Pecan Crusted Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
635 kcal
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Course
Main Course
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Cuisine
American
Pecan Crusted Chicken
Description
Pecan Crusted Chicken combines moist chicken breasts marinated in a yogurt, Dijon mustard, and honey blend that tenderizes and flavors the meat before baking. The coating is made of finely chopped pecans mixed with crunchy panko, seasoned with garlic powder, paprika, kosher salt, and black pepper.
The chicken is pressed firmly into the pecan mixture ensuring even coverage that crisps nicely when baked in a hot oven. Flipping the chicken halfway through baking promotes even browning. The final texture contrasts the crispy nutty coating with the tender, juicy interior provided by the marination process.
This chicken pairs well with vegetables or salads for a wholesome meal, balancing hearty protein with nutty crunch. The yogurt marinade adds tang and moisture, improving the eating experience over plain baked chicken.
Marinate for at least 15 minutes or overnight for best flavor and tenderness. Leftover chicken can be stored refrigerated for up to 4 days and reheated in the oven to maintain crispness.
Ingredients
- cooking spray
- ½ cup plus 2 tablespoons Greek yogurt divided
- ¼ cup plus 2 tablespoons Dijon mustard divided
- 4 tablespoons honey divided
- 1 ½ pounds chicken breast about ½ inch thick, boneless, skinless
- 1 ½ cups pecans finely chopped
- 1 ½ cup panko breadcrumbs
- 2 teaspoons kosher salt plus more to taste
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper plus more to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and coat with nonstick spray.
- In a large bowl, mix ½ cup yogurt, ¼ cup Dijon, and 2 tablespoons honey. Add chicken and let sit at least 15 minutes or up to overnight.
- In a shallow dish toss together pecans, breadcrumbs, kosher salt, garlic powder, paprika, and black pepper.
- Remove chicken from yogurt mixture, scraping off excess marinade and add to shallow bowl with pecan mixture. Press firmly to adhere pecan mixture, turn breast over and repeat so all sides of the chicken are completely covered.
- Transfer coated chicken to prepared baking sheet and repeat process with remaining pieces of chicken. Add remaining pecan mixture to top of chicken and press down even. Coat with cooking spray.
- Bake chicken in oven until cooked through, flipping halfway through, about 20-25 minutes total.
- Meanwhile, in a small mixing bowl stir together remaining 2 tablespoons Greek yogurt, remaining 2 tablespoons Dijon mustard, and remaining 2 tablespoons honey. Season to taste.
- Serve chicken with honey mustard sauce.
Notes
- Marinate chicken in the yogurt mixture for a minimum of 15 minutes and up to 24 hours for better flavor and juiciness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in a 350°F oven for about 15 minutes to restore crispiness and heat through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 42g | 14% |
| Protein | 46g | 92% |
| Fat | 33g | 51% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 1712mg | 71% |
| Potassium | 922mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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