Creamy Chicken Bake with a Crunchy Pecan Crust

Creamy Chicken Bake with a Crunchy Pecan Crust

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For those who can’t get enough of creative chicken recipes, this Creamy Chicken Bake with a Crunchy Pecan Crust is sure to be a hit!

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time60 minutes


  • 8 Chicken thighs
  • 1 Pinch Robertsons Salt and Black Pepper to taste
  • 30 ml oil
  • 100 g Breadcrumbs made from seed bread
  • 15 ml Robertsons Mixed Herbs
  • 50 g Pecan nuts, chopped
  • 50 g Margarine
  • 100 g Mushrooms, sliced
  • 1 KNORR Garlic and Herb Potato Bake
  • 2.5 g Robertsons Coriander
  • 350 ml Milk
  • 1 tbsp Fresh parsley to garnish


  • Arrange chicken in an ovenproof baking dish and brush with oil.
  • Bake at 180°C for 20-30 minutes until brown.
  • Mix the breadcrumbs, mixed herbs and pecan nuts together and set aside.
  • Fry the mushrooms in a little margarine.
  • Mix the KNORR Potato Bake, coriander and milk together and pour into the mushroom pan.
  • Simmer until the sauce thickens.
  • Pour sauce over chicken and top with the breadcrumb mixture.
  • Return to the oven and bake until the topping is golden and crispy.
  • Garnish with parsley and serve with mashed potato or nutty brown rice.