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Description
A flavorful and easy-to-make Maple Pecan Crusted Chicken recipe that is perfect for a weeknight meal.
Ingredients
- 1 (½”) piece ginger, peeled, grated
- 4 cloves garlic, grated
- 1 lemon, zested, halved
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon chopped fresh thyme, plus more for serving
- ½ teaspoon smoked paprika
- 4 tablespoons extra-virgin olive oil, divided
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- ⅔ cup finely chopped raw pecans
- Salt and pepper to taste
Instructions
- Arrange a rack in center of oven; preheat to 400°.
- Place a large ovenproof skillet on rack to preheat.
- In a large bowl, whisk ginger, garlic, lemon zest, juice from ½ lemon, mustard, maple syrup, thyme, paprika, 2 tablespoons olive oil, and ½ teaspoon kosher salt.
- Pat chicken dry. Halve each breast lengthwise so you have 4 pieces; season with salt and pepper.
- Place pecans in a shallow dish (like a pie plate).
- Working one piece at a time, press one side of chicken into pecans, gently pressing to adhere.
- Using an oven mitt, remove skillet from oven and pour in remaining 2 tablespoons olive oil.
- Transfer chicken to hot skillet, pecan side up. Repeat with remaining chicken.
- Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 15 to 17 minutes.
- Top with reserved ginger mixture and thyme.
Notes
- Ensure the skillet is preheated to ensure a good sear on the chicken.
- Adjust baking time based on the thickness of the chicken breasts.
- For extra flavor, you can marinate the chicken in the ginger-garlic mixture for 30 minutes before coating with pecans.