PREP TIME: 10 MINS | COOK TIME: 16 MINS | SERVINGS: 4
You will be tempted to lick your plate clean with this mouthwatering Bourbon Pecan Chicken. An easy and quick dish to throw together with a fantastic combination of flavours from bourbon, pecans, Dijon mustard, and honey.
INGREDIENTS
1/2 c. finely chopped pecans
1/2 c. bread crumbs
2 tbsp honey, divided
2 tbsp Dijon mustard, divided
2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
salt and pepper
1 tbsp olive oil or vegetable oil
1 tbsp butter
3 tbsp bourbon
1/4 c. heavy cream
1/4 tsp cayenne pepper
1/3 c. chopped pecans
1 tbsp butter
HOW TO MAKE BOURBON PECAN CHICKEN
Step 1: In a large ziptop bag, add the finely chopped pecans and bread crumbs. Shake well to combine and set aside.
Step 2: Whisk a tbsp honey with a tbsp Dijon mustard in a small bowl.
Step 3: With salt and pepper, season the chicken breasts, then coat both sides with the honey/Dijon mixture.
Step 4: To the pecan/bread crumb mixture, add the chicken a piece at a time and shake until well coated.
Step 5: Prepare the oven. Preheat it to 375 degrees.
Step 6: In a large pan, melt the butter over medium heat. Once the butter has melted, add the chicken to the pan and cook both sides until golden brown. To a casserole dish, transfer the cooked chicken and bake in the preheated oven for about 10 to 12 minutes.
Step 7: Clean the pan before adding in the bourbon along with the 1 tbsp of each honey and Dijon mustard, heavy cream, cayenne pepper, and pecans. Let it simmer for approximately 2 to 3 minutes, then take away from the heat. Add in the butter and stir until melted. To taste, season the sauce with salt and pepper.
NOTE:
I suggest slicing the chicken horizontally into 2 thinner pieces if using large chicken breasts. Or you can leave the chicken breasts uncut and just cook them longer.
Ingredients
- 1/2 c. finely chopped pecans
- 1/2 c. bread crumbs
- 2 tbsp honey, divided
- 2 tbsp Dijon mustard, divided
- 2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
- salt and pepper
- 1 tbsp olive oil or vegetable oil
- 1 tbsp butter
- 3 tbsp bourbon
- 1/4 c. heavy cream
- 1/4 tsp cayenne pepper
- 1/3 c. chopped pecans
- 1 tbsp butter
Instructions
Step 1: In a large ziptop bag, add the finely chopped pecans and bread crumbs. Shake well to combine and set aside.
Step 2: Whisk a tbsp honey with a tbsp Dijon mustard in a small bowl.
Step 3: With salt and pepper, season the chicken breasts, then coat both sides with the honey/Dijon mixture.
Step 4: To the pecan/bread crumb mixture, add the chicken a piece at a time and shake until well coated.
Step 5: Prepare the oven. Preheat it to 375 degrees.
Step 6: In a large pan, melt the butter over medium heat. Once the butter has melted, add the chicken to the pan and cook both sides until golden brown. To a casserole dish, transfer the cooked chicken and bake in the preheated oven for about 10 to 12 minutes.
Step 7: Clean the pan before adding in the bourbon along with the 1 tbsp of each honey and Dijon mustard, heavy cream, cayenne pepper, and pecans. Let it simmer for approximately 2 to 3 minutes, then take away from the heat. Add in the butter and stir until melted. To taste, season the sauce with salt and pepper.
Notes
I suggest slicing the chicken horizontally into 2 thinner pieces if using large chicken breasts. Or you can leave the chicken breasts uncut and just cook them longer.
