A savory, buttery, nutty, baked chicken dish with a little sweetness of honey. Excellent for dinner parties. Everyone raves about it. Substitute any nut you prefer with equally good results.
Good recipe. However, it is great with a few change. Try marinating the chicken for an hour in the mixture beforehand. I also cooked it slower (at 325) to ensure it remained moist. Turned out beautifully.
Read MoreI decided to try this recipe after reading all the good reviews it received. I was very disappointed with the results. Quite tasteless and bland. I will stick to homemade shake & bake. If you are looking for an excellent recipe try 'Chicken Breasts Pierre' which is also on this web site.
Read MoreGood recipe. However, it is great with a few change. Try marinating the chicken for an hour in the mixture beforehand. I also cooked it slower (at 325) to ensure it remained moist. Turned out beautifully.
This is a wonderful recipe. IO'm definately going to make it again. The only change I would add would be to lightly grease the pan or use Pam. Because of the honey in the recipe it really stickes to the pan.
What a great change for baked chicken. The nuts make it special and would definitely be great to serve to guests. At first I thought it might be too sweet with the honey. It turned out buttery with only the slightest bit of sweetness. I will also try this with pork chops.
This recipe was EXCELLENT!! My son and I usually eat legs, thighs, and wings as breast meat tends to be dry, but this was not the case in this recipe. I used boneless, skinless breasts, and watched the baking time closely. It still took approximately 30 minutes, but they were done to perfection--crispy on the outside and moist and juicy on the inside, with just the slightest hint of honey flavor. I served them on a bed of spring greens and drizzled them with ranch dressing and served garlic crescent rolls on the side. DELICIOUS!! Next time I'm going to try this coating with catfish fillets on the stove top. Thank you laurag, this is now in my permanent file.
This was delicious! We loved the mildly sweet taste and the pecans made a surprisingly yummy coating. Used crushed corn flakes instead of bread crumbs (they tend to be less dry and more flavorful than traditional bread crumbs). The combination of pecans and cornflakes was yummy! We are making it this weekend for a group of friends.
Very good! I used walnuts, and subbed Olive Oil for the butter. It was very juicy and flavorful.
delicious! marinated an hour in the egg mixture as suggested by other users. used walnuts in the breading. also, made my own breadcrumbs by toasting some multi grain bread.
This is a very good recipe, but if you are looking for a "crispy" coating this is not the recipe for it. I used thin cut boneless chicken breasts, but forgot to cut down on the cooking time and the chicken was a little dry. Next time I will use regular breasts, so the chicken will remain juicy. The combination of honey and pecans imparts a slightly sweet flavor, but it's not overly so. I served this with baked sweet potatoes and a spinach souffle found on this site and the combination of color and flavors went beautifully together. Good family, weeknight meal.
This was excellent! It was very easy to prepare and very economical. I had all the ingredients in my pantry. My boyfriend loved it and insisted that I save it so we can have it again for company and for whenever. Because we like a little zing, the only change I made was to add about 3 T mustard to the honey and egg mixture. It was awesome! I served it with garlic mashed potatoes. This is part of my recipe collection now.
I thought this recipe was great, I made it last night for dinner. I used Pecans and Macadamia nuts and it came out awesome. However, as a side note, this does come out sweet, so don't make this for someone who does not like sweet things. I personally enjoyed it.
Incredble!!!! I just made this the other day for the first time and it is amazing. Even better leftover and cold. I just got on here to review it and realized I completely forgot about the melted butter on top. Giving how good it was without it I will more than likely leave it off next time I make it...and there will be a next time! I guess the only other changes I made was to leave the chicken in the honey/egg mixture overnight and then I double coated it. Coated it once then redipped in the honey/egg mixture and then recoated. Seriously, the best chicken I've ever made. Even my husband absolutely loved it.
I decided to try this recipe after reading all the good reviews it received. I was very disappointed with the results. Quite tasteless and bland. I will stick to homemade shake & bake. If you are looking for an excellent recipe try 'Chicken Breasts Pierre' which is also on this web site.
I made this recipe last week and it was so delicious! I made a few changes. I soaked the chicken in the egg & honey mixture like others had suggested. Instead of nuts and bread crumbs I used almond meal and substituted the butter with olive oil. This is definitely a keeper! I just love this website!
I used boneless, skinless chicken breast, so that cut down on the cooking time. I also used fat-free butter spray to coat the chicken before baking, rather than real butter. Served it with butternut squash risotto and zucchini. Yummy!
