How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Herb Chicken With Panko-Pecan Crust ?

You need 9 ingredients. The key ingredients include: 1/2 cup low-fat buttermilk, 3/4 cup panko (Japanese bread crumbs), 3 tablespoons finely chopped pecans, 1 tablespoon dried parsley, crumbled, and more.

Is Herb Chicken With Panko-Pecan Crust suitable as meat & poultry?

Yes, Herb Chicken With Panko-Pecan Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Herb Chicken With Panko-Pecan Crust ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Chicken With Panko-Pecan Crust Recipe

Name: Herb Chicken With Panko-Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup low-fat buttermilk; 3/4 cup panko (Japanese bread crumbs); 3 tablespoons finely chopped pecans; 1 tablespoon dried parsley, crumbled; 1/2 teaspoon dried thyme, crumbled; 1/4 teaspoon pepper (coarsely ground preferred); 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded; Cooking spray; 2 teaspoons olive oil

Try this homemade Herb Chicken With Panko-Pecan Crust recipe the whole family will love. Made with low-fat buttermilk, bread crumbs, pecans and parsley.…

This Herb Chicken With Panko-Pecan Crust relies on simple, everyday ingredients such as low-fat buttermilk, finely chopped pecans, dried parsley, crumbled and dried thyme, crumbled. It comes together quickly and makes 4 servings, at about 537 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1/2 cup low-fat buttermilk
3/4 cup panko (Japanese bread crumbs)
3 tablespoons finely chopped pecans
1 tablespoon dried parsley, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon pepper (coarsely ground preferred)
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
Cooking spray
2 teaspoons olive oil

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Quick Info

Servings
4 servings
Calories
537 kcal
Category
Meat & Poultry

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Herb Chicken With Panko-Pecan Crust

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