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Pecan-Crusted Chicken Recipe

Pecan-Crusted Chicken Recipe

With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 3/4 cup finely chopped pecans
  • 2 tablespoons cornstarch
  • 2 tablespoons minced fresh parsley
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon sugar
  • Pinch salt


  • 1. In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture.
  • 2. In a large skillet, cook chicken in a oil for 15-20 minutes or until a meat thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 464 calories, 33 g fat (7 g saturated fat), 146 mg cholesterol, 580 mg sodium, 10 g carbohydrate, 3 g fiber, 32 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.