Maple Pecan-Crusted Chicken Recipe
If you are on the hunt for a dish that feels like a warm hug on a plate, look no further than this Maple Pecan-Crusted Chicken Recipe. It perfectly balances the sweetness of pure maple syrup with the crunch and earthiness of toasted pecans, all wrapped around juicy, tender chicken breasts. The bright notes of fresh ginger and lemon zest add a lively twist, elevating every bite and making it an absolute showstopper for weeknight dinners or special occasions. Trust me, once you try this, it will quickly become one of your go-to recipes!
Ingredients You’ll Need
These ingredients are simple yet play essential roles in making this recipe burst with flavor and texture. Each one, from the fragrant thyme to the rich pecans, brings something unique that transforms plain chicken into something extraordinary.
- Ginger (1/2″ piece, peeled and grated): Adds a warm, spicy zing that brightens up the marinade beautifully.
- Garlic (4 cloves, grated): Provides a savory depth that enhances the chicken’s natural flavor.
- Lemon (1, zested and halved): Brings a fresh, citrusy brightness that cuts through the sweetness and richness.
- Dijon mustard (2 Tbsp.): Adds tang and a little punch to the marinade’s complexity.
- Pure maple syrup (2 Tbsp.): The star ingredient that lends sweetness and helps create the irresistible pecan crust.
- Fresh thyme (1 Tbsp. chopped, plus more for serving): Offers a subtle herbal aroma that complements the other flavors perfectly.
- Smoked paprika (1/2 tsp.): Gives a whisper of smoky warmth without overpowering the dish.
- Extra-virgin olive oil (4 Tbsp., divided): Used for marinating and searing, adding richness and helping develop a golden crust.
- Kosher salt: Essential for seasoning and bringing out the best in every ingredient.
- Boneless, skinless chicken breasts (2, 6- to 8-oz. each): The canvas for all these fantastic flavors and textures.
- Freshly ground black pepper: Adds a subtle kick and rounds out the seasoning.
- Raw pecans (2/3 cup finely chopped): Provide the signature crunchy crust that makes this recipe so special.
How to Make Maple Pecan-Crusted Chicken Recipe
Step 1: Preheat Oven and Skillet
Start by arranging your oven rack in the center position and preheating your oven to 400°F (200°C). Place a large ovenproof skillet on the rack while it heats up, ensuring the pan will be hot and ready for searing your pecan-crusted chicken, which is key for a crisp, golden crust.
Step 2: Prepare Marinade
In a large bowl, whisk together the grated ginger and garlic, lemon zest and juice from half the lemon, Dijon mustard, maple syrup, chopped thyme, smoked paprika, 2 tablespoons of olive oil, and kosher salt. This vibrant mixture is not just flavorful; it also tenderizes the chicken and infuses it with a lovely balance of sweet, savory, and herbaceous tones. Reserve 1/4 cup of this marinade in a small bowl and refrigerate for drizzling over the chicken later — it’s a little extra magic to finish the dish.
Step 3: Season Chicken
Pat dry each chicken breast to ensure a good sear and slice them horizontally to create four thinner pieces. This helps the chicken cook evenly and quickly. Season generously on all sides with kosher salt and freshly ground black pepper, then toss the pieces in the remaining ginger marinade until they are beautifully coated. This step locks in the flavors and keeps the chicken juicy.
Step 4: Coat Chicken with Pecans
Carefully remove the now-hot skillet from the oven using oven mitts – it’s ready to sizzle! Pour in the remaining 2 tablespoons of olive oil to heat up. Spread the finely chopped pecans in a shallow dish. Press each chicken piece firmly into the pecans with the pecan side down, creating that signature crunchy coating. Place each piece pecan-side up in the hot skillet. This method ensures the pecans toast just right while baking, giving you a mouthwatering crust.
Step 5: Bake the Chicken
Bake the pecan-crusted chicken in the oven until cooked through, about 15 to 17 minutes. The chicken is perfectly done when an instant-read thermometer inserted into the thickest part reaches 165°F (74°C). This bake finishes cooking the chicken gently while maintaining its juicy tenderness and crisp pecan topping.
Step 6: Garnish and Serve
Once baked, spoon the reserved ginger marinade over the chicken for an extra punch of flavor. Sprinkle with additional fresh thyme for a lovely herbal touch. Serve with lemon wedges on the side so everyone can add a bright squeeze of citrus to their plate. The final presentation looks as inviting as it tastes!
How to Serve Maple Pecan-Crusted Chicken Recipe
Garnishes
Fresh thyme sprigs scattered over the chicken add a lovely pop of color and enhance the dish’s earthy aroma. Lemon wedges on the side allow you to personalize the brightness to your taste, making the flavors sing perfectly together.
