Pecan Crusted Chicken with Raspberry Drizzle
Elevate your weeknight dinner game with this irresistible Pecan Crusted Chicken with Raspberry Drizzle. Tender, juicy chicken breasts are coated in a flavorful crust of finely chopped pecans, crispy panko breadcrumbs, and Parmesan cheese, creating a satisfying crunch in every bite. The dish is topped with a luscious raspberry balsamic drizzle that adds a sophisticated balance of sweet and tangy flavors, taking this recipe to gourmet levels. Perfectly golden from a quick sear and finished in the oven, this restaurant-quality meal comes together in just 40 minutes and pairs beautifully with roasted vegetables or creamy mashed potatoes. Ideal for a romantic dinner or an impressive meal for guests, this recipe seamlessly combines ease, elegance, and bold flavors for a truly unforgettable dish.
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Recipe Information
Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 1 cup pecans, finely chopped
- 0.5 cup panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.25 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil or neutral cooking oil
- 0.5 cup raspberry preserves
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Place the chopped pecans, panko breadcrumbs, and Parmesan cheese in a shallow dish. Stir well to combine.
In a separate shallow dish, add the all-purpose flour, salt, and black pepper. Mix to combine.
In a third shallow dish, whisk the eggs and milk together until smooth.
Pat the chicken breasts dry with paper towels. Coat each chicken breast first in the flour mixture, shaking off any excess.
Next, dip the floured chicken breast into the egg mixture, ensuring it is fully coated.
Finally, press the chicken breast into the pecan mixture, making sure it is evenly covered on all sides.
Heat 3 tablespoons of oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 2–3 minutes per side, until golden brown. Be careful not to overcrowd the pan. This step is for browning, not fully cooking.
Transfer the browned chicken breasts to the prepared baking sheet. Bake in the preheated oven for 12–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, prepare the raspberry drizzle. In a small saucepan, combine the raspberry preserves, balsamic vinegar, and water. Heat over low heat, stirring occasionally, until smooth and slightly thickened. This should take about 5 minutes.
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the raspberry sauce over the pecan-crusted chicken before serving.
Serve with your favorite side dishes, such as roasted vegetables or mashed potatoes, and enjoy!
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 90.5 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 456 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1617 mg | 34% | |
*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.
