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Pecan Crusted Chicken Breasts

4.0
(95)
original
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 boneless skinless chicken breasts
  • 2 (tablespoon) maple syrup
  • 1 (cup) chopped pecans
  • 3 (tablespoon) all-purpose flour
  • 1 (teaspoon) salt
  • 2 (tablespoon) butter
  • 1 (tablespoon) vegetable oil

Directions

  1. On waxed paper, 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, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

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

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

    over 2 years ago

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

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

    @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.

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

    @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).

    over 2 years ago
  • Valerie
    Valerie

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

    about 1 year ago
  • Tonya-kay
    Tonya-kay

    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 1 year ago
  • Jennifer
    Jennifer

    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

    about 1 year ago
  • Doreen
    Doreen

    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.

    about 1 year ago
  • Kat
    Kat

    One word--- OUTSTANDING

    about 1 year ago
  • Anonymous
    Anonymous

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

    about 1 year ago
  • Cathy
    Cathy

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

    about 1 year ago
  • Dawn
    Dawn

    very crunchy and moist. Yummy

    about 1 year ago
  • Dawn
    Dawn

    very crunchy and moist. Yummy

    about 1 year ago
  • Debbie
    Debbie

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

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

    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.

    about 1 year ago
  • Jennifer
    Jennifer

    We loved this!

    about 1 year ago
  • Jennifer
    Jennifer

    Loved this!

    about 1 year ago
  • Sarah
    Sarah

    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?

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

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

    about 1 year ago
  • Josh
    Josh

    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!

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

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

    about 1 year ago
  • Cassidy
    Cassidy

    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!

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

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

    about 1 year ago
  • Josh
    Josh

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

    about 1 year ago
  • Cheryl
    Cheryl

    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.

    about 1 year ago
  • Abigail
    Abigail

    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!

    about 1 year ago
  • Beccy
    Beccy

    great baked it.

    about 1 year ago
  • Beccy
    Beccy

    great baked it.

    about 1 year ago
  • Beccy
    Beccy

    great baked it.

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

    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.

    about 1 year ago
  • Anonymous
    Anonymous

    Love this recipe!

    about 1 year ago
  • Michelle
    Michelle

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

    about 1 year ago
  • Katherine
    Katherine

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

    about 1 year ago
  • Cynethia
    Cynethia

    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!

    about 1 year ago
  • Anonymous
    Anonymous

    Not too popular with the kids.

    about 1 year ago
  • Anonymous
    Anonymous

    Not too popular with the kids.

    about 1 year ago
  • Anonymous
    Anonymous

    Not too popular with the kids.

    about 1 year ago
  • Sunshine
    Sunshine

    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!)

    12 months ago

  • This sounds awesome.

    12 months ago
  • Anonymous
    Anonymous

    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.

    12 months ago
  • Lori
    Lori

    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

    11 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    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!

    11 months ago
  • cat
    cat

    was wondering if this might work on zuchini sticks?

    11 months ago
  • Mare
    Mare

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

    11 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @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!

    11 months ago
  • angelie
    angelie

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

    9 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @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.

    9 months ago
  • kelly
    kelly

    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.

    8 months ago
  • Caroline
    Caroline

    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!!!

    8 months ago
  • Betsy
    Betsy

    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.

    8 months ago
  • Anonymous
    Anonymous

    If you bake this, do you cover it?

    7 months ago
  • Mare
    Mare

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

    7 months ago
  • Tammy
    Tammy

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

    4 months ago
  • Barbara
    Barbara

    Where is the nutrition information?

    2 months ago
  • Barbara
    Barbara

    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.

    2 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

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

    2 months ago

  • 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.

    21 days ago

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