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.
You’ll Love This Recipe Because…
- The nutty pecan crust and sweet potatoes perfectly blend sweet and savory flavors.
- It’s easy to make with ingredients you most likely have on hand!
- It’s quick and cozy, perfect for a chilly weeknight with the family.
Holly’s Quick Chicken Tips
- Finely crush the pecans so they stick well to the chicken, creating a more even crust. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin.
- Pound the chicken breasts to an even thickness to ensure they cook evenly. This prevents the pecans from burning before the chicken is fully cooked.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Easy Air Fryer Sweet Potatoes
- Add a pinch of cinnamon, nutmeg, or a sprinkle of chili powder to the honey for extra flavor. A little salt after cooking balances the sweetness.
- Cook the sweet potatoes in a single layer or in batches, if needed, to ensure they cook evenly and caramelize on the edges.
More Air Fryer Meals
Did you make this Air Fryer Pecan Chicken with Honey Sweet Potatoes recipe? Leave a rating and a comment below.
Air Fryer Pecan Chicken with Honey Sweet Potatoes
A flavorful dish combining crunchy pecan-crusted chicken with tender, honey-glazed sweet potatoes for a perfect sweet and savory meal.
Equipment
Air Fryer
Ingredients
For the Chicken
- 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 pecans finely chopped
- ⅓ cup Panko breadcrumbs
- 1 tablespoon melted butter
- ½ teaspoon smoked paprika
For the Sweet Potatoes
- 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
Instructions
-
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.
Notes
Mayonnaise can be replaced with Greek yogurt.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer until heated through.
Nutrition Information
Calories: 563 | Carbohydrates: 54g | Protein: 29g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 1451mg | Potassium: 1089mg | Fiber: 7g | Sugar: 21g | Vitamin A: 24397IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course air fryer, Chicken, Dinner, Main Course
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
