Pecan Breaded Chicken Breasts

Pecan Breaded Chicken Breasts

197 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Rhoda McIntosh
Recipe by  Rhoda McIntosh

“Very flavorful twist to fried chicken!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. On waxed paper, combine pecans, flour, and salt.
  2. Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
  3. In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

Share It

Reviews (197)

Rate This Recipe


I made some changes to this and I think that is why we liked it so much. I read that people had trouble getting the pecans to stick, so I ground them fairly fine in the food processor, and then mixed them with preseasoned breadcrumbs. This stayed on the chicken nicely and you still got the taste of the pecans. I browned them on the stove top as directed, but then placed them under the broiler to finish them up. This kept the breading from getting soggy.



Wanted something different for chicken breasts This was IT!. I seasoned the chicken breasts with Montreal Chicken Spice and Garlic Powder before adding the other ing. Turned out wonderfull. You must use a food prosessor or chopper for the pecans. That way they have no trouble staying on the chicken. Do not use high heat or the pecan will burn. Cooked in no time and was tender and moist. My 91 year old Mother said it was devine. Thanks for sharing this great recipe.



Delicious dish! My family enjoyed it and my son said it was the best chicken he'd ever had. I might salt the chicken breasts before coating them with the maple syrup. I also pounded them between waxed paper to make them thin & even.

More Reviews

Similar Recipes

Chicken Breasts in Caper Cream Sauce

Chicken Breasts in Caper Cream Sauce

Chicken Breasts with Lime Sauce

Chicken Breasts with Lime Sauce

Breaded Parmesan Chicken

Breaded Parmesan Chicken

Tender Pan-Fried Chicken Breasts

Tender Pan-Fried Chicken Breasts

Smothered Chicken Breasts

Smothered Chicken Breasts

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli


Amount Per Serving (4 total)

  • Calories
  • 447 cal
  • 22%
  • Fat
  • 30.3 g
  • 47%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 30.4 g
  • 61%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 700 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Chicken Breasts in Caper Cream Sauce


next recipe:

Mary's Pecan Crusted Chicken