Pecan Crusted Chicken

What Makes This Pecan Crusted Chicken Weeknight Staple

This pecan crusted chicken has been in my repertoire for a while now, so I thought I would share the love. You can serve it plain or over zucchini noodles, but I especially love slicing it up and serving it over a salad. In fact, I’ve paired it with my mango couscous salad and it was divine!

• Crispy and crunchy exterior. The pecan coating gives this chicken serious crispy-crunch without relying on breadcrumbs.
• Tender and juicy. A quick pan-frying method keeps the chicken moist.
• Family-friendly. Even though it’s not in the shape of a nugget, this is a chicken recipe that will get your kids’ approval. (Promise!)

What You’ll Need

Scroll down to the recipe card for exact measurements and instructions.

• Raw pecans – Finely chop them to create a crunchy coating. Bigger pieces of pecan won’t stick to the chicken!
• Smoked paprika – Adds subtle smoky flavor to the crust.
• Garlic powder – Brings savory flavor without the sharpness of fresh garlic.
• Egg white – Helps the pecan mixture stick to the chicken.
• Salt – Raw pecans are unsalted, so you need to add the salt in.
• Avocado oil – Perfect for pan-searing because of its high smoke point.
• Boneless skinless chicken breasts – While usually I’d say you can swap in chicken thighs, for this recipe, I wouldn’t. Chicken thighs take longer to cook and by the time they reach a safe temperature, the pecan crust may burn.

How to Make Pecan Crusted Chicken

Here’s a quick overview of the steps involved in making this recipe.

• Make the pecan coating. In a medium bowl, combine the finely chopped pecans, smoked paprika, and garlic powder.
• Coat the chicken. Pat the chicken breasts dry. Dip each piece into the beaten egg white, coating both sides, then press firmly into the pecan mixture until evenly coated.
• Chill. Place the coated chicken breasts on a plate, cover, and refrigerate for 30 minutes. This helps the coating stick during cooking.
• Heat the skillet. Warm a large skillet over medium-high heat and add the oil.
• Cook the chicken. Add the chicken breasts to the skillet and cook for 5–6 minutes per side, or until the coating is golden brown and the chicken is cooked through.
• Season and rest. Remove the chicken from the skillet and immediately sprinkle with salt. Let rest for 3–4 minutes before serving.

Tips for Making Sure Your Chicken Turns Out Perfect

These additional pointers will help you get the best results.

• Use a food processor for the pecans. Rather than chopping them by hand, I pulse them in my food processor until a coarse crumb forms.
• Press the coating firmly. Don’t be timid! Pressing the chicken into the crumb mixture helps the pecans adhere to the chicken.
• Don’t skip the chilling time. This helps prevent the coating from falling off while cooking.
• Use an instant-read thermometer. Chicken is fully cooked when it reaches 165°F.

Serving Suggestions

This pecan crusted chicken pairs well with:

• Asian Cucumber Salad
• Cranberry Apple Brussels Sprout Salad
• Grilled Asparagus with Lemon Zest
• Roasted Red Pepper Peach Caprese with Balsamic Reduction

Storage and Reheating

• Refrigerator: Store leftover pecan crusted chicken in an airtight container for up to 4 days.
• To reheat: Warm in a skillet over medium heat or in a 350°F oven until heated through. You can use the microwave if that’s your only option (like when you’re at the office), but the crust won’t be as crispy.

More Easy Chicken Recipes

• Balsamic Glazed Caprese Chicken
• Thai Grilled Chicken Thighs
• Rotisserie Chicken Tacos
• Grilled Chicken Sandwich