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Clean recipe · delish.com

Maple Pecan-Crusted Chicken

Chicken cutlets are tossed in a punchy, herby maple-mustard sauce, then topped with chopped pecans and baked to juicy, crunchy perfection in this fall dinner.

Original recipe: delish.com

Yield:
4 servings
Prep:
10 min
Cook:
0 sec
Total:
30 min
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Ingredients

  1. 1 (1/2") piece ginger, peeled, grated
  2. 4 cloves garlic, grated
  3. 1 lemon, zested, halved
  4. 2 tbsp. Dijon mustard
  5. 2 tbsp. pure maple syrup
  6. 1 tbsp. chopped fresh thyme, plus more for serving
  7. 1/2 tsp. smoked paprika
  8. 4 tbsp. extra-virgin olive oil, divided
  9. Kosher salt
  10. 2 (6- to 8-oz.) boneless, skinless chicken breasts
  11. Freshly ground black pepper
  12. 2/3 c. finely chopped raw pecans

Instructions

  1. Arrange a rack in center of oven; preheat to 400°. Place a large ovenproof skillet on rack to preheat.
  2. In a large bowl, whisk ginger, garlic, lemon zest, juice from 1/2 lemon, mustard, syrup, thyme, paprika, 2 Tbsp. oil, and 1/2 tsp. salt. Transfer 1/4 c. ginger mixture to a small bowl and refrigerate until ready to use.
  3. Pat chicken dry. Halve each breast lengthwise so you have 4 pieces; season with salt and pepper. Transfer chicken to bowl with remaining ginger mixture and toss until chicken is coated.
  4. Using an oven mitt, remove skillet from oven and pour in remaining 2 Tbsp. oil. Place pecans in a shallow dish (like a pie plate). Working one piece at a time, press one side of chicken into pecans, gently pressing to adhere. Transfer to hot skillet pecan side up. Repeat with remaining chicken.
  5. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 15 to 17 minutes.
  6. Top with reserved ginger mixture and thyme. Slice remaining 1/2 lemon into wedges and serve alongside.