This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 25 mins

Pecan Breaded Chicken Breasts

Read Reviews (184)

"Very flavorful twist to fried chicken!" — Rhoda McIntosh

Ingredients Edit and Save

Watch video tips and tricks

Chicken Breasts with Lime Sauce

Chicken Breasts with Chipotle Gravy

Chicken Breasts with Balsamic Vinegar

Jenny’s Grilled Chicken Breasts

Chicken Breasts in Caper Cream Sauce

Spinach Stuffed Chicken Breasts

Honey-Brined Fried Chicken Breasts

Prosciutto-Wrapped Stuffed Chicken Breasts

Roasted Chicken Breasts

Measuring All-Purpose Flour

Types of Cooking Oil

How to Bone a Chicken Breast

Battle of the Butter: Salted vs. Unsalted

Types of Salt

Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breasts
2 tablespoons real maple syrup
1 cup chopped pecans
3 tablespoons all-purpose flour

1 teaspoon salt
2 tablespoons butter
1 tablespoon vegetable oil

Check All Add to Shopping List

Directions

On waxed paper, combine pecans, flour, and salt.
Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

ADVERTISE WITH US

I made some changes to this and I think that is why we liked it so much. I read that people had trouble getting the pecans to stick, so I ground them fairly fine in the food processor, and then mixed them with preseasoned breadcrumbs. This stayed on the chicken nicely and you still got the taste of the pecans. I browned them on the stove top as directed, but then placed them under the broiler to finish them up. This kept the breading from getting soggy.

—BEBOC

See full review »

Most Helpful Critical Review

Jul 23, 2003

The flavors (and previous reviews) involved make this sound like a tantalizing recipe, but I found the end result to be a little disappointing. The chicken tastes more like faux fried chicken, and with the price of pecans (and the high fat content), I'd advise prepping the real deal if you have the time.

—AWIGHTMAN

See full review »

253 Ratings

See other versions of this recipe!

Jan 22, 2008

Wanted something different for chicken breasts This was IT!. I seasoned the chicken breasts with Montreal Chicken Spice and Garlic Powder before adding the other ing. Turned out wonderfull. You must use a food prosessor or chopper for the pecans. That way they have no trouble staying on the chicken. Do not use high heat or the pecan will burn. Cooked in no time and was tender and moist. My 91 year old Mother said it was devine. Thanks for sharing this great recipe.

—Tanya

See full review »

Jun 23, 2003

Delicious dish! My family enjoyed it and my son said it was the best chicken he'd ever had. I might salt the chicken breasts before coating them with the maple syrup. I also pounded them between waxed paper to make them thin & even.

—VIVIAN ROTHERMEL

See full review »

Apr 28, 2008

Flavorful! I've made a similar meal using honey. The REAL maple syrup adds a nice smokey flavor. I add fresh herbs with the pecan mix. Brown chicken in a skillet then place in the oven for 12 minutes at 350º. Finishing in the oven makes the chicken extra tender and toasty.

—JANE76

See full review »

Feb 09, 2010

Instead of frying in the pan I baked the chicken at 350 for 20-25 minutes and it was awesome and a lot fewer calories.

—liz moore

See full review »

Feb 20, 2007

I put my pecans thru my food processor to get them really fine and added some garlic and onion powders. Didn't want the chicken to be overly sweet, so I lightly brushed them. I also used the thin breasts which allowed them to cook thru. Once cooked, I removed the meat, added a bit of flour and wine to the pan which made a nice light sauce. Thanks Rhonda!

—LINDA MCLEAN

See full review »

Feb 20, 2007

EXCELLENT! I needed a recipe for a pan-fried chicken, and I happened to have some pecans on hand. I always read the comments first, so I knew to boil the 6 chicken breasts first, and I chopped the pecans almost to a powder! The chicken was still warm when I placed it in a large ziploc bag with extra maple syrup, so I threw it into the freezer for a few minutes before coating it for frying (I wish the maple syrup was a bit thicker, may have to work on that). I used a little butter and olive oil to fry it (that's my oil of preference). It was absolutely delicious!! Served with (slightly-over)-roasted sweet potatoes -- marvelous together. Highly recommend to all!

—MRSG4

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mary's Pecan Crusted Chicken

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Richard's Chicken Breasts

Chicken Breasts in Caper Cream Sauce

Pecan Dijon Chicken

Breaded Parmesan Chicken

Tender Pan-Fried Chicken Breasts

Chicken Breasts with Lime Sauce

Smothered Chicken Breasts

Cheesy Breaded Chicken

ADVERTISE WITH US

Nutrition

Calories
447 kcal
22%

Carbohydrates
15 g
5%

Cholesterol
84 mg
28%

Fat
30.3 g
47%

Fiber
2.8 g
11%

Protein
30.4 g
61%

Sodium
700 mg
28%

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

Nutritional Information

Pecan Breaded Chicken Breasts

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 447
Calories from Fat: 273

% Daily Value *
Total Fat 30.3g 47 %
Saturated Fat 6.2g 31 %
Cholesterol 84mg 28 %
Sodium 700mg 28 %
Potassium 441mg 12 %
Total Carbohydrates 15g 5 %
Dietary Fiber 2.8g 11 %
Protein 30.4g 61 %
Sugars 7.1g
Vitamin A 4 %
Vitamin C 3 %
Calcium 5 %
Iron 19 %
Thiamin 31 %
Niacin 152 %
Vitamin B6 44 %
Magnesium 25 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.