Baked Honey Nut Chicken Recipe -
Baked Honey Nut Chicken Recipe
  • READY IN 55 mins

Baked Honey Nut Chicken

Recipe by  

"A savory, buttery, nutty, baked chicken dish with a little sweetness of honey. Excellent for dinner parties. Everyone raves about it. Substitute any nut you prefer with equally good results."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl, beat eggs and honey together until thoroughly blended. In a separate bowl, toss together pecans, bread crumbs, salt, and pepper.
  3. Dip chicken pieces in egg and honey mixture, then dredge in pecan mixture, coating thoroughly. Arrange chicken side by side in a 9x13 inch baking dish. Drizzle melted butter evenly over chicken.
  4. Bake approximately 40 minutes, or until chicken is no longer pink, and juices run clear.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2007

Good recipe. However, it is great with a few change. Try marinating the chicken for an hour in the mixture beforehand. I also cooked it slower (at 325) to ensure it remained moist. Turned out beautifully.

Most Helpful Critical Review
May 14, 2005

I decided to try this recipe after reading all the good reviews it received. I was very disappointed with the results. Quite tasteless and bland. I will stick to homemade shake & bake. If you are looking for an excellent recipe try 'Chicken Breasts Pierre' which is also on this web site.

Nov 13, 2003

This is a wonderful recipe. IO'm definately going to make it again. The only change I would add would be to lightly grease the pan or use Pam. Because of the honey in the recipe it really stickes to the pan.

Nov 13, 2003

What a great change for baked chicken. The nuts make it special and would definitely be great to serve to guests. At first I thought it might be too sweet with the honey. It turned out buttery with only the slightest bit of sweetness. I will also try this with pork chops.

Nov 06, 2006

This recipe was EXCELLENT!! My son and I usually eat legs, thighs, and wings as breast meat tends to be dry, but this was not the case in this recipe. I used boneless, skinless breasts, and watched the baking time closely. It still took approximately 30 minutes, but they were done to perfection--crispy on the outside and moist and juicy on the inside, with just the slightest hint of honey flavor. I served them on a bed of spring greens and drizzled them with ranch dressing and served garlic crescent rolls on the side. DELICIOUS!! Next time I'm going to try this coating with catfish fillets on the stove top. Thank you laurag, this is now in my permanent file.

Feb 05, 2004

This was delicious! We loved the mildly sweet taste and the pecans made a surprisingly yummy coating. Used crushed corn flakes instead of bread crumbs (they tend to be less dry and more flavorful than traditional bread crumbs). The combination of pecans and cornflakes was yummy! We are making it this weekend for a group of friends.

Oct 31, 2006

Very good! I used walnuts, and subbed Olive Oil for the butter. It was very juicy and flavorful.

Feb 16, 2006

This is a very good recipe, but if you are looking for a "crispy" coating this is not the recipe for it. I used thin cut boneless chicken breasts, but forgot to cut down on the cooking time and the chicken was a little dry. Next time I will use regular breasts, so the chicken will remain juicy. The combination of honey and pecans imparts a slightly sweet flavor, but it's not overly so. I served this with baked sweet potatoes and a spinach souffle found on this site and the combination of color and flavors went beautifully together. Good family, weeknight meal.


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  • Calories
  • 683 kcal
  • 34%
  • Carbohydrates
  • 39.1 g
  • 13%
  • Cholesterol
  • 209 mg
  • 70%
  • Fat
  • 36.3 g
  • 56%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 51.4 g
  • 103%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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