Pecan Crusted Chicken Breast

This recipe for pecan crusted chicken breast is quick to fix on the stovetop OR in the air fryer and it's delicious either way!

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Pecan crusted chicken breast on a white plate with green salad and a honey mustard sauce.

Easy Chicken Dinner

There are days when we all want an easy chicken dinner to put on the table. You can have just that with this pecan crusted chicken breast. It’s crunchy, tasty and takes under 30 minutes, start to finish. The honey mustard sauce couldn’t be easier to stir together (honestly!) and adds a little heat and sweet to the salty nut coating.  

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A dredging station made up of a pan of beaten egg, a pan of seasoned flour and a larger pan of breadcrumbs and nuts.

How to Bread Chicken Breasts

I can still remember what I didn’t know about dredging and breading before I knew how to bread and dredge. (Say that three times quickly!) Many of us think we need to start by dipping the chicken in the eggs first, but that’s not the first step. It is always the flour that comes first, then the eggs, then the breadcrumb topping. It’s also important to season both the flour and the breadcrumb topping, but you can learn all the tricks to breading and dredging here

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Nut crusted chicken breasts ready to cook on a piece of parchment paper with a pair of tongs next to them.

Make Ahead Options

If you want to make these pecan crusted chicken breasts ahead of time, you can stop right after you coat the chicken breasts and pop them into the refrigerator, covered. That will shorten your prep time and you can cook them to order when you’re ready. You can also cook them all the way through and then re-heat them in the air fryer or in the oven, but they are more enjoyable straight out of the pan. 

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Chicken breasts cooking in a skillet.

Cooking on the Stovetop

If you’re cooking the crusted chicken on the stovetop, don’t skimp on the amount of oil needed. All the crumbs and nuts need to come in contact with the oil in order to brown properly. They will absorb the oil, so you need to make sure you start with enough. Keep the temperature on medium and watch for over-browning, flipping when needed.

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Pecan crusted chicken breasts cooking in an air fryer oven.

Air-Frying Chicken Breasts

If you’re air-frying the chicken, you can save some calories by using less oil, but you will still need to spritz the coating with oil so that you get the crisping and browning that makes this chicken so delicious. Air-fry at 350˚F for 15 to 20 minutes (depending on the size of the chicken breast), flipping it halfway through.

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Coated chicken breasts on a blue plate on a countertop.

Sauce for Pecan Crusted Chicken Breasts

If you’re looking for a sauce for this delicious chicken, you do have options. Included in the recipe is a simple honey mustard, but this would also be delicious with cranberry sauce, this cranberry orange relish, this pear cranberry chutney, or you could serve it with a Parmesan yogurt sauce (stir together ½ cup Greek yogurt, ½ tsp lemon zest, ½ tsp lemon juice, ½ cup grated Parmesan cheese and season with salt and freshly ground black pepper). 

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Pecan crusted chicken breast, sliced and fanned on a white plate with green salad and a honey mustard sauce.

Don’t Forget the Leftovers

In the unlikely event that you have leftovers, this chicken is delicious tossed into a salad the next day, along with whatever other vegetables you have in your refrigerator. Use the honey mustard as the base for a vinaigrette by adding some cider vinegar and then whisking in olive oil, seasoning with salt and pepper. That’s two delicious meals in no time flat!

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Dredge and Bread Foods

Dredging and breading are two important steps in many of our favorite recipes and there are a few key points...View Technique

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Pecan Crusted Chicken Breast - Stovetop Method

  • Prep Time: 10 m
  • Cook Time: 15 m
  • Total Time: 25 m
  • Servings:
    4

Ingredients

  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 eggs beaten
  • cups chopped pecans
  • ¾ cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey

Instructions

  1. Set up a dredging station with three shallow dishes. In the first dish, combine the flour, salt and freshly ground black pepper. Place the beaten eggs in a second dish. Combine the chopped pecans and panko breadcrumbs in a third dish. Dredge each chicken breast completely in the seasoned flour and shake off any excess flour. Then dip in the beaten eggs, allowing the excess to drip off. Lastly, dip the chicken in the pecan mixture to coat on both sides. Lightly pat the coating to adhere the pecans to the chicken breast.
  2. Heat the olive oil in a large skillet over medium to medium-low heat. Place the coated chicken breasts in the pan and cook for about 5 to 7 minutes on each side until the chicken is cooked through and golden brown. Watch the chicken as it cooks, turning as necessary to prevent the pecans from burning.
  3. While the chicken is cooking, combine the Dijon mustard and honey and transfer to a serving dish.
  4. Transfer the chicken breast to a serving plate, sprinkle with fresh parsley and serve with honey mustard drizzled over the top.

Pecan Crusted Chicken Breast - Air Fryer Method

  • Prep Time: 10 m
  • Cook Time: 15 m
  • Total Time: 25 m
  • Servings:
    4

Ingredients

  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 eggs beaten
  • cups chopped pecans
  • ¾ cup panko breadcrumbs
  • 2 teaspoons olive oil
  • 4 boneless skinless chicken breasts
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey

Instructions

  1. Set up a dredging station with three shallow dishes. In the first dish, combine the flour, salt and freshly ground black pepper. Place the beaten eggs in a second dish. Combine the chopped pecans and panko breadcrumbs in a third dish. Dredge each chicken breast completely in the seasoned flour and shake off any excess flour. Then dip in the beaten eggs, allowing the excess to drip off. Lastly, dip the chicken in the pecan mixture to coat on both sides. Lightly pat the coating to adhere the pecans to the chicken breast.
  2. Place the chicken breasts into the basket of your air fryer and spritz with olive oil. Air-fry at 350ºF for 15 to 20 minutes, depending on the size of the chicken breasts.
  3. While the chicken is cooking, combine the Dijon mustard and honey and transfer to a serving dish.
  4. Transfer the chicken breast to a serving plate, sprinkle with fresh parsley and serve with honey mustard drizzled over the top.
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Comments (3)Post a Reply

  1. 5 stars
    I made this last night and it was delicious! I got rushed dredging and messed up a bit but my husband said he didn’t care, it was that good. Another great recipe.

  2. 5 stars
    Made this recipe last night – absolutely delicious! The chicken breasts were huge, so after browning them on the stovetop I moved them into a 350º oven for about 20 minutes. They were still tender and juicy. I will definitely make this recipe again!

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