Almost too easy to make and the chicken stayed very moist! Baked on a silicon liner and it done after 32 minutes. A little on the sweet side, too. I think next time, I may try omitting the honey and adding a touch of sugar to the nut/crumb mixture.
Yum! This was so good and I can't wait to share it with others. I also marinated the chicken for about an hour and used olive oil instead of butter to cut down the calories and it turned out juicy and flavorful!
Although I use allrecipes all the time and have found several favorite recipes on this site, I've never before been inspired to leave a review. However, I just had to congratulate the creator of this recipe and say that as a life-long nut hater, I found this chicken to be phenomenal! I can tolerate nuts if I have to, and the rest of my family likes them, so I made this dish thinking they would enjoy it and I would scrape most of the nuts off mine. What a surprise when I found myself going back to scrape the extra nuts from the bottom of the baking dish onto my chicken, then eyeing my daughter's leftovers once she had finished! I followed the recipe exactly, except for marinating the chicken in the egg/honey mixture while the oven was preheating (about 20 minutes), and I wouldn't change a thing. Definitely company-worthy, and 5 stars!
I made this for our Mother's Day dinner, and it was fantastic! Everyone absolutely loved it, including myself, and I don't like nuts very much! I used pecans and Italian-seasoned breadcrumbs, and I really packed the breading on each piece of chicken...I think that's what made them become really crispy in the oven. Thanks for the delicious recipe!
This deserves at least 12 stars! 6 for taste, 6 for easy prep work. I'm not a big fan of sweet meat dishes but this is one I love, and is now a favorite go-to recipe. I've made this on chicken and pork, and we prefer it on chicken (only tried pecans--don't like walnuts). The key to this is to MARINATE THE MEAT IN THE EGG/HONEY MIXTURE. The longer it marinates the better. I also very finely chop the pecans in my processor, and do so in large batches so I have the nuts ready to go for quick-fix meals. Panko crumbs help with crispiness, and I don't think this needs any salt. I spray a foil lined pan with olive oil, and each side of meat before baking. Comes out crispy every time. The only downside to this dish is that leftovers lose their crispiness (still taste great though!).
WHA'TS ALL THE HYPE ABOUT?? Most reviews rave about this recipe. I found the combination of nuts, breadcrumbs & honey very odd. Omitted the butter-wanted a less greasy,healthier dinner. I did not care for it. Will not make again!
I cook for two so we halved the recipe and used only two boneless chicken breasts. Baked for 40 minutes. This was delicious. We have been looking for a recipe for a nut coated Salmon since having it at a local restaurant. We will try that next. Thank You to Laura G
This recipe was spectular. My husband and my kids really enjoyed the recipe and it was so fast and easy. I used boneless chicken breast, I seasoned my chicken with a hint of salt and pepper prior to dipping it in the egg wash. I cooked my chicken on 350degrees for 40min so that it would not taste dry. I served this with tossed salad and cresent rolls. My husband has asked me to cook it again before we finished eating dinner.
I'm rating this four stars only because my boyfriend didn't care for this as much as I did. I would rate it 4 1/2 if I could. I didn't want to spend the money on the nuts, so I bought a small bag of salad topping candied nuts instead, thinking they would add extra flavor, but they ended up over caremalizing and tasting almost burnt. I also had a little trouble getting the nuts to stick because I didn't crush/chop them enough. Next time I'll use my new food processor and it should turn out better. The chicken has a nice sweet taste and the crunch of the nuts was very pleasant. Maybe my boyfriend didn't like it as much because of the different nuts I used... Also some suggestions: I used panko bread crumbs which were very good, but I also wondered if any body has tried cornmeal? I think I will do that next time and update if it's any good! A little personal seasoning, like garlic powder/italian herbs might be good too, although I made it as is and it was good. =)
I halved the recipe and it easily fed 2 small children and two adults, I sliced the chicken breasts in half to speed up the cooking time a bit, I also marinated the chicken in the egg and honey mixture over night. As far as the recipe goes it is wonderful, best chicken ever! (hubby says its a keeper) and it is very simple.
Simply wonderful!!! I substituted corn flake crumbs for the bread crumbs and drizzled some extra honey on each piece of chicken before adding the butter. Delicious!!! My husband raved about this dish for days, and he wants me to make it for his mother when she visits!
Loved it! I didn't really measure everything out, just used a lot of pecans and a lot of honey. It was moist and yummy. I didn't need to bake it for the full 40 minutes, though, 30 was enough.
This was terrible. I'm sorry but this was thick and heavy with the nuts and breadcrumbs, I even tried to make a sauce for it and that didn't work either.
