Pecan Chicken Casserole
Indulge in the rich flavors of Pecan Chicken Casserole, a comforting and satisfying one-dish meal that's perfect for weeknight dinners or special occasions. Tender, golden-seared chicken breasts are bathed in a creamy, Parmesan-infused sauce, then topped with a crisp, buttery layer of chopped pecans and breadcrumbs for the ultimate crunch. This easy-to-follow recipe combines hearty textures and nutty, savory notes for a crowd-pleasing dish that’s ready in under an hour. Garnished with fresh parsley, this casserole pairs beautifully with a side of rice, mashed potatoes, or steamed vegetables, making it a versatile choice for your family table. Perfect for chicken casserole lovers seeking a twist, this dish delivers on both flavor and elegance.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 0.5 cups Parmesan cheese
- 1 cup pecans, roughly chopped
- 0.5 cups breadcrumbs
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from the skillet and transfer to the prepared casserole dish.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue to whisk for 2-3 minutes until the mixture thickens.
Stir in the heavy cream and Parmesan cheese. Cook for another minute, then remove from heat.
Pour the creamy sauce over the chicken breasts in the casserole dish, making sure to coat them evenly.
In a small bowl, combine the chopped pecans and breadcrumbs. Sprinkle this mixture evenly over the chicken and sauce.
Bake the casserole in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the topping is golden brown and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.0 g | 328% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 9.1 g | ||
| Protein | 257.1 g | 514% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 685 mg | 53% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2635 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.
