Description
This Pecan Crusted Chicken is an easy and quick dinner with simple pantry ingredients and the best crunchy coating. It is healthy enough for weeknight dinner and special enough for meal prep and holiday meals and potluck plates. The pecans toast into a golden crust while the chicken stays juicy inside so you get cozy dinner ideas that feel homemade and satisfying.
Ingredients
- 4 cutlets Chicken cutlets
- 1 cup finely chopped Raw pecans
- 1/2 cup Panko breadcrumbs
- 1/3 cup All purpose flour
- 2 Large eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons chopped Fresh parsley
Instructions
- The chopped pecans and panko and garlic powder and smoked paprika and salt and black pepper come together into one rough crumb mixture. The texture changes from separate pale and brown ingredients into a speckled coating with uneven pecan pieces and sandy crumbs scattered through it.
- The eggs and Dijon mustard and honey turn into a glossy yellow dip that will hold the crumbs on the chicken. The mixture looks streaky at first and then becomes thicker and smoother with tiny mustard flecks still showing.
- The four chicken cutlets move from plain flour into the mustard egg dip and then into the pecan crumb coating. The surface changes from smooth pink chicken to a thick uneven crust with pecan pieces pressed into the edges and a few bare spots peeking through.
- The four coated cutlets transfer to a sheet pan and sit with space between each piece so the crust can crisp. The coating begins to darken around the edges and the pecans look toasted while the chicken keeps its shape underneath.
- One cooked cutlet is moved to a white plate and sliced open so the juicy center shows beneath the crunchy pecan crust. The final dish looks golden and crisp with darker toasted pecan bits and uneven crumbs and a casual sprinkle of parsley over the top.
Notes
Pro Tips:
- Use thin chicken cutlets for even cooking and a better crust to chicken ratio in every bite.
- Chop the pecans by hand for mixed sizes so the coating has both fine crumbs and crunchy bits.
- Bake the chicken with space between pieces so the crust crisps instead of turning damp underneath.
- Slice only after resting because the juices settle and the pecan coating stays attached more easily.
Storage: Store leftover Pecan Crusted Chicken in an airtight container after it cools fully. Keep the pieces in a single layer when possible so the crust does not press into itself and soften too much. Refrigerate the chicken for up to 3 days. For the best texture and flavor and reheat it in the oven or air fryer until warmed through and crisp around the edges. Avoid microwaving when you want a crunchy crust. The chicken will still taste good and yet the pecan coating can turn soft quickly. For meal prep and slice the chicken only after reheating if possible. Whole cutlets hold moisture better and look fresher when served over salads or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American