This was pretty good. Both my husband and I liked it. If you think it's bland, mix 1/2 plain bread crumbs and 1/2 italian style bread crumbs or use all italian style. We mixed both and it made it very flavorful. I was concerned it might be too sweet, but it wasn't. I think it could use a sauce over it though but can't figure out what. I plan on making this for a dinner party.
My husband said, "I'd pay to eat this in a restaurant, you have to make this again!" I used boneless chicken breasts and followed the recipe exactly. I drizzled some honey over the top before serving. Gave the coating a little extra sweetness and moisture. YUMMY!
I made the following changes to make this dish healthier/more flavorful: I marinated the chicken overnight in a honey mustard sauce--this way I only had to dredge the breasts through egg, not egg + honey because they were already sweet and soaked with the honey mustard. Instead of bread crumbs I used wheat germ, which I feel gave the chicken an extra nutty flavor. I did not use butter at all. This was one of my favorite chicken dishes I have ever made!
This was really good. Nice sweet flavor, but not overbearing. I used walnuts, but want to try with pecans next time. A nice change to regular chicken breasts.
Delicious! I made this for the first time tonight and was pleasantly surprised. I was worried it would be bland, but it had a really nice taste. I used thin-sliced chicken breast fillets so I slightly reduced the cooking time and they turned out wonderful. I will definitely be making these again.
I've been using allrecipes.com and this is the first time I felt compelled to write one for this recipe. This chicken was a delight to eat. I was a little wary of a recipe without any garlic in it, but I have been completely won over. This is going to be my go-to comfort food from now on! The only change I would make is that you really only need about half the butter. I didn't completely melt it - I sliced it into a few chunks and placed it on top of the chicken before putting it in the oven. This allowed it to melt during cooking and saturate the bread crumb mixture.
Yum! Even better the second day. Make sure you have plain breadcrumbs (not Italian style) and serve it with zesty honey mustard on the side as a dipping sauce.
Wow!! Everyone at dinner tonight thought I was a fancy-dancy cook!! This looks so pretty and is really easy to make. I used Panko bread crumbs for a little extra crispiness. The taste is much milder as one would think.--which is good because I'm not a big fan of honey. Everyone really raved on and on about this. It is sure to impress!! ( I served with steamed green beans and roasted potatoes with tomatoes basil and garlic from this site)
I served this to my new boyfriend and he LOVED it as we all do. I substituted Ritz cracker crumbs for the bread crumbs (they are more flavorful) and also drizzled extra honey over the top before baking. Yummy!
Easy to make and everyone in the family liked. I used planko bread crumbs and served with honey.
This was very tasty! A great way to add some variety to the way we have chicken for dinner! I made a few adjustments based on what I happened to have on hand. This means that I used almonds, buckwheat honey, and crushed Kix cereal!
I have made this before with pecans and bread crumbs, but I had an epiphany and decided to use honey roasted peanuts and crushed honey-nut Cheerios instead of breadcrumbs. Just put it in the oven, and I can't wait to see how it turns out!!
This was good but not outstanding. It wasn't overly sweet. I marinated the chicken breasts in honey for a couple hours. This made the honey get runny from the chicken juices. My husband was reminded of peanut brittle. It was something different but I probably won't make again.
made this recipe tonight. used three large chicken breasts and sliced them in half. i did cut the recipe in half and it was plenty. just the right number of sweetness. cooked them for 30 minutes and sprayed the glass dish with non-stick spray, as other suggested. I also made some sauteed asparagus and rice; perfect sides! will definitely be adding this to the dinner rotation!!
I just made this for dinner and it was wonderful. I added some orange juice to the egg/honey mixture, which gave it a nice added citrusy taste, and drizzled more honey and orange juice halfway through. I used thigh cutlets instead since it was what I had (and juicier) and they took less than 30 minutes in the oven. Sweet and nutty with an extra zing--they were great. I served them with brown sugar sweet potatoes... :)
Not sure what the fuss is about this chicken. The honey was a nice touch and made you go hmmm, but this was nothing spectacular. Just a basic baked chicken dish. I may make it again but I won't be serving this for company as others have suggested because I don't think it's all that special.
People of my family really liked your recipe. I know I will make it again. Thanks for having it here.
My husband and I loved it!! I never thought about baking chicken in eggs and honey before...Very good suggestion. Thanks Laura!
My picky children loved this! My kids would have eaten twice as much!I used chicken tenders and peanuts for the nut because of allergies and filled a 9X13 pan. I forgot to butter the tops of the chicken, but it was still wonderful! There are few food dishes that all my five children like, but this is one! Great!
