Baked chicken with rosemary and pecans


by: Aimee Plesa

I love making this recipe because it combines three of my favorite ingredients-chicken breasts, rosemary and pecans. It smells absolutely amazing as it bakes and the flavor of the Dijon and rosemary dance across the tongue.


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serves: 4

1/4 cup buttermilk

2 tablespoons Dijon mustard

4 chicken breasts

1/3 cup panko

1/3 cup finely chopped pecans

2 tablespoons grated Parmesan cheese

3/4 teaspoon minced fresh rosemary

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Baked chicken with rosemary and pecans

Servings Per Recipe: 4

Amount per Serving

Calories: 261

  • Total Fat: 11.8 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 80 mg
  • Sodium: 500.7 mg
  • Total Carbs: 9.1 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 1.8 g
  • Protein: 29.1 g

how is this calculated?

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1.  Preheat oven to 425 degrees F.

2.  Line a large baking dish with aluminum foil and set aside.

3.  Combine buttermilk and mustard in a shallow, flat bottom dish and whisk to combine.

4.  In another bowl, combine all remaining ingredients except the chicken.

5.  Dredge each chicken breast in the buttermilk mixture then coat in the panko mixture.

6.  Place in prepared dish and bake 10-15 minutes on each side, until a meat thermometer inserted into the thickest part of the breast registers 160 degrees F.

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