This gluten-free sheet pan pecan crusted chicken with fall harvest vegetables combines tender chicken breasts with a delightful coating of crushed pecans, creating a symphony of savory and nutty notes. Roasted to perfection on a single sheet pan along with some delicious fall harvest vegetables, this dish promises convenience without compromising on gourmet taste. Did I mention that it’s also meal prep friendly?
While you can enjoy this sheet pan pecan crusted chicken year-round, it truly shines in the autumn season. The nutty richness of pecans complements the cozy, comforting vibes of fall, making it an ideal dish to enjoy amidst the crisp air and changing leaves.
This pecan crusted recipe is inspired by my Fall Harvest Sheet Pan Meal Prep. If you love this dish, you will love the ease of the fall harvest sheet pan meal prep as well!
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Ingredients
- Butternut squash, Peeled & Diced
- Brussels Sprouts, Halved
- Avocado Oil
- Avocado Oil Spray
- Chicken Tenders
- 2 Eggs
- Crushed Pecans
- Almond Flour
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Smoked Paprika
For the Glaze:
- Dijon Mustard
- Honey
- Fresh Garlic Cloves, Minced
- Salt
- Pepper
See recipe card for quantities.
Instructions
- Preheat your oven to 400 F and set your rack to the middle position.
- Add your diced butternut squash, halved brussels sprouts to an extra large (21x 15) sheet pan. Drizzle your vegetables with avocado oil and add in your seasonings. Toss until all the seasonings are evenly distributed and your vegetables are in an even, single layer.
- Add 2 eggs to a plate with curved edges and whisk. Add your crushed pecans and almond flour to another plate with curved edges. Then add in your seasonings. Mix until your crushed pecans, almond flour, and seasonings are well distributed. Grab your chicken tenders, one by one, add to the egg wash and then into your pecan mixture, press down, flip the tender around and press down again until the pecan mixture fully coats the chicken tenders. Repeat until all of your tenders are coated. Push the vegetables to the edge of the tray and then place your chicken tenders in the center of the pan. Give your tenders a little spray of avocado oil.
- Bake for 20-23 minutes or until your chicken is cooked through and reaches an internal temperature of 165 F and your vegetables are cooked through or fork tender.
- While your sheet pan meal is in the oven, add your dijon mustard, honey, fresh garlic, salt and pepper into a bowl and whisk together to make a glaze.
- Once your sheet pan meal is ready and out of the oven, drizzle on your glaze and serve. If you are meal prepping, you can either add your glaze on immediately or store it in a separate container until you are ready to serve. Store in an air-tight container in the fridge for up to 5 days.
Hint: If you don’t have an XL baking sheet and you aren’t able to get your chicken and vegetables in an even, single layer, use two separate sheet pans.
Substitutions
If you are interested in making this sheet pan pecan crusted chicken with fall harvest vegetables but you have dietary restrictions, you can make the following substitutions:
- Butternut squash-Use sweet potato if you don’t have or don’t like sweet potatoes.
Because I used almond flour instead of regular flour in this recipe, it is already gluten-free and dairy-free.
Variations
- Spicy – Add a touch of cayenne to the seasoning blend and use hot honey instead of regular honey in the glaze to make this recipe spicy!
- Toddler friendly– Nuts can pose a choking hazard to toddlers or children under 5. In order to make this recipe toddler friendly, make sure that your pecans are very finely crushed.
This recipe is already kid-friendly.
Equipment
All you need to make this gluten-free fall harvest sheet pan meal is an XL (21 x15) Sheet Pan.
If you are in the market for a nice extra large sheet pan, I bought mine off amazon and I am obsessed!
If you are meal prepping this sheet pan dish, these are some of my favorite glass bento box containers.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers in an air-tight container in the fridge for up to 5 days.
Top tip
Add fresh herbs such as rosemary, thyme and basil to take this fall harvest dish to the next level.
FAQ
Yes, this recipe is gluten-free. Always check the individual ingredients to make sure there are no added fillers and that the individual brands you choose are gluten-free.
Yes, this recipe is dairy-free.
Yes! This recipe is great for meal prep.
Gluten-Free
Looking for other gluten-free recipes like this? Try these:
Sheet/One Pan
Looking for some more sheet/one pan recipes? Try these:
Jump to: Recipe
Sheet Pan Pecan Crusted Chicken with Fall Harvest Vegetables
Equipment
- 1 XL (20×15) Baking Sheet
Ingredients
- 1 Medium Butternut squash Peeled & Diced
- 1 Pound Brussels Sprouts Halved
- 2 tablespoons Avocado Oil
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
For the Chicken:
- 1 Pound Chicken Tenders
- 2 Large Eggs
- 1 & ¼ Cups Crushed Pecans
- ¾ Cup Almond Flour
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
For the Glaze:
- 2 tablespoons Dijon Mustard
- 2 tablespoons Honey
- 2 Large Garlic Cloves Minced
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat your oven to 400 F and set your rack to the middle position.
- Add your diced butternut squash, halved brussels sprouts to an extra large (21x 15) sheet pan. Drizzle your vegetables with avocado oil and add in your seasonings. Toss until all the seasonings are evenly distributed and your vegetables are in an even, single layer.
- Add 2 eggs to a plate with curved edges and whisk. Add your crushed pecans and almond flour to another plate with curved edges. Then add in your seasonings. Mix until your crushed pecans, almond flour, and seasonings are well distributed. Grab your chicken tenders, one by one, add to the egg wash and then into your pecan mixture, press down, flip the tender around and press down again until the pecan mixture fully coats the chicken tenders. Repeat until all of your tenders are coated. Push the vegetables to the edge of the tray and then place your chicken tenders in the center of the pan. Give the tenders a little spray of avocado oil.
- Bake for 20-23 minutes or until your chicken is cooked through and reaches an internal temperature of 165 F and your vegetables are cooked through or fork tender.
- While your sheet pan meal is in the oven, add your dijon mustard, honey, fresh garlic, salt and pepper into a bowl and whisk together to make a glaze.
- Once your sheet pan meal is ready and out of the oven, drizzle on your glaze and serve. If you are meal prepping, you can either add your glaze on immediately or store it in a separate container until you are ready to serve. Store in an air-tight container in the fridge for up to 5 days.
- Hint: If you don't have an XL baking sheet and you aren't able to get your chicken and vegetables in an even, single layer, use two separate sheet pans.
Video
Notes
Substitutions
If you are interested in making this sheet pan pecan crusted chicken with fall harvest vegetables but you have dietary restrictions, you can make the following substitutions:
- Butternut squash-Use sweet potato if you don’t have or don’t like sweet potatoes.
Variations
- Spicy – Add a touch of cayenne to the seasoning blend and use hot honey instead of regular honey in the glaze to make this recipe spicy!
- Toddler friendly– Nuts can pose a choking hazard to toddlers or children under 5. To make this recipe toddler friendly, make sure that your pecans are very finely crushed.
Equipment
All you need to make this fall harvest sheet pan meal is an XL (21 x15) Sheet Pan. If you’re in the market for a nice extra large sheet pan, I got mine off amazon and I am obsessed! If you are meal prepping this one pan dish, these are some of my favorite glass bento box containers. Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers in an air-tight container in the fridge for up to 5 days.
Top tip
Add fresh herbs such as rosemary, thyme and basil to take this fall harvest dish to the next level.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Elizabeth says
These turned out so good and I love that they’re gluten-free. The perfect fall meal!
Carole says
Delicious recipe! Adding to the rotation.
christina.klapper says
So glad you loved it Carole!!!!!