{"id":"bb4fcc5d-51c7-402a-a3ce-90b26dc9b66e","url":"https://recipestripper.com/recipes/bb4fcc5d-51c7-402a-a3ce-90b26dc9b66e","source_url":"https://www.delish.com/cooking/recipe-ideas/a62366889/maple-pecan-crusted-chicken-recipe/","title":"Maple Pecan-Crusted Chicken","description":"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.","servings":4,"servings_text":"4 serving(s)","prep_time":"PT10M","cook_time":"PT0S","total_time":"PT30M","ingredients":[{"text":"1 (1/2\") piece ginger, peeled, grated","item":"(1/2\") piece ginger, peeled","quantity":1,"preparation":"grated"},{"text":"4 cloves garlic, grated","item":"garlic","quantity":4,"unit":"clove","preparation":"grated"},{"text":"1 lemon, zested, halved","item":"lemon, zested","quantity":1,"preparation":"halved"},{"text":"2 tbsp. Dijon mustard","item":"Dijon mustard","quantity":2,"unit":"tbsp"},{"text":"2 tbsp. pure maple syrup","item":"pure maple syrup","quantity":2,"unit":"tbsp"},{"text":"1 tbsp. chopped fresh thyme, plus more for serving","item":"chopped fresh thyme","quantity":1,"unit":"tbsp","preparation":"plus more for serving"},{"text":"1/2 tsp. smoked paprika","item":"smoked paprika","quantity":0.5,"unit":"tsp"},{"text":"4 tbsp. extra-virgin olive oil, divided","item":"extra-virgin olive oil","quantity":4,"unit":"tbsp","preparation":"divided"},{"text":"Kosher salt","item":"Kosher salt"},{"text":"2 (6- to 8-oz.) boneless, skinless chicken breasts","item":"(6- to 8-oz.) boneless, skinless chicken breasts","quantity":2},{"text":"Freshly ground black pepper","item":"Freshly ground black pepper"},{"text":"2/3 c. finely chopped raw pecans","item":"finely chopped raw pecans","quantity":0.6666666666666666,"unit":"cup"}],"instructions":[{"number":1,"text":"Arrange a rack in center of oven; preheat to 400°. Place a large ovenproof skillet on rack to preheat."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 15 to 17 minutes."},{"number":6,"text":"Top with reserved ginger mixture and thyme. Slice remaining 1/2 lemon into wedges and serve alongside."}],"date_published":"2026-10-30T21:20:28.670775+00:00","date_modified":"2026-10-30T21:20:28.670775+00:00"}