Your family is going to love this Pecan Crusted Chicken Sheet Pan Dinner! It’s an easy one-pan meal that’ll have everyone asking for seconds!
This post is sponsored by the American Pecan Council. All opinions and text are my own.
When it comes to easy dinner recipes nothing beats a one-pan meal at my house. Everything cooks together and there are fewer dishes to clean. One of my boys’ favorite one-pan meals is this Pecan Chicken Sheet Pan Dinner. It’s fuss-free and packed with pecans for a superfood boost they love. This crunchy pecan chicken will have your family running to the dinner table.
PECAN CHICKEN SHEET PAN DINNER
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Chicken is a staple at my house just like most homes around the country. It’s easy to work with, so versatile, and my kids clean their plates every time. I’m always looking for ways to mix things up at dinner time and get more nutrients into our diet. Enter pecans, a great way to add plant-protein, fiber, good fats, and essential minerals to our favorite meals. When I pair pecans with my family’s favorite protein, I get a dinner win that’s a regular request from my guys.
Pecan Crusted Chicken Ingredients
- Chicken – Using a thin-cut chicken breast, or a breast cut in half, speeds up the cooking time for this recipe.
- Pecans – The original supernut! They’re the only major tree nut native to America and they are extremely nutrient dense.
- Panko Breadcrumbs – Keep your chicken coating crunchy with these bread crumbs. Skip the “regular” breadcrumbs and pre-seasoned options.
- Thyme – One of my go-to spices and it pairs perfectly with the pecans for an earthy flavor.
- Garlic Powder – I can never get enough garlic and a little garlic powder is a perfect addition to this recipe to balance out all the flavors going on.
- Salt & Pepper – Because food needs to be seasoned friends!
You could also take out the breadcrumbs in this recipe and replace them with more finely chopped fresh pecans for a low carb variation. Don’t forget to substitute the potatoes for cauliflower or another vegetable you like to roast.
How to Make Pecan Crusted Chicken
Preheat oven to 400 degrees F.
Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with olive oil and 1/2 tablespoon salt and 1/4 teaspoon pepper.
Slice chicken breasts horizontally into 4 cutlets. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
In a shallow bowl combine the pecan, bread crumbs, 1/2 tablespoon salt, thyme, and garlic powder.
In a separate bowl, beat the eggs.
Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
Serve cooked chicken, carrots, and potatoes warm. Garnish with parsley if desired.
This pecan crusted chicken recipe is so easy to make my boys even step in to help measure, mix, and prep the veggies. Spending time cooking together is one of my favorite ways to bond with them. It’s also important to me to teach them about good food choices as they grow up.
While my entire family will devour this pecan chicken recipe, sometimes I like to make it when it’s just Casey and me. Then I take the leftover chicken and save it to make a pecan chicken salad the next day. Cook once, eat twice friends. It’s one of my favorite time savers.
What to serve with Pecan Chicken?
- I like keeping it simple with foods I know my boys enjoy like carrots, potatoes, and broccoli. But there are so many great options you can mix it up with. Sweet potatoes, asparagus, cauliflower, zucchini, and squash are all great choices too!
- Turn your pecan chicken into a salad! Slice it up, put on top of lettuce and add apples, dried cranberries, extra pecans for more crunch, and blue cheese with honey mustard dressing. YUM!
I love the boost we get from eating. They help me stay energized and fuller longer, even if it’s just having a handful of pecans for a snack. The good fat, fiber, and protein in every pecan help my family power through our day. My two growing boys eat A LOT (it’s like they are black holes for food) and after dinner, it’s common for them to ask for a snack. Pecans have before my go-to option to help them feel full and give them a nutrient boost before bed.
Some of our favorite pecan desserts to finish this meal!
- Crock Pot Crunchy Pecan Apple Cobbler
- Pecan Pie Recipe
- Salted Caramel & Pecan Thumbprint Cookies
- Pecan Pie Brownies
- More dessert recipes…
These easy dinners are favorites at our house!
- Crock Pot Mac and Cheese
- 30-Minute Chili Recipe
- Honey Butter Chicken
- Sloppy Joe Recipe
- Stuffed Peppers
- More dinner ideas…
- 1 pound baby red potatoes quartered
- 1 pound baby carrots
- 3 tablespoons olive oil
- 1/2 tablespoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 400 degrees F.
For the veggies
- Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with olive oil and 1/2 tablespoon salt and 1/4 teaspoon pepper.
For the chicken
- Slice chicken horizontally into 4 cutlets. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- In a shallow bowl combine the pecan, bread crumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
- In a separate bowl, beat the eggs.
- Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
- Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
- Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.
*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.