Description

This Maple Pecan-Crusted Chicken combines the sweet warmth of pure maple syrup with the nutty crunch of finely chopped pecans, all balanced by the zing of fresh ginger, garlic, and lemon zest. The chicken breasts are marinated in a flavorful blend of Dijon mustard, smoked paprika, and fresh thyme before being crusted with pecans and baked to juicy perfection. This elegant yet simple dish is perfect for a weeknight dinner or entertaining guests.

Ingredients

Scale

Marinade and Chicken

1 (1/2″) piece ginger, peeled, grated
4 cloves garlic, grated
1 lemon, zested and halved
2 Tbsp. Dijon mustard
2 Tbsp. pure maple syrup
1 Tbsp. chopped fresh thyme, plus more for serving
1/2 tsp. smoked paprika
2 Tbsp. extra-virgin olive oil, divided
Kosher salt, to taste
2 (6- to 8-oz.) boneless, skinless chicken breasts
Freshly ground black pepper, to taste

Crust

2/3 cup finely chopped raw pecans
2 Tbsp. extra-virgin olive oil (remaining from total 4 Tbsp.)

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Instructions

Preheat the Oven and Skillet: Arrange a rack in the center of the oven and preheat to 400°F. Place a large ovenproof skillet on the rack to preheat as well, ensuring it’s hot when the chicken is ready to be cooked.
Prepare the Marinade: In a large bowl, whisk together the grated ginger, grated garlic, lemon zest, juice from half of the lemon, Dijon mustard, pure maple syrup, chopped thyme, smoked paprika, 2 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. Once combined, transfer 1/4 cup of this mixture to a small bowl and refrigerate it for later use.
Season and Marinate Chicken: Pat the chicken breasts dry with paper towels. Slice each breast lengthwise to create 4 thin pieces total. Season each piece generously with kosher salt and freshly ground black pepper. Transfer the chicken pieces to the bowl with the remaining marinade and toss to ensure every piece is well coated.
Prepare the Pecan Crust: Using an oven mitt, carefully remove the preheated skillet from the oven. Pour in the remaining 2 tablespoons of olive oil. Place the finely chopped pecans in a shallow dish such as a pie plate. Press one side of each chicken piece gently but firmly into the pecans to coat it evenly, then transfer the pecan-crusted side up into the hot skillet. Repeat with all chicken pieces.
Bake the Chicken: Place the skillet back into the oven. Bake the chicken until cooked through and the internal temperature reaches 165°F when checked with an instant-read thermometer, approximately 15 to 17 minutes.
Serve: Remove the skillet from the oven and spoon the reserved ginger mixture over the chicken pieces. Garnish with additional fresh thyme. Slice the remaining half of the lemon into wedges and serve alongside the chicken for added brightness.

Notes

Ensure the skillet is hot before adding the chicken to achieve a crisp pecan crust.
Finely chopping the pecans helps them adhere better to the chicken and provides a uniform crust.
Use a meat thermometer to accurately check doneness for perfectly cooked chicken.
Leftover chicken can be refrigerated for up to 3 days and reheated gently to retain crunch.
If you prefer, substitute pecans with other nuts like almonds or walnuts for a different flavor profile.

Nutrition

Serving Size: 1 chicken piece (approximately 175g)
Calories: 409
Sugar: 5g
Sodium: 360mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 38g
Cholesterol: 95mg