This Pecan Chicken recipe is a favorite made quick and easy in the air fryer. Served with cinnamon honey sweet potatoes, it’s an easy weeknight meal.
Ingredients :
4 small boneless skinless chicken breasts 5-6 oz each
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
¾ teaspoon salt divided
½ teaspoon garlic powder
½ teaspoon black pepper
½ cup finely chopped pecans
⅓ cup Panko bread crumbs
1 tablespoon melted butter
½ teaspoon smoked paprika
1 ½ pounds sweet potatoes peeled and cut into ½-inch cubes
3 tablespoons honey divided
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon cinnamon
Directions :
To make the chicken, place the chicken breasts between two sheets of plastic wrap and use the flat side of a meat mallet to pound to an even thickness of ½-inch.
In a medium bowl, combine the mayonnaise, mustard, ¼ teaspoon salt, garlic powder, and black pepper. Add chicken breasts and toss to coat. Refrigerate for at least 20 minutes or up to 4 hours.
Preheat the air fryer to 400°F (200°C).
To make the sweet potatoes, in a large bowl, toss the cubed sweet potatoes, 1 tablespoon honey, oil, salt, and cinnamon. Add the potatoes to the air fryer basket and cook for 10 minutes.
Toss the sweet potatoes and drizzle with the remaining 2 tablespoons of honey. Cook for an additional 3-5 minutes, or until potatoes are tender and starting to brown. Transfer to a plate, cover, and set aside.
While the sweet potatoes are cooking, mix pecans, Panko bread crumbs, melted butter, smoked paprika, and the remaining ½ teaspoon salt in a small bowl. Top each chicken breast with the pecan mixture, gently pressing the topping to adhere.
Reduce the air fryer temperature to 360°F.
Add the crumb-topped chicken in a single layer to the air fryer basket. Cook for 11 to 14 minutes or until the chicken reaches an internal temperature of 165°F. Remove the chicken and place on a plate to rest.
While the chicken rests, return the potatoes to the air fryer and warm them for 3 minutes at 400°F.
