30-Minute Pecan Crusted Oven Baked Chicken

Prep: 15 minCook: 15 min4 servingsmediumAmerican
Pecan Crusted Oven Baked Chicken with Panko Coating

Juicy chicken breasts get a double coating of crunchy pecans and panko breadcrumbs, seasoned with garlic, onion powder, and paprika. This oven-baked version delivers all the satisfaction of fried chicken with less oil and mess. The pecans add rich, nutty flavor while the panko creates an extra-crispy exterior. Perfect for weeknight dinners when you want something special but don't want to deal with deep frying. Pounding the chicken thin ensures even cooking and maximum crunch-to-meat ratio.

Dairy-Free

Ingredients

4 servings
  • 2 large boneless skinless chicken breasts, about 1 pound
    chicken thighs1:1

    juicier but longer cook time

    Full guide →
  • 1 cup pecans
    walnuts1:1

    different nutty flavor profile

    Full guide →
  • ½ cup panko breadcrumbs
    regular breadcrumbs1:1gluten-free

    slightly less crispy texture

    Full guide →
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 eggs, beaten
  • cooking spray(optional)

Instructions

  1. 1

    Grind pecans in food processor until finely chopped

  2. 2

    Combine ground pecans, panko breadcrumbs, onion powder, garlic powder, paprika, salt, and pepper in mixing bowl

  3. 3

    Slice chicken breasts horizontally to create 4 thinner pieces

  4. 4

    Cover chicken with plastic wrap and pound to 1-inch thickness using meat mallet or rolling pin

  5. 5

    Dip each chicken piece into beaten eggs ensuring full coating

  6. 6

    Press each piece into pecan mixture making sure evenly covered

  7. 7

    Preheat oven to 375°F

  8. 8

    Place coated chicken on baking rack set on baking pan in single layer not touching

  9. 9

    Bake for 12-15 minutes flipping halfway through until golden brown and internal temperature reaches 165°F

  10. 10

    Let cool for 1-2 minutes before serving

Tips

Tip 1

Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety.

Tip 2

Don't skip the pounding step - thinner chicken cooks more evenly and gets crispier coating.

Tip 3

Let coated chicken rest 5 minutes before baking to help coating adhere better.

Good to Know

Storage

Refrigerate cooked chicken up to 3 days in airtight container.

Make Ahead

Coat chicken up to 4 hours ahead and refrigerate until ready to bake.

Serve With

Serve immediately while coating is crispy with lemon wedges or honey mustard.

Common Mistakes

Watch

Don't skip preheating oven to avoid uneven cooking and soggy coating.

Watch

Don't overcrowd pan to ensure proper air circulation and crispiness.

Substitutions

Gluten-Free Swaps

panko breadcrumbs→
regular breadcrumbs1:1gluten-free

slightly less crispy texture

Full guide →

General Alternatives

pecans→
walnuts1:1

different nutty flavor profile

Full guide →
chicken breasts→
chicken thighs1:1

juicier but longer cook time

Full guide →
Find more substitutions →

FAQ

Can I use chicken thighs instead of breasts?

Yes, but increase cooking time to 18-20 minutes and ensure internal temperature reaches 165°F.

What if I don't have panko breadcrumbs?

Regular breadcrumbs work but won't be as crispy. Crush cornflakes for similar crunch.

How long does leftover chicken keep?

Refrigerate up to 3 days. Reheat in 350°F oven to restore crispiness.