Description
Bourbon Pecan Chicken brings Southern comfort straight to your dinner table with a delightful blend of sweet and savory flavors. Crispy chicken coated in a rich bourbon glaze and crunchy pecans creates a mouthwatering meal that feels like a warm culinary hug from the kitchen.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Dry Seasonings:
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Coating and Cooking Base:
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil (or butter)
Sauce Ingredients:
- ½ cup chopped pecans
- 2 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- ¼ cup soy sauce
- 2 tablespoons honey
- ¼ cup chicken broth
- 1 teaspoon Dijon mustard
Garnish:
- Fresh parsley
Instructions
- Pat 600-700g chicken breasts completely dry using paper towels. Sprinkle ½ teaspoon each of salt, black pepper, and garlic powder evenly across both sides of the meat.
- Dust chicken with 2 tablespoons all-purpose flour, gently shaking off any excess coating to ensure a light, even layer.
- Warm 2 tablespoons vegetable oil in a large skillet over medium-high heat until it shimmers and feels hot, approximately 2-3 minutes.
- Carefully place seasoned chicken into the hot skillet. Cook for 4-5 minutes until a golden-brown crust develops, ensuring internal temperature reaches 165°F / 74°C.
- Transfer chicken to a clean plate. Keep the skillet’s remaining browned bits for additional flavor.
- Add ½ cup chopped pecans to the same skillet. Toast for 1-2 minutes, stirring constantly to prevent burning and release their rich aroma.
- Pour 2 tablespoons apple cider vinegar, 3 tablespoons brown sugar, ¼ cup soy sauce, 2 tablespoons honey, ¼ cup chicken broth, and 1 teaspoon Dijon mustard into the skillet.
- Stir the sauce ingredients together, allowing them to simmer and reduce for 3-5 minutes until the mixture slightly thickens and becomes glossy.
- Return chicken to the skillet, coating each piece thoroughly with the pecan glaze. Simmer an additional 2-3 minutes to ensure complete flavor absorption.
- Plate the chicken, generously spooning remaining sauce and toasted pecans over the top. Garnish with fresh chopped parsley for a bright, fresh finish.
Notes
- Toast pecans carefully and stir constantly to prevent burning, as nuts can quickly go from perfectly golden to scorched.
- For a gluten-free version, replace wheat flour with cornstarch or almond flour when dredging the chicken.
- Choose chicken breasts of similar size so they cook evenly and prevent some pieces from becoming dry while others remain undercooked.
- Create a deeper flavor by using low-sodium chicken broth, which allows better control of the sauce’s salt content and lets the other ingredients shine.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 352 kcal
- Sugar: 11 g
- Sodium: 430 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg