This post may contain affiliate links. Please read our disclosure policy.

No need to spend hours in the kitchen or break the bank to sweep someone off their feet—Pecan Crusted Chicken is ready to woo!

Pecan crusted chicken breast on a plate

This baked chicken breast recipe has elements of an elegant meal—toasty, crunchy pecan crust; juicy, meaty interior; creamy sauce you can plate alongside it—yet requires less than a half-hour of active effort.

It also feels fancy, without being too fancy.

At the risk of giving myself away here, it’s essentially a grown-up version of my Honey Mustard Chicken Tenders.

Translation: kids of all ages (and kids at heart) will love it!

Pecan crusted chicken with honey mustard sauce and salad

5 Star Review

“Delicious! I made this recipe for my family and they all loved it. The flavor combination is yummy.”

— Sue —

I started cooking pecan crusted chicken when Ben was in law school. We both loved our evenings out but didn’t have the budget to make it a regular event.

A newer cook who had dining-out tastes on a dining-in budget, I sought recipes that were affordable and easy to make, but still tasted special.

This pecan crusted chicken was a fast favorite and, all these years later, it is still a staple on our menu.

Similar to this Baked Chicken Parmesan and Baked Fried Chicken, the golden, crispy exterior and tender, moist interior reminds me of a meal you’d order out, but it’s lightened up significantly and surprisingly simple to prepare.

Pecan Crusted Chicken on a Plate

How to Make Pecan Crusted Chicken

Breading the chicken does take a few extra steps, but it’s not hard to do and is 100% worth it.

This recipe is quick enough for a fast weeknight dinner, but elegant enough for a leveled-up evening in.


For a juicy baked chicken breast recipe with no breading, don’t miss my must-have Baked Chicken Breast and Baked Bone-In Chicken Breast.

The Ingredients

  • Chicken Breast. Lean, protein-packed chicken breast is incredibly nutritious and versatile. Coating it in the pecan breading makes it feel special and will certainly please everyone at your table.
  • Eggs. Eggs help the breading stick to the chicken breasts.
  • Pecans. Crunchy, toasty, nutty goodness that tastes wonderful with chicken. Plus, pecans are packed with healthy fats, protein, and fiber.
  • Panko. Panko is extra coarse, crunchy breadcrumbs, and I love the texture it adds to the breading.

Substitution Tip!

For a gluten free and keto pecan crusted chicken, you can omit the breadcrumbs, substituting them with additional ground pecans.

  • Basil + Salt + Pepper. Dried basil, salt, and black pepper pep up the pecan mixture.

Sauce It Up

I wanted to serve the pecan crusted chicken with sauce, so while it baked, I stirred together a quick and creamy honey mustard dipping sauce.

  • While pecan crusted chicken with mayonnaise might be the standard, I skipped it here in favor of Greek yogurt, which (unlike mayo) is low calorie and high in protein.
  • Feel free to use the honey mustard sauce suggested here, swap one of your own favorite dips, or enjoy the baked pecan chicken all on its own.

The Directions

  1. Beat the eggs in a dish.
Crushed nuts in a food processor
  1. Pulse the pecans then transfer them to a ziptop bag.
A bag with crushed nuts
  1. Add breadcrumbs, basil, salt, and pepper to the bag.
Chicken breasts being pounded
  1. Pound the chicken breasts.
Meat in an egg wash
  1. Dip each chicken breast in the eggs, then into the pecan mixture to coat.
Four honey pecan crusted chicken breasts
  1. Drizzle olive oil over the chicken, then bake at 400 degrees F for 15 to 20 minutes.
Sauce ingredients being stirred in a bowl
  1. Stir the sauce ingredients together.
Pecan crusted chicken with honey mustard
  1. Serve and ENJOY!


For an extra elevated version, top each piece of pecan crusted chicken with a round of goat cheese. Pop it back into the oven for a few minutes to allow the cheese to warm.

^^This twist is especially delicious with a drizzle of honey.

Pecan crusted chicken breast on a plate with honey mustard sauce

Storage Tips

  • To Store. Refrigerate the chicken in an airtight storage container for up to 3 days.
  • To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
  • To Freeze. Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Pound the chicken breasts and prepare the pecan mixture 1 day in advance. Refrigerate the chicken breasts and store the pecans at room temperature.

