Crusted Pecan Chicken with Teriyaki Dipping Sauce
Elevate your weeknight dinner game with this irresistible Crusted Pecan Chicken with Teriyaki Dipping Sauce! This recipe combines tender, juicy chicken breasts coated in a golden, crunchy crust made from finely chopped pecans, panko breadcrumbs, and parmesan cheese for a nutty, savory flavor explosion. The chicken is first pan-seared for a beautifully crisp exterior, then baked to perfection, ensuring a deliciously moist interior. Paired with a homemade teriyaki sauce that strikes the perfect balance of sweet, savory, and umami, this dish is a crowd-pleaser that’s both elegant and easy to make. Ready in under an hour, it’s perfect for dinner parties or family meals alike. Garnish with fresh green onions for a pop of color and extra flair!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pecans
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 0.25 cup water
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 2 stalks green onions, sliced (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the pecans in a food processor and pulse until they are finely chopped. Do not overprocess them; you want small pieces, not a powder.
Mix the chopped pecans, panko breadcrumbs, and grated parmesan cheese in a shallow bowl or dish.
In another shallow dish, mix the all-purpose flour, salt, black pepper, and garlic powder.
In a third shallow dish, whisk together the eggs and milk until well combined.
Trim any excess fat from the chicken breasts and pound them gently with a meat mallet to ensure even thickness.
Dredge each chicken breast first in the flour mixture, shaking off the excess. Then dip it into the egg mixture, letting the excess drip off. Finally, press it into the pecan-breadcrumb mixture, ensuring an even coating. Place each coated chicken breast on the prepared baking sheet.
Heat the vegetable oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Transfer them back to the baking sheet.
Bake the chicken in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the teriyaki dipping sauce. In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, and 2 tablespoons of water. Heat over medium heat, stirring until the sugar dissolves.
In a small bowl, mix the cornstarch with the remaining 1 tablespoon of water to create a slurry. Add the slurry to the saucepan and stir constantly until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
Once the chicken is done baking, let it rest for 5 minutes before serving. Serve with the teriyaki dipping sauce on the side and garnish with sliced green onions if desired.
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 38.5 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 6365 mg | 277% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 53.8 g | ||
| Protein | 274.8 g | 550% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 759 mg | 58% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2789 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
