Best 8 Pecan Crusted Baked Chicken Breasts Recipes

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Indulge in a culinary delight with our tantalizing Pecan-Crusted Baked Chicken Breasts recipe, where crispy pecan coating meets tender, juicy chicken. This delectable dish is a symphony of flavors and textures, perfect for a memorable meal.

But that's not all! This article also features a treasure trove of other mouthwatering recipes to satisfy your taste buds. Embark on a culinary adventure with our flavorful Chicken Parmesan, crispy and cheesy, or immerse yourself in the zesty goodness of our Lemon Garlic Butter Chicken.

For those seeking a lighter option, our Air Fryer Chicken Breast recipe offers a healthier twist without compromising on taste. And if you're craving something with a kick, our Buffalo Chicken Dip is sure to ignite your senses.

Each recipe is meticulously crafted with easy-to-follow instructions and readily available ingredients, ensuring a stress-free cooking experience. So, gather your apron, fire up your oven, and let's embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

EASY BAKED PECAN CRUSTED CHICKEN RECIPE



Easy Baked Pecan Crusted Chicken Recipe image

Easy Pecan Crusted Chicken checks all of the boxes! Not only are the chicken breasts tender and juicy, but the crunchy, buttery, pecan coating gives each bite a whole new flavor and texture dimension.

Provided by Sharon Rigsby

Categories     Main Course     Main Dish

Time 30m

Number Of Ingredients 10

4 chicken breasts (about 1/2 inch thick)
½ cup pecan meal (or very finely chopped pecans)
½ cup all-purpose flour
1 teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup buttermilk
1 egg (beaten, large or extra large)
½ cup coarsely chopped pecans
4 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the butter to a 13x9 baking dish and put the dish in the oven until the butter is melted. Remove the dish and set aside.
  • Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
  • Pour the buttermilk into another shallow dish and add the beaten egg. Mix well.
  • Add the breasts to the buttermilk egg mixture and let it marinate for at least 10 minutes.
  • After letting the breasts soak in the buttermilk and egg mixture, work with one piece at a time, remove them, and let any excess drip off. Then, dredge each piece in the pecan flour mixture, making sure they are completely covered.
  • Then, take the breast and place it in the baking dish with the melted butter. Turn each piece over and make sure both sides are coated with butter. Repeat with the remaining breasts.
  • Sprinkle the coarsely chopped pecans evenly over the top of each breast and lightly press the pecans in.
  • Bake for 18 to 20 minutes or until the chicken reaches 165 degrees as measured on an instant-read meat thermometer.
  • Optional, garnish with chopped parsley.
  • Serve immediately.

Nutrition Facts : Calories 395 kcal, Carbohydrate 10 g, Protein 54 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 222 mg, Sodium 634 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CONTEST-WINNING PECAN-CRUSTED CHICKEN



Contest-Winning Pecan-Crusted Chicken image

After trying something similar at a restaurant, I created these impressive baked chicken breasts with a pecan coating. For a special night, I recommend them with mashed sweet potatoes and a side of cooked canned cherries. -Ramona Parris, Marietta, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3 egg whites
1 package (4.2 ounces) seasoned coating mix
1/2 cup chopped pecans
1/8 teaspoon Chinese five-spice powder
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 184 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 632mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1/2 cup ketchup
1 tablespoon cider vinegar
2 teaspoons sriracha
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
Nonstick cooking spray, for the baking pan
1 cup pecans
2 cups panko breadcrumbs
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 large eggs
2 small boneless, skinless chicken breasts (about 1 pound), halved lengthwise
1 pound boneless, skinless chicken thighs (about 6 thighs), halved
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
  • For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
  • Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
  • Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
  • Whisk the eggs in another shallow bowl.
  • Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
  • Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.

PECAN BREADED CHICKEN BREASTS



Pecan Breaded Chicken Breasts image

Very flavorful twist to fried chicken!

Provided by Rhoda McIntosh

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
2 tablespoons real maple syrup
1 cup chopped pecans
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 tablespoon vegetable oil

Steps:

  • On waxed paper, combine pecans, flour, and salt.
  • Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
  • In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 15 g, Cholesterol 83.7 mg, Fat 30.3 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 7.1 g

MAPLE-PECAN-CRUSTED CHICKEN



Maple-Pecan-Crusted Chicken image

For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.

Provided by Greubel Rosie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 7

cooking spray
2 tablespoons pure maple syrup
1 tablespoon mayonnaise
salt to taste
½ cup panko bread crumbs
¼ cup chopped pecans
4 medium skinless, boneless chicken breast halves, cut into strips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
  • Mix maple syrup, mayonnaise, and salt together in a bowl.
  • Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
  • Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g

PECAN CHICKEN



Pecan Chicken image

A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons Dijon mustard
MAPLE-DIJON SAUCE:
1/4 cup maple syrup
1 tablespoon Dijon mustard

Steps:

  • In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine.

Provided by SharleneW

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 -3 boneless skinless chicken breast halves (6-8 ounce)
2 egg whites
2 teaspoons cornstarch
1/2 lemon, juice of
1 cup coarse dry breadcrumbs
1 tablespoon fresh parsley
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 lemon, zest of, minced
3/4 cup finely chopped pecans
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 -4 tablespoons olive oil

Steps:

  • Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
  • Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
  • Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
  • Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
  • Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.

PECAN-CRUSTED BAKED CHICKEN BREASTS



Pecan-Crusted Baked Chicken Breasts image

A tasty way to change up your baked chicken. These are good served with honey mustard dip. I also serve a veggie or two with them.

Provided by Greeny4444

Categories     Chicken

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup honey
1/4 cup Dijon mustard
1/2 cup pecans, ground
1 1/3 cups panko breadcrumbs (Japanese breadcrumbs)
4 boneless skinless chicken breasts (about 5 oz. each)

Steps:

  • Preheat oven to 450 degrees F.
  • Combine honey and mustard in a small bowl; stir well. Combine nuts and panko in a separate shallow bowl.
  • Brush each side of each chicken breast with the honey mixture. Dredge chicken in panko mixture. Press panko mixture onto chicken, so it will stick.
  • Place chicken on a baking sheet coated with cooking spray; lightly coat chicken with cooking spray.
  • Bake at 450 degrees F for about 12 minutes or until done.

Nutrition Facts : Calories 330.7, Fat 13.4, SaturatedFat 1.6, Cholesterol 75.5, Sodium 210.6, Carbohydrate 26.2, Fiber 1.8, Sugar 18.5, Protein 27.6

Tips:

  • Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
  • If you don't have a meat thermometer, you can check if the chicken is cooked by cutting into it and making sure that the juices run clear.
  • Be careful not to overcook the chicken, as this will make it dry and tough.
  • If you're using a cast iron skillet, make sure that it is preheated before adding the chicken.
  • To make the pecan crust, use a food processor to finely chop the pecans.
  • You can also use a rolling pin to crush the pecans.
  • If you don't have a food processor or rolling pin, you can use a sharp knife to chop the pecans.
  • Make sure that the pecans are finely chopped, as this will help them to adhere to the chicken.
  • To serve, you can garnish the chicken with fresh parsley or cilantro.

Conclusion:

Pecan-crusted baked chicken breasts are a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, and the pecan crust adds a delightful crunch. This dish is sure to be a hit with your family and friends.

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