I have combined several pecan chicken dishes to make what I think is the best! This is an easy recipe for a weeknight meal, or nice enough for entertaining. Serve with roasted acorn squash for a winter comfort meal. The grapes make a beautiful presentation, so try it!

Jennifer Plourde


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

  • Whisk buttermilk and egg together in a shallow bowl.

  • Combine flour, ground pecans, sesame seeds, paprika, salt, and black pepper in a deep dish.

  • Dip each chicken breast in the buttermilk mixture and transfer to the flour mixture; turn to coat.

  • Arrange coated chicken in the baking pan. Drizzle melted butter on top. Sprinkle pecan halves over chicken.

  • Bake in the preheated oven until coating is golden, about 30 minutes. Scatter red grapes and green grapes into the baking pan. Continue baking until an instant-read thermometer inserted into the center of the chicken reads 165 degrees F (74 degrees C), about 30 minutes more.

Cook's Note:

If you don't have buttermilk on hand, try using 1/2 cup milk mixed with 1 teaspoon of vinegar.

Nutrition Facts

757 calories; 31.5 g total fat; 314 mg cholesterol; 519 mg sodium. 16.3 g carbohydrates; 98.2 g protein; Full Nutrition