What to Serve with Pecan Crusted Chicken

A plate with pecan crusted chicken breast

Leftover Ideas

Dice up pecan crusted chicken breast and use it to top your favorite salads or pastas. It would be tasty swapped for the chicken in this Harvest Cobb Salad or added to this Spicy Avocado Pesto Pasta.

Recommended Tools to Make this Recipe

Pecan Crusted Chicken

4.67 from 12 votes
Pecan Crusted Chicken with Honey Mustard Dipping Sauce. Tender chicken breasts in a crispy pecan coating, baked until golden and juicy!

Prep: 25 minutes
Cook: 20 minutes
Total: 50 minutes

Servings: 4 servings



  • 2 large eggs
  • 1 cup pecan halves
  • 1/2 cup Panko bread crumbs
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • 4 small boneless, skinless chicken breasts about 6 ounces each
  • 2 tablespoons extra virgin olive oil


  • 1 cup nonfat plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoons grainy brown mustard or an additional tablespoon of Dijon
  • 1 tablespoon honey plus additional to taste
  • ¼ teaspoon kosher salt
  • Pinch cayenne pepper


  • Place a rack in the center of the oven and preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.
  • In a food processor, pulse the pecans until they form fine crumbs (but don't over-process or they will turn into pecan butter). Place the mixture in a large, sturdy ziptop bag.
  • To the bag, add the breadcrumbs, basil, salt, and pepper. Seal the top and shake to combine.
  • Place the chicken on a cutting board and cover it with a large sheet of plastic wrap. With a meat tenderizer, rolling pin, or your fist, pound the chicken breasts to an even thickness. They need not be super thin—just flatten the middle so that the chicken is relatively flat and will bake more evenly.
  • Working one chicken breast at a time, dip the chicken in the egg wash, then place in the ziptop bag and shake to coat with the pecan mixture. Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet. Repeat with remaining chicken breasts.
  • Drizzle the olive oil over the top of the chicken. Bake until the chicken reaches 160 to 165 degrees F on an instant read thermometer, about 15 to 20 minutes. Remove to a plate and let rest 5 minutes. Chicken is considered cooked at 165 degrees F, but I like to remove mine several degrees early and let the carryover cooking to finish the rest (this ensures the chicken breast is juicy and does not overcook).
  • While the chicken bakes, prepare the sauce: In a small bowl, stir together the Greek yogurt, both mustards, honey, salt, and cayenne. Taste and adjust the seasoning as desired.
  • Enjoy the pecan crusted chicken hot, with the dipping sauce.


  • TO STORE: Refrigerate the chicken in an airtight storage container for up to 3 days.
  • TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
  • TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • A much older version of this recipe included a strawberry and goat cheese topping. We’ve since come to prefer the simplicity of the honey mustard dip. If you’d like to try this version: Heat 1 teaspoon olive oil in a small saucepan, then add 1 1/2 cups strawberries, 2 tablespoons balsamic vinegar, 1/4 teaspoon dried basil, and 1/8 teaspoon kosher salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 10 minutes. Top baked chicken with strawberry sauce and crumbled goat cheese. 


Serving: 1(of 4) without dipping sauceCalories: 489kcalCarbohydrates: 9gProtein: 42gFat: 32gSaturated Fat: 4gTrans Fat: 1gCholesterol: 191mgPotassium: 784mgFiber: 3gSugar: 2gVitamin A: 186IUVitamin C: 2mgCalcium: 58mgIron: 2mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More Healthy Chicken Recipes

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

    1. Hi Hazel! Since I’ve only tested the recipe using eggs (and they help the pecan coating stick to the chicken), it would be a complete experiment. If you decide to play around with a swap, I’d love to hear how it goes!

  1. This turned out so delicious! I used chicken tenderloins so didn’t even have to tenderize or flatten the chicken. My young kids also gobbled up the chicken and sauce. Total winner!5 stars

  2. First time making this and it turned out phenomenal!! It also pairs really well with a maple bourbon caramel sauce 🥰5 stars

  3. I’m making this today. Will be putting on a toss salad. Just wondering why in the nutrition ,why it doesn’t tell how munch sodium is the recipe? I’m on a low sodium diet, for congestive heart failure.

    1. Hi Kathy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  4. The chicken came out really good. Very simple recipe. I would not recommend the sauce. It hardly has any flavor. Maybe add a lot more mustard and a lot more honey.3 stars

    1. Glad you enjoyed the chicken, Holly. For the sauce you can definitely adjust the flavorings based on your taste.

Load More Comments