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!
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5 from 1 vote

Pecan Chicken Sheet Pan Dinner

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!
Course Dinner
Cuisine American
Keyword chicken, nuts
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5
Calories 429kcal
Author Aubrey @Real Housemoms

Ingredients

Chicken

  • 2 boneless skinless chicken breasts (about 1.5 pounds)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup finely chopped fresh pecan pieces
  • 1/2 cup panko breadcrumbs
  • 1/2 tablespoon salt
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • 2 eggs
  • Fresh parsley for garnish

Vegetables

  • 1 pound baby red potatoes quartered
  • 1 pound baby carrots
  • 3 tablespoons olive oil
  • 1/2 tablespoon salt
  • 1/4 teaspoon black pepper

Instructions

  • 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.

Notes

Some of the larger pecan pieces will fall off the chicken during baking, but they toast so nicely the last 5 minutes the vegetables are cooking and they are such a treat. So yummy!

Nutrition

Calories: 429kcal | Carbohydrates: 31g | Protein: 17g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 2070mg | Potassium: 940mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12660IU | Vitamin C: 11.3mg | Calcium: 92mg | Iron: 3.9mg