Maple Pecan Crusted Chicken
This Maple Pecan Crusted Chicken is the ultimate weeknight dinner that feels truly special without hours of effort. Sweet maple syrup and crunchy toasted pecans create a gorgeous golden crust that's irresistibly sweet, savory, and satisfying — all in under 40 minutes with simple pantry-friendly ingredients.
Equipment
- Rimmed baking sheet
- Wire rack Set inside the baking sheet for even crisping
- Parchment paper or foil For easy cleanup
- Food processor or mini chopper To finely chop the pecans
- Shallow bowls or plates Two needed — one for glaze, one for pecan coating
- Meat mallet or rolling pin To pound chicken to even thickness
- Pastry brush or spoon To apply the maple glaze
- Instant-read meat thermometer Essential for checking doneness
- Cutting board and sharp knife
- Zip-lock bags or plastic wrap For pounding chicken
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts about 6–8 oz (170–225g) each
- salt and black pepper pinch, for seasoning both sides before glazing
For the Maple Dijon Glaze
- 3 tbsp pure maple syrup 45ml; use Grade A Dark Robust for best flavor — do not substitute pancake syrup
- 1 tbsp Dijon mustard 15ml
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Pecan Coating
- 1 cup raw pecan halves about 100g, finely chopped; do not use pre-roasted or salted
- ¼ cup plain breadcrumbs 25g; or use panko for extra crunch, or certified gluten-free panko for GF version
- 2 tbsp olive oil 30ml
For Garnish (Optional)
- fresh thyme or rosemary sprigs optional, for serving
- pure maple syrup optional drizzle before serving for a restaurant-style finish
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper, place a wire rack on top, and lightly spray the rack with non-stick cooking spray.
- Place each chicken breast between plastic wrap and pound with a meat mallet to an even ¾-inch thickness. Pat dry with paper towels and season both sides lightly with salt and pepper.
- In a shallow bowl, whisk together the maple syrup, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth and fully combined.
- Pulse pecans in a food processor to a coarse crumb, then transfer to a shallow bowl and mix in the breadcrumbs and olive oil until the mixture is evenly moistened.
- Brush both sides of each chicken breast generously with the maple Dijon glaze, then press firmly into the pecan coating on both sides to ensure full, even coverage. Place on the prepared wire rack.
- Bake for 20–25 minutes without flipping, until the internal temperature reaches 165°F (74°C) and the pecan crust is deeply golden brown. Tent loosely with foil if browning too quickly.
- Let the chicken rest on the rack for 5 minutes before serving. Optionally drizzle with a little extra maple syrup and garnish with fresh thyme or rosemary sprigs.
Notes
- Use pure maple syrup (Grade A Dark Robust), not pancake syrup — it caramelizes better and delivers far superior flavor.
- Don't skip the wire rack: baking directly on the pan traps steam and makes the bottom of the crust soggy.
- Pat the chicken thoroughly dry before glazing so the coating adheres properly and doesn't slide off.
- Press the pecan coating firmly into the chicken with your hands — don't just dip — to ensure it sticks through baking.
- For extra depth of flavor, toast the chopped pecans in a dry skillet over medium heat for 2–3 minutes before mixing with breadcrumbs.
- Add a pinch of cayenne pepper to the glaze for a sweet-heat version with more complex flavor.
- To make gluten-free, substitute certified gluten-free panko for the breadcrumbs, or use all finely chopped pecans with no breadcrumbs.
- Make-ahead tip: Coat the chicken up to 24 hours ahead, cover, and refrigerate on the rack. Bake straight from the fridge, adding 3–5 extra minutes to the cook time.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 375°F for 10–12 minutes or in the air fryer at 350°F for 5–7 minutes to keep the crust crispy. Avoid the microwave.
- Chicken thighs work beautifully as a substitute — they're juicier and more forgiving. Increase bake time to 30–35 minutes for bone-in thighs.
Nutrition
Serving: 1Chicken BreastCalories: 420kcalCarbohydrates: 14gProtein: 42gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 380mgPotassium: 550mgFiber: 2gSugar: 9gVitamin A: 8IUVitamin C: 2mgCalcium: 4mgIron: 10mg
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