Side Dishes
This chicken pairs beautifully with simple sides that balance the richness of the pecan crust. Think roasted vegetables, creamy mashed potatoes, or a light quinoa salad tossed with fresh herbs and lemon dressing. Crispy green beans or sautéed spinach also make great companions to keep the meal fresh and vibrant.
Creative Ways to Present
For a fun twist, serve the pecan-crusted chicken sliced over a bed of mixed greens with a drizzle of the reserved marinade as a vinaigrette. It makes a stunning salad that doubles as a hearty lunch or light dinner. Alternatively, arrange the chicken pieces on a rustic wooden board with lemon wedges, fresh thyme, and a sprinkle of chopped pecans for an elegant family-style presentation.
Make Ahead and Storage
Storing Leftovers
Leftover chicken holds up well in an airtight container in the refrigerator for up to 3 days. To preserve the crunch as much as possible, place a paper towel in the container to absorb excess moisture. This way, the pecan crust won’t get soggy too quickly.
Freezing
If you want to freeze portions, wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To keep the crust crispy, reheat the chicken in a 350°F (175°C) oven on a wire rack set over a baking sheet rather than in a microwave. Heat for 10 to 15 minutes until warmed through. This gentle reheating method restores the texture and flavor beautifully.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds can be wonderful alternatives and will give you a slightly different flavor and texture, but still provide a satisfying crunch to your Maple Pecan-Crusted Chicken Recipe.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Just make sure the Dijon mustard you use does not contain any gluten additives, and you’re good to go!
Can I prepare the marinade ahead of time?
Yes, the marinade can be made a day in advance and stored in the refrigerator. This allows the flavors to meld even more, making your dish even tastier.
What’s the best way to slice chicken breasts thinly?
Using a sharp knife, gently slice horizontally through the thickest part of the breast. To make this easier, you can also place the breast in the freezer for 15 minutes beforehand to firm it up slightly.
Can I make this recipe dairy-free?
Definitely! This recipe does not include any dairy ingredients, so it’s naturally dairy-free and safe for those with lactose intolerance or dairy allergies.
Final Thoughts
Making the Maple Pecan-Crusted Chicken Recipe is like inviting soul-warming sweetness and satisfying crunch into your kitchen. It’s a dish that’s impressive without being complicated and perfect for sharing with family or friends. I can’t wait for you to give it a try and enjoy the wonderful combination of flavors and textures that make it so unforgettable.
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Maple Pecan-Crusted Chicken Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
This Maple Pecan-Crusted Chicken recipe offers a delightful blend of sweet and savory flavors with a crunchy pecan topping. Juicy chicken breasts are marinated in a zesty mixture of ginger, garlic, lemon, Dijon mustard, and pure maple syrup, then coated with finely chopped raw pecans and baked to perfection. It’s an elegant and easy-to-make dish perfect for a weeknight dinner or entertaining guests.
Ingredients
Marinade
- 1 (1/2″) piece ginger, peeled, 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
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
Chicken and Coating
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to season
- Freshly ground black pepper, to season
- 2 Tbsp. extra-virgin olive oil
- 2/3 cup finely chopped raw pecans
Instructions
- Preheat Oven and Skillet: Arrange a rack in the center of your oven and preheat it to 400°F (200°C). Place a large ovenproof skillet on the rack so it heats up along with the oven.
- Prepare Marinade: In a large bowl, whisk together 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 of kosher salt. Transfer 1/4 cup of this mixture into a small bowl and refrigerate it for later use.
- Season Chicken: Pat the chicken breasts dry with paper towels. Slice each breast horizontally to create four thinner pieces. Season all sides with kosher salt and freshly ground black pepper. Toss the chicken pieces in the remaining ginger marinade until well coated.
- Coat Chicken with Pecans: Using oven mitts, carefully remove the preheated skillet from the oven and pour in the remaining 2 tablespoons of olive oil. Spread the finely chopped pecans in a shallow dish. Press the pecan side of each chicken piece firmly into the nuts to create a crust. Place each chicken piece pecan-side up into the hot skillet. Repeat with all pieces.
- Bake the Chicken: Bake the pecan-crusted chicken in the oven until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 15 to 17 minutes.
- Garnish and Serve: Spoon the reserved ginger marinade over the baked chicken, sprinkle with additional fresh thyme, and slice the remaining half lemon into wedges to serve alongside.
Notes
- Make sure to pat the chicken dry before marinating to help the marinade stick better.
- Press the pecans firmly to the chicken to ensure a good crust that stays intact while baking.
- If you don’t have a skillet, use an oven-safe baking dish but preheat it to get a nice sear effect.
- Check internal temperature carefully to avoid overcooking and drying out the chicken.
- This recipe pairs well with steamed vegetables or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
