This Pecan-Crusted Chicken is one of those recipes that feels a little fancy, but is actually super simple and totally doable on a busy weeknight. It’s juicy on the inside, perfectly crunchy on the outside, and packed with nutty, savory flavor that even kids love—especially with a little honey mustard or ranch on the side!
It’s also baked instead of fried, so you get that golden crust without all the oil. Plus, it’s naturally gluten-free if you use almond flour or GF breadcrumbs. Win-win!
🛒 What You’ll Need
Ingredients:
- 4 boneless, skinless chicken breasts or tenders
- 1 cup pecans, finely chopped or pulsed in a food processor
- ½ cup breadcrumbs (regular or gluten-free)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ teaspoon garlic powder
- 2 eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon honey (optional, for a hint of sweetness in the coating)
- Olive oil spray or drizzle for baking
👩🍳 Pro Tips for Success
- Pulse the pecans finely – Not to a powder, but small enough to stick and toast well.
- Pat chicken dry – Helps the coating stick better and bake up crispier.
- Use a wire rack on your baking sheet – This lets air circulate for a crispier bottom.
- Add a little honey to your coating mix if you want that sweet-savory flavor kids love.
- Let kids dip and help coat – They’ll love being part of the process!
🛠 Tools You’ll Need
- Food processor or knife for chopping pecans
- Mixing bowls
- Whisk or fork
- Baking sheet with parchment paper
- Wire rack (optional but recommended)
- Oven
🔄 Substitutions & Variations
- No pecans? Use walnuts or almonds.
- Dairy-free? This recipe is naturally dairy-free!
- Spice it up: Add cayenne or crushed red pepper to the pecan mix.
- Make it kid-fun: Serve with ketchup, honey mustard, or ranch for dipping.
⏰ Make Ahead Tips
- Prep pecan coating in advance and store in an airtight container.
- Bread the chicken and refrigerate for a few hours before baking.
- Freeze uncooked breaded chicken on a sheet tray, then transfer to a bag and bake straight from frozen (add 5–8 minutes to bake time).
👩🍳 How to Make Pecan-Crusted Chicken
1. Preheat Oven & Prep Baking Sheet
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set a wire rack on top if using.
2. Set Up Dipping Stations
In one bowl, whisk together eggs, Dijon mustard, and honey.
In another bowl, combine finely chopped pecans, breadcrumbs, salt, pepper, garlic powder, and paprika.
3. Coat the Chicken
Dip each chicken breast into the egg mixture, then into the pecan mixture, pressing gently to coat all sides well.
4. Bake Until Golden & Cooked Through
Lightly spray or drizzle the chicken with olive oil. Bake for 18–22 minutes, or until chicken reaches 165°F internal temp and coating is golden brown.
5. Rest & Serve
Let the chicken rest for 5 minutes before slicing. Serve with your favorite side dishes and dipping sauces!
🧊 Leftovers & Storage
- Fridge: Store in an airtight container up to 3 days.
- Reheat: In a 350°F oven for 8–10 minutes to keep the crust crispy.
- Freeze: Wrap tightly and freeze cooked chicken. Reheat from frozen at 375°F until warmed through.
🥄 Time to Dig In!
This Pecan-Crusted Chicken is crunchy, savory, and a little nutty—everything you want in a cozy meal. It’s weeknight easy, dinner-party fancy, and a guaranteed hit with the kids when served with a favorite dip.
Tried it? Leave a comment and let me know what you served it with! Did your kids ask for seconds? Did you sneak a piece before dinner? (We won’t tell 😉)
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