Pecan Crusted Chicken

5 from 184 votes

Simple and easy to make, this pecan crusted chicken is full of flavor and crunch. Baked in the oven, it's an effortless weeknight meal to try

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These panko and pecan crusted chicken breasts are one delicious bite full of flavor and crunch. Served with a honey mustard dipping sauce, they are oven baked for maximum crunch.

Pecan crusted chicken on a plate with honey mustard dipping sauce

Ingredients & substitutions

  • Chicken breasts: Use skinless and boneless chicken breasts for this recipe. Cut them into smaller bites or use chicken tenders.
  • Greek yogurt: The chicken breasts are coated in the yogurt. This helps to get the crusting to stick, but the acid in it also helps to make the breasts tender and juicy.
  • Dijon mustard: Dijon mustard is mixed in with the yogurt and adds a subtle tang to the chicken. You can use yellow mustard for a milder flavor.
  • Honey: Honey adds a nice hint of sweetness and helps to balance out the dijon mustard. Use a natural honey for the best flavor. Maple syrup would also work as a good substitute.
  • Pecans: The chicken is coated is finely chopped pecans. They add a lovely nutty flavor and crunchy texture. This recipe would also work with other nuts like walnuts or almonds.
  • Breadcrumbs: Use panko breadcrumbs for the crunchiest texture, but regular breadcrumbs work well too!
  • Spices: Salt, garlic powder, paprika and black pepper.
Ingredients to make the recipe

How to make pecan crusted chicken

  1. Mix together the yogurt, Dijon mustard and honey.
  2. Coat the chicken in a yogurt mix and let marinate.
  3. Toss together the pecans, breadcrumbs and seasonings.
  4. Scrape off excess marinade from the chicken breasts and coat in the pecan mix.
  5. Place the chicken on a lined baking sheet and spray with oil.
  6. Bake until cooked through and browned. Serve with a honey mustard dip.
6 image collage to show how to make the marinade, the breading and then putting it all together with the chicken

Tips for making the recipe

  1. Don’t skip the marinate step. Marinating the chicken for at least 15 minutes or overnight helps to tenderize it and enhance the flavor.
  2. Pound your chicken breasts if they are thick. They should be about ½ inch thick. If your chicken breasts are large, you can also cut them in half to ensure they cook through fully.
  3. Chop the pecans into fairly small pieces. If they are too large they may fall off of the chicken. Quickly break them down by pulsing in a food processor.
  4. Use an instant read thermometer to check that the chicken is fully cooked through. It should register at 165F in the thickest part of the breast. If the pecan crust is browning too quickly, you can cover them loosely with foil.

Frequently asked questions

Can you make this with other cuts of chicken?

The yogurt marinade gets chicken breasts really nice and tender and they don’t dry out. You can easily make this pecan crusted chicken with chicken tenders too, and serve them as a dip, and the recipe will also work well with boneless skinless chicken thighs. Just be aware that the cooking times will vary.

Can you make it ahead of time?

The chicken can be marinated overnight, and once crusted, you can keep the breasts covered in the fridge for a day. Once cooked, leftovers will keep well for up to 4 days and can be reheated at 350F for 15 minutes until warmed through.

What do you serve it with?

This pecan crusted chicken is really delicious served with the simple honey mustard yogurt sauce, and it’s perfect to serve with salad, vegetable and potato sides. Try it with:
Baked Fries
Roasted Cabbage
Air Fryer Sweet Potato Fries
Green Beans

One piece of pecan crusted chicken cut in half

This pecan crusted chicken is one delicious and easy recipe, and is sure to get you out of your chicken dinner rut! Simple ingredients, but packed full of flavor and texture, every bite is so tasty!

