Best 7 Pecan Crusted Chicken With Citrus Tomato Topping Recipes

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Indulge in a delightful culinary journey with our Pecan-Crusted Chicken adorned with a vibrant Citrus-Tomato Topping. This tantalizing dish is crafted with tender chicken breasts, coated in a crispy pecan crust, and topped with a refreshing medley of tangy citrus and savory tomatoes. Each bite offers a harmonious blend of flavors and textures, leaving you craving more.

Accompanying this main course are two delectable side dishes that perfectly complement its savory richness: a creamy Avocado-Corn Salad and a light and fluffy Steamed Broccoli. The Avocado-Corn Salad provides a cool and refreshing contrast, with its creamy avocado, sweet corn, and zesty dressing. The Steamed Broccoli adds a touch of verdant freshness and essential nutrients to balance the meal.

This recipe offers a complete dining experience, catering to diverse dietary preferences. Whether you're following a gluten-free, dairy-free, or low-carb lifestyle, we've got you covered with alternative options that maintain the dish's exceptional taste and quality.

Here are our top 7 tried and tested 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

Serve a plate of baked Pecan Crusted Chicken for a flavorful, easy dinner that's ready for the oven in just 15 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 35m

Number Of Ingredients 12

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

Steps:

  • 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 Facts : ServingSize 1 /6 of the chicken, Calories 473 kcal, Carbohydrate 18 g, Protein 36 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 783 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g

PECAN CRUSTED CHICKEN OVER FIELD GREENS WITH CARAMEL CITRUS VINAIGRETTE



Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

4 (4-ounce) pieces chicken breast
1 1/2 cups lowfat buttermilk
1 cup crushed pecan pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoon oil
1 heart romaine
1 head frissee
1 head Boston lettuce
1 head red leaf lettuce
6 Roma tomatoes sliced
1 carrot, peeled and shredded
1/3 cup caramel sauce
2 teaspoons water
1/4 cup lime juice
3 tablespoons lemon juice
1/2 cup olive oil
1 lime, zested, optional
Salt and freshly ground black pepper

Steps:

  • For the chicken:
  • Preheat heat oven to 400 degrees F.
  • Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.
  • While chicken is marinating combine pecans with spices and mix well. Place mixture into a shallow dish. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture.
  • Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad.
  • For the greens:
  • Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside.
  • For the vinaigrette:
  • Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.
  • To Assemble:
  • Place greens in a bowl and lightly toss with 1/2 of the dressing. Mound on 4 plates and top with chicken and remaining dressing. ENJOY!

PECAN-CRUSTED CHICKEN



Pecan-Crusted Chicken image

With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

3/4 cup finely chopped pecans
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 large egg
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
MUSTARD SAUCE:
1/2 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon sugar
Pinch salt

Steps:

  • In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

ONION-CRUSTED CHICKEN WITH CARAMEL CITRUS GLAZE



Onion-Crusted Chicken with Caramel Citrus Glaze image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

1 quart plus 1/4 cup vegetable oil
1/2 cup all-purpose flour
Salt and pepper
1 red onion, julienne, plus 1/2 red onion, minced
1/4 pound bacon, diced
1 cup granulated sugar
1 tablespoon tomato puree
1 orange, juiced
1 lemon, juiced
1 lime, juiced
Two 8-ounce boneless, skinless chicken breasts or cutlets
1 large egg, beaten
1/4 cup milk

Steps:

  • Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F.
  • Put the flour in a bowl and season with salt and pepper. Add the julienne onions and toss to coat. In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in. When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels. When the onions are done, give them a rough chop and set aside.
  • Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes. Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes. Add all the citrus juices and stir well to combine. Remove from the heat and set aside.
  • Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat. Season the chicken breast with salt and pepper. Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions. Individually, dip the chicken breasts into the egg, then press into the fried onion. Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once.
  • Pour the glaze over the breasts to serve. It goes great with rice or mashed potatoes.

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.

Tips:

- Choose a boneless, skinless chicken breast for even cooking and a tender texture. - Use panko breadcrumbs for a crispy, golden crust. - Season the chicken with salt, pepper, garlic powder, and paprika for a flavorful coating. - Toast the pecans in a pan over medium heat until fragrant for a nutty flavor. - Use fresh citrus fruits like oranges and lemons for a bright and tangy taste in the topping. - Simmer the tomatoes in a mixture of garlic, chili flakes, and white wine for a flavorful and aromatic sauce. - Serve the chicken with roasted vegetables or a fresh salad for a complete meal.

Conclusion:

This pecan-crusted chicken with citrus tomato topping is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and juicy, with a crispy pecan crust and a tangy citrus tomato topping. Serve it with roasted vegetables or a fresh salad for a complete and satisfying meal.

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