This Pecan Crusted Chicken transforms simple ingredients into an elegant, comforting meal. Juicy chicken breasts are coated in a crunchy, savory-sweet pecan crust, pan-seared until golden, then oven-finished. It’s impressive enough for company but easy enough for a weeknight.
Love Pecan Crusted Chicken? So do we! If you're into Chicken Breast Recipes or curious about Appetizers & Snacks, you'll find plenty of inspiration below.
Why You’ll Love This Pecan Crusted Chicken
- Texture dream: Crunchy pecans and juicy chicken create an unbeatable combo.
- Complex flavor: Buttery pecans pair with herbs and mustard for gourmet taste.
- Surprisingly versatile: Equally great for weeknights or fancy lunches.
- Crowd-pleaser: Universally appealing for picky eaters and guests alike.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 cup (about 100 g) pecans
- 1/2 cup (50 g) panko breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- 1 large egg
- 1 tablespoon Dijon mustard
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, for frying
- 1 tablespoon unsalted butter
Tools: A food processor or blender, a sharp knife, a cutting board, a meat mallet or heavy pan, three shallow bowls or plates, a large oven-safe skillet, and an instant-read thermometer.
Notes: Don’t skip the Parmesan—it adds a salty, umami depth that really makes the crust sing. And using both olive oil and butter for frying gives you the best of both worlds: the high smoke point of the oil and the rich flavor of the butter.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 42 g |
| Fat: | 28 g |
| Carbs: | 13 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken evenly. This is the secret to perfectly cooked chicken. An even thickness means the crust won’t burn before the center is cooked through.
- Don’t over-process the pecans. You want a coarse, rustic crumb with some tiny pecan pieces for texture, not a fine, dusty powder that can become oily.
- Get your station set up. Having your flour, egg, and pecan mixture ready in separate bowls makes the breading process so much faster and less messy—it’s a real game-changer.
- Use an oven-safe skillet. Since we start on the stovetop and finish in the oven, using an oven-safe pan (like cast iron or stainless steel) is crucial for a seamless transition.
How to Make Pecan Crusted Chicken
Step 1: First, let’s get the chicken ready. Place the chicken breasts on your cutting board. If they are very thick, you can slice them horizontally to create four thinner cutlets. Otherwise, place them between two pieces of plastic wrap and gently pound them with a meat mallet or the bottom of a heavy pan until they are an even ½-inch thickness all over. Pat them completely dry with paper towels, then season both sides generously with salt and pepper. You’ll notice this helps the seasoning penetrate and also helps the flour stick better.
Step 2: Now, let’s make that amazing crust. Add the pecans to your food processor and pulse until they are coarsely ground. You’re aiming for a texture similar to panko—not a paste. Transfer them to a shallow bowl and add the panko, grated Parmesan, dried thyme, garlic powder, smoked paprika, salt, and pepper. Use a fork to mix everything together really well. In a second shallow bowl, whisk the egg and Dijon mustard until smooth. In a third bowl, place the flour. Your breading station is now ready to go!
Step 3: It’s breading time. Take one piece of your prepared chicken and dredge it in the flour, shaking off any excess. Next, dip it fully into the egg mixture, letting the extra drip off. Finally, press it firmly into the pecan mixture, making sure to coat every bit of the surface. Gently press the coating onto the chicken to help it adhere. Place the breaded cutlet on a clean plate and repeat with the remaining chicken. This “dry-wet-dry” method is the trick to a crust that stays put.
Step 4: Time to cook. Preheat your oven to 375°F (190°C). Heat the olive oil and butter in your large, oven-safe skillet over medium heat. Once the butter has melted and the mixture is hot (a breadcrumb dropped in should sizzle), carefully add the chicken cutlets. You don’t want to crowd the pan, so cook in two batches if necessary. Pan-fry for about 3-4 minutes per side, until the crust is a beautiful, deep golden brown. You’ll hear a really satisfying sizzle—that’s how you know it’s working.
Step 5: Now for the finish. Once both sides are nicely browned, transfer the entire skillet to the preheated oven. Bake for 8-12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer. This oven finish ensures the chicken cooks through gently without the crust burning. When it’s done, remove the skillet from the oven (remember the handle will be hot!) and let the chicken rest on a cutting board for 5 minutes before slicing. This rest period allows the juices to redistribute, making the chicken incredibly moist.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze baked chicken on a sheet pan, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, savory potatoes are the perfect canvas for the nutty, crunchy chicken and any pan juices.
