Pecan Chicken
Pecan Chicken offers a crunchy, flavorful coating with chopped pecans and a savory seasoning blend. Baked to perfection, this dish combines tender chicken breasts with a nutty crust, making it a delightful main course suitable for family dinners or special gatherings that appreciate a crunchy texture and rich flavors.
Ingredients
Instructions
- Foil line a 9 x 13-inch pan to facilitate easy cleanup.
- Preheat the oven to 350°F (175°C).
- Pour evaporated milk into a large bowl or dish.
- Mix Bisquick, poultry seasoning, chopped pecans, salt, and pepper in a large Ziploc bag.
- Dip each chicken breast into the milk, then shake in the pecan mixture until well coated.
- Place the coated chicken breasts in the prepared pan.
- Bake at 350°F (175°C) for 1 hour or until the chicken is cooked through.
Tips & Substitutions
For extra flavor, consider marinating the chicken breasts in the evaporated milk with some garlic or herbs before coating. If you don't have Bisquick, a homemade mix of flour, baking powder, and salt can be a suitable substitute. If pecans aren’t available, walnuts or almonds can also work well in this recipe.
Serving Suggestions
Serve Pecan Chicken with a side of roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with American recipes like Cheddar Baked Orzo With Pepperoni for a comforting dinner. A light drizzle of honey or a squeeze of lemon can enhance the flavors even further.
Storage & Reheating
Store any leftover Pecan Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. This helps maintain the crispiness of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Chicken contains roughly 105 calories, with 4g protein, 20g carbohydrates, and 3g fat. It is an excellent source of vitamin C (59% of the Daily Value), iron (51% of the Daily Value), and calcium (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 895mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken breasts for this recipe?
Yes, boneless chicken breasts can be used, but adjust the baking time to about 30-40 minutes, as they cook faster than bone-in pieces. Ensure they reach an internal temperature of 165°F (75°C) for safety.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can substitute with half-and-half or a mixture of milk and heavy cream. For a lighter option, unsweetened almond milk can also work, though it may slightly alter the flavor.
Can I freeze the coated chicken before baking?
Yes, you can freeze the coated chicken for up to 2 months. Just prepare it as directed, then freeze before baking. When ready to cook, thaw in the refrigerator overnight and bake as usual. This is ideal for meal prep!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).