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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/maple-pecan-crusted-chicken-recipe/