Description
Baked Maple Pecan Crusted Chicken Breasts pair juicy chicken cutlets with a crunchy pecan and panko coating, maple-Dijon seasoning, lemon, thyme, garlic, and a touch of smoked paprika.
Ingredients
2 large boneless, skinless chicken breasts, about 6 to 8 ounces each
2 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
2 garlic cloves, finely grated or minced
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup raw pecans, finely chopped
½ cup panko breadcrumbs
1 tablespoon pure maple syrup
1 teaspoon fresh thyme leaves
¼ teaspoon kosher salt
Pinch of cayenne pepper, optional
Cooking spray or a light drizzle of olive oil
Instructions
1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
2. Slice each chicken breast horizontally through the center to make four thinner cutlets. If any cutlet is noticeably thicker at one end, gently pound it to a more even thickness. Pat the chicken dry with paper towels.
3. In a wide bowl, whisk together 2 tablespoons maple syrup, Dijon mustard, olive oil, garlic, lemon zest, lemon juice, 1 teaspoon thyme, smoked paprika, ½ teaspoon kosher salt, and black pepper until evenly combined.
4. Add the chicken cutlets to the maple-Dijon mixture and turn them until both sides have a thin, even coating.
5. Finely chop the pecans into coarse breadcrumb-size pieces. In a separate shallow bowl, combine the pecans, panko, 1 tablespoon maple syrup, 1 teaspoon thyme, ¼ teaspoon kosher salt, and the optional pinch of cayenne.
6. Lift one chicken cutlet from the maple-Dijon mixture and allow excess coating to drip back into the bowl. Press the chicken into the pecan mixture, using gentle pressure to help the nuts and panko adhere. Press additional coating onto any bare areas.
7. Transfer the coated chicken to the prepared baking sheet and repeat with the remaining cutlets. Lightly mist the surface with cooking spray or drizzle with a small amount of olive oil to encourage browning.
8. Bake at 400°F for approximately 15 to 20 minutes, checking thinner pieces first. The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F.
9. Watch the pecan coating during the final minutes. If it becomes deeply browned before the chicken reaches 165°F, loosely tent the top with foil and continue baking until the chicken is cooked through.
10. Remove the Baked Maple Pecan Crusted Chicken Breasts from the oven and let them rest for about 5 minutes before serving. Serve with lemon wedges or additional maple-Dijon sauce if desired.
Notes
Chicken thickness: Even thickness is more important than following one exact baking time. Thin cutlets cook quickly enough for the chicken and pecan crust to finish at roughly the same time.
Pecans: Chop the nuts into coarse crumbs rather than processing them into flour. Very large pieces may fall away from the chicken, while pecan powder loses much of the crunchy texture.
Breadcrumb-free option: Omit the panko and use additional finely chopped pecans for a more nut-forward crust.
Herbs: Fresh sage can replace thyme and works especially well if serving the chicken with squash, Brussels sprouts, apples, or other fall vegetables.
Heat: The cayenne is optional. Use only a pinch for subtle sweet-heat contrast or omit it completely for a mild crust.
Maple syrup: Use pure maple syrup for the intended maple flavor rather than maple-flavored pancake syrup.
Doneness: Check the thickest part of each cutlet with an instant-read thermometer. Chicken should reach 165°F.
Browning: Pecans and maple syrup can darken quickly. If the coating browns before the chicken is fully cooked, loosely cover the top with foil.
Storage: Cool leftovers and refrigerate them in an airtight container for 3 to 4 days.
Reheating: Reheat on a baking sheet in a 350°F oven until warmed through. This preserves the crust better than microwaving. An air fryer can also restore some crispness, but watch the pecans closely so they do not burn.
Make ahead: The maple-Dijon mixture and pecan mixture can be prepared separately in advance. For better crust texture, coat the chicken shortly before baking rather than storing it fully coated for an extended period.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet
Keywords: Baked Maple Pecan Crusted Chicken Breasts, maple pecan chicken, pecan crusted chicken breasts, baked pecan chicken, maple Dijon chicken