Toasted Pecan Chicken

Toasted Pecan Chicken Recipe – pan-seared chicken simmered in a creamy orange dijon sauce and toasted pecans. AMAZING flavor! It only takes 20 minutes from start to finish – no prep work. I am going to double the sauce next time so I can pour it over the rice. YUM!

Toasted Pecan Chicken Recipe - pan seared chicken simmered in a creamy orange dijon sauce and toasted pecans. AMAZING flavor! Only takes 20 minutes from start to finish - no prep work. I am going to double the sauce next time so I can pour it over the rice. YUM!

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My Mom has been raving about this dish for years.  I’ve resisted making it because it just didn’t sound good to me.  Boy, was I wrong.  This was absolutely delicious!  The sauce was so yummy.  I am going to double it next time so I can pour it over the rice.

The original recipe used toasted almonds.  I love almonds, but I didn’t have any on hand.  I used toasted pecans and it was great.  This only takes about 20 minutes to make.  I served the chicken over some Uncle Ben’s Ready Rice – I love that it is ready in 90 seconds in the microwave! Make this tonight.  Trust me – everyone will love it!

Toasted Pecan Chicken Recipe - pan seared chicken simmered in a creamy orange dijon sauce and toasted pecans. AMAZING flavor! Only takes 20 minutes from start to finish - no prep work. I am going to double the sauce next time so I can pour it over the rice. YUM!

This Toasted Pecan Chicken is a new favorite at our house. We have made this several times and absolutely LOVE it. We like to serve this with some green beans or asparagus. Here are a few of our favorite recipes from the blog that go great with this yummy chicken:

Green Jacket Salad

Green Jacket Salad – original recipe from the Green Jacket restaurant in Augusta. SO simple and it tastes great! Lettuce,…

chicken with pecan sauce

Toasted Pecan Chicken

Yield: 4 people
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Toasted Pecan Chicken Recipe – pan seared chicken simmered in a creamy orange dijon sauce and toasted pecans. AMAZING flavor! Only takes 20 minutes from start to finish – no prep work. I am going to double the sauce next time so I can pour it over the rice. YUM!

Ingredients:

  • 4 boneless chicken breasts
  • ¼ tsp pepper
  • ¼ tsp salt
  • 3 Tbsp butter
  • cups whipping cream
  • 2 Tbsp orange marmalade
  • 1 Tbsp Dijon mustard
  • ¾ cup chopped toasted pecans

Instructions:

  • Pound chicken thin between wax paper. Season with salt and pepper.
  • In a large skillet, melt butter. Cook chicken over medium-high heat for 3-4 minutes per side. Remove chicken from skillet.
  • Reduce heat to medium, add whipping cream, marmalade, and mustard, stir well. Add chicken, sprinkle with pecans, and cook 8 min or until sauce thickens.
  • Serve over rice, if desired.

Steph

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plate of chicken and pecan sauce

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Comments

  1. This was pretty good if a little on the sweet side. I think next time I will throw in some chopped tarragon.

  2. Delicious dish. Quick and easy, I only used 2 chicken breasts but made all the sauce for gravy. Definitely will make again. Thanks!

  3. Delicious dish…..I used 'honey mustard' and added more honey mustard for individual taste. Nice and easy dinner.

  4. Delicious dish…..I used 'honey mustard' and added more honey mustard for individual taste. Nice and easy dinner.

  5. A friend made this for my mom's bday and it was the hit of the evening! Question though, as I am a terrible cook, do you put the chicken and sauce in the oven for 8 minutes or keep it on the stove. I am so sorry for the dumb question!!

  6. This was a hit at my house! I left out the pecans because I do not like nuts in my food. The kids especially liked the sauce.

    1. It is not. There's only a tablespoon of it in the recipe in it just melds into all the other flavors. You could probably leave it out if you wanted to

  7. Angela – you can use evaporated milk or half & half. You might want to add a touch of flour with the milk to help it thicken up. Enjoy!

  8. What can be subbed for the heavy whipping cream? I am on a diet and I don't buy that sort of stuff. Looks awesome though.

    1. Made this tonight with brown rice and cheesy brussel sprouts. DELICIOUS. Will definitely make again. We all loved it.

  9. I just made this tonight. Definitely going to add it to the rotation. I subbed homemade apricot jam for the orange marmalade and it worked great.

  10. This would be delicious with almonds!

    I may not use the marmalade and stir in a little sour cream and see what happens 🙂

  11. now I can understand the taste differences between me and my mom….cause she ate all kinds of stuff that they'd have to pry my mouth open with a crowbar to put it in

    glad you trusted your mom's tastes on this one

  12. This sounds really good and I'd love to make it but my husband is allergic to oranges, so I can't use the marmalade. Do you think I may be able to use something else? And if so, do you have any suggestions? I'm sure you hear it all the time but I love your blog and I tell everyone about it 🙂

    Lisa D.

  13. TheMoMo – the nuts weren't super crispy, but they weren't mushy. I toasted them prior to putting them in the sauce. If you want them softer, don't toast them. If you want them super crispy – add them right before serving.

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