Main Dishesbluejeanchef
Pecan Crusted Chicken Breast - Stovetop Method
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!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
📝 Preparation Steps
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.
Freshly ground black peppereggs (beaten)2
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.
olive oil2 tablespoons
3
While the chicken is cooking, combine the Dijon mustard and honey and transfer to a serving dish.
Dijon mustard2 tablespoonshoney2 tablespoons
4
Transfer the chicken breast to a serving plate, sprinkle with fresh parsley and serve with honey mustard drizzled over the top.
honey2 tablespoons
Nutrition Facts
calories
732 kcal
fat Content
41 g
serving Size
1 chicken breast
fiber Content
5 g
sugar Content
11 g
sodium Content
818 mg
protein Content
58 g
trans Fat Content
1 g
cholesterol Content
226 mg
carbohydrate Content
34 g
saturated Fat Content
5 g
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