This was by no means a bad recipe, but it was nothing special. With all the recipes out there that I haven't tried yet, I don't think I'll make this again. Still searching for the perfect baked chicken....
This recipe was great. The chicken had a nice crunch on top and was very moist in the middle. I cut the chicken into bit size strips and put it on top of a salad. Very yummy! Will make again for sure!
This was interesting. I used panko bread crumbs and added horseradish dijon mustard to the honey. I think the mustard made the dish. It off-set the sweet. My kids loved it!
I drizzled with honey just before serving and it moistened it. I think cooking time is too long so I would adjust down next time. Otherwise, it was pretty good.
This is a fantastic recipe - pretty quick and easy to make. I prefer the pecans over the walnuts - same as the family - but both are great. I use loaf pans for the two dippins - it's about the right size.
Made this last night for dinner....it was a hit to say the least. I did use walnuts instead of peacans and used Agave Nectar instead of honey (same amount) and this was awesome.......thank you for sharing
Awesome flavor, but before the chicken was even done cooking, the honey/egg mixture started burning on the bottom of the pan. I only used one egg and 1/4 cup honey and it was more than enough. In order to get the honey mixed into the egg, I heated them both in the microwave for 15 seconds or so, just to make them warm enough to mix well. Otherwise I would have had beaten egg with clumps of honey in it. I used crushed Ritz crackers instead of the bread crumbs, and walnuts. I will probably make this again if I can think of a way to prevent the honey burning problem.
I think I was expecting a little more sweetness...will try it next time drizzling with the honey and butter rather than adding the honey to the egg...also, the bottom of the chicken was a tad soggy...but, overall very yummy! Served with mashed sweet potatoes and steamed broccoli!
The flavor was delicious. However, the coating came out a little soggy. I think next time I will fry the chicken just long enough to get a crispy coat and then finish it off in the oven. This chicken was also very moist.
Moderately simple to prepare, yet extrodinarily tasty! This was a hit at my house, but does require a bit of prep for what you get.
meh. i didn't love it. husband did. it's really very sweet, i think it's just not my taste. easy to make though.
I made this recipe using walnuts, panko bread crumbs and boneless, skinless chicken breasts. Since some reviews said it was quite sweet, i decreased the honey to 1/3 cup and it was delicious with just a hint of sweetness. As others have mentioned, it did not get crispy but then again, i skipped the butter drizzle. Altogether a great recipe. Just as delicious on sliced eggplant, roasted in the oven about 15minutes per side.
I'd give this 2.5 stars...it was ok, but not great. I don't like meat to be super sweet so I cut back a bit on the honey and added some strong dijon mustard to the egg mixture to cut the sweetness and give it some bite. The taste was ok but the texture was off...the bread crumbs stayed dry and untoasted even though I cooked it for the full time. I did really love the pecans though, they toasted perfectly. I will probably try this again, but thinking of trying crushed corn flakes instead of the bread crumbs. Whatever you do, definately grease your baking dish or it will stick!!!
Excellent way to make chicken! Prep was so easy. We loved the flavor; honey and pecans go great together. The nuts we had on hand were already salted, so didn't add any additional salt to the recipe and it was just right.
It was really good- I used pecans, not walnuts, and it was delicious! The family was a big fan of this, so I think it was a success!
verry yummy! I used Itallian flavored bread crumbs and almonds and it came out wonderful, "Adding it to the rotation!"
Very easy. My husband really liked this. I didn't care for the nutty taste, but that's because I'm not a fan in general. If you are, I'm sure you'll love this, because the chicken comes out VERY tender and the honey flavor adds a perfect amount of sweetness.
Great & easy and we loved it! I didn't use as much butter, & probably should have sprayed the bake dish first. A keeper.
My husband & I absolutely loved this recipe. I did add some oregano, pepper and garlic powder to the egg mixture for a bit more flavor. Goes great with mashed potatoes too. This is now one of our favorite ways to fix chicken!
This is a pretty good recipe. The only thing is that it tasted a little bland. It needed more seasonings. My husband and I liked it.
My husband loved it, but it was a little too sweet for my liking. I cut the recipe in half and it was perfect for coating 4 chicken breasts. I tried half with peanuts and half with pecans. My husband liked the pecan version better. Note to others, you'll need a big jar of honey if you are making the full amount.
I made this for my parents and they loved it! I followed the directions exactly and i used crushed pecans. It was definitely yummy. A nice change. i made it with regular mashed potatoes. Will make again!
Seriously one of the best chicken breast recipes I have ever tasted! We didn't used the butter at all and it was wonderful!
