Name: Pecan Crusted Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless & skinless chicken breasts; 1 cup all-purpose flour; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs; 2 tablespoons milk; 1 1/2 cups pecans (finely chopped ); 1/2 cup panko breadcrumbs

Jump to Recipe

This Pecan Crusted Chicken is a crispy, flavorful twist on classic breaded chicken and the perfect way to give boring chicken an upgrade! Coated in a ground pecan mixture with panko for extra crunch, it’s so delicious and surprisingly easy to make. Whether you’re serving it for a weeknight dinner or a special occasion, this recipe turns simple chicken into something unforgettable.

Are you looking for more Chicken recipes? Try our Chicken Tacos, Shredded BBQ Chicken, or our Marry Me Chicken Pasta.

Save this Recipe for later!

We'll email this recipe to you, so you can come back to it!

You may be wondering what this breaded chicken dish is all about. It’s a simple dish to serve chicken with a crunchy pecan crust. It’s an easy way to have juicy chicken breasts coated in a nut crust. My kids like to eat these like a chicken strip, or their chicken fingers, and dip them in a creamy honey mustard sauce. These chicken breasts go great with an easy side like Air Fryer Peppers and Onions.

What you’ll love about this Breaded Chicken Recipe:

Super Crunchy Coating: The combination of panko and finely chopped pecans creates a crunchy, flavorful crust that’s a delicious twist on classic breaded chicken.
Easy and Impressive: With minimal prep, this dish is easy enough for a weeknight but special enough to serve for guests or on special occasions.
Nutty and Savory: The pecan crust, combined with herbs and seasonings, brings out a warm, savory flavor that complements the tender chicken.

Recipe Ingredients

You’ll need the following ingredients to make this amazing Crispy Chicken:

Boneless, skinless chicken breasts
All-purpose flour
Dried thyme
Garlic powder
Onion powder
Salt
Black pepper
Eggs
Milk
Ground pecans (or pulse whole pecans in a food processor for fine crumbs)
Panko breadcrumbs

INGREDIENT NOTES:

Pecans: Finely chop or pulse in a food processor for a crunchy, even coating. Fresh pecans work best for maximum flavor.
Panko Breadcrumbs: Adds extra crispiness to the coating. For a gluten-free option, use gluten-free breadcrumbs or omit them altogether.
Chicken Breasts: Boneless, skinless chicken breasts are ideal. Pound them to an even thickness for quicker, more even cooking. You can also buy chicken cutlets at the grocery store instead.

HOW TO MAKE Pecan Crusted Chicken STEP-BY-STEP:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1:
Preheat oven to 375°F. Line a prepared baking sheet with parchment paper and set a cooling rack on top.

Step 2:
In a medium bowl, mix together the flour, thyme, garlic powder, onion powder, salt, and black pepper.

Step 3:
In a separate medium bowl, whisk together the eggs and milk until smooth.

Step 4:
In a third medium bowl, combine the ground pecans and panko breadcrumbs to form the pecan crust.

Step 5:
Pat the juicy chicken breasts dry with paper towels. Dredge each piece in the seasoned flour, then dip in the egg mixture, and finally coat with the pecan-panko mixture, pressing to adhere.

Step 6:
Place the coated chicken on the prepared rack, spray lightly with cooking spray, and bake for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F.

Step 7:
Let the chicken rest for 5 minutes before serving with your favorite sides.

PRO TIP:

For extra crunchy toasted pecans, toast the chopped pecans in a dry skillet over medium heat for a few minutes before mixing them with the breadcrumbs.

Storage and Reheating

Storage: Place leftover pecan chicken in an airtight container and refrigerate for up to 3 days.

Reheating: Reheat in a preheated oven at 350°F for about 10 minutes or until warmed through. You can also use an air fryer for crispier results.

Freezing: Allow the chicken to cool, then wrap each piece tightly in aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Additions & Substitutions

ADDITIONS:

Parmesan Cheese: Mix some grated Parmesan with the panko and pecans for a savory, cheesy flavor boost.
Dijon Mustard: Add a bit of Dijon mustard to the egg mixture for a tangy kick that complements the nutty crust.
Lemon Zest: Sprinkle a little lemon zest into the pecan mixture for a fresh, zesty note that brightens up the flavors.

SUBSTITUTIONS:

Panko Breadcrumbs: Swap with regular bread crumbs if you don’t have panko.
Milk: Substitute with plain or Greek yogurt thinned with water for a tangy twist.
Eggs: Replace with a mix of sour cream and a dash of yellow mustard for extra flavor.

FAQs about this Breaded Chicken Cutlets Recipe

Yes, place the chicken in a single layer in the air fryer basket and cook at 375°F for 12-15 minutes or until the chicken reaches an internal temperature of 165°F.

MMake sure the chicken is dry by patting it with paper towels before dredging it in flour. Press the ground pecan mixture firmly onto the chicken to help it adhere.

Absolutely! Combine Greek yogurt, lemon juice, a touch of dijon mustard powder, and maple syrup for a tangy and creamy dip.

What Can I Serve with this Panko Crusted Chicken?

This pecan chicken recipe pairs well with green beans, mashed potatoes, or even on top of a salad with a creamy honey mustard sauce.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Pecan Crusted Chicken! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!