Seasoned Pecan Chicken Breasts
Elevate your dinner game with Seasoned Pecan Chicken Breasts, a mouthwatering dish that combines crispy texture, nutty flavor, and a touch of spice for an unforgettable meal. These golden-brown chicken breasts are coated with a flavorful crust made from finely chopped pecans, Parmesan cheese, breadcrumbs, and a medley of smoked paprika, garlic powder, and black pepper. The coating locks in moisture while delivering a delightful crunch. A quick sear followed by oven-baking ensures tender, juicy chicken with perfectly crisp edges. For added flair, finish the dish with a drizzle of honey for a hint of sweetness that balances the savory profile. Perfect for weekday dinners or special occasions, this recipe pairs beautifully with roasted vegetables or a bright salad. Ready in under 45 minutes, this irresistible pecan-crusted creation is sure to impress and satisfy.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Pecans
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 2 large Eggs
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Honey (optional, for drizzle)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the pecans in a food processor and pulse until they are finely chopped but not ground into a powder. Transfer the chopped pecans to a shallow dish.
Add the breadcrumbs, grated Parmesan cheese, salt, black pepper, garlic powder, and smoked paprika to the dish with the pecans and stir to combine.
In a separate shallow dish, beat the eggs until fully blended.
Place the flour in a third shallow dish.
Pat the chicken breasts dry with paper towels. One at a time, dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press the chicken into the pecan mixture, turning to coat both sides evenly.
Heat 2 tablespoons of olive oil in a large ovenproof skillet or frying pan over medium heat. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven (if your skillet is not ovenproof, transfer the chicken to the prepared baking sheet). Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
If desired, drizzle a small amount of honey over the chicken right before serving for a touch of sweetness.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 4202 mg | 183% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 42.8 g | ||
| Protein | 257.8 g | 516% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 457 mg | 35% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 688 mg | 15% | |
*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.
