Pecan Crusted Chicken Breasts

4.0
(127)
Pecan Crusted Chicken Breasts
Servings:
4
Ready In:
30 minutes
Prep Time:
15 minutes
Cook Time:
15 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 4 (large) boneless skinless chicken breasts
  • 2 (tablespoon) maple syrup
  • 1 (cup) finely chopped pecans
  • 3 (tablespoon) all-purpose flour (use almond or pecan flour, if needed for gluten free)
  • 1 (teaspoon) salt
  • 2 (tablespoon) butter or soy margarine
  • 1 (tablespoon) vegetable oil

Directions

  1. In a bowl combine pecans, flour, and salt.
  2. Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
  3. In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, cook for 12 to 15 minutes, turning once, until chicken is no longer pink in center and coating is golden brown on all sides.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
365
Total Fat
31g
Saturated Fat
6g
Cholesterol
31mg
Sodium
658mg
Carbohydrate
15g
Dietary Fiber
3g
Sugars
7g
Protein
9g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
6%
Potassium
150mg

Comments

  • Kim
    Kim 37249

    I had trouble keeping the crust on the chicken breast. I think I needed the pecans to be crushed a little finer.

    over 3 years ago
  • 60461

    I found it hard not to burn the pecan crust. would it be better baked?

    about 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Kim~ Hi this is Chef Heather of Food on the Table. When I made this dish I placed the pecans in my food processor and processed them pretty finely so that they would stick better to the chicken.

    about 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Jill~ If you are going to pan cook these chicken breasts I would suggest pounding them out with a meat mallet to make them a thinner. If you try and pan cook this recipe with extremely thick chicken breasts, then yes the pecan coating will burn before the chicken is cooked through. You could also go with the 'plump' chicken breasts and bake these in the oven (at 350 degrees for about 40 minutes).

    about 3 years ago
  • Valerie
    Valerie 106350

    I made this tonight and used dijon mustard instead of maple syrup and baked ithe chicken. It was very good.

    about 3 years ago
  • Tonya-kay
    Tonya-kay 95478

    My family loved this recipe! I used spicey mustard instead of syrup like one of the people that rated it did. But I have never had such a response from my family.

    about 3 years ago
  • Jennifer
    Jennifer 119383

    After cooking the chicken we added just a little more maple syrup to the chicken... the crunch of the pecans and the sweet syrup was perfect

    almost 3 years ago
  • Doreen
    Doreen 132016

    Totally fabulous! The pecans I processed in a mini food processor until they were uniformily chopped pretty small. I used an electric skillet in order to ensure they cooked through, but the coating didn't burn. Lastly, instead of wax paper, I used a plate and the ol' "shake and bake" technique for the flour, chopped pecans, and salt. Heavenly. As Anonymous said, a little extra maple syrup made it perfect.

    almost 3 years ago
  • Kat
    Kat 45438

    One word--- OUTSTANDING

    almost 3 years ago
  • Anonymous
    Anonymous 288578

    very good! has a very unique taste that my family loved!

    over 2 years ago
  • Cathy
    Cathy 215827

    Just finished these using spicey mustard and cooking them in a 350 oven for 40 minutes. My husband loved them as did I!

    over 2 years ago
  • Dawn
    Dawn 38874

    very crunchy and moist. Yummy

    over 2 years ago
  • Dawn
    Dawn 38874

    very crunchy and moist. Yummy

    over 2 years ago
  • Debbie
    Debbie 438296

    Disastrous. Breading fell off and immediately burned to pan. Unless you can process the pecans fine I wouldn't even try.

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Debbie, if you don't have a food processor to finely process the pecans, check your baking isle. Usually finely chopped pecans are sold next to the whole pecans. They are usually the same price and will save you time as well as work better in this recipe.

    over 2 years ago
  • Jennifer
    Jennifer 215845

    We loved this!

    over 2 years ago
  • Jennifer
    Jennifer 215845

    Loved this!

    over 2 years ago
  • Sarah
    Sarah 270916

    If you cook this in the oven would you cover the pan and also do you still use the butter and oil, or just put it in a baking dish and bake it?

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Sarah, I would spray it with non-stick cooking spray first. Then put the chicken in to bake for about 40 minutes at 350.

    over 2 years ago
  • Josh
    Josh 447694

    I tried Leslie's suggestion. I placed the chicken breasts (after putting the chicken in a large zip lock and pounding with a rolling pin to thin somewhat) in a baking dish sprayed with Pam. I baked for 35 minutes at 350 degrees and my husband raved about it! It was the best chicken we have made at home. Thank you!

