Easy Pecan Crusted Chicken checks all of the boxes! Not only are the chicken breasts tender and juicy, but the crunchy, buttery, pecan coating gives each bite a whole new flavor and texture dimension.
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 at least 10 minutes.
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 aside.
Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
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, making sure they are completely covered.
Then, take the breast and place it in the baking dish with the 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 the top of each breast and lightly press the pecans in.
Bake for 14 to 18 minutes or until the chicken reaches 165 °F as measured with an instant-read meat thermometer.
Optional, garnish with chopped parsley. Serve immediately.
Notes
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 that are 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. You will have the best results with this recipe 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.