Paleo Pecan Crusted Chicken
Craving a healthy and flavorful twist on classic breaded chicken? This Paleo Pecan Crusted Chicken recipe is a game-changer! Tender chicken breasts are coated in a nutty, golden crust made from finely chopped pecans and almond flour, seasoned with aromatic garlic and onion powders. A touch of Dijon mustard in the egg wash adds a subtle zing while helping the crust adhere perfectly. Lightly browned in coconut oil for a crisp finish and baked to perfection, this recipe ensures juicy, melt-in-your-mouth chicken with every bite. Ideal for clean eating enthusiasts, this gluten-free and paleo-approved dish pairs wonderfully with roasted vegetables or a crisp green salad for a wholesome, satisfying meal. With just 20 minutes of prep time, it’s sure to become a go-to recipe for weeknight dinners or impressing guests with minimal effort.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup pecans
- 0.5 cup almond flour
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound each breast to an even thickness of about 1/2 inch.
In a food processor, pulse the pecans until they are finely chopped. Transfer the chopped pecans to a shallow dish and mix in the almond flour, garlic powder, onion powder, salt, and pepper.
In a separate shallow dish, beat the egg with the Dijon mustard until well combined.
Dip each chicken breast first into the egg mixture, ensuring it is completely coated, and then dredge in the pecan mixture, pressing down to adhere the crust evenly.
In a large skillet over medium heat, heat the coconut oil until shimmering. Add the chicken breasts and cook for about 2-3 minutes per side, or until golden brown.
Transfer the chicken to the prepared baking sheet and place in the preheated oven. Bake for about 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Allow the chicken to rest for 5 minutes before serving. Serve with a side of your favorite vegetables or a fresh salad to keep the meal Paleo-friendly.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 5.9 g | ||
| Protein | 240.5 g | 481% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 282 mg | 22% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 544 mg | 12% | |
*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.
