Maple Pecan-Crusted Chicken Recipe

Introduction

This Maple Pecan-Crusted Chicken offers a delightful balance of sweet, savory, and nutty flavors with a crisp texture. It’s an impressive yet easy dish that’s perfect for weeknight dinners or special occasions alike.

Ingredients

• 1 (1/2″) piece ginger, peeled, grated
• 4 cloves garlic, grated
• 1 lemon, zested, halved
• 2 tbsp. Dijon mustard
• 2 tbsp. pure maple syrup
• 1 tbsp. chopped fresh thyme, plus more for serving
• 1/2 tsp. smoked paprika
• 4 tbsp. extra-virgin olive oil, divided
• Kosher salt
• 2 (6- to 8-oz.) boneless, skinless chicken breasts
• Freshly ground black pepper
• 2/3 c. finely chopped raw pecans

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°. Place a large ovenproof skillet on the rack to preheat along with the oven.
2. Step 2: In a large bowl, whisk together the grated ginger, grated garlic, lemon zest, juice from half the lemon, Dijon mustard, maple syrup, chopped thyme, smoked paprika, 2 tablespoons olive oil, and 1/2 teaspoon kosher salt. Transfer 1/4 cup of this ginger mixture to a small bowl and refrigerate for later use.
3. Step 3: Pat the chicken breasts dry and slice each breast lengthwise to create 4 pieces total. Season both sides with salt and freshly ground black pepper. Place the chicken into the bowl with the remaining ginger mixture and toss until each piece is coated well.
4. Step 4: Using an oven mitt, carefully remove the preheated skillet from the oven and add the remaining 2 tablespoons of olive oil. Spread the chopped pecans in a shallow dish. Press one side of each chicken piece into the pecans to adhere the nuts, then transfer the chicken pecan-side up into the hot skillet. Repeat with all pieces.
5. Step 5: Bake the chicken in the oven until cooked through and a thermometer inserted into the thickest part registers 165°, about 15 to 17 minutes.
6. Step 6: Remove the chicken from the oven and spoon the reserved ginger mixture over the top. Garnish with additional fresh thyme and slice the remaining half lemon into wedges to serve alongside.

Tips & Variations

• For extra crunch, toast the pecans lightly in a dry skillet before chopping.
• Substitute fresh thyme with rosemary or sage for a different herbaceous note.
• Use skin-on chicken breasts for added moisture, adjusting cooking time as needed.
• Try swapping maple syrup for honey if you prefer a different sweetener.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) or in a skillet to maintain the pecan crust’s texture. Avoid microwaving, as it may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and are juicier. Adjust cooking time to ensure they reach an internal temperature of 165°.

How can I make this dish nut-free?

To make this recipe nut-free, skip the pecan crust and simply bake the chicken with the maple-ginger marinade. You could substitute with a crunchy breadcrumb topping if desired.

Maple Pecan-Crusted Chicken Recipe

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4.6 from 139 reviews

This Maple Pecan-Crusted Chicken recipe offers a flavorful twist on classic chicken breasts, combining the sweet richness of pure maple syrup with the crunch of finely chopped pecans. Enhanced with grated ginger, garlic, lemon zest, and fragrant thyme, this dish is oven-baked to juicy perfection and topped with a tangy mustard and herb glaze for an elegant yet easy-to-make meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Marinade and Glaze

• 1 (1/2″) piece ginger, peeled, grated
• 4 cloves garlic, grated
• 1 lemon, zested and halved
• 2 tbsp Dijon mustard
• 2 tbsp pure maple syrup
• 1 tbsp chopped fresh thyme, plus more for serving
• 1/2 tsp smoked paprika
• 4 tbsp extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper

Chicken

• 2 (6- to 8-oz.) boneless, skinless chicken breasts

Crust

• 2/3 cup finely chopped raw pecans

Instructions

1. Preheat Oven and Skillet: Arrange a rack in the center of the oven and preheat it to 400°F (204°C). Place a large ovenproof skillet on the rack to preheat along with the oven, ensuring it’s hot and ready for cooking the chicken.
2. Prepare the Marinade: In a large bowl, whisk together grated ginger, garlic, lemon zest, juice from half the lemon, Dijon mustard, pure maple syrup, chopped fresh thyme, smoked paprika, 2 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. Set aside this flavorful mixture.
3. Reserve Some Marinade: Transfer 1/4 cup of the ginger mixture into a small bowl and refrigerate it. This will be used later as a topping for the cooked chicken, adding a fresh punch of flavor.
4. Prepare the Chicken: Pat the chicken breasts dry using paper towels. Halve each breast lengthwise to create four thinner pieces. Season each piece lightly with kosher salt and freshly ground black pepper. Toss the chicken pieces in the remaining ginger mixture to coat them thoroughly.
5. Coat Chicken with Pecans: Remove the preheated skillet from the oven using an oven mitt and pour in the remaining 2 tablespoons of olive oil. Pour the finely chopped pecans into a shallow dish such as a pie plate. One piece at a time, press the pecan-coated side of each chicken piece firmly into the pecans so they adhere well.
6. Cook Chicken in Oven: Place the pecan-crusted side up on the hot skillet. Repeat with remaining pieces. Bake in the preheated oven until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), approximately 15 to 17 minutes.
7. Finish and Serve: Remove the chicken from the oven and top each piece with the reserved ginger mixture and some additional fresh thyme leaves. Slice the remaining half of the lemon into wedges and serve alongside the chicken for a bright and zesty finish.

Notes

• Ensure the skillet is very hot before adding the chicken to get a nice sear on the pecans.
• Chopping pecans finely helps them adhere better to the chicken.
• You can substitute fresh thyme with dried thyme, but use about 1 teaspoon if dried.
• Use an instant-read thermometer to guarantee the chicken is perfectly cooked without drying out.
• Leftover chicken can be refrigerated for up to 3 days and reheated gently to maintain crust texture.
• This recipe pairs well with steamed vegetables, mashed potatoes, or a fresh green salad.

Keywords: maple pecan chicken, pecan crusted chicken, maple syrup chicken, oven-baked chicken breast, easy chicken recipes