Pecan Crusted Chicken

Name: Pecan Crusted Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 chicken breasts, (about ½ inch thick); ½ cup pecan meal, (or very finely chopped pecans); ½ cup all-purpose flour; 1 teaspoon smoked paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 cup buttermilk; 1 egg, (beaten, large or extra large); ½ cup coarsely chopped pecans; 4 tablespoons unsalted butter

Jump to Recipe Print Recipe

Pecan Crusted Chicken checks all of the boxes! It is easy to prepare and features oven-baked, tender, juicy chicken breasts topped with a crunchy, double pecan crust.

Like my recipe for Pecan Crusted Fish, this double-coated, pecan-crusted chicken recipe is a unique and incredibly delicious weeknight or company-worthy dinner entree that will surely get rave reviews!

Three pecan crusted chicken breasts on a plate.

Yes, I know you have probably cooked boneless, skinless chicken breasts a zillion different ways. And my guess is that many of those recipes have gone by the wayside because, well, let’s face it, white meat is easy to overcook, and it can be dry and tasteless.

Now I’m not slamming white meat, but sometimes, that happens unless you do something pretty drastic. That is until now…

Jump to:

Here’s why you will love this recipe:
Ingredient notes:
How to make Pecan Crusted Chicken:
Recipe variations:
Sides that pair well with this recipe:
Recipe FAQs:
Expert tips:
More easy chicken recipes:
📋 Recipe:

Here’s why you will love this recipe:

Before baking, the chicken breasts are soaked in buttermilk, which tenderizes them and helps keep them moist and flavorful.
The double pecan coating, which consists of pecan meal and coarsely chopped pecans, makes a lovely crust with the perfect crunch factor and adds amazing flavor.
It’s quick and easy, and even if you are a fan of dark meat like me, you will love it.

Ingredient notes:

Raw chicken breasts and other ingredients to make pecan crusted chicken.

Chicken breasts – boneless, skinless breasts about one-half of an inch thick are perfect for this recipe.
Pecan meal and coarsely chopped pecans – in the crust, add double pecan flavor and crunch to the crust.
Buttermilk – a quick soak adds flavor, and it tenderizes the meat and keeps it moist.
Egg – is mixed with the buttermilk to help hold the pecan crust in place while the breasts are baking.
All-purpose flour – in the coating helps to seal in moisture. It forms the nut crust combined with the pecan meal, salt, pepper, and paprika.
Salt, Pepper, and Paprika – come together to season the pecan crust and enhance all of the other flavors.
Butter – after the breasts are coated in the pecan mixture, a quick dip in melted butter before baking them is the secret to an extra crispy nut crust.

A complete list of all of the ingredients and their measurements is available below in the recipe card.

How to make Pecan Crusted Chicken:

Preheat the oven to 350 °F.
Pour the buttermilk into another shallow dish and add the beaten egg. Mix well.

Buttermilk and beaten egg in a shallow bowl.

Add the breasts to the buttermilk and egg mixture and let them marinate for at least ten minutes.

Chicken breasts marinating in a buttermilk and egg mixture.

Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.

A clear glass bowl with flour, pecan meal and seasonings.

Add the butter to a 13′ x 9′ baking dish and put the dish in the oven until the butter is melted. Remove the dish and set it aside.

After letting the breasts soak in the buttermilk and egg mixture, work with one piece at a time, remove them, and let any excess drip off. Then, dredge each piece in the pecan flour mixture, ensuring they are completely covered.

Dredging a chicken breast in a pecan meal and flour mixture.

Then, take the breast and place it in the baking dish with melted butter. Turn each piece over and make sure both sides are coated with butter. Repeat with the remaining breasts.
Sprinkle the coarsely chopped pecans evenly over each breast and lightly press the pecans in.

Chicken breasts topped with pecans in a baking dish.

Bake for 14 to 18 minutes or until the chicken reaches 165 degrees F on an instant-read meat thermometer.
Serve the pecan-crusted chicken breasts immediately while they are still hot. Optional, garnish with chopped parsley before serving.

Three chicken breasts on a white serving plate.

Recipe variations:

If you prefer, you can substitute walnuts, cashews, macadamias, pistachios, or almonds for the pecans.
You can also make pecan-crusted chicken thighs by substituting chicken thighs for the breasts, and you can make pecan-crusted chicken tenders by substituting chicken tenders for the breasts.

Sides that pair well with this recipe:

I like to serve Baked Pecan Crusted Chicken with my Southern Potato Salad, Easy Parmesan Smashed Potatoes, Purple Hull Peas, Southern Green Beans and New Potatoes, Brussels Sprout Salad with Citrus Vinaigrette, or Southern Cucumber and Tomato Salad.

If you need more recipes or menu ideas, here is a link to my side dish recipes and my salad recipes.

Recipe FAQs:

How to serve this dish?

Pecan-crusted chicken can be served as an entree, substituted for the shrimp in my Shrimp Cobb Salad, or served on a bun topped with honey mustard as a pecan-crusted chicken sandwich.

Does it need a dipping sauce?

I usually serve this dish plain and don’t think it needs a sauce, but if you like sauces, it would also be wonderful served with a Spicy Mustard Dipping Sauce or my sweet and spicy Jezebel Sauce.

Can this recipe be made ahead?

Yes, you can make this recipe several hours ahead by making it but not baking it. Store the dish covered in the refrigerator for up to 12 hours and take it out of the fridge about 30 minutes before baking it—Bake as directed.

How to store and reheat leftovers?

Leftovers can be stored covered in the fridge for three days. They can also be used to make my Cranberry Pecan Chicken Salad.

Reheat leftovers in a preheated 400-degree oven on a wire rack for about 10 minutes or in an air fryer set at 400 degrees for about seven minutes, turning once halfway through. I don’t recommend reheating in a microwave.

Expert tips:

If you don’t have buttermilk, you can easily make your own by combining one tablespoon of fresh lemon juice or white vinegar with one cup of whole milk. Let it stand for about five minutes, and voila, buttermilk.
If you don’t have or can’t find pecan meal, you can make your own. Add whole or chopped pecans to a food processor fitted with a metal blade and pulse until the nuts are finely ground. But go slow. It’s easy to go too far too fast, and you can end up with a gummy pecan mess.
This recipe calls for four boneless skinless chicken breasts about one-half of an inch thick. Chicken breasts are so large these days; I usually buy two and slice them in half horizontally to make four. If your breasts are thicker or thinner than one-half of an inch, they will take more or less time to cook.
If the breasts are uneven in thickness, top them with a piece of wax or parchment paper or a clean plastic storage bag and use a rolling pin or meat mallet to pound them until they are all about the same thickness. This ensures that the chicken will cook evenly, plus it helps tenderize it.
With this recipe, you will have the best results if you cook the breasts to the correct temperature as measured by an instant-read meat thermometer instead of to the times shown, which can vary.