Pecan-Crusted Chicken Recipe: Southern Comfort

Why You’ll Love This this Pecan-Crusted Chicken

This pecan-crusted chicken gives you that restaurant-quality crunch without the fancy price tag, and honestly, who doesn’t want to feel a little bougie on a Tuesday night? The combination of toasted pecans and herbs creates this amazing nutty coating that’s way more interesting than your average breadcrumb situation. Plus, the air-drying trick means you’ll actually get that crispy crust to stay put instead of sliding off into the pan like some tragic cooking fail.

Ingredients List

Let me break down everything you’ll need to make this crispy, nutty masterpiece that’ll have your kitchen smelling like a fancy bistro.

• 2-3 boneless skinless chicken breast halves (6-8 ounces each)
• 2 egg whites
• 2 teaspoons cornstarch
• 1/2 lemon, juiced
• 1 cup coarse dry breadcrumbs
• 1 tablespoon fresh parsley
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 lemon, zested and minced
• 3/4 cup finely chopped pecans
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 3-4 tablespoons olive oil

The health considerations here are pretty solid, especially if you’re trying to eat a bit cleaner:

• Chicken breast is lean protein that won’t leave you feeling sluggish.
• Pecans bring healthy fats and vitamin E to the party.
• Using egg whites instead of whole eggs cuts down on cholesterol.
• Olive oil gives you those good monounsaturated fats.
• Fresh herbs and spices pack antioxidants without adding calories.
• The cornstarch helps create that crispy coating without needing tons of oil.

Step by Step Directions

This golden, crispy chicken delivers restaurant-quality results with a perfectly seasoned pecan coating that stays put and crisps beautifully.

• Prep the chicken: Cut chicken breasts into thirds and pound between plastic wrap to an even 1/2-inch thickness.
• Make egg wash: Whisk together egg whites, cornstarch, and lemon juice in a wide, shallow dish.
• Create coating mixture: Combine breadcrumbs, parsley, salt, pepper, lemon zest, chopped pecans, oregano, thyme, paprika, and cayenne in another shallow dish.
• Coat the chicken: Dip each piece in egg white mixture, then press firmly into pecan coating on both sides.
• Let it set: Place coated chicken on a wire rack and let air-dry for 20-30 minutes to help the crust adhere.
• Start cooking: Heat olive oil in a large, oven-safe nonstick skillet over medium-high heat.
• Sear first side: Cook chicken for 3 minutes until golden brown and crispy on the bottom.
• Flip and finish: Carefully turn chicken with a spatula, then transfer the entire skillet to the oven.
• Complete cooking: Bake for 8 minutes until chicken is cooked through but not dried out.

For an even more convenient preparation method, consider using a programmable slow cooker to gently cook the chicken at lower temperatures while maintaining the crispy coating texture.

Substitutions and Variations

• Dairy-free version: The recipe’s already dairy-free, which is pretty convenient.

But if you want to add some richness, a splash of coconut milk in that egg wash creates something almost decadent.

Additional Things to Serve With This Dish

This crispy, nutty chicken pairs beautifully with so many sides that you’ll have trouble picking just one.

• Roasted vegetables – Brussels sprouts, carrots, or sweet potatoes complement those earthy pecans perfectly, and the caramelized edges from roasting add another layer of texture that makes every bite interesting.
• Rice pilaf or wild rice – The nuttiness echoes the pecan crust while soaking up any pan juices, plus it’s substantial enough to make this feel like a complete meal rather than just fancy chicken.
• Simple green salad – Something light and acidic cuts through the richness beautifully, especially with a lemon vinaigrette that ties into the citrus already in the dish.
• Mashed cauliflower or regular potatoes – Creamy, comforting sides let the chicken be the star while providing that satisfying, stick-to-your-ribs feeling we all crave.
• Sautéed green beans or asparagus – Quick-cooked vegetables with a bit of garlic keep things fresh and add color to your plate, which honestly makes everything look more restaurant-worthy.
• Cranberry sauce or chutney – The sweet-tart flavors play off the pecans like they were meant to be together, almost like deconstructed holiday stuffing but way more elegant.

Cooking Tips & Tricks (Chef’s Notes)

Getting this pecan crust just right takes a few sneaky moves that’ll save you from disappointment.

• Let that crust set – Those 20-30 minutes of air-drying aren’t optional if you want coating that actually stays put instead of sliding off into the pan like some tragic chicken landslide.
• Don’t skip the pounding – Uneven thickness means some parts turn into chicken jerky while others stay stubbornly pink, and nobody wants to play food safety roulette at dinner.
• Pat, don’t press – Think gentle spa treatment, not aggressive massage when applying that pecan mixture, because heavy-handed pressing just mushes everything into a dense, sad coating.
• Medium-high heat is your friend – Too hot and you’ll get gorgeous golden crust hiding raw chicken underneath, too low and you’re basically steaming chicken in a nut sweater.
• Use a thermometer if you’re nervous – Internal temp should hit 165°F, and there’s absolutely no shame in double-checking because dry, overcooked chicken is basically edible cardboard.
• Fresh breadcrumbs make a difference – Store-bought fine crumbs turn into concrete coating, while coarse ones or homemade crumbs from day-old bread give you that perfect crispy texture that actually feels worth the effort.
• Room temperature chicken cooks more evenly – Pull it from the fridge about 15 minutes before you start, unless you enjoy the surprise of cold centers and overdone edges.

Nutritional Facts

This pecan-crusted chicken delivers solid protein with heart-healthy fats, though the nuts and oil bump up the calorie count.

• Calories: Approximately 520-580 per serving, with pecans contributing about 140 calories and olive oil adding another 60-80 calories.
• Protein: 45-50 grams from the chicken breast, making this a protein powerhouse that’ll keep you satisfied for hours.
• Fat: 28-32 grams total, with pecans providing beneficial monounsaturated fats and omega-3 fatty acids that support heart health.
• Carbohydrates: 15-18 grams, mostly from breadcrumbs with minimal sugar content.
• Fiber: 3-4 grams from the pecans and breadcrumbs, supporting digestive health.
• Sodium: 400-500mg depending on breadcrumb type, which is moderate but watch if you’re salt-sensitive.
• Vitamin E: High content from pecans, providing antioxidant benefits for skin and immune function.
• Magnesium: Good source from pecans, supporting muscle and nerve function.
• Phosphorus: Excellent levels from both chicken and pecans, essential for bone health.
• Zinc: Quality amounts from chicken, supporting immune system and wound healing.
• B Vitamins: Rich in niacin, B6, and B12 from chicken, vital for energy metabolism and nervous system function.

Fun “Did You Know?”

Beyond the nutritional powerhouse you’re creating, pecan-crusted chicken connects you to some fascinating food history and surprising facts.

Did you know pecans are North America’s only native tree nut? They’ve been cultivated for over 1,000 years by Native Americans.

Here’s something that’ll surprise you: pecans contain more antioxidants than any other tree nut. The word “pecan” comes from an Algonquian word meaning “nut requiring a stone to crack.”

Georgia produces about 80% of America’s pecans, making this dish authentically Southern.

I find it amazing that you’re enjoying a recipe rooted in ancient American traditions.