Description

This Maple Pecan-Crusted Chicken recipe features tender chicken breasts coated in a flavorful ginger, garlic, and maple syrup marinade, then crusted with crunchy pecans and baked to perfection. The combination of sweet maple syrup, savory mustard, and fresh herbs creates a deliciously balanced dish that’s perfect for an elegant weeknight dinner or special occasion meal.

Ingredients

Scale

Marinade and Chicken:

1 (1/2″) piece ginger, peeled and 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
2 (6- to 8-oz.) boneless, skinless chicken breasts
Freshly ground black pepper

Crust:

2/3 cup finely chopped raw pecans

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Instructions

Preheat Oven and Skillet: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Place a large ovenproof skillet on the oven rack to preheat as well.
Make Marinade: In a large bowl, whisk together the grated ginger, grated 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 kosher salt. Transfer 1/4 cup of this ginger mixture to a small bowl and refrigerate until ready to use for topping later.
Prepare Chicken: Pat the chicken breasts dry with paper towels. Halve each breast lengthwise to make four thinner pieces. Season both sides generously with kosher salt and freshly ground black pepper. Toss the chicken pieces in the remaining ginger marinade to coat thoroughly.
Crust the Chicken with Pecans: Carefully remove the hot skillet from the oven using an oven mitt and pour in the remaining 2 tablespoons of olive oil. Place the chopped pecans in a shallow dish or pie plate. One at a time, press one side of each marinated chicken piece into the chopped pecans, gently pressing so the pecans adhere well to the chicken. Transfer the pecan-crusted side of the chicken to the hot skillet, arranging the pieces pecan side up. Repeat for all chicken pieces.
Bake the Chicken: Place the skillet in the oven and bake the chicken until cooked through and the internal temperature reaches 165°F (74°C), about 15 to 17 minutes.
Serve: Remove the chicken from the oven, top each piece with the reserved ginger marinade and a sprinkle of fresh thyme. Slice the remaining half lemon into wedges and serve alongside the chicken for squeezing over.

Notes

Be sure to pat the chicken dry to help the marinade and pecans stick better.
Using an ovenproof skillet allows you to transfer directly from stovetop to oven or vice versa and helps the pecans toast nicely during baking.
For more flavor, let the chicken marinate for 30 minutes before press-coating with pecans and baking.
You can substitute pecans with walnuts or almonds if preferred.
Serve with a simple green salad or roasted vegetables for a complete meal.

Nutrition

Serving Size: 1 piece (approx. 6 oz)
Calories: 409
Sugar: 6 g
Sodium: 450 mg
Fat: 27 g
Saturated Fat: 4 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 85 mg