Whole30 Pecan Crusted Chicken
Elevate your weeknight dinner with this irresistible Whole30 Pecan Crusted Chicken recipe—a healthy yet indulgent twist on traditional breaded chicken. Juicy chicken breasts are coated in a flavorful crust of finely ground raw pecans, almond flour, and aromatic spices like garlic powder, onion powder, and paprika, creating a nutty, crunchy exterior that's naturally gluten-free and grain-free. After a quick sear in olive oil, the chicken finishes in the oven for a perfectly crispy and golden result. Ready in just 40 minutes, this dish is ideal for anyone following Whole30, paleo, or low-carb diets. Serve alongside roasted veggies or a fresh green salad for a wholesome, restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 2 Chicken breasts
- 1 cup Raw pecans
- 0.5 cup Almond flour
- 1 Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
Place the raw pecans in a food processor and pulse until they are broken down into fine crumbs.
In a shallow dish, combine the pecan crumbs, almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In another shallow dish, beat the egg until smooth.
Pat the chicken breasts dry with paper towels. Dip each chicken breast into the beaten egg, ensuring it's completely coated.
Then, press the egg-coated chicken into the pecan mixture, making sure both sides are evenly coated with the pecan crumbs.
Heat the olive oil in a large oven-proof skillet over medium-high heat.
Add the chicken breasts to the skillet and sear them for about 2-3 minutes on each side, or until they are golden brown.
Transfer the skillet to the preheated oven. Bake for about 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 6.4 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 609 mg | 13% | |
*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.
