Maple-Pecan Crusted Chicken
Ingredients:
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1 (1/2") piece ginger, peeled, grated
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4 cloves garlic, grated
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1 lemon, zested, halved
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2 Tbsp. Dijon mustard
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2 Tbsp. pure maple syrup
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1 Tbsp. chopped fresh thyme, plus more for serving
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1/2 tsp. smoked paprika
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4 Tbsp. extra-virgin olive oil, divided
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Kosher salt
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2 (6- to 8-oz.) boneless, skinless chicken breasts
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Freshly ground black pepper
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2/3 cup finely chopped raw pecans
Instructions:
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Preheat oven to 400°. Place a large ovenproof skillet in the oven to heat.
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Whisk together ginger, garlic, lemon zest, juice of ½ lemon, mustard, maple syrup, thyme, paprika, 2 Tbsp oil, and ½ tsp salt. Set aside ¼ cup of the mixture for serving.
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Pat chicken dry and cut each breast in half lengthwise. Season with salt and pepper, then toss with remaining ginger mixture until coated.
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Carefully remove the hot skillet and add remaining 2 Tbsp oil. Press one side of each chicken piece into pecans, then place pecan-side up in the skillet.
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Bake until chicken is cooked through and reaches 165°, about 15–17 minutes.
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Top with reserved ginger mixture and thyme. Serve with lemon wedges.
Oven-baked chicken coated in a maple-pecan crust and finished with a balanced blend of ginger, lemon, and herbs for a flavorful, well-rounded dish.
Fun Fact: Maple syrup isn’t just a sweetener; it contains natural antioxidants and minerals like zinc and manganese that support immune and metabolic health.
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