Pecans: Using oven mitts, carefully remove the preheated skillet from the oven and pour in the remaining 2 tablespoons of olive oil. Spread the finely chopped pecans in a shallow dish. Press the pecan side of each chicken piece firmly into the nuts to create a crust. Place each chicken piece pecan-side up into the hot skillet. Repeat with all pieces.
- Bake the Chicken: Bake the pecan-crusted chicken in the oven until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 15 to 17 minutes.
- Garnish and Serve: Spoon the reserved ginger marinade over the baked chicken, sprinkle with additional fresh thyme, and slice the remaining half lemon into wedges to serve alongside.
Notes
- Ensure the skillet is ovenproof, such as cast iron, to safely preheat and use during baking.
- Patting the chicken dry before marination helps the pecans adhere better.
- If you don’t have fresh thyme, dried thyme can be used at a reduced quantity (about 1 teaspoon).
- For added flavor, let the chicken marinate for up to 30 minutes before coating with pecans.
- Use a meat thermometer to ensure chicken is fully cooked but stays juicy.
- Serve with a fresh green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken breast piece (approximately 150g)
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
