The whole family will love this flavorful and crispy Pecan-Crusted Chicken. Plus, this easy gluten-free protein comes together in less than half an hour!
In the fall and winter, I love baking anything that I can get pecans into or onto! While pecan harvest season typically occurs in the fall – usually from October to December – they’re often available to buy all year round. I find that pecans really encapsulate that nutty, warming fall flavor unlike anything else (note: anything else but pumpkin spice).
So, I present to you, this pecan-crusted chicken recipe – a fall favorite in my household. It’s so flavorful, packed with lean protein and fiber, and brings some fun and flair to an otherwise plain chicken breast. You can make this either in the oven or the air fryer, and it’s so easy to whip together on a weeknight when cooking something trickier just seems too impossible.
Is Pecan-Crusted Chicken Healthy?
This recipe can be considered moderately healthy, primarily due to the lean protein from the chicken breasts. Chicken breasts are well-known for having a very high protein-to-calorie ratio, making them a popular choice for people who want to consume a lot of protein without consuming too many calories.
Pecans are also healthy, and by mixing them with gluten-free panko breadcrumbs, you lower the amount of refined ingredients in the recipe compared to classic panko-crusted chicken. To make it even healthier, if you can tolerate gluten, opt for whole-grain breadcrumbs that contain more fiber, vitamins, and minerals.
How to prevent nut crusts from Burning
When baking pecan-crusted chicken, it’s important to prevent the nut and breadcrumb coating from burning, as nuts like pecans can toast quickly due to their natural oils, especially at high temperatures.
Firstly, as the recipe suggests, place the chicken on a cooling rack set over a baking sheet, this will allow heat to circulate evenly around the chicken and prevent any burning from direct contact with the baking sheet. Next, if your pecans seem to be browning too quickly, lower the oven temperature to 400°F and extend the bake time by a few minutes. Finally, during the broiling step keep a close eye and remove the chicken as soon as the crust turns a rich golden brown.
How to Make Ahead And Store
You can make the crust mixture up to 3 days in advance, and store it in an airtight container in the refrigerator until you use it. Once cooked, store leftover crusted chicken breasts in an airtight container or ziplock bag in the refrigerator for up to 3 days. For longer storage, store in single portion sizes in freezer-safe bags and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator. To reheat leftovers, heat them in the oven or microwave until warmed through.
Serving Suggestions
Once your pecan-crusted chicken is cooked to perfection, it’s time to plate it up and add some sides to make it a meal! Some Air Fryer Potato Wedges always go down as a success with my crew, and you could even make some more honey and mustard dipping sauce to dunk them into!
This main dish also goes great with any side salad, and I especially love it with more fall flavors like this Butternut Squash Salad, this Healthy Broccoli Salad, or this Harvest Black Rice Salad. And if you want a crunchy salad to go with this crunchy chicken, try this Panzanella Kale Salad with Apples, Bacon and Cheese Vinaigrette!
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb total, or 4 oz each)
- 2/3 cup gluten-free panko breadcrumbs
- 2/3 cup pecans finely chopped
- 2 teaspoons ground mustard
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon yellow mustard
For drizzling:
- 4 teaspoons honey
- 2 teaspoons yellow mustard
Instructions
- Heat your oven to 425°F and place a cooling rack on top of a rimmed baking sheet.
- Place chicken on a cutting board and use a rolling pin or meat masher to pound out to about 3/4-inch thick. Sprinkle generously with salt on both sides.
- In a large, rimmed plate, mix together the panko, pecans, ground mustard, onion powder, paprika, and salt.
- In a large bowl, whisk the mayo, honey, and mustard together.
- Use one hand to coat the chicken in the mayo mixture, shaking off any excess (it should be well-coated but not dripping). Place the chicken in the pecan mixture and use your other hand to pack on the pecan mixture to the chicken. Coat both sides and really press the pecan mixture in. Once well-coated, place each chicken breast onto the cooling rack and repeat for all the chicken.
- Spray the chicken with cooking spray and bake for 10 minutes. Flip and bake for another 10 minutes, or until the internal temperature of each breast reads 165°F with a meat thermometer.
- Turn the oven to high broil and broil until browned, about 1 to 3 minutes. Watch closely as the crust will burn quickly!
- Whisk together the remaining honey and mustard.
- Drizzle the honey mustard mixture over the cooked chicken and let it rest for 5 minutes before slicing and serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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