More chicken recipes:

If you try this healthy-ish feel good Pecan Crusted Chicken recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Pecan Crusted Chicken

Simple and easy to make, this pecan crusted chicken is full of flavor and crunch. Baked in the oven, it's an effortless weeknight meal to try
5 from 184 votes
Servings 4 servings
Course Main Course
Calories 635
Prep Time 10 mins
Cook Time 20 mins
Total Time 45 mins


  • Nonstick cooking spray
  • ½ cup Greek yogurt plus 2 tablespoons divided
  • ¼ cup Dijon mustard plus 2 tablespoons divided
  • 4 tablespoons honey divided
  • 1 ½ pounds boneless skinless chicken breasts about ½ inch thick
  • 1 ½ cups pecans finely chopped
  • 1 ½ cup panko bread crumbs
  • 2 teaspoons Kosher salt plus more to taste
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly cracked black pepper plus more to taste


  • Preheat oven to 425°F. Line a baking sheet with parchment paper and coat with nonstick spray.
  • In a large bowl, mix ½ cup yogurt, ¼ cup Dijon, and 2 tablespoons honey. Add chicken and let sit at least 15 minutes or up to overnight.
  • In a shallow dish toss together pecans, breadcrumbs, kosher salt, garlic powder, smoked paprika, and black pepper.
  • Remove chicken from yogurt mixture, scraping off excess marinade and add to shallow bowl with pecan mixture. Press firmly to adhere pecan mixture, turn breast over and repeat so all sides of the chicken are completely covered.
  • Transfer coated chicken to prepared baking sheet and repeat process with remaining pieces of chicken. Add remaining pecan mixture to top of chicken and press down even. Coat with cooking spray.
  • Bake chicken in oven until cooked through, flipping halfway through, about 20-25 minutes total.
  • Meanwhile, in a small mixing bowl stir together remaining 2 tablespoons Greek yogurt, remaining 2 tablespoons Dijon mustard, and remaining 2 tablespoons honey. Season to taste.
  • Serve chicken with honey mustard sauce.


Make ahead: The chicken can be marinated in the yogurt for up to 24 hours.
Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. They can be reheated in the oven at 350F for 15 minutes til warmed through to serve.


Calories: 635kcal, Carbohydrates: 42g, Protein: 46g, Fat: 33g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 1712mg, Potassium: 922mg, Fiber: 5g, Sugar: 21g, Vitamin A: 332IU, Vitamin C: 3mg, Calcium: 117mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Pecan crusted chicken on a plate with honey mustard dipping sauce

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  1. I absolutely love love love this recipe, thank you for sharing! This is my second time making it at the request of my husband and daughter!
    I do have a slight (very slight) issue and that’s the bottom of the chicken. It seems to come out a little more wet than I’d like?
    Any recommendations for that? Maybe I’m not scraping enough of the yogurt mixture off, maybe use a perforated pan or finishing on the the stove top?

    1. Thank you so much! Are you making sure to flip half way through? If you’ve already tried that, you can also try baking it on a wired rack on a baking sheet to avoid the bottom being wet.

  2. This is probably one of my favorite recipes. I absolutely love the seasoning blend of the pecans, bread crumbs and the smoked paprika. It is the best mix. I have yet to make a recipe from your site that I was unhappy with. Everything on here is so delicious. Thanks for sharing!

  3. One of my favourite healthy chicken dinners!! Pecans added amaaazing flavour. Made this for my brother and my friend, they both loved it!

  4. This was another delicious recipe! I cut down on the Honey (1 T) since I’m trying to watch my sugars and the sauce was perfect! I was surprised how the Pecans added such a nice flavor. The Panko mixture on the chicken didnt turn out as crispy as the photo, probably because I didn’t remove most of the Yogurt mixture after marinating as suggested. Still tasty!

  5. I loved this recipe! Probably the best chicken I’ve ever made. The dipping sauce was so good I made extra. I let my chicken marinate overnight and it was so perfect I think it helped it stay juicy. I don’t have a food processor so I used closer to 2 cups of walnuts and just smashed them up best I could. I think they would have been better in a bit smaller pieces so if you have a food processor it’s worth using.
    I used leftover chicken in a salad and used the dipping sauce as the dressing. YUM!

  6. Yesterday I tried your pecan crusted chicken recipe. Wow it was divine! So healthy and delicious. It was soo good that I couldn’t wait to take some pics. Thanx✌️🥰

  7. I made this with regular plain yogurt and just seasoned Italian breadcrumbs because that’s what I had. Marinated over night. Came out so good, juicy, flavorful. Thanks Yumna!

  8. I made this for dinner and it was SO good. Probably one of my favorite chicken dinners. I let the chicken marinade overnight and I think that helped with the flavor like the recipe called for. I will 100% be making this again and again. The pecan crust made it sweet salty and crunchy. So yummy