Pecan Lemon Pepper Crusted Chicken Breast
Pecan Lemon Pepper Crusted Chicken Breast
A golden, crunchy pecan crust with bright lemon pepper flavor. Simple enough for a weeknight, impressive enough for company.
Prep time: 15 minutes | Cook time: 25 minutes | Serves: 4
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Lemon Pepper Pecan Meal (1lb)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 2 eggs, beaten
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, combine the seasoned pecan meal, lemon pepper, garlic powder, salt, and lemon zest. Mix well.
- Beat eggs in a separate shallow bowl.
- Pat chicken breasts dry. Dip each one in the egg wash, then press firmly into the pecan meal mixture to coat all sides.
- Place coated chicken on the prepared baking sheet. Drizzle with olive oil or melted butter.
- Bake for 22–25 minutes, or until the crust is golden and the internal temperature reaches 165°F (74°C).
- Rest for 5 minutes before serving. Garnish with fresh rosemary and lemon slices if desired.
Tips
- Works great in an air fryer at 375°F for 18–20 minutes.
- Pairs well with a honey mustard or creamy lemon dipping sauce.
- The seasoned pecan meal already has great flavor built in — taste before adding extra salt.
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