Maple Pecan Chicken

READY IN: 30mins

Chicken breaded with panko crumbs, can sub boneless skinless chicken thighs for the breasts, just adjust cooking times.

Top Review by keikee

Five stars WITH a couple of changes. First, I double the recipe because the chicken is so good the next day! I use organic boneless chicken tenders & toast my pecans lightly before coarsely chopping with my biggest heaviest knife. I'm sure there's a name for that thing I just don't know what. So after I remove the membrane(the disgusting rubbery hard thing you'll bite into if it's not removed)gristle thing from each tender I go on with the rest of the recipe and bake on non stick aluminum foil covered sheet pan. I use spray olive oil and very lightly mist the pan before gently placing the tenders on the pan. I mix up dijon & honey as a dipping sauce for my grand youngins. On the side I make either wild, saffron or regular ol lite brown rice plus baby carrots or broccoli or both. My family loves this.

Ingredients Nutrition


  1. Heat oven to 400 degrees F.
  2. Mix maple syrup, mayo and salt in a shallow dish. In another shallow dish mix panko crumbs and pecans.
  3. Pound chicken breasts to 1/2-inch thickness.
  4. Dip chicken into syrup mixture, then into crumbs.
  5. Place on greased baking sheet (I use a cooling rack placed on a baking sheet so the chicken gets crispy on both sides).
  6. Spray top of the chicken with cooking spray.
  7. Bake 15-20 minutes, turning once (do not have to turn if you place on a rack) until thickest part of the chicken is 165 degrees F and the coating is golden brown.

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