- Simple Sautéed Green Beans — Their bright, fresh flavor and slight crunch provide a lovely textural and flavor contrast to the rich chicken.
- A Crisp Arugula Salad with a Lemon Vinaigrette — The peppery arugula and sharp lemon cut through the richness of the dish beautifully.
Drinks
- A Buttery Chardonnay — The oakiness and full body of the wine complement the toasted, nutty flavors in the crust wonderfully.
- Sparkling Apple Cider — The slight sweetness and effervescence make a fantastic non-alcoholic pairing that feels celebratory.
- An Amber Ale — The maltiness of the beer echoes the toasted notes of the pecans without overpowering the chicken.
Something Sweet
- Warm Apple Crumble — It continues the cozy, nutty theme but in dessert form, especially with a scoop of vanilla ice cream.
- Dark Chocolate Pots de Crème — The intense, silky chocolate provides a rich and elegant finish that doesn’t feel too heavy.
- Pecan Pie Bars — A playful, bite-sized nod to the main ingredient that ends the meal on a wonderfully thematic note.
Top Mistakes to Avoid
- Mistake: Not pounding
Pecan Crusted Chicken
Make this easy Pecan Crusted Chicken recipe for a crispy, flavorful dinner. Perfect for weeknights or entertaining. Get the simple steps and cook it tonight!
Ingredients
For the Ingredients
-
2 large boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
1 cup pecans (about 100 g)
-
1/2 cup panko breadcrumbs (50 g)
-
1/4 cup grated Parmesan cheese (25 g)
-
1 teaspoon dried thyme
-
1/2 teaspoon garlic powder
-
1/2 teaspoon smoked paprika
-
1/2 teaspoon salt (plus more for seasoning)
-
1/4 teaspoon black pepper (plus more for seasoning)
-
1 large egg
-
1 tablespoon Dijon mustard
-
2 tablespoons all-purpose flour
-
2 tablespoons olive oil (for frying)
-
1 tablespoon unsalted butter
Instructions
-
First, let’s get the chicken ready. Place the chicken breasts on your cutting board. If they are very thick, you can slice them horizontally to create four thinner cutlets. Otherwise, place them between two pieces of plastic wrap and gently pound them with a meat mallet or the bottom of a heavy pan until they are an even ½-inch thickness all over. Pat them completely dry with paper towels, then season both sides generously with salt and pepper. You’ll notice this helps the seasoning penetrate and also helps the flour stick better.01
-
Now, let’s make that amazing crust. Add the pecans to your food processor and pulse until they are coarsely ground. You’re aiming for a texture similar to panko—not a paste. Transfer them to a shallow bowl and add the panko, grated Parmesan, dried thyme, garlic powder, smoked paprika, salt, and pepper. Use a fork to mix everything together really well. In a second shallow bowl, whisk the egg and Dijon mustard until smooth. In a third bowl, place the flour. Your breading station is now ready to go!02
-
It’s breading time. Take one piece of your prepared chicken and dredge it in the flour, shaking off any excess. Next, dip it fully into the egg mixture, letting the extra drip off. Finally, press it firmly into the pecan mixture, making sure to coat every bit of the surface. Gently press the coating onto the chicken to help it adhere. Place the breaded cutlet on a clean plate and repeat with the remaining chicken. This "dry-wet-dry" method is the trick to a crust that stays put.03
-
Time to cook. Preheat your oven to 375°F (190°C). Heat the olive oil and butter in your large, oven-safe skillet over medium heat. Once the butter has melted and the mixture is hot (a breadcrumb dropped in should sizzle), carefully add the chicken cutlets. You don’t want to crowd the pan, so cook in two batches if necessary. Pan-fry for about 3–4 minutes per side, until the crust is a beautiful, deep golden brown. You’ll hear a really satisfying sizzle—that’s how you know it’s working.04
-
Now for the finish. Once both sides are nicely browned, transfer the entire skillet to the preheated oven. Bake for 8–12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer. This oven finish ensures the chicken cooks through gently without the crust burning. When it’s done, remove the skillet from the oven (remember the handle will be hot!) and let the chicken rest on a cutting board for 5 minutes before slicing. This rest period allows the juices to redistribute, making the chicken incredibly moist.05
Not what you're looking for?