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Josh, I'm glad you liked it! What did you serve with it?

    over 2 years ago
  • Cassidy
    Cassidy 266874

    LOVED it! We used a little less pecans and added in some cornbread mix. We also put it in the oven. Super moist, was able to cut it with a fork!

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Sounds really good, Cassidy. What side dishes did you serve with it?

    over 2 years ago
  • Josh
    Josh 447694

    We served mashed potatoes, mixed vegetables and some blueberries. It was great!

    over 2 years ago
  • Cheryl
    Cheryl 144050

    This dish is very easy to make and the chicken comes out very moist. While it was tasty, it seems to be lacking something. I wondering if a little garlic or paprika wouldn't do the trick.

    over 2 years ago
  • Abigail
    Abigail 452676

    So good I made it twice! Used mustard instead of maple once (per other user reviews) and it was good, but I used honey the second time and it was great! Nothing against maple, I just have honey on hand so I didn't have to buy another ingredient. Will definitely make this again...and again!

    over 2 years ago
  • Beccy
    Beccy 130691

    great baked it.

    over 2 years ago
  • Beccy
    Beccy 130691

    great baked it.

    over 2 years ago
  • Beccy
    Beccy 130691

    great baked it.

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Thanks for sharing your suggestions/modifications Abigail! Honey is a great substitute for the maple and I love your suggestion of mustard. I am thinking Dijon or honey mustard would taste wonderful with the pecans.

    over 2 years ago
  • Anonymous
    Anonymous 713122

    Love this recipe!

    over 2 years ago
  • Michelle
    Michelle 710962

    LOVED this! Paired it with Butternut squash, soooo good.

    over 2 years ago
  • Katherine
    Katherine 338136

    The nuts did not stay on our chicken very well. Other than that the flavor was good.

    over 2 years ago
  • Cynethia
    Cynethia 204472

    I baked mine, It didn't turn out well for us. I want to try it again and fry it. It was just too mushy and the nuts didn't stick. I tried both the mustard and the syurp so my family could decide with one they liked. I also used chicken tenders instead of breast. I look foward to trying again though!

    over 2 years ago
  • Anonymous
    Anonymous 802881

    Not too popular with the kids.

    over 2 years ago
  • Anonymous
    Anonymous 802881

    Not too popular with the kids.

    over 2 years ago
  • Anonymous
    Anonymous 802881

    Not too popular with the kids.

    over 2 years ago
  • Sunshine
    Sunshine 1033033

    Outstanding recipe! I used the suggestion of dijon mustard instead of the maple syrup. Everyone enjoyed it. I will make it again. As a footnote, I used thin sliced chicken breasts so that I didn't need to pound out the chicked. (It was on clearance!)

    about 2 years ago
  • Cyndi
    Cyndi 1056523

    This sounds awesome.

    about 2 years ago
  • Anonymous
    Anonymous 1018104

    Baked it with a little olive oil as the flour didn't seem to be working out like I had thought it should. The pecans didn't want to stay on so my 8 year old and I put some straight onto the chicken and pushed it down with a fork. Husband and kids ate it with lots of compliments.

    about 2 years ago
  • Lori
    Lori 559587

    Another fabulous recipe to add to my file! I do low carb so I'll use coconut flour and sugar free maple syrup. Hope you don't mind me putting that in my comments because your original recipe is wonderful! Thanks so much

    about 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Lori, we LOVE user comments and suggestions! We encourage feedback from users because not only does it help us here at Food on the Table know how to grow as a company and better serve our customers, your comments help each other! So keep them coming!

    about 2 years ago
  • cat
    cat 1164048

    was wondering if this might work on zuchini sticks?

    about 2 years ago
  • Mare
    Mare 81261

    Tip: when breading anything, after you bread it, let it sit. Each time I do that (about 15 mins.) the breading stays on.

    about 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Cat- I love making zucchini chips/sticks in the summer! This recipe should work for zucchini sticks but I would suggest using using a food processor to finely chop the nuts or using 'pecan chips' (found on the baking isle of most grocery stores) to make sure the pecans are small enough to stick to the zucchini sticks. If you make these, you'll have to come back and let us know how they turn out!

    about 2 years ago
  • angelie
    angelie 1282643

    Hated it. Crust wouldn't stick and pan cooking burnt the pecans before the chicken was done. Not doing this again.

