Bourbon Pecan Chicken is covered in a lick your plate clean sauce. The flavor of bourbon and pecans plus dijon mustard and honey combine to make a fantastically delicious meal. Great served with mashed potatoes and green beans!
Bourbon and pecans are two ingredients I love to use for fall cooking and they complement each other so well.
Boneless chicken breasts are coated in a mixture of honey and Dijon mustard and then coated in a mixture of finely chopped pecans and bread crumbs. They are pan-fried until golden brown and then they finish cooking in the oven so they stay moist and juicy.
An easy and quick sauce is made from honey, bourbon, Dijon mustard, cayenne pepper, bourbon, heavy cream, plus pecans.
This is a meal that’s fancy enough for company, but also tastes like down-home comfort food. The sauce is just a little sweet and a little spicy with lots of buttery, crunchy pecans.
Tips For Making:
- You’ll cut each chicken breast in half horizontally to yield 2 thinner pieces. So 2 chicken breasts will give you 4 servings. Since chicken breasts are so much larger than they use to be, cutting them into thinner pieces makes them easier and quicker to cook.
- This recipe calls for 1/4 teaspoon of cayenne pepper which will give the chicken a little heat. If you like really spicy food, add 1/2 a teaspoon.
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Watch the short video below to see how easy this recipe is to make.
Bourbon Pecan Chicken
Ingredients
- 1/2 cup finely chopped pecans
- 1/2 cup bread crumbs
- 2 tablespoons honey,, divided
- 2 tablespoons Dijon mustard,, divided
- 2 boneless, skinless chicken breasts,, cut in half horizontally into 2 thinner pieces
- salt and pepper
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon butter
- 3 tablespoons bourbon
- 1/4 cup heavy cream
- 1/4 teaspoon cayenne pepper
- 1/3 cup chopped pecans
- 1 tablespoon butter
Instructions
- Combine finely chopped pecans and bread crumbs in a large ziptop bag. Set aside.
- In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard.
- Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides.
- One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well.
- Preheat oven to 375 degrees
- Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides.
- Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes.
- Wipe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes. Remove from heat and stir in butter until melted.
- Season sauce to taste with salt and pepper.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Bourbon Pecan Chicken Goes Great With:
I may make this, may eat it every night. But I will never leave a review, sign up for a newsletter, or recommend this to my friends. The pop up ads, and shifting video that I did not want to see made this page incredibly difficult to navigate. I should not get irritated and annoyed just tryimg to look at a recipe.
Cry us a river ☹
Susan… you are easy to irritate and annoy….your life must be so difficult…being pissed off all the time…why in gods name did you take the time to share your shitylittle self with people who really don’t care what you do or think.please go back under your rock
Added 4 T brown sugar to the sauce and it was magnificent. Definitely making this again. Five star recipe.
Adding Brown Sugar is a great idea! I also used Jack Daniels Honey Jack. Thanks Mike!
This was so good. Chicken came out perfect. I substituted ground pork rinds for bread crumbs so that it would be closer to keto. So delicious. made extra sauce because it was so good.
I made this dish tonight. I had to substutute walnuts for the pecans (it was what I had on hand) and the flavors still popped!! As for the sauce, I am not sure if the chicken breasts I had were larger than normal but after looking at the sauce to chicken ration I felt I needed a bit more so I increased the sauce by 1/2 and it turned out perfect!! The chicken was juicy and all of the flavors exploded with each bite! My Wife was taken back by the flavors, the texture and loved every bite!!
The pecans would not stick to the chicken. The pecans that fell off the chicken burned in the pan. There was only enough sauce for two of the four pieces of chicken.
Fantastic dish! Saved prep time with thin cut chicken breasts.
We had this tonight and it was absolutely scrumptious! I made extra sauce because we are sauce people. This is definitely going into our “go to” chicken rotation.
Do you have a calorie and nutrition info on s serving of the bourbon pecan chicken?
I’m making this now, and hope chicken doesn’t end up tough. Looks delicious though.
Soak chicken in milk as long as possible, up to 24 hours and the chicken will be very tender. Use buttermilk for fried chicken. I always soaks my chicken and it makes a huge difference.
I would definitely be licking the plate on this dish. Looks so good!