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Pecan Crusted Chicken on a white plate with roasted potatoes and green beans.
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5 from 9 votes

Pecan Crusted Chicken

These Pecan Crusted Chicken Cutlets are the perfect healthy weeknight dinner. Easy to make, paleo, Whole30, keto, gluten free + so full of flavor!
Course Main Course
Cuisine American
Keyword paleo chicken cutlets, pecan crusted chicken, whole30 chicken cutlets
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 425kcal
WW Freestyle Points 7



  • 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 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



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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