Wednesday, August 26, 2020

Bourbon Pecan Chicken

Bourbon Pecan Chicken

Chicken breasts are coated in pecan breadcrumbs and fried in a skillet. Then a rich bourbon sauce is poured over it before serving.


  • 2 tablespoons of honey, divided
  • salt and pepper
  • 1/2 cup finely chopped pecans
  • 1 tablespoon of butter
  • 1/3 cup chopped pecans
  • 1 tablespoon olive oil or vegetable oil
  • 1/4 cup heavy cream
  • 2 boneless, skinless chicken breasts, halved horizontally into 2 thinner pieces
  • 1 tablespoon of butter
  • 2 tablespoons Dijon mustard, divided
  • 1/2 cup breadcrumbs
  • 3 tablespoons of bourbon
  • 1/4 teaspoon cayenne pepper


First, combine finely chopped pecans and breadcrumbs in a large zip-up bag. Put aside.

Then, in a small bowl, combine 1 tablespoon of honey and 1 tablespoon of Dijon mustard.

Season the chicken breasts with S&P and brush the honey/dijon mixture on both sides.

One at a time, add a chicken breast to the pecan/breadcrumb mixture, shaking the bag to coat it well.

Preheat the oven to 375 degrees

Heat butter and oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides.

Transfer the chicken to a casserole dish and place in the oven to finish cooking, about 10 to 12 minutes.

Wipe out the pan. Add the bourbon, 1 tablespoon of honey, 1 tablespoon of Dijon mustard, heavy cream, cayenne pepper, and pecans to the pan. Simmer for about 2 to 3 minutes. Remove from the heat and stir in the butter until melted.

Season the sauce to taste with salt and pepper. Happy Cooking Time.