Easy Pecan Crusted Chicken (Gluten-Free, Dairy-Free)

You’ll love this pecan crusted chicken – tender chicken fillets coated in a crunchy pecan-panko crust that makes this easy chicken dinner feel fancier and taste more delicious! Totally gluten-free and dairy-free too.

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Delicious Chicken Dinner

Since chicken is such a popular white meat that almost everyone enjoys, I decided to expand my chicken repertoire this year, and to share a new chicken recipe each week.

Today, we making breaded chicken with a twist – instead of just using breadcrumbs, we’re adding chopped pecans into the breading mixture, giving it extra crunch and flavor.

Ready to dig in?

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making this simple pecan chicken recipe are easily available at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this dish is uncomplicated – just marinate, coat in breading, and cook!
• Gluten-Free & Dairy-Free: The best part is that this pecan-crusted chicken recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this chicken dinner recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used boneless, skinless chicken breasts. Make sure to slice the chicken breasts into fillets, and pound them to an even thickness (this helps to ensure they cook evenly).
• Olive Oil: I recommend using extra virgin olive oil for the best flavor. Alternatively, you may also use another vegetable oil (such as sunflower oil, canola oil, avocado oil, etc.).
• Mustard: I like using Dijon mustard for a tangy taste. However, you may use other types of mustard if you prefer (such as honey mustard, or yellow mustard).
• Worcestershire Sauce: I used gluten-free Worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Worcestershire sauce instead.
• Seasonings: I used dried Italian herbs and salt for seasoning, but you can easily use other types of condiments (such as garlic powder, onion powder, ground paprika, etc.)
• Pecans: Make sure to chop the pecans finely or pulse them in the high-speed blender or food processor so you don’t get unusually large pieces (unless that’s the texture you’re going for).
• Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.
• Storing: To store any leftovers, place the cooled pecan chicken pieces in an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crispy on the outside.
• Meal Prep: You can make these ahead of time (without cooking them) and then freeze them in freezer-safe containers (separating each piece of chicken with a sheet of plastic to prevent them from sticking together).

How to Make Pecan Crusted Chicken:

Marinate Chicken: In a bowl, whisk together olive oil, mustard, Worcestershire sauce, Italian herbs and salt. Add chicken fillets, toss to coat, cover, and let the chicken marinate for 15 minutes.

Prepare Pecan Mixture: Finely chop the pecans. In a shallow bowl, combine chopped pecans with panko breadcrumbs.

Dish by Dish Tips:

• Swap Out Pecans for Other Nuts: If you prefer not to use pecans, go ahead and use walnuts, almonds, cashews or even pistachios if you prefer.
• Don’t Overcrowd: When cooking, make sure to space the breaded chicken fillets out in a single layer so there is plenty of space for the hot air to circulate, resulting in a crispy and crunch exterior.
• Use Seasonings of Choice: As mentioned above, you can easily use any condiment you prefer (such as garlic powder, onion powder, ground paprika, etc.)
• Make Pecan-Crusted Chicken Tenders: If you wish, you can cut the chicken breasts into evenly-thin strips before marinating and coating each chicken strip in the breadcrumb mixture. Bake or air fry the breaded tenders accordingly.

Other Gluten-Free Chicken Recipes You’ll Love:

• Chicken Schnitzel (Gluten-Free, Dairy-Free)
• Chicken Cacciatore (Gluten-Free, Dairy-Free)
• Chicken and Broccoli (Gluten-Free, Dairy-Free)
• Honey Garlic Chicken (Gluten-Free, Dairy-Free)

Gluten-Free Dinners to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Pecan Crusted Chicken (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

You’ll love this pecan crusted chicken – tender chicken fillets coated in a crunchy pecan-panko crust that makes this easy chicken dinner feel fancier and taste more delicious! Totally gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound chicken breast (sliced and pounded into evenly thin fillets)
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon gluten-free Worcestershire sauce
• 1/2 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/2 cup pecans
• 4 tablespoons gluten-free panko breadcrumbs

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Instructions

1. Marinate Chicken: In a bowl, whisk together olive oil, mustard, Worcestershire sauce, Italian herbs and salt. Add chicken fillets, toss to coat, cover, and let the chicken marinate for 15 minutes.
2. Prepare Pecan Mixture: Finely chop the pecans. In a shallow bowl, combine chopped pecans with panko breadcrumbs.
3. Coat Chicken in Breadcrumb Mixture: Dredge each chicken cutlet in the pecan mixture, pressing lightly to ensure both sides are evenly coated.
4. Cook Chicken (Air Fryer Method): Preheat the air fryer to 380F (190C). Place the coated chicken in the air fryer basket in a single layer and cook for 10 minutes. Flip and cook for another 7–8 minutes until golden and cooked through.
5. Cook Chicken (Oven Method): Preheat the oven to 380F (190C). Line a large baking sheet with parchment paper. Bake chicken for 10 minutes per side, flipping halfway, until crispy and fully cooked.
6. Serve and Enjoy: Serve immediately with your favorite side or salad.

Notes

Chicken: I used boneless, skinless chicken breasts. Make sure to slice the chicken breasts into fillets, and pound them to an even thickness (this helps to ensure they cook evenly).

Olive Oil: I recommend using extra virgin olive oil for the best flavor. Alternatively, you may also use another vegetable oil (such as sunflower oil, canola oil, avocado oil, etc.).

Mustard: I like using Dijon mustard for a tangy taste. However, you may use other types of mustard if you prefer (such as honey mustard, or yellow mustard).

Worcestershire Sauce: I used gluten-free Worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Worcestershire sauce instead.

Seasonings: I used dried Italian herbs and salt for seasoning, but you can easily use other types of condiments (such as garlic powder, onion powder, ground paprika, etc.)

Pecans: Make sure to chop the pecans finely so you don’t get unusually large pieces (unless that’s the texture you’re going for).

Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.

Storing: To store any leftovers, place the cooled pecan chicken pieces in an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crispy on the outside.

Meal Prep: You can make these ahead of time (without cooking them) and then freeze them in freezer-safe containers (separating each piece of chicken with a sheet of plastic to prevent them from sticking together).

• Prep Time: 15 minutes
• Marinating Time: 15 mins
• Cook Time: 40 mins
• Category: Main Dish
• Method: Air Fryer