Pecan Chicken

Pecan Chicken is an easy delicious protein to make for a busy weeknight meal. It takes only 35 minutes from start to finish and packs a lot of flavor with minimal prep.

Course Main Course

Cuisine American

Diet Low Lactose

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 369kcal

Author Katie

Equipment

1 Sheet Pan
1 Oven
2 Mixing Bowls

Ingredients

4 boneless skinless chicken breast
¼ cup Dijon Mustard
1 tablespoon fresh lemon juice
¼ teaspoon ground cumin
½ cup pecans finely chopped
½ cup panko bread crumbs
¼ cup brown sugar
2 tablespoon olive oil
Non-Stick Cooking Spray

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a small mixing bowl combine the Dijon mustard, lemon juice, and ground cumin. Mix until well incorporated and set to the side.
¼ cup Dijon Mustard, 1 tablespoon fresh lemon juice, ¼ teaspoon ground cumin
In another mixing bowl add finely chopped pecans, panko bread crumbs, brown sugar, and olive oil. Mix until well incorporated.
½ cup pecans, ½ cup panko bread crumbs, ¼ cup brown sugar, 2 tablespoon olive oil
Lightly spray a baking sheet with non-stick cooking spray. Place the chicken breast on the baking sheet, and spread mustard mixture on top of the chicken, then top with the pecan topping. Repeat until all the chicken breast are coated with both.
4 boneless skinless chicken breast, Non-Stick Cooking Spray
Bake for 30-35 minutes or until the internal temperature reaches 165 degrees. Carefully, remove from the oven and divide evenly among plates.

Notes

Food Processor - A food processor will be your best friend for this recipe allowing you to quickly crush the nuts in seconds. Don't worry--you can chop them by hand it will just take more time.
Chicken - You want to make sure that all chicken breast are equal in size. This will ensure they all cook evenly. You can place the chicken breast between a piece of parchment paper and pound until equal in size.
Nuts - If you don't have pecans or maybe you don't like pecans you can always use walnuts. Just know that walnuts will give the recipe a slightly different taste. Same would go for cashews, almonds, or even peanuts.

Nutrition