I have found a gem for your dinner rotation. This Pecan Crusted Chicken Breast is a masterpiece. Its nutty, crisp coating gives way to perfectly tender chicken. It’s a simple dish that truly sings.
I often make this on busy weeknights. It’s a guaranteed crowd-pleaser. Even picky eaters devour it whole. This recipe becomes a favorite, I promise you.
Why I Love This Pecan Crusted Chicken Breast Recipe
There are so many reasons this recipe is a winner! It’s incredibly fast. You can have dinner on the table in under 30 minutes. The nutty crust makes it feel fancy. It’s perfect for impressing guests. Plus, it’s so versatile. My family always asks for this pecan crusted chicken breast.
Pecan Crusted Chicken Breast Ingredients
The magic in this recipe truly comes alive through its simple, wholesome ingredients. They come together to create a symphony of flavors and textures. You’ll find that achieving that perfect nutty crust is easier than you think. Every bite offers a delightful crunch.
Here’s what you’ll need to create this amazing pecan crusted chicken breast:
- Chicken Breasts: The star of our show. Use boneless, skinless for ease.
- Chopped Pecans: These create our signature nutty, crunchy coating. Finely chopped is key!
- All-Purpose Flour: This helps the egg mixture stick to the chicken.
- Eggs and Milk/Water: The binder that holds the pecan coating in place.
- Salt and Pepper: Essential seasonings to enhance all the flavors.
- Olive Oil or Butter: For getting that beautiful golden-brown sear.
Substitutions and Tips
Don’t have pecans? Walnuts or even almonds work wonderfully. For a gluten-free version, swap the flour for almond flour or a gluten-free blend. You can also toast your pecans lightly before chopping for an even deeper nutty flavor. Remember, all exact quantities are in the printable recipe card!
How to Make Pecan Crusted Chicken Breast
Making this pecan crusted chicken breast is a breeze. It’s perfect for busy weeknights. Let’s get cooking!
Step 1: Prepare the Chicken
First, take your chicken breasts. Pound them with a meat mallet. Aim for an even half-inch thickness. This helps them cook quickly and evenly. Then, season both sides well. Use salt and pepper for great flavor.
Step 2: Set Up Your Breading Station
Get three shallow dishes ready. In the first, put your all-purpose flour. In the second, whisk your eggs. Add a splash of milk or water to the eggs. This makes the coating stick better. In the third dish, place your finely chopped pecans. This is for our signature nutty crust.
Step 3: Dredge and Coat the Chicken
Now, take one chicken breast at a time. First, dredge it in the flour. Shake off any excess. Next, dip it into the egg mixture. Let the extra egg drip off. Finally, press the chicken firmly into the chopped pecans. Make sure both sides are well coated. This pecan crusted chicken breast needs a good coating.
Step 4: Heat Your Skillet
Grab a large skillet. Add your olive oil or butter. Heat it over medium heat. Wait until the oil is shimmering. A hot skillet ensures a golden, crispy crust. Don’t let it get too hot though!
Step 5: Fry the Chicken to Perfection
Carefully place the coated chicken breasts into the hot skillet. Don’t crowd the pan. Cook in batches if needed. Fry for about 5-7 minutes per side. You want a beautiful golden-brown color. The chicken should be cooked through. An instant-read thermometer should read 165°F (74°C).
Step 6: Rest and Serve
Once cooked, remove the chicken from the skillet. Place it on a plate. Let it rest for a few minutes. This keeps the chicken juicy and tender. Now your delicious pecan crusted chicken breast is ready to enjoy!
Print
Pecan Crusted Chicken Breast
- Prep Time: 15 minutes
- Cook Time: 10-14 minutes
- Total Time: 25-29 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and easy recipe for Pecan Crusted Chicken Breast, featuring a crispy pecan coating and tender chicken.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup finely chopped pecans
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp milk or water
- 2 tbsp olive oil or butter for frying
Instructions
- Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Set up a breading station: Place flour in one shallow dish, the beaten eggs mixed with milk/water in a second shallow dish, and the finely chopped pecans in a third shallow dish.
- Dredge each chicken breast first in flour, shaking off excess.
- Then dip in the egg mixture, allowing excess to drip off.
- Finally, press firmly into the chopped pecans, ensuring the pecans adhere well to both sides.
- Heat olive oil or butter in a large skillet over medium heat.
- Carefully place chicken breasts in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
- Remove chicken from skillet and let rest for a few minutes before serving.
Notes
- Ensure pecans are finely chopped for a better crust.
- Do not overcrowd the skillet when frying the chicken. Cook in batches if necessary.
- Internal temperature of chicken should reach 165°F (74°C) for safe consumption.
How to Store Pecan Crusted Chicken Breast
Leftover pecan crusted chicken breast is a treasure. Store it in an airtight container. It will keep well in the refrigerator for about 3 days. For longer storage, let the chicken cool completely. Then wrap it tightly. You can freeze it for up to 2 months. Reheat gently for best results.
Tips for Success with Pecan Crusted Chicken Breast
- Finely chop pecans. This ensures a uniform, adheres nicely.
- Even thickness is key. Pound chicken breasts uniformly. This guarantees even cooking.
- Don’t skip resting. Let the chicken rest after cooking. This keeps it moist.
- Monitor skillet heat. Medium heat is perfect. Avoid burning the crust.
- Proper breading order matters. Flour, then egg, then pecans. This secures the crust.
Kitchen Tools You’ll Need for Pecan Crusted Chicken Breast
- Meat Mallet: For pounding chicken evenly. A rolling pin works too.
- Shallow Dishes (3): For the breading station. Plates are fine.
- Large Skillet: For frying the chicken. Any frying pan will do.
- Tongs: To safely flip chicken. Regular kitchen tongs are perfect.
- Instant-Read Thermometer: Ensures chicken is cooked safely. Optional but recommended.
Serving Suggestions for Pecan Crusted Chicken Breast
- Serve this magnificent pecan crusted chicken breast with roasted sweet potatoes.
- A simple green salad makes a refreshing side dish option.
- Pair it with steamed green beans or asparagus.
- For drinks, a crisp white wine or sparkling cider is lovely.
Frequently Asked Questions About Pecan Crusted Chicken Breast
Can I make Pecan Crusted Chicken Breast ahead of time?
You can certainly prepare the chicken to the breading stage ahead of time. Store the coated chicken breasts in the refrigerator for up to 2 hours before cooking. This makes the actual cooking process even faster on busy weeknights.
What if I don’t like pecans? Can I use something else?
Absolutely! Walnuts or even finely chopped almonds make fantastic substitutes for pecans. For a different flavor profile, try using panko breadcrumbs mixed with a dash of cinnamon and nutmeg. The goal is a flavorful, crispy coating on your chicken.
How do I prevent the pecan crust from falling off during cooking?
Make sure to press the pecans firmly onto the chicken after dipping it in the egg mixture. A gentle press helps them adhere well. Also, ensure your skillet is properly heated before adding the chicken. This helps to set the crust quickly.
Can I bake this instead of pan-frying?
Yes, you can bake this pecan crusted chicken breast. Place the breaded chicken on a greased baking sheet. Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through. The crust won’t be quite as crispy as pan-frying, but it’s a healthier option.
