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–+ servings

Pecan Crusted Chicken Recipe

Chi & Kel
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinate 20 minutes
Total Time 50 minutes

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

Calories: 351kcalCarbohydrates: 9gProtein: 27gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 73mgSodium: 556mgPotassium: 508mgFiber: 2gSugar: 1gVitamin A: 45IUVitamin C: 2mgCalcium: 37mgIron: 1mg
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