Pecan and Panko Crusted Chicken Breasts
Elevate your weeknight dinner game with these irresistibly crispy Pecan and Panko Crusted Chicken Breasts! This recipe combines the nutty richness of finely chopped pecans with the light, golden crunch of panko breadcrumbs, all enhanced by savory Parmesan cheese. The chicken is coated in a seasoned flour mixture and dipped in a creamy egg wash, ensuring a perfectly crisp and flavorful crust every time. Baked to golden perfection in just 25 minutes, this dish is both simple and satisfying, while offering a healthier alternative to frying. Pair these tender, juicy chicken breasts with your favorite roasted vegetables or a fresh green salad for an easy, crowd-pleasing meal. Perfect for busy weeknights or casual entertaining, this recipe is a delicious fusion of texture and flavor that will keep everyone coming back for more.
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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 garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Finely chop the pecans or pulse them in a food processor until they are coarsely ground. Be careful not to turn them into a paste.
In a shallow bowl, mix the chopped pecans, panko breadcrumbs, and grated Parmesan cheese. Stir to combine, and set aside.
In another shallow bowl, whisk together the eggs and milk until well blended.
In a third shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
Trim any excess fat from the chicken breasts, and if they are thick, pound them gently with a meat mallet to an even thickness of about 1 inch.
Coat each chicken breast in the flour mixture, shaking off any excess.
Dip the floured chicken breasts into the egg mixture, letting any excess drip off.
Press the chicken breasts into the pecan-panko mixture, ensuring they are evenly coated on all sides.
Place the coated chicken breasts onto the prepared baking sheet. Lightly drizzle them with olive oil or spray with cooking spray for extra crispiness.
Bake in the preheated oven for 20–25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Pecan and Panko Crusted Chicken Breasts with your favorite side dishes!
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 9.8 g | ||
| Protein | 268.8 g | 538% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 721 mg | 55% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2533 mg | 54% | |
*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.