    almost 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Angelie- I am sorry to hear that this did not work out for you. Most of the recipes here on the Food on the Table website, have questions, comments, and suggestions in the comment section below the recipe. This comment section provides very useful information by the Food on the Table chefs, employees and our talented users. I suggest checking these comments prior to making recipes to see if there are any cooking tips or suggestions that may come in handy when you prepare a recipe. This particular recipe, as suggested above, has better results if the pecans are finely chopped, using a food processor works best. Also using smaller/thinner chicken breasts works best for this recipe. If your chicken breasts are larger try pounding them out with a meat mallet or cutting them into chicken tenders.

    almost 2 years ago
  • kelly
    kelly 1539313

    This was really good! I prepared it this morning and cooked 8 hours later...delicious! The coating stayed on. I used a half stick of butter and a little bit of oil. I added more butter and oil when flipping the chicken breasts over.

    almost 2 years ago
  • Caroline
    Caroline 161963

    OMG this is an instant fave of mine! Thanks to the previous comments I chopped the pecans in the processor, drenched the chicken strips in syrup, rolled them in the flour/salt/pecan mix and straight to the pan :-* YUM!!!

    almost 2 years ago
  • Betsy
    Betsy 1060316

    it was impossible to keep the pecans on the chicken. plus you nearly burned them while cooking the chicken breasts, if you had thick breasts.

    almost 2 years ago
  • Anonymous
    Anonymous 502441

    If you bake this, do you cover it?

    almost 2 years ago
  • Mare
    Mare 81261

    I do not cover when I oven fry (bake), but I do turn 1/2 way through.

    almost 2 years ago
  • Tammy
    Tammy 1713167

    We loved it, and yes I "thinned" my chicken breast. The slightly overdone pecans were good and crunchy:). Thank you for sharing !

    over 1 year ago
  • Barbara
    Barbara 1690551

    Where is the nutrition information?

    over 1 year ago
  • Barbara
    Barbara 1690551

    I thought it was great. I omitted the vegetable oil, used half of the butter, and baked it instead for a healthier version and I really liked it. I used my pampered chef mini hand chopper for the nuts and it was great. All of the pecan mixture didn't stay on, but it still tasted fine and we just scooped them up with the chicken. My kids needed ranch to drench the nuts since they aren't nut fans but it worked out great. I would absolutely make it again since it was so easy and it was nice to have chicken a different way.

    over 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Barbara! You can find the nutritional information on this view of the recipe: (http://www.foodonthetable.com/recipes/4455-pecan-crusted-chicken-breasts).

    over 1 year ago
  • 1865496

    Huge hit! Even the picky kids liked it (including my son who hates nuts.) I did put my pecans in the food processor first. My only change will be to reduce the salt because even my kids mentioned that it was a little too salty.

    over 1 year ago
  • Deon
    Deon 1909372

    So delicious!!! Burn everything I fry so only browned on all sides then stuck in oven 10min. Can't wait to make it again!!!! Yum!

    about 1 year ago
  • Cristy
    Cristy 2000840

    Good!

    11 months ago
  • Anonymous
    Anonymous 2020782

    The pecans cooked before the meat so they burned :( other than that it was good

    11 months ago
  • Janette
    Janette 1898150

    Don't let it burn when frying use less heat and cover, put syrup on water and use to simmer

    11 months ago
  • Tammy
    Tammy 1713167

    Loved it! Just make sure to get your pecans small enough so they don't burn before chkn cooked

    10 months ago
  • Anonymous
    Anonymous 1864408

    very good..easy to make and will impress your family

    10 months ago
  • Anonymous
    Anonymous 1303192

    If you cook this in the skillet, do you turn the chicken over? If not, do you cover it to ensure it cooks through on both sides?

    6 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Anonymous! Yes, you will need to turn the chicken halfway through the cooking time to evenly cook the chicken all the way and brown the other side. I have edited the recipe to be more clear on this direction. Since you flip the chicken, you don't need to cover it, the cooking time listed in the directions is long enough to cook the chicken all the way through.

    6 months ago
  • Anonymous
    Anonymous 2201569

    No luck with this one. Going to give it a second try though.

    6 months ago
  • Brittany
    Brittany 2217964

    Turned out great! I ended up only searing the chicken on each side to get the crust crispy, then tossed it in the oven for 20 minutes while I fixed the sides.

    6 months ago
  • Leslie
    Leslie 2204821

    Broccoli and spicy corn

    6 months ago
  • Anonymous
    Anonymous 2272870

    Garlic shrimp

    3 months ago