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Bourbon Pecan Chicken
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4.94 from 15 votes

Bourbon Pecan Chicken

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. 
Course Main Dish
Cuisine Southern
Keyword bourbon chicken
Prep Time 10 minutes
Cook Time 16 minutes
Servings 4
Author Christin Mahrlig


  • 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


  • 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.


Since chicken breasts all seem to be so large these days, I like to cut them horizontally into 2 thinner pieces. If you do not do this and you are using large breasts, keep in mind you will have to cook them longer.