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+ servings
Pecan Crusted Chicken on a white plate with roasted potatoes and green beans.

Pecan Crusted Chicken

5 from 11 votes
These Pecan Crusted Chicken Cutlets are the perfect healthy weeknight dinner. Easy to make, paleo, Whole30, keto, gluten free + so full of flavor!
WW Freestyle Points 7
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes
Serves : 4 people
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Ingredients

Instructions

  • Preheat oven to 400 degrees
  • Line a cookie sheet with parchment paper
  • In a food processor, pulse pecans, rosemary, and dried spices until they are a finely ground texture. Be careful not to over pulse (see photo for guidance on texture) Set pecan mixture aside in a bowl.
  • In a separate bowl whisk together egg and milk.
  • Take chicken breasts + coat in egg mixture, then immediately coat in pecan crust mixture.
  • Place chicken on parchment paper
  • Bake at 400 for 30 minutes, flipping  at the 15 minute mark

Video

Notes

Substitutions for this recipe:
  • Nuts: You can sub walnuts or cashews for pecans
  • Rosemary: You can omit rosemary if you prefer, or sub in thyme

Nutrition Facts

Nutrition Facts
Pecan Crusted Chicken
Amount Per Serving (5.5 oz)
Calories 425 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 3g19%
Cholesterol 151mg50%
Sodium 584mg25%
Potassium 721mg21%
Carbohydrates 5g2%
Fiber 3g13%
Sugar 1g1%
Protein 37g74%
Vitamin A 170IU3%
Vitamin C 2.4mg3%
Calcium 42mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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