Crispy, crunchy, and packed with flavor, Pecan Crusted Chicken with Hot Honey is an easy, weeknight-friendly dish that feels fancy enough for company.
Oven-baked to golden perfection, these juicy chicken breasts are coated in a crunchy double-pecan crust and finished with a drizzle of sweet heat from hot honey.
If you’ve tried my pecan-crusted fish recipe, you already know that pecans make an incredible crust, adding a buttery, irresistible crunch.
And while boneless, skinless chicken breasts are known for being dry, this recipe, along with my recipe for pecan chicken, proves that with a little love (and a good soak in buttermilk), they can be just as juicy and flavorful as dark meat.
Jump to:
- A quick look at the recipe
- Why You'll love this Southern classic
- Ingredient notes and smart swaps
- Fun Twists and Tasty Variations
- How to make the best Pecan Crusted Chicken with Hot Honey
- Supper and then some (reimaging leftovers)
- Pecan Crusted Chicken Recipe FAQs (common questions answered)
- Pro tips for perfect results every time
- More easy chicken recipes
- Try this recipe and let me know what you think
- Baked Pecan Crusted Chicken Breast Recipe with Hot Honey Drizzle
A quick look at the recipe
- ✅ Ready in: 35 minutes
- 🛒 Ingredients: 11 simple ingredients
- 🍽️ Serves: 4
- 👩🍳 Difficulty: Moderate → “Worth the Effort”
- 🧊 Make-Ahead Friendly: You can partially make it ahead
Why You'll love this Southern classic
- No frying required! This oven-baked method gives you crispy chicken without the mess.
- Tender and juicy thanks to a buttermilk soak that keeps the chicken moist.
- Pecan-packed crunch with a double layer of pecan meal and chopped pecans.
- Sweet heat from a drizzle of hot honey—perfectly balancing crispy, nutty goodness with a little kick.
Ingredient notes and smart swaps
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Chicken breasts – Boneless, skinless, and about ½-inch thick for even cooking. Chicken thighs can be substituted.
- Pecan meal and chopped pecans – Double the pecan flavor for extra crunch.
- Buttermilk and egg – Tenderizes the chicken and helps the crust stick.
- All-purpose flour – Helps form a crispy crust when combined with pecan meal.
- Seasonings – A simple mix of salt, pepper, and paprika to enhance the flavors.
- Butter – Helps crisp up the pecan crust as it bakes.
- Hot honey – Purchased or homemade hot honey is the magic twist! Drizzle on top for a spicy-sweet finish. If using purchased, unless you love highly spiced food, I recommend opting for regular hot honey, not the extra hot option.
Fun Twists and Tasty Variations
- Swap the pecans for walnuts, cashews, pistachios, or almonds.
- Use chicken thighs or tenders instead of breasts for a different cut.
- Adjust the heat – For a milder dish, use regular honey. Want more kick? Add a pinch of cayenne to the pecan crust mixture.
How to make the best Pecan Crusted Chicken with Hot Honey
- Preheat the oven to 350°F.
- Prepare the buttermilk soak: In a shallow dish, whisk together the buttermilk and beaten egg. Add the chicken breasts and let them soak for at least 10 minutes.
- Make the pecan coating: In another dish, mix pecan meal, flour, paprika, salt, and pepper.
- Coat the chicken: Remove the chicken from the buttermilk mixture, letting excess drip off. Dredge each piece in the pecan mixture until fully coated.
- Prepare the baking dish: Melt butter in a 13x9-inch baking dish in the oven, then place the coated chicken into the melted butter, turning each piece to coat both sides.
- Add the crunch: Sprinkle the coarsely chopped pecans over the top of each chicken breast, pressing lightly to adhere.
- Bake for 14-18 minutes or until the chicken reaches 165°F with an instant-read thermometer.
- Drizzle with hot honey just before serving.
Supper and then some (reimaging leftovers)
Use leftovers to make chicken salad with cranberries and pecans.
Slice and serve leftovers on a bed of greens with extra hot honey.
Stack leftovers on a toasted bun, add a hot honey drizzle or honey mustard sauce, and top with spicy coleslaw.
Pecan Crusted Chicken Recipe FAQs (common questions answered)
The hot honey drizzle is plenty flavorful, but if you love sauces, it pairs well with honey mustard or my Sweet and Spicy Jezebel Sauce.
Yes, partially! You can assemble the coated chicken up to 12 hours in advance and refrigerate it. Let it sit at room temperature for 30 minutes before baking.
The buttermilk and egg soak create a sticky base, and the final dip in melted butter helps seal everything in.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Bake at 400°F for 10 minutes or air fry at 400°F for 7 minutes, flipping once. Avoid the microwave if you want to keep a crisp crust.
Pro tips for perfect results every time
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk and letting it sit for 5 minutes.
- No pecan meal? Pulse whole pecans in a food processor, but be careful not to over-process them into a paste.
- Even thickness is key. If your chicken breasts are thick or uneven, pound them out with a meat mallet or rolling pin to ensure even cooking.
- Use a meat thermometer! Cook to 165°F for perfect results—don’t just rely on time.
- If using purchased hot honey, unless you love highly spiced food, I recommend opting for regular hot honey, not the extra hot option. You can also use regular honey.
More easy chicken recipes
Try this recipe and let me know what you think
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Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.
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Baked Pecan Crusted Chicken Breast Recipe with Hot Honey Drizzle
Ingredients
- 4 chicken breasts about ½ inch thick
- ½ cup pecan meal, or very finely chopped pecans
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup buttermilk
- 1 egg, beaten, large or extra large
- ½ cup coarsely chopped pecans
- 4 tablespoons unsalted butter
- ¼ cup hot honey, purchased or homemade
Instructions
- Preheat the oven to 350°F.
- Prepare the buttermilk soak: Whisk together the buttermilk and beaten egg in a shallow dish. Add the chicken breasts and let them soak for at least 10 minutes.
- Make the pecan coating: In another dish, mix pecan meal, flour, paprika, salt, and pepper.
- Coat the chicken: Remove the chicken from the buttermilk mixture, letting excess drip off. Dredge each piece in the pecan mixture until fully coated.
- Prepare the baking dish: Melt butter in a 13x9-inch baking dish in the oven. Then, place the coated chicken in the melted butter, turning each piece to coat both sides.
- Add the crunch: Sprinkle the coarsely chopped pecans over the top of each chicken breast, pressing lightly to adhere.
- Bake for 14-18 minutes or until the chicken reaches 165°F as read by an instant-read thermometer.
- Drizzle with hot honey just before serving.
colleen k says
I usually make my pecan encrusted chicken with a cream sauce. Tried it your way with the hot homey (which I love anyway) and it was delicious!
Sharon says
Hey Colleen, thank you so much for the sweet comment! I'm so happy you enjoyed it! Plus, yours is the very first comment on my new blog, which makes it extra special!
All the best,
Sharon