My family liked this quite a lot. Since dh doesn't like pecans that much, he said that the pecan taste was too strong, so I'll cut back on that next time.
I used walnuts in my breading, I thought it was just ok..not really my taste though, but everyone else loved it so i will probably make again.
I didn't have to marinate, but since the recipe didn't say you needed to (even though reviewers did) I thought I'd be okay. It did not turn out well. You couldn't taste much of the honey so the light pecan flavor was out of place. Won't make it again.
This was so good and really easy! To cut some of the fat I omitted the drizzled butter but was still very pleased with the results. Will try to marinate the chicken in the egg/honey mixture next time!
An excellent recipe. I've made it twice - once with walnuts instead of pecans and with butter drizzled on top and once with a combination of walnuts and pecans and with olive oil replacing the butter. The latter was definitely better (5 stars instead of 4.5) but both were a huge success. Easy, quick and delicious.
Delicious-I used Panko bread crumbs instead of regular. Great taste, moist chicken and easy to throw together.
Absolutely delicious! I made it with chicken cutlets and it came out wonderfully! I also served it with an apricot cranberry sauce and they went together fabulously!
Wonderful but next time try this to lower the calories. Use Fiber One cereal ground into crumbs. Substitute 1/2 of the honey with fat free sweet and condensed milk. Spray baking pan with PAM or similar spray to prevent sticking. Still yummy!
This was delicious. I used chicken tenders instead, and it ended up tasting like a very healthy version of chicken fingers (I omitted the butter). Towards the last 5 minutes of baking, I added some brie cheese for a creamy texture on the side. So good!
This was a great recipe. It reminded me of a pecan encrusted chicken that I had in a fancy restaurant on vacation. We'll have this when we have guests. My husband thinks I'm a gourmet cook when I make things like this. I baked the chicken about 60 minutes (large pieces) and the outside was crispy while the inside was moist.
What a nice change from the usual chicken. I made this for a dinner party and used walnuts and saltines instead of bread crumbs. I also used a tenderorizor and split the breasts which was a great serving size. Drizzled with a little honey before serving for some extra sweet for honey lovers! These were a big success!
this dish was a hit! We cubed the chicken breast and finely ground walnuts to make nuggets, baked w/o butter.
This was amazing! I too cooked it a little more slowly to make sure the chicken didn't get dry and it didn't. It was perfect. I did have to use half almonds and half pecans as I didn't have enough of either on hand but it was great. Also, I cut it up and put in on a salad with dried cranberries...I don't remember the last time I ate salad without dressing!!
Loved this new recipe and so did my friends. It's a new fav and really easy to make. I cut chicken breast into fingers to cut cook time and allow for more breading.
Very good flavor. I marinated the chicken in the egg and honey for about an hour as another reviewer suggested and the chicken was very moist. I also used Italian bread crumbs and added dried basil and dried thyme. Will make again- thanks for the recipe!
Good, but not great. Chicken had an interesting flavor.. we liked the pecan taste, however this one just didn't "wow" me like I was hoping for.
This is my husbands favorite chicken recipe. He's the only meat-eater in the house (I'm a vegetarian), so I use half of all the ingredients to make smaller portions. The chicken comes out tender and delicious every time, according to anyone eating it, and it's super easy to make. Thanks for the recipe! :)
Fantastic recipe! I used 3 large boneless chicken breasts and it fed my family of 5. Even ate cold leftovers the next day.
This was ok - the bread crumbs made it taste like stuffing. Maybe that's what it was supposed to taste like ; ) Anyway, probably won't make it again but it was worth a try.
I am brand new cook - and this was fun to try and delicious. Would I need to change the oven temp/cooking time if i were to use boneless, skinless chicken?
This was very good. I used cashew nuts as I don't like pecans or walnuts. It's very similar to CASHEW CRUSTED CHICKEN from this site but this recipe didn't have as good flavour as Cashew Crusted Chicken. However the addition of breadcrumbs to the nut coating was wonderful. The breadcrumbs soaked up the excess juices and made the coating really crunchy. I will now use a combination of this recipe and the other one to create the perfect dish.
This was a nice update on plain old baked chicken. Make sure you take it out when it reaches 165 or it will dry out. I only left mine in 5 minutes too long and it dried out a bit. I'm sure next time it will be perfect.
I loved the chicken! The only change I made was that I used Panko crumbs instead of bread crumbs. I did not sprinkle with butter before baking and I baked for 20 minutes, flipped chicken breasts and baked another 20 minutes. I have made this twice in one week!!!!
