Description
Crispy, nutty, and kissed with maple sweetness, this Maple Pecan Crusted Chicken is pan-seared or oven-baked to perfection. It’s a flavorful twist on classic breaded chicken, great for pairing with roasted veggies or a fall salad.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 2 tbsp Dijon mustard
- 2 tbsp pure maple syrup
For the Pecan Crust:
- 1 cup pecans, finely chopped
- ½ cup panko breadcrumbs (or gluten-free breadcrumbs)
- ¼ tsp garlic powder
- ¼ tsp smoked paprika (optional)
- ½ tsp salt
- 2 tbsp olive oil or melted butter (for moisture)
Instructions
- Prepare chicken: Pat chicken dry and season with salt and pepper. In a small bowl, mix Dijon mustard and maple syrup. Brush mixture evenly over both sides of each chicken piece.
- Make the crust: In a shallow bowl, mix chopped pecans, panko, garlic powder, paprika, and salt. Drizzle in olive oil or melted butter and stir to combine.
- Crust the chicken: Press each chicken piece into the pecan mixture, coating both sides well. Place on prepared baking rack or sheet.
- Bake: Bake at 400°F (200°C) for 20–25 minutes (depending on thickness), or until internal temperature reaches 165°F (74°C). Optional: Broil for the last 2 minutes for extra color. Rest 5 minutes before slicing and serving.
Notes
- Use a food processor for ultra-fine pecan crumbs or leave them coarser for more crunch.
- Try drizzling with a touch of maple syrup before serving for extra sweetness.
- Can be made in the air fryer at 375°F for 14–16 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking, Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast/thigh
- Calories: Approx. 350 kcal
- Sugar: Approx. 7g
- Sodium: Approx. 500mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 16g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 2g
- Protein: Approx. 30g
- Cholesterol: Approx. 80mg
