Pecan-Crusted Chicken is a crispy, nutty, and flavorful dish that offers a delicious twist on classic baked chicken. The crunchy pecan and panko coating adds a rich, slightly sweet flavor, while Dijon mustard enhances the taste with a tangy kick. This easy oven-baked recipe is perfect for a healthy, protein-packed meal with minimal prep time.

Why You’ll Love This Recipe

Crispy & Crunchy – A delicious nutty crust without deep frying.
Easy & Quick – Ready in just 40 minutes with simple ingredients.
Healthy & Protein-Packed – A nutritious alternative to fried chicken.
Versatile – Pairs well with salads, vegetables, or dipping sauces.
Oven-Baked – Less oil, but still packed with flavor and texture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 boneless, skinless chicken breasts
½ cup pecans, finely chopped
½ cup panko breadcrumbs
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 egg, beaten
2 tablespoons Dijon mustard

Directions

Preheat the Oven: Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Coating: In a bowl, mix the chopped pecans, panko breadcrumbs, garlic powder, salt, and black pepper.
Prepare the Egg Mixture: In another bowl, whisk together the egg and Dijon mustard.
Coat the Chicken: Dip each chicken breast into the egg mixture, then press it into the pecan mixture, ensuring even coverage.
Bake the Chicken: Place coated chicken on the baking sheet and bake for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).
Serve: Enjoy warm with your favorite dipping sauce or a fresh salad.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 420 kcal per serving

Variations

Spicy Version – Add ½ teaspoon cayenne pepper or smoked paprika for extra heat.
Gluten-Free Option – Use gluten-free panko or almond flour instead of breadcrumbs.
Air Fryer Method – Cook at 375°F (190°C) for 15-18 minutes, flipping halfway.
Honey Mustard Twist – Mix 1 tablespoon honey into the Dijon mustard for a touch of sweetness.
Parmesan-Crusted – Add ¼ cup grated Parmesan to the pecan mixture for extra flavor.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a 350°F (175°C) oven for 10 minutes or in an air fryer for 5 minutes to maintain crispiness.
Freezing: Freeze uncooked, coated chicken for up to 2 months. Bake from frozen, adding 5-10 minutes to the cooking time.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work well but may require an extra 5 minutes of baking time.

What dipping sauces go well with this dish?

Try honey mustard, ranch, garlic aioli, or a spicy sriracha mayo.

How do I keep the crust from falling off?

Press the coating firmly onto the chicken and avoid flipping it too soon while baking.

Can I prepare this dish ahead of time?

Yes! Coat the chicken, cover, and refrigerate for up to 12 hours before baking.

Is this recipe keto-friendly?

To make it keto-friendly, replace the panko breadcrumbs with almond flour.

Can I pan-fry this instead of baking?

Yes! Cook in a skillet with 2 tablespoons of oil over medium heat for about 5 minutes per side until golden brown.

Can I make this dairy-free?

Yes! This recipe is naturally dairy-free. Just check your Dijon mustard for hidden dairy ingredients.

What side dishes pair well with this?

Serve with roasted vegetables, mashed potatoes, coleslaw, or a fresh green salad.

How do I know when the chicken is fully cooked?

Use a meat thermometer; the internal temperature should reach 165°F (75°C).

Can I use a food processor to chop the pecans?

Yes, pulse the pecans a few times to get a finely chopped texture, but avoid turning them into a paste.

Conclusion

Pecan-Crusted Chicken is a crispy, flavorful, and healthy oven-baked dish that’s perfect for any meal. Whether served with a fresh salad, roasted veggies, or your favorite dipping sauce, this nutty, golden-crusted chicken is sure to become a family favorite. Try this easy recipe today and enjoy a crunchy, delicious dinner!

Pecan-Crusted Chicken

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This Pecan-Crusted Chicken is a crispy, oven-baked delight with a nutty, flavorful crust made from pecans and panko breadcrumbs. Coated in a Dijon mustard and egg wash, this dish is juicy on the inside and crunchy on the outside. Perfect for a quick and healthy dinner, serve it with a fresh salad or your favorite dipping sauce!

Author: Asma
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Units Scale

2 boneless, skinless chicken breasts
1/2 cup pecans, finely chopped
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
2 tablespoons Dijon mustard

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Coatings: In a bowl, mix chopped pecans, panko, garlic powder, salt, and black pepper. In a separate bowl, whisk together the egg and Dijon mustard.
Coat the Chicken: Dip each chicken breast in the egg mixture, then coat thoroughly with the pecan mixture, pressing to adhere.
Bake: Place coated chicken on the baking sheet and bake for 25-30 minutes, or until golden brown and cooked through (internal temp 165°F/75°C).
Serve & Enjoy: Serve warm with a side salad, roasted vegetables, or honey mustard dipping sauce.

Notes

Use almond flour instead of panko for a gluten-free option.
Swap pecans for walnuts or almonds for a different nutty flavor.
For extra crispiness, lightly spray the chicken with olive oil before baking.