Pecan Parmesan Chicken
Elevate your weeknight dinner game with this irresistible Pecan Parmesan Chicken recipe! Juicy, tender chicken breasts are coated in a flavorful crust made from finely ground pecans and Parmesan cheese, delivering a crispy, nutty exterior with a hint of savory richness. Lightly seasoned with garlic powder, paprika, and black pepper, these chicken cutlets are pan-seared to golden perfection before finishing in the oven to lock in their moisture. Perfect for both busy weeknights and special occasions, this easy meal comes together in just 35 minutes. Serve it alongside mashed potatoes, steamed vegetables, or a crisp salad for a wholesome and satisfying dinner. Packed with texture, flavor, and protein, this Pecan Parmesan Chicken is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pecans
- 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
- 3 tablespoons olive oil or neutral frying oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the pecans in a food processor and pulse until finely ground. Transfer to a bowl and mix with the grated Parmesan cheese. Set aside.
In a separate shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper.
In another shallow dish, whisk together the eggs and milk until well combined.
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick. This helps to ensure even cooking.
Dredge each chicken breast in the seasoned flour, shaking off the excess.
Dip the floured chicken into the egg mixture, coating it fully and allowing the excess to drip off.
Press the chicken into the pecan-Parmesan mixture, ensuring it is evenly coated on both sides.
Heat the olive oil in a large oven-safe skillet over medium heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Optional: Garnish with freshly chopped parsley for a pop of color and added freshness.
Serve warm with your choice of sides, such as mashed potatoes, steamed vegetables, or a fresh salad.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.2 g | ||
| Protein | 261.7 g | 523% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 706 mg | 54% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2538 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.
