Oven-Baked Pecan Crusted Chicken checks all of the boxes! Not only is it tender and juicy, but the buttery pecan coating gives each bite a whole new flavor dimension. Add in the fact that it only takes minutes to prepare, then your oven does the rest, and you have one incredibly delicious weeknight or company-worthy dinner entree.
Yes, I know you have probably cooked skinless, boneless chicken breasts a zillion different ways over the years. And, my guess is that many of those recipes have gone by the wayside because, well, let’s face it, the meat ended up being dry and tasteless.
Now I’m not slamming white meat, but sometimes unless you do something pretty drastic, that’s usually what happens. That is until now…
Here’s why this recipe works:
- Before cooking, the breasts are soaked in buttermilk, which not only tenderizes them, but it helps keep them moist and flavorful.
- The pecan coating makes a lovely crust and adds the perfect crunch factor as well as amazing flavor.
- It’s quick and easy, and even if you are a fan of dark meat like me, you will love it.
Here’s what’s in it:
You will need butter, pecan meal, all-purpose flour, paprika, an egg, buttermilk, boneless skinless chicken breasts, and coarsely chopped pecans.
How to make Pecan-Crusted Chicken Breasts:
Preheat the oven to 350 degrees F.
Add the butter to a 13×9 baking dish and put the dish in the oven until the butter is melted. Remove the dish and set aside.
Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
Pour the buttermilk into another shallow dish and add the beaten egg. Mix well.
Add the breasts to the buttermilk egg mixture and let it marinate for about five minutes.
Remove the chicken from the buttermilk egg mixture, one piece at a time, and let the excess drip off. Place the breast in the pecan flour mixture and turn over, making sure each piece is completely covered.
Then, take the breast and place it in the baking dish with the melted butter. Turn over and make sure both sides are coated with butter.
Finish with the remaining breasts and sprinkle the coarsely chopped pecans evenly over the top.
Bake for 18 to 20 minutes or until the chicken reaches 165 degrees on an instant-read meat thermometer.
Optional, garnish with chopped parsley and serve the pecan-crusted chicken breasts immediately.
Sharon’s Tips:
You can make buttermilk 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 they are finely ground. But go slow. It’s easy to go too far and end up with a gummy pecan mess.
This recipe calls for four boneless skinless chicken breasts that are 3/4 to 1-inch thick. Chicken breasts are so large these days; I usually buy two and slice them in half horizontally to make four.
If the breasts are uneven in thickness, top them with a piece of wax or parchment paper and use a rolling pin to pound them until they are all about the same thickness. This ensures that the chicken will cook evenly, plus it helps tenderize it.
I have never tried this recipe with boneless skinless chicken thighs, but I can’t imagine that they wouldn’t also be delicious!
What to serve with it:
A few of the sides I like to pair with this dish include Easy Parmesan Truffle Smashed Potatoes, Southern Green Beans and New Potatoes, Brussels Sprout Salad with Citrus Vinaigrette, and Southern Cucumber and Tomato Salad. If you need more recipes or menu ideas, here is a link to all of my side dish recipes, and my salad recipes.
Here are some related recipes:
If you are like us and have chicken one or two times a week, then you might want to check out these other popular and easy options on my blog:
- Easy Cheesy Herb Stuffed Chicken Breasts
- Easy Honey Baked Bone-In Chicken Thighs
- The Best Southen Fried Chicken Recipe
- Grilled Teriyaki Chicken with Teriyaki Marinade
- Easy Roasted Bone-In Chicken Breasts
- Amazing Lemon Butter Chicken with Sage
Need more choices; here is a link to all of my chicken recipes and menu ideas.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Oven-Baked Pecan Crusted Chicken Recipe
Ingredients
- 4 chicken breasts about 3/4 to 1-inch thick
- 4 Tbsp unsalted butter
- 1/2 cup pecan meal or very finely chopped pecans
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 egg large or extra large
- 1 cup buttermilk
- 1/2 cup coarsely chopped pecans
Instructions
- Preheat the oven to 350 degrees F.
- Add the butter to a 13x9 baking dish and put the dish in the oven until the butter is melted. Remove the dish and set aside.
- Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
- Pour the buttermilk into another shallow dish and add the beaten egg. Mix well.
- Add the breasts to the buttermilk egg mixture and let it marinate for about five minutes.
- Remove the chicken from the buttermilk egg mixture, one piece at a time, and let the excess drip off. Place the breast in the pecan flour mixture and turn over, making sure each piece is completely covered.
- Then, take the breast and place it in the baking dish with the melted butter. Turn over and make sure both sides are coated with butter.
- Finish with the remaining breasts and sprinkle the coarsely chopped pecans evenly over the top.
- Bake for 18 to 20 minutes or until the chicken reaches 165 degrees on an instant-read meat thermometer.
- Optional, garnish with chopped parsley.
- Serve immediately.
Notes
- You can make buttermilk 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 they are finely ground. But go slow. It's easy to go too far and end up with a gummy pecan mess.
- This recipe calls for four boneless skinless chicken breasts that are 3/4 to 1-inch thick. Chicken breasts are so large these days; I usually buy two and slice them in half horizontally to make four.
- If the breasts are uneven in thickness, top them with a piece of wax or parchment paper and use a rolling pin to pound them until they are all about the same thickness. This ensures that the chicken will cook evenly, plus it helps tenderize it.
- I have never tried this recipe with boneless skinless chicken thighs, but I can't imagine that they wouldn't also be delicious!
Your pecan-crusted chicken recipe looks crazy yummy! I love that you soak it in buttermilk to give it the added tenderness and juiciness. You’ve just made my mouth water and it’s only 10 in the morning. I just may have to pull out some chicken from the freezer and get it ready for this evening. Thanks so much for sharing.