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Maple Pecan-Crusted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 87 reviews
  • Author: Paula
  • Prep Time: 10 mins
  • Cook Time: 17 mins
  • Total Time: 27 mins
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

Maple Pecan-Crusted Chicken is a delightful dish featuring tender chicken breasts coated with a flavorful mixture of ginger, garlic, lemon, and Dijon mustard, then crusted with finely chopped raw pecans. Baked to perfection, this recipe combines sweet, tangy, and savory notes with a satisfying crunchy pecan exterior, making it perfect for an impressive yet easy weeknight dinner.

Ingredients

Scale

Marinade and Coating

  • 1 (1/2″) piece ginger, peeled, grated
  • 4 cloves garlic, grated
  • 1 lemon, zested, halved
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. chopped fresh thyme, plus more for serving
  • 1/2 tsp. smoked paprika
  • 4 Tbsp. extra-virgin olive oil, divided
  • Kosher salt

Chicken and Topping

  • 2 (6- to 8-oz.) boneless, skinless chicken breasts
  • Freshly ground black pepper
  • 2/3 cup finely chopped raw pecans

Instructions

  1. Preheat and prepare skillet: Arrange a rack in the center of your oven and preheat the oven to 400°F (200°C). Place a large ovenproof skillet on the rack so it can heat up along with the oven.
  2. Prepare marinade: In a large bowl, whisk together the grated ginger, grated garlic, lemon zest, juice from half a lemon, Dijon mustard, pure maple syrup, chopped fresh thyme, smoked paprika, 2 tablespoons of olive oil, and 1/2 teaspoon kosher salt. Transfer about 1/4 cup of this ginger mixture to a small bowl and refrigerate it for later use as a topping.
  3. Prepare the chicken: Pat the chicken breasts dry with paper towels. Slice each breast lengthwise in half to create 4 thinner pieces. Season both sides of each piece with kosher salt and freshly ground black pepper. Then place the chicken pieces into the remaining ginger marinade and toss well to coat evenly.
  4. Crust the chicken with pecans: Using an oven mitt, carefully remove the preheated skillet from the oven and pour in the remaining 2 tablespoons of olive oil. Place the chopped pecans in a shallow dish. Working one piece at a time, press one side of each chicken piece into the pecans, gently pressing so the pecans adhere to the chicken. Arrange the chicken in the hot skillet pecan side up.
  5. Bake the chicken: Transfer the skillet to the oven and bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), approximately 15 to 17 minutes.
  6. Garnish and serve: Remove the chicken from the oven, then spoon the reserved ginger mixture on top of each piece and sprinkle with additional fresh thyme. Slice the remaining half of the lemon into wedges and serve alongside the chicken for squeezing.

Notes

  • Use an instant-read thermometer to ensure chicken is safely cooked through without overcooking.
  • Raw pecans give a fresh, crunchy crust—toast separately if you prefer a nuttier flavor.
  • This dish pairs well with roasted vegetables, rice, or a light salad for a complete meal.
  • The marinade also works well as a dipping sauce when reserved separately.
  • To make prep quicker, grate ginger and garlic ahead of time and store refrigerated.

Nutrition

  • Serving Size: 1 chicken piece with pecan crust (about 6 oz)
  • Calories: 380
  • Sugar: 6g
  • Sodium: 380mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 90mg

Find it online: https://piesbypaula.com/maple-pecan-crusted-chicken-recipe/