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Pecan-Crusted Chicken

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.
  • Makes
    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 large 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


  • 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.
  • In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.
Nutrition Facts
1 each: 464 calories, 33g fat (7g saturated fat), 146mg cholesterol, 580mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 32g protein.

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Average Rating:
  • katlaydee3
    Jun 5, 2018

    I thought the mustard sauce was delicious by itself as a condiment. The chicken was good, but seemed that it was lacking flavor.

  • Queenlalisa
    Jan 9, 2016

    I can only rate the chicken and not the mustard sauce. I am not a fan of mustard. I loved the pecan coating. The chicken was moist and delicious. We eat a lot of chicken and I'm always looking for new coatings. I made it for a quick lunch and served with green beans.

  • Aidenmaddiemom
    Jul 9, 2014

    Really nice flavor! Love the dipping sauce!

  • rlhuebner
    Apr 9, 2013

    No comment left

  • gizesmom
    Feb 6, 2012

    I'm sorry I can't rate this recipe as yet, but plan to. I'd like to know how to make the raspberry sauce spinmom makes??

  • howdu
    Apr 19, 2011

    This is delicious. I made the recipe as is except I halved the sauce ingredients (making a generous 1 tablespoon sauce per serving) to make it a little more weight watcher friendly. It's important to get the pecans chopped finely, tho, because those that I left too big tended to fall off during cooking. I used thinly sliced chicken breasts.

  • Spinmom
    Sep 15, 2010

    I love this recipe and have been making it for a long time. It's also good with raspberry sauce and we switch between the two sauces for some variety.

  • Saucygirl
    Jun 22, 2009

    Yes! It is a wonderful recipe! I cooked it in the skillet on medium heat, until the chicken was not pink inside (which was around 15 minutes). I also used only 1/4 tsp of dried thyme and subsituted garlic poweder for the other 1/2 tsp. Yum yum!

  • lokki1999
    May 20, 2009

    No comment left

  • jpowell722
    Apr 24, 2008

    Has anyone tried to bake this recipe? If so, at what temp and how long.