Pecan Crusted Chicken

Name: Pecan Crusted Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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)

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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!

Pecan Crusted Chicken breast on a white plate with a salad.

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 on a plate next to small bowls filled with seasoning, pecans, and panko.

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.

Two bowls filled with a beaten egg and crushed pecans.

Mix the egg with a fork in a large, shallow bowl.
In a separate bowl, combine pecans and panko.

Breaded chicken breasts on a cutting board.

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.

Crispy chicken breasts on a white plate.

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

Can I use other nuts instead of pecans?

Yes, pistachios will work well too. The inspiration for this recipe came from pistachio-crusted chicken.

How do I know when my chicken is fully cooked?

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.