This oven baked 4-ingredient maple pecan chicken is the springtime supper I fall back on when I don’t know what to make. It’s as simple as pressing crushed raw pecans right onto raw boneless, skinless chicken breasts in a glass casserole dish, then letting the oven do the rest. The maple syrup brings a gentle sweetness, the pecans add crunch, and a little salt ties it all together. It feels special enough for company but is easy enough for any busy weeknight in a family kitchen.
Serve this maple pecan chicken with something fresh and light to balance the sweetness and crunch. I like simple roasted or steamed green beans, asparagus, or a spring salad with mixed greens and a bright vinaigrette. Mashed or roasted potatoes, buttered egg noodles, or brown rice work well to soak up the extra maple juices from the pan. For kids, a side of carrot sticks or apple slices can make the plate more fun and familiar.
Oven-Baked Maple Pecan ChickenServings: 4
Ingredients
4 boneless skinless chicken breasts (about 2 pounds total)
1 cup raw pecans, finely crushed
1/3 cup pure maple syrup
1 teaspoon kosher salt (or 3/4 teaspoon fine table salt), plus more to taste
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish with a tiny bit of oil or nonstick spray so the chicken doesn’t stick.
Pat the boneless, skinless chicken breasts dry with paper towels. This helps the maple syrup and pecans cling better. Lay the chicken breasts in a single layer in the glass casserole dish, leaving a little space between each piece.
Sprinkle the salt evenly over the tops of the raw chicken breasts. You can add a pinch more if your chicken pieces are very large.
Pour the maple syrup slowly over the tops of the chicken breasts, using a spoon or your fingers to spread it so each piece is lightly coated on top and along the sides. The syrup will pool a bit in the dish; that’s perfect for basting later.
Place the raw pecans in a zip-top bag and crush them with a rolling pin or the bottom of a heavy cup until they are finely chopped, with some small bits for crunch. You want a mix of tiny pieces and slightly larger bits, not a powder.
Sprinkle the crushed raw pecans generously over the tops of the syrup-coated chicken breasts, dividing them evenly. Use your hands to gently press the pecans onto the raw chicken so they stick, just like in a close-up process shot: press firmly enough that the nuts adhere, but not so hard that you flatten the chicken.
Once the pecans are pressed on, spoon a little of the maple syrup from the bottom of the casserole dish back over any bare spots on the chicken to help hold stray pecan pieces in place.
Place the glass casserole dish on the middle rack of the preheated oven. Bake for 25 to 35 minutes, depending on the thickness of your chicken breasts, until the pecans are lightly toasted and the chicken is cooked through. Halfway through baking, carefully spoon some of the hot maple juices from the bottom of the dish over the chicken to keep it moist.
Check for doneness by inserting an instant-read thermometer into the thickest part of a breast; it should read 165°F (74°C). If you don’t have a thermometer, cut into the thickest piece to make sure the juices run clear and there’s no pink in the center.
Let the chicken rest in the glass casserole dish for 5 minutes after removing it from the oven. This helps the juices settle. Spoon a bit of the warm maple-pecan juices from the dish over each piece before serving.
Variations & Tips
For picky eaters, you can leave one chicken breast without pecans and simply bake it with maple syrup and salt for a milder version. If someone doesn’t like sweetness, use only half the maple syrup on their piece and add a little extra salt. For a touch of brightness, sprinkle the finished chicken with a squeeze of lemon juice or a handful of chopped fresh parsley. You can also swap the kosher salt for a seasoned salt you like, or add a small pinch of black pepper or garlic powder over the chicken before the maple syrup, as long as you keep the total ingredients to these four basics. If you need to stretch the recipe, slice the cooked chicken and serve over salad greens or rice so each person gets a smaller portion with plenty of sides.
Food safety tips: Always start with fully thawed chicken; do not bake from partially frozen, as it may cook unevenly. Keep raw chicken and its juices away from other foods, and wash your hands, cutting boards, and any utensils that touch raw chicken before using them for anything else. When pressing the crushed raw pecans onto the raw chicken, make sure your hands are clean, and don’t reach back into the bag of pecans with hands that have touched the chicken—pour the pecans out first to avoid cross-contamination. Use a food thermometer if possible to confirm the chicken reaches 165°F (74°C) in the thickest part. Refrigerate leftovers within 2 hours in a shallow container and eat within 3 to 4 days, reheating until steaming hot before serving.
