Pecan-Crusted Chicken Breast

Pecan-Crusted Chicken Breast
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Clean & Simple Diabetes Cookbook. Recipe Credit: . Photo Credit: Eric Hinders/Mittera.

This chicken dish takes just 8 minutes of prep time, 20 minutes in the oven, and voila! The result is actually impressive enough to serve for a special occasion but comforting enough to pair with your comfy clothes. You’ll enjoy the homestyle crunchiness from the pecans along with a hint of natural sweetness and spiciness. Serve it with a harvest salad and sweet potato fries.


  • Prep time
    8 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 breast (about 5 oz)
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 breast (about 5 oz)
  • Amount per serving Calories 300

  • Total Fat 15g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 95mg
  • Sodium 270mg
  • Total Carbohydrate 3g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 37g
  • Potassium 370mg
  • Phosphorus 305mg

Choices/Exchanges: 5 Lean protein, 1 1/2 Fat



  • pecan pieces
    1/2 cup
  • boneless, skinless chicken breasts
    4 (6-oz) breasts
  • unsweetened applesauce
    3 tbsp
  • spicy brown mustard
    1 tbsp
  • sea salt
    1/4 tsp


  1. Preheat the oven to 425° F. Prep a large rimmed baking sheet. For easier cleanup and less sticking, line with parchment paper (optional).

  2. Place the pecans in a food processor. Pulse until they look like breadcrumbs. Transfer to a rimmed plate.

  3. Place the chicken on the baking sheet. In a small bowl, stir together the applesauce and mustard. Spoon the applesauce-mustard mixture on top of each breast, spreading it evenly with the back of the spoon. Firmly press the applesauce-mustard side of each chicken breast into the pecans. Place the chicken back on the baking sheet, pecan-crusted side up. Sprinkle any remaining pecans on the chicken; press to adhere. Sprinkle with salt.

  4. Bake for about 20 minutes, or until the chicken reaches an internal temperature of 165° F. Divide among four dinner plates and serve.

  • Recommended

    I made this tonight as my first meal from the Diabetes Food Hub. I used chicken cutlets because that is what was on hand. I made with air fryer asparagus, and mini potatoes. The pecans were a little moist and wanted to mush in the processor. Not a big deal, I just applied to the chicken by hand. I did substitute stone ground mustard instead of spicy. I found it appealing in presentation and very tasty. Instructions were easy to follow, and I will be making this again.