Pecan Crusted Chicken has a crusty coating and tender, juicy meat. Easy to make and ready in less than 30 minutes.
With a crisp, nutty crust and simple ingredients, this chicken delivers big flavor without the fuss!
Crispy chicken cutlets
Crispy pecan chicken is a recipe inspired by a local restaurant. They make a slightly different version using pistachios instead of pecans, but I think my version is just as delicious.
This is a recipe I've been working on for a while, and I finally nailed it. I have gone through several iterations. My first go was breaded in flour and pecans, but the crust wasn't crispy enough. I added panko bread crumbs for more crunch, which helped, but I also had another issue. The pecans were browning too quickly before the chicken was fully cooked.
Finally, I landed on browning the first side of the chicken in a pan. Once golden, I flipped the chicken and placed the entire skillet in a hot oven. This was the perfect combination of cooking methods. I achieved a crispy, golden pecan coating and perfectly cooked, juicy chicken.
Ingredients needed for pecan chicken
- Chicken Breasts - Use boneless, skinless chicken breasts. Either use two breasts cut into thin cutlets or buy precut cutlets from the store.
- Pecans - They are the star of the show! You'll need finely chopped, unroasted pecans.
- Panko - Gives crunch.
- Egg - Binds the coating to the chicken.
- Seasoning - Salt, pepper, and garlic powder
How to make pecan crusted chicken
- Slice chicken breast in half, making 4 thin cutlets.
- Pat the chicken dry with a paper towel, then sprinkle both sides of the chicken with salt, pepper, and garlic powder.
- Mix the egg with a fork in a large, shallow bowl.
- In a separate bowl, combine pecans and panko.
- Dip each cutlet into the beaten egg and then into the pecan mixture.
- Flip to cover both sides and press the crumbs firmly into the breasts.
- Heat a large oven-safe skillet over medium-high heat along with 2-3 tablespoons of oil.
- When the pan is hot, add the breaded chicken. Cook for 3-4 minutes until the chicken is golden.
- Flip chicken and place entire pan in a preheated, 400°F oven for 10-12 minutes until the chicken is fully cooked and reaches at least 165°F.
- Remove chicken and allow it to rest for 5-8 minutes before serving.
Recipe tips
- Preheat the oven before beginning.
- Make certain the pan is hot, but not smoking. Test by dropping a bit of the breading into the skillet. If it sizzles, it's ready.
- When taking the temperature of a chicken breast, insert the thermometer into the thickest part of the chicken.
Frequently asked questions
Yes, pistachios will work well too. The inspiration for this recipe came from pistachio-crusted chicken.
Use a digital thermometer inserted into the thickest part of the chicken. When the temperature reaches at least 165°F, the chicken is fully cooked.
Serving suggestions
- Pecan chicken is delicious sliced into thin strips and added to a salad, drizzled with lemon vinaigrette.
- Serve with mashed potatoes and roasted broccoli.
- Whip up an easy batch of garlic butter pasta along with pecan chicken.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious chicken recipes!
Pecan Crusted Chicken
Equipment
Ingredients
- 2 chicken breasts (boneless, skinless)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 cup pecans (finely chopped)
- 1 cup panko
- 1 teaspoon salt
- 1 egg
- 3 tablespoons oil
- fresh parsley (for garnish, optional)
Instructions
- Preheat oven to 400°F
- Slice chicken breast in half, making 4 thin cutlets.2 chicken breasts
- Pat the chicken dry with a paper towel, then sprinkle both sides of the chicken with salt, pepper, and garlic powder.1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder
- Beat one egg in a large shallow bowl.1 egg
- In a separate bowl, combine pecans, panko, and salt.1 cup pecans, 1 cup panko, 1 teaspoon salt
- Dip each cutlet into the beaten egg and then into the pecan mixture. Flip to cover both sides and press the crumbs firmly into the breasts.
- Heat a large oven-proof skillet over medium-high heat along with the olive oil.3 tablespoons oil
- When the pan is hot, add the breaded chicken. Cook for 3-4 minutes until the chicken is golden on the bottom.
- Flip chicken and place entire pan in a preheated, 400°F oven for 10-12 minutes until the chicken is fully cooked and reaches at least 165°F
- Remove chicken and allow it to rest for 5-8 minutes before serving. Garnish with fresh parsley, if desired.fresh parsley
Notes
- Chicken cutlets can also be used instead of slicing the chicken breasts in half.
- Preheat the oven before beginning.
- Make certain the pan is hot, but not smoking. Test by dropping a bit of the breading into the skillet. If it sizzles, it's ready.
- When taking the temperature of a chicken breast, insert the thermometer into the thickest part of the chicken.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Shelly Ragsdale says
Let me give you your first 5-star rating! I made this tonight exactly as published...it was crispy on the outside, juicy on the inside and so craveable I'm having it again tomorrow night 🙂 Thank you for vetting all the ways you can do it wrong for us. Your instructions and tips were spot on and helped me cook the dish perfectly first try.
Kathy says
Thank you so much! I'm glad you enjoyed it and thanks so much for leaving a review! 🙂