Dairy-Free Pecan Crusted Chicken
Elevate your dinner menu with this irresistibly crunchy and flavor-packed Dairy-Free Pecan Crusted Chicken recipe! Perfect for those avoiding dairy, this dish combines tender, oven-baked chicken breasts with a perfectly seasoned, nutty coating made from finely chopped pecans, panko breadcrumbs, and a blend of aromatic spices like smoked paprika and thyme. A tangy Dijon mustard and maple syrup egg wash ensures the crust adheres beautifully while adding a subtle sweetness to every bite. Ready in under an hour, this easy-to-make recipe is ideal for weeknight meals or special gatherings. Serve alongside roasted vegetables or a vibrant green salad for a wholesome, gluten-conscious feast that’s guaranteed to impress. Keywords: dairy-free pecan crusted chicken, healthy baked chicken, nut-crusted chicken, gluten-conscious recipes, easy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 cups pecans
- 0.5 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 2 large eggs
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, pulse the pecans until finely chopped but not powdery. You can also use a sharp knife if you prefer to do this by hand.
In a shallow dish, combine the chopped pecans, panko breadcrumbs, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
In another shallow dish, whisk together the Dijon mustard, maple syrup, olive oil, and eggs until well combined.
Pat the chicken breasts dry with paper towels to remove excess moisture. This will help the coating adhere better.
Dip each chicken breast into the mustard and egg mixture, ensuring it is fully coated.
Transfer the coated chicken breast into the pecan mixture, pressing the pecan coating gently onto the chicken to ensure it sticks.
Place the pecan-crusted chicken breasts onto the prepared baking sheet.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the pecan crust is golden brown and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.
Serve the dairy-free pecan crusted chicken with your choice of sides, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 35.1 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 21.2 g | ||
| Protein | 246.2 g | 492% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 276 mg | 21% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2633 mg | 56% | |
*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.
