Soy-Free Pecan Crusted Chicken
Elevate your dinner game with this irresistible Soy-Free Pecan Crusted Chicken—a gluten-free, high-protein entrée that's packed with flavor and crunch. Featuring tender, juicy chicken breasts enveloped in a golden crust of finely ground pecans, parmesan cheese, and a medley of savory spices like paprika and garlic powder, this recipe surprises with a perfect blend of nutty and umami notes. A quick sear in olive oil ensures a crispy, caramelized exterior before finishing to juicy perfection in the oven. Ideal for busy weeknights or special occasions, this dish is ready in under an hour and pairs beautifully with a fresh side salad or roasted vegetables for a crowd-pleasing meal. Soy-free, wholesome, and undeniably delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups pecans
- 0.5 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 pieces large eggs
- 2 tablespoons water
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
Place the pecans in a food processor and pulse until they have a fine, crumb-like texture. Be careful not to over-process and create pecan butter.
In a shallow dish, combine the ground pecans, grated parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to evenly distribute the spices.
In another shallow dish, beat the eggs with water until thoroughly mixed. This will act as the binding agent for the crust.
Pat the chicken breasts dry with paper towels. Dip each chicken breast into the egg mixture, ensuring it is completely coated.
Transfer the egg-coated chicken to the pecan mixture. Press down firmly to ensure the pecan mixture adheres well to the chicken, covering all sides evenly.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, carefully place the pecan-coated chicken breasts in the skillet.
Sear the chicken breasts for about 2 minutes on each side, until golden brown. This step is crucial for creating a crispy crust and sealing the juices in.
Transfer the seared chicken breasts to the prepared baking sheet. Place them in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the chicken from the oven and let it rest for a few minutes before slicing. Serve warm with a side salad or your favorite vegetables.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 35.1 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 6.3 g | ||
| Protein | 258.5 g | 517% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 695 mg | 53% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2628 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.
