Pecan Crusted Chicken Recipe
Make Pecan Crusted Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pecan crust
Chicken & wet dredge
For cooking & finishing
Method
Pecan crust
- 1
Toast and chop pecans
Preheat oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast 6–8 minutes until fragrant and slightly darkened. Let cool, then coarsely chop in a food processor in short pulses — you want small pieces, not nut butter.
- 2
Make crumb mixture
Combine the chopped pecans, panko breadcrumbs, grated Parmesan, smoked paprika, garlic powder, salt, and black pepper in a shallow bowl or rimmed plate. Toss to combine and set aside.
Chicken & wet dredge
- 3
Prepare chicken
If breasts are thick, butterfly or pound them to an even thickness about 1/2 inch: place between plastic wrap and gently pound with a meat mallet or rolling pin. Pat dry with paper towels and season both sides lightly with 1/4 tsp additional salt and a pinch of pepper.
- 4
Make wet dredge
Whisk together the eggs, buttermilk, and Dijon mustard in a shallow bowl until smooth. This will help the pecan crust adhere and add flavor.
- 5
Dredge chicken
Working one piece at a time, dip a chicken breast into the wet mixture, letting excess drip off, then press firmly into the pecan-panko mixture on both sides, pressing to adhere. Place crusted breasts on a wire rack set over a baking sheet. Repeat with remaining breasts. For best adhesion, chill the crusted chicken 15 minutes in the fridge (optional).
For cooking & finishing
- 6
Pan-sear then oven-finish
Preheat oven to 400°F (205°C). Heat a large ovenproof skillet over medium heat and add the olive oil and 1 tablespoon butter. When shimmering, add two crusted breasts (do not overcrowd). Sear 2–3 minutes per side until golden brown. The crust will be fragile—use a spatula to support. Transfer skillet to the oven; bake 8–10 minutes more, or until internal temperature reaches 165°F (74°C). Remove to a plate and tent loosely with foil. Repeat with remaining butter, oil, and chicken.
- 7
Finish and serve
Return all cooked breasts to the warm skillet or serving platter. Add remaining 1 tablespoon butter and squeeze the lemon over the chicken, spooning melted butter and lemon over each piece. Sprinkle chopped parsley and additional lemon wedges on the side. Let rest 3–5 minutes before serving.