This amazingly easy Pecan Crusted chicken recipe has just a few ingredients but all combined they make a huge flavor! We serve this along side our Honey Mustard Greek Yogurt dipping sauce for a healthy and easy dinner.
Ingredients for Pecan Crusted Chicken
- boneless chicken breasts – or boneless chicken thighs
- raw pecans
- fresh or dried rosemary
- panko crumbs (or regular bread crumbs)
- flour
- egg
- Honey Mustard Sauce
This is my go to dinner. When I can’t possibly drag my blogging butt to the kitchen to cook. I remember how good and easy this is. Not to mention healthy!
I first started with Macadamia Nut Chicken. I soon spread my nutty wings to include walnuts and pecans. Nuts and seeds are the new yogurt and avocado. Tons of healthy omega 3’s that make your heart say thank you!
Set up a quick dredging station. Don’t panic! It’s not a ton of work…just three little bowls. Have your kids do the dishes…thats why we had them right?
Dredge in this order: flour, – egg – nut mixture. Feels awkward dipping your flour coated chicken into egg goo, but it’s how it rolls. Trust me. It will keep those nuts in their place…
Place coated chicken breasts on a baking sheet covered with parchment or foil.
Bake for about 25 minutes and dinner is done. Serve with our three ingredient Honey Mustard Dipping Sauce! This stuff is good on everything!
Tips to make Pecan Crusted Chicken with Honey Mustard Dipping Sauce
- Careful not to over pulse the nut and panko mixture. Just a few times should do it. You can also just chop finely with a knife.
- No need to pre toast the pecans, they toast right up when baked on the chicken.
- You can sub mayo for the greek yogurt in the dipping sauce. ( I would if I thought my arteries could take it).
- Let chicken rest for 5 minutes before slicing. It will help keep all that coating you worked so hard on intact.
A few more Easy Chicken Breast Recipes you will love! –
- Easy Chicken Breasts with Mushroom Pan Sauce
- One Pot Spanish Rice and Chicken
- Chicken Puttanesca
- Chicken in Mustard Cream Sauce
LET’S EAT!
Kathi and Rachel
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Pecan Crusted Chicken
Ingredients
- 4 boneless chicken breasts
- 1 cup raw pecans
- 1 cup panko crumbs
- 3 tablespoons chopped fresh rosemary or 2 teaspoons dried
- 1/2 cup flour
- 2 eggs
- 1/2 teaspoon salt plus 1/2 teaspoon more for flour mixture
- 1/4 teaspoon ground pepper plus 1/4 teaspoon more for flour mixture
- 1 recipe Honey Mustard Dipping Sauce https://laughingspatula.com/the-best-
Instructions
- Preheat oven to 400 degrees.
- Line baking sheet with parchment or foil
- To food processor add: pecans, panko, fresh rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Pulse about 10 times until pieces are uniform (see dredging photo above for correct consistency)
- In three large bowls add flour to 1, whisked eggs in bowl 2 and nut mixture in bowl 3.
- Season flour with 1/2 teaspoon salt and 1/4 teaspoon flour
- Dip chicken in flour first, followed by egg then cover in nut/panko mixture.
- Place on baking sheet and bake for about 25 minutes or until internal temperature reaches 165 degrees.
- Serve with Honey Mustard Greek Yogurt Sauce.
Kathi & Rachel says
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