Low Carb Pecan Crusted Chicken
Elevate your weeknight dinner with this irresistible Low Carb Pecan Crusted Chicken—a keto-friendly recipe that combines the nutty richness of pecans, the savory sharpness of Parmesan cheese, and the satisfying crunch of almond flour for a flavor-packed crust. With just 20 minutes of prep and a quick bake to juicy perfection, this recipe ensures the chicken stays tender while the pecan coating turns beautifully golden and crisp. Seasoned with aromatic spices like garlic and onion powder, and given a subtle kick from optional red pepper flakes, this dish delivers bold flavors with every bite. Perfect for those following low-carb or gluten-free lifestyles, it pairs wonderfully with roasted veggies or fresh greens for a wholesome, guilt-free meal.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup raw pecans
- 1 cup Parmesan cheese, grated
- 1 cup almond flour
- 2 pieces large eggs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Place the pecans in a food processor and pulse until they are finely chopped, resembling coarse breadcrumbs. Be careful not to over-process them into a paste.
In a shallow bowl, combine the chopped pecans, grated Parmesan cheese, almond flour, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes, if using. Mix well.
In another shallow bowl, beat the eggs until smooth.
Pat the chicken breasts dry with paper towels. If they are quite thick, consider pounding them to an even thickness to ensure even cooking.
Dip each chicken breast into the beaten eggs, ensuring it's fully coated, then dredge it through the pecan mixture. Press firmly to help the coating adhere.
Heat the olive oil in a large, oven-safe skillet over medium heat. Once hot, add the crusted chicken breasts.
Cook the chicken for 3-4 minutes on each side until the crust is golden brown.
Transfer the skillet to the preheated oven. If your skillet is not oven-safe, transfer the chicken breasts to the prepared baking sheet.
Bake in the oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove from the oven and let rest for a few minutes before serving.
Serve the pecan crusted chicken with your favorite low-carb side dish and enjoy!
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 7.9 g | ||
| Protein | 291.7 g | 583% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1318 mg | 101% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2456 mg | 52% | |
*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.
