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Pecan-Crusted Chicken or Fish Recipe

American · Main course · 30 min total

This versatile recipe yields juicy, tender chicken or fish with a crunchy, nutty pecan coating. Perfect for a quick weeknight dinner that feels special.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each) or 4 firm white fish fillets (such as cod or tilapia, 6 oz each)
• 1 cup pecans
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse pecans until finely chopped (but not a paste). Transfer to a shallow dish and mix with panko, salt, pepper, garlic powder, and paprika.
3. In a small bowl, whisk together Dijon mustard and honey.
4. Pat chicken or fish dry with paper towels. Brush each piece evenly with the honey-mustard mixture.
5. Press each piece into the pecan mixture, coating all sides. Place on the prepared baking sheet.
6. Drizzle olive oil over the coated pieces.
7. Bake for 12-15 minutes for fish (or until fish flakes easily) or 18-22 minutes for chicken (or until internal temperature reaches 165°F).
8. Let rest 2 minutes before serving.

Tips

• For extra crunch, spray the coated pieces with cooking spray before baking.
• Serve with a side of roasted vegetables or a fresh green salad.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

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