East Texas Pecan Crusted Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Tender chicken breasts coated in a toasted pecan crust and baked until golden, served with a simple lemon-dill sauce. This southern-inspired chicken (gluten-free, paleo-friendly) ready in about 35 minutes pairs finely ground pecans, all-purpose flour, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 boneless, skinless (6 oz each) chicken breasts
• 1/2 cup finely ground pecans
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup lemon juice
• 2 tbsp chopped fresh dill

Instructions

1. Step 1: Preheat oven to 400°F. In a shallow dish, combine 1/2 cup finely ground pecans, 2 tbsp all-purpose flour, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Place chicken breasts on a baking sheet lined with parchment paper. Press 1/4 cup of the pecan mixture onto both sides of each chicken breast until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken breasts and cook for 3 minutes per side until golden brown, then transfer the skillet to the oven and bake for 15-18 minutes until the internal temperature reaches 165°F.
3. Step 3: While chicken bakes, whisk 1/4 cup fresh lemon juice and 2 tbsp chopped fresh dill in a small bowl. Remove chicken from oven, let rest for 5 minutes, then drizzle with lemon-dill sauce.