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Pecan-Crusted Chicken Breasts

Toasted pecans and crunchy cornflakes bring plenty of texture to Dijon-spiked chicken breasts. You can make this easy kid-friendly dinner in 30 minutes!

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
469 calories per serving


> 1 cup toasted pecans
> 4 boneless, skinless  chicken breasts
> 2 tbsp Dijon mustard
> 2 tbsp mayonnaise
> 1 cup cornflakes
> 2 tbsp olive oil


Preheat oven to 400°F. In a small bowl, beat together Dijon and mayonnaise. Separately, in a food processor, pulse together pecans, cornflakes, and salt, then transfer to a shallow bowl.
Line a baking sheet with parchment paper. Coat chicken breasts in Dijonnaise, dip in the cornflake mixture to coat, and lay on the baking sheet. Drizzle ½ tbsp of olive oil on top of each chicken breast.
Bake chicken for 20 min., or until an instant read thermometer reads 165°F and juice from the chicken runs clear. Remove from oven and let cool, loosely covered with foil, for a few minutes before serving.

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