Pecan Chicken Sheet Pan Dinner
User Reviews
4.6
Pecan Chicken Sheet Pan Dinner
Description
This recipe involves slicing chicken breasts into cutlets, seasoning them, then coating with a mixture of finely chopped pecans, panko breadcrumbs, dried thyme, garlic powder, and salt after dipping in beaten eggs. The pecan coating toasts during baking, contributing a nutty crunch. Alongside, baby red potatoes and baby carrots are tossed with olive oil, salt, and pepper, and roasted on the same sheet pan.
The baking process includes initial cooking, flipping the chicken and stirring vegetables, then finishing with an extra roast to ensure crispy vegetables and fully cooked chicken with clear juices. Fresh parsley can be sprinkled on the served dish for a touch of color and freshness.
This sheet pan meal simplifies dinnertime cleanup and offers a balanced plate with protein and vegetables. The toasted pecan pieces that fall off become a tasty addition to the roasted vegetables.
For best results, accept that some pecan coating may fall off during baking but enjoy these bits as flavorful extras with the vegetables.
Ingredients
Chicken
- 2 chicken breast about 1.5 pounds, boneless skinless
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup pecans finely chopped fresh pieces
- ½ cup panko breadcrumbs
- ½ tablespoon salt
- 1 tablespoon thyme dried
- 1 tablespoon garlic powder
- 2 egg
- parsley for garnish, fresh
Vegetables
- 1 pound red potatoes quartered, baby
- 1 pound carrot baby
- 3 tablespoons olive oil
- ½ tablespoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
For the veggies
- Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with olive oil and 1/2 tablespoon salt and 1/4 teaspoon pepper.
For the chicken
- Slice chicken horizontally into 4 cutlets. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- In a shallow bowl combine the pecan, bread crumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
- In a separate bowl, beat the eggs.
- Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
- Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
- Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.
Notes
- Expect some pecan pieces to fall off the chicken while baking; these become nicely toasted on the pan and add flavor to the vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 2070mg | 86% |
| Potassium | 940mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 12660IU | 253% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 92mg | 9% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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