Bourbon and pecans are two ingredients I love to use for fall cooking and they complement each other so well.

Bourbon Pecan Chicken Recipe

Boneless chicken breasts are coated in a mixture of honey and Dijon mustard and then coated in a mixture of finely chopped pecans and bread crumbs. They are pan-fried until golden brown and then they finish cooking in the oven so they stay moist and juicy.

Reader Comment

Chelsea says “Quick and easy. I didnt have any bourbon so I used whiskey. It was so good. My husband loved it so much there was little conversation only eating.” ⭐⭐⭐⭐⭐

How To Make

(More detailed instructions in recipe card below.)

Combine chopped pecans and breadcrumbs in a ziptop bag.
Stir together honey and Dijon mustard.
Season chicken with salt and pepper and then brush both sides of chicken with honey mixture.
Coat chicken in pecan/breadcrumb mixture.
Heat oil and butter and cook chicken until browned on both sides.
Transfer chicken to a baking dish and place in 375 degree oven for 10 to 12 minutes.
Wipe pan clean and add bourbon, honey, Dijon mustard, heavy cream, cayenne, and pecans. Simmer for a few minutes and then remove from heat and add butter.
Spoon sauce over chicken and serve.

An easy and quick sauce is made from honey, bourbon, Dijon mustard, cayenne pepper, bourbon, heavy cream, plus pecans.

This is a meal that’s fancy enough for company, but also tastes like down-home comfort food. The sauce is just a little sweet and a little spicy with lots of buttery, crunchy pecans.

Tips For Making

You’ll cut each chicken breast in half horizontally to yield 2 thinner pieces. So 2 chicken breasts will give you 4 servings. Since chicken breasts are so much larger than they use to be, cutting them into thinner pieces makes them easier and quicker to cook.
This recipe calls for 1/4 teaspoon of cayenne pepper which will give the chicken a little heat. If you like really spicy food, add 1/2 a teaspoon.