Pecan crusted chicken is a recipe that feels both simple and special. The pecans give a rich, buttery crunch that pairs beautifully with tender chicken breast, turning an everyday meal into something you’ll want to make again and again.
This dish is simple to make at home and doesn’t require any complicated steps.
Whether baked in the oven or cooked in the air fryer, you’ll get the same result: juicy chicken with a golden, nutty crust that makes dinner feel complete.
It’s one of my favorite ways to enjoy breaded chicken! When you’re done making this pecan crusted chicken, try our copycat Raising Cane’s chicken fingers or crispy hot honey chicken recipe next for another crave-worthy meal.
The best part…
- A Nutty, flavorful coating: pecans bring a deeper flavor than standard breadcrumbs.
- Made in the air fryer: lighter than deep fried chicken, but still crispy.
- Quick to prepare: ready in about 30 minutes.
- Family-friendly: pairs with simple sides everyone enjoys.
Ingredients
- Chicken breast: lean protein that stays moist under the pecan coating.
- Pecans: finely chopped for even coverage.
- Breadcrumbs: adds structure to the coating.
- Eggs: help the crust stick.
- Seasonings: salt, pepper, paprika, and garlic powder for balanced flavor.
- Light oil spray: helps brown the crust when air frying.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make pecan crusted chicken breasts
In the air fryer
In a bowl, whisk together olive oil, Dijon mustard, Worcestershire sauce, salt, and seasoning.
Add the chicken cutlets to the bowl and toss until evenly coated. Cover and let sit for about 15 minutes to absorb the flavors.
Finely chop the pecans or pulse them in a food processor until they resemble crumbs. Avoid over-processing, as this can turn them into pecan butter. Mix the crushed pecans with breadcrumbs.
Press each marinated cutlet into the pecan-breadcrumb mixture, ensuring both sides are well coated.
Place the coated chicken in the air fryer basket and lightly mist with cooking spray.
Air fry at 380°F for 15–18 minutes, flipping halfway through, until the chicken turns golden brown and reaches an internal temperature of 165°F.
In the oven
Preheat the oven to 400°F (200°C).
Arrange the coated chicken breasts on a parchment paper lined baking sheet.
Bake in the preheated oven for 20–25 minutes or until internal temperature reaches 165°F.
Serve with
- Creamy coleslaw: adds a cool, tangy crunch to balance the warm nutty coating.
- Garlic butter noodles: a simple side that soaks up flavor without overpowering the chicken.
- Maple roasted Brussels sprouts: a slightly sweet vegetable side that pairs well with pecans.
- Couscous with herbs: light and fluffy, great for soaking up the juices.
- Apple slices or a crisp apple salad: fruit adds a refreshing contrast to the savory crust.
Storing and reheating leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the air fryer at 350°F for 4–5 minutes to restore crunch.
- Freeze: Wrap tightly and freeze up to 2 months, reheating straight from frozen.
Helpful Tips
- Chop pecans finely so the crust sticks well.
- Press the coating firmly onto the chicken to prevent it from falling off.
- Avoid overcooking by checking with a meat thermometer.
- Let the chicken rest before slicing to keep it juicy.
FAQs
Yes, use only pecans for a gluten-free version, though the crust will be slightly looser.
This recipe bakes well in the oven at 400°F for about 20–25 minutes.
Absolutely, just reduce the cooking time since tenders cook faster.
Honey mustard, Dijon, or a light lemon butter sauce pair nicely.
Try our pecan crusted chicken recipe today!
Pecan crusted chicken is a recipe that brings crunch, flavor, and ease to the dinner table.
The pecans add a richness that makes this dish stand out, while the air fryer (or oven) keeps it simple and quick.
If you’re looking for a way to make chicken breast exciting again, this recipe is the one to try.
Happy cooking!
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Pecan Crusted Chicken Recipe
Ingredients
- 1 lb chicken breast fillets cut into cutlets
- ½ cup pecans
- 4 tbsp panko breadcrumbs
- 3 tbsp olive oil
- ½ tsp Italian seasoning
- ½ tsp salt
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
Instructions
- Marinate the chicken: In a mixing bowl, whisk together olive oil, Dijon mustard, Worcestershire sauce, salt, and Italian herbs.
- Add the chicken cutlets, making sure they’re evenly coated. Cover and let them rest for 15 to 20 minutes to absorb the flavors.
- Prepare the crust: Finely chop the pecan halves. Mix them with panko breadcrumbs in a shallow dish to create the coating mixture.
- Remove chicken from the marinade, letting excess liquid drip off. Press each cutlet into the pecan mixture, coating both sides thoroughly. Gently press down so the crust sticks well.
Air fryer method
- Lightly grease the air fryer basket. Place the coated chicken in a single layer and cook at 380°F (190°C) for 10 minutes.
- Flip, then cook for another 7–8 minutes, or until golden brown and the internal temperature reaches 165°F.
Oven method
- Preheat oven to 380°F (190°C). Line a baking sheet with parchment paper.
- Arrange coated chicken on the sheet and bake for 10 minutes per side, flipping once, until crisp and fully cooked.
- Let the chicken rest briefly before slicing. Pair with salad, vegetables, or your favorite grain for a complete meal.
Notes
- Chop the pecans finely so the crust adheres better and browns evenly.
- For extra crunch, toast the pecans lightly before mixing them with breadcrumbs.
- A light spritz of oil on top of the chicken helps achieve a golden finish in both the oven and air fryer.
- Don’t skip resting the chicken after cooking, it helps keep the meat juicy.
- For a gluten-free version, replace the panko with almond flour or use only pecans.
Nutrition
