Crispy Pecan-Crusted Chicken meets a bright and crunchy apple-celery salad in this flavor-packed dinner. With sweet dates, nutty Manchego cheese, and a punchy Dijon dressing, it’s a delicious balance of savory, sweet, and autumnal flavors.

Why You’ll Love this Pecan Crusted Chicken

• Cozy meets fresh. This recipe has all the comfort of a hearty fall dinner with the freshness of a crisp autumn salad. It’s elegant enough for a seasonal dinner party, and sure to impress!
• A celebration of fall flavors. Honeycrisp apples, crunchy celery, sweet dates, and toasty pecans spotlight signature flavors of fall.
• Golden, crispy perfection. A crunchy coating of pecans, Panko, and warm spices give the chicken an irresistible golden crust while keeping the inside tender and juicy.
• Feel-good, fill-you-up ingredients. With protein-rich chicken, heart-healthy pecans, and crisp fall produce, this recipe delivers a nourishing, well-rounded meal that leaves you feeling full and satisfied.

I’m always looking for ways to make chicken dinners feel a little more exciting, and this recipe delivers on ALL fronts.

While I LOVE making pecan-crusted salmon, pecan-crusted chicken just feels extra hearty and versatile this time of year.

And with most chicken cutlets, the chicken is delicious on its own, but made infinitely BETTER topped with a crunchy apple-celery salad and zippy Dijon dressing.

I like to reserve extra dressing for drizzling over the chicken and salad once assembled, which adds extra tang and brightness to every bite.

Whether you’re serving this to your family, friends, or a combination of your favorite people, this is an absolute must-try fall dinner.

For more recipes that make delicious use of pecans, check out this lovely Brussels Salad, Harvest Fall Salad, and Orange-Maple Glazed Salmon.

The Ingredients

• Chicken: Thinly sliced boneless, skinless chicken cutlets cook quickly and evenly, making them ideal for pan-frying. Pound each cutlet to an even thickness of 1/3-inch.
• Flour: All-purpose flour helps the egg adhere to the chicken, ensuring the crispy coating stays intact during cooking.
• Pecans: I like to pulse the pecans in the food processor into fine pieces. Alternatively, you can place them in a gallon-size ziptop bag and smash with a rolling pin.
• Panko: Panko breadcrumbs create a light, airy, extra-crispy crust that complements the nutty pecans.
• Spices: A mix of paprika, onion powder, and garlic powder create a warming spice profile for the chicken.
• Eggs: Act as binder, helping the pecan-panko mixture stick to the chicken.
• Apple: I love using Honeycrisp apple because their texture holds up beautifully when thinly shaved. They are also perfectly sweet, tangy, and refreshing.
• Celery: Adds extra crunch and subtle savory flavor to balance the sweetness of the apple and dates. Just be sure to thinly slice or shave it so it melds into the salad.
• Dates: Thinly sliced dates add little pockets of sweetness that balance the sharpness of the dressing.
• Cheese: I love using Manchego cheese, however Parmesan also works beautifully here. Shave it into thin ribbons for the best texture.
• Parsley: Brings a pop of color and herbal freshness to the salad.
• Dijon mustard: A combination of classic Dijon mustard and whole-grain Dijon mustard give the dressing more complexity in both flavor and texture. The smooth Dijon also helps emulsify the dressing for a cohesive consistency.
• Vinegar: I love using sherry vinegar, however you can also use apple cider vinegar, white wine vinegar, or Champagne vinegar.
• EVOO: Use a good-quality olive oil here, as it is the star of the dressing.
• Maple Syrup: Either maple syrup or honey will work to balance the sharpness and acidity of the dressing.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prep Chicken

Pat the chicken breasts dry with a paper towel, then carefully slice each in half horizontally to form two thin cutlets. Using a meat mallet or a rolling pin, pound each piece until no more than ⅓-inch thick. Season the chicken evenly with kosher salt and black pepper.

Step 2: Setup Dredging Stations. Place the flour in a shallow bowl or rimmed plate. Crack the eggs into a second bowl and beat them with a fork. In a third bowl, combine the pecan crumbs, Panko, paprika, onion powder, garlic powder, salt, and black pepper.

Step 3: Bread Chicken. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, then the pecan-panko mixture, pressing to adhere. Place the chicken breasts on a baking sheet until ready to cook.

Step 4: Mix Dressing. Combine vinegar, maple syrup, and mustards in a small mixing bowl or large liquid measuring cup; mix well. Gradually stream in olive oil, whisking constantly, until emulsified. Season to taste with salt and pepper, and set aside.

Step 5: Prepare Salad. In a large mixing bowl, combine apple, celery, cheese, parsley, and dates.

Add half of the dressing and toss to combine. Season with salt and pepper to taste.

Step 6: Cook Chicken. Heat the olive oil in a large (12-inch) skillet over medium-high. When the oil is hot (it should sizzle immediately if you drop a bread crumb into the pan), carefully place 2 to 3 cutlets in the pan. Immediately lower the heat to medium and cook about 3 minutes per side, until golden-brown and cooked through.

Transfer to a wire rack and sprinkle with flaky salt. Repeat with the remaining cutlets, adjusting the heat as necessary.

Serve. Arrange chicken on plates and top with apple-celery salad and a drizzle of remaining Dijon dressing.

Tips and Tricks

• Finely chop or blitz the pecans. Aim for small, relatively uniform pieces so they adhere to the chicken. I prefer to use the food processor for this, though it’s important to avoid grinding them into a powder. You still want plenty of crunchy texture.
• Watch your heat. Pecans contain natural oils and can brown quickly, so keep the skillet over medium heat to avoid burning. The chicken should reach an internal temperature of 165ºF.
• Avoid overcrowding the pan. Cook the chicken in batches, leaving enough space in between each piece, to achieve evenly browned crust. Avoid moving or flipping too early.
• Use a mandoline for thin slicing. Shave the apple (and celery, if desired) on a mandoline for evenly thin slices. This gives the salad a more cohesive texture and ensures you get a little bit of everything in each bite.
• Dress the salad just before serving. The salad will soften quickly once dressed, so I do not suggesr dressing it too far in advance.

Recipe Variations

• Add a peppery green. Toss a handful of baby arugula or shaved radicchio into the apple-celery salad for extra freshness and a subtle peppery bite.
• Make it gluten free. Use a 1:1 gluten free all-purpose flour and swap the Panko for gluten free breadcrumbs.
• Swap the nuts. Instead of pecans, try finely chopped walnuts or almonds in the crispy coating.
• Switch up the cheese. If you can’t find Manchego, use shaved Parmesan or Pecorino Romano. For a creamier alternative, crumbled goat cheese adds delicious tang and richness.

More Fall Chicken Dinners

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One Pot Turmeric Chicken and Rice

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One Pan Herby Chicken and Wild Rice

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Hot Honey Mustard Chicken Bowls

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Harvest Fall Salad with Caramelized Shallot Dressing

If you try this Pecan-Crusted Chicken recipe, snap a picture and tag #dishingouthealth so I can see your beautiful creations! Also, follow along on Pinterest and Facebook for the latest recipe updates.