Pecan Crusted Chicken with Raspberry Sauce
Elevate your dinner menu with this irresistible Pecan Crusted Chicken with Raspberry Sauce, a perfect fusion of nutty and sweet flavors! Juicy, tender chicken breasts are coated in a golden crust of finely chopped pecans, panko breadcrumbs, and Parmesan cheese, creating the ultimate crisp texture. A quick sear in butter and olive oil locks in flavor before the chicken bakes to perfection in the oven. The pièce de résistance is a luscious homemade raspberry sauce, made with raspberry preserves, a splash of balsamic vinegar, and chicken broth, delivering just the right balance of tangy and sweet. Ideal for an elegant dinner party or a gourmet weeknight meal, this dish is ready in under an hour and is best served alongside fresh seasonal greens or creamy mashed potatoes. With its dazzling presentation and bold flavors, it’s a recipe that’s sure to impress! Keywords: pecan-crusted chicken, raspberry sauce, gourmet chicken recipe, easy dinner idea, sweet and savory chicken recipes.
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Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 cup Pecans (finely chopped)
- 0.5 cup Breadcrumbs (panko preferred)
- 0.25 cup Parmesan cheese (grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 0.5 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 0.5 cup Raspberry preserves
- 1 tablespoon Balsamic vinegar
- 0.25 cup Chicken broth
- 0.25 cup Fresh raspberries (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.
Step 3
In a shallow bowl, mix together the chopped pecans, breadcrumbs, Parmesan cheese, salt, black pepper, and garlic powder.
Step 4
In a second shallow bowl, whisk the eggs until well beaten.
Step 5
Place the flour in a third shallow bowl.
Step 6
Dredge each chicken breast in the flour, shaking off the excess. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, press it into the pecan mixture, covering the entire surface.
Step 7
Heat a large skillet over medium heat. Add the butter and olive oil, allowing them to melt and coat the pan evenly.
Step 8
Sear the coated chicken breasts in the skillet for 2-3 minutes per side, or until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Step 9
Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 10
While the chicken bakes, prepare the raspberry sauce. In a small saucepan over medium heat, combine the raspberry preserves, balsamic vinegar, and chicken broth. Stir and heat until the sauce is smooth and slightly thickened, about 5-7 minutes. Adjust seasoning if needed.
Step 11
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Step 12
Serve the pecan-crusted chicken with the raspberry sauce drizzled over the top or on the side. Garnish with fresh raspberries if desired.
Nutrition Facts
| Serving size | (1403.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3455.3 |
| Total Fat 171.7g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1073.2mg | 0% |
| Sodium 3215.9mg | 0% |
| Total Carbohydrate 197.4g | 0% |
| Dietary Fiber 27.3g | 0% |
| Total Sugars 91.1g | |
| Protein 275.8g | 0% |
| Vitamin D 172.5IU | 0% |
| Calcium 927.9mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 2755.2mg | 0% |
Source of Calories