Description
This Pecan Crusted Chicken recipe features juicy, tender chicken breasts coated in a crunchy, flavorful pecan and breadcrumb crust, baked to perfection. Served with a tangy honey mustard sauce, it’s a satisfying dish that combines nutty texture and savory spices for a delicious meal ideal for any occasion.
Ingredients
Units
Scale
Pecan Crusted Chicken:
- 1 cup pecans
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 large eggs
- 4 boneless skinless chicken breasts (about 6 ounces each)
Honey Mustard Sauce:
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons white vinegar
Instructions
- Preheat the oven: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper, then place an oven-safe cooling rack on top and spray it with cooking spray to prevent sticking.
- Make breadcrumb mix: In a food processor, combine pecans, Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Pulse several times until the mixture is finely ground but still has some texture. Transfer this pecan mixture into a large Ziploc bag.
- Prepare chicken: Place the chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each breast until they are evenly about ¼-inch thick. This ensures even cooking and better texture.
- Coat the chicken: Beat the eggs in a shallow dish to create an egg wash. Dip each chicken breast into the egg wash, then put it into the Ziploc bag with the pecan breadcrumb mixture. Shake the bag gently so the chicken breasts become evenly coated with the pecan crust. Place the coated breasts on the prepared cooling rack on the baking sheet.
- Bake: Spray the tops of the coated chicken breasts lightly with cooking spray to help them crisp up while baking. Bake in the preheated oven for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden brown.
- Make sauce: While the chicken is baking, combine honey, mayonnaise, Dijon mustard, and white vinegar in a small bowl. Whisk well until smooth. Drizzle the honey mustard sauce over the baked pecan crusted chicken before serving.
Notes
- You can swap Panko breadcrumbs with regular breadcrumbs but expect a slightly different texture.
- For extra crispiness, you can lightly toast the pecan mixture before coating.
- If you prefer dairy-free, use dairy-free mayonnaise in the honey mustard sauce.
- Ensure chicken is pounded evenly to guarantee uniform cooking.
- Internal temperature of chicken should strictly reach 165°F for safe consumption.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
