Bourbon Pecan Chicken
Elevate your weeknight dinner with this decadent Bourbon Pecan Chicken, a dish that combines tender, pan-seared chicken breasts with a rich, velvety bourbon cream sauce infused with buttery pecans and a touch of sweetness from dark brown sugar. Perfectly seasoned and lightly dredged in flour for a golden crust, the chicken is cooked to perfection before simmering in a luscious mixture of bourbon, chicken broth, and heavy cream, creating a sauce that’s equal parts creamy and flavorful. The addition of toasted pecans adds a nutty crunch, while a sprinkle of fresh parsley brightens the dish for a stunning presentation. Ready in just 45 minutes, this elegant yet approachable recipe is ideal for entertaining or indulging in a little luxury at home. Serve with silky mashed potatoes or roasted vegetables to complete this irresistible meal. Keywords: Bourbon Pecan Chicken, creamy sauce, pan-seared chicken, weeknight dinner, elegant recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.25 cup bourbon
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 tablespoons dark brown sugar
- 0.5 cup pecans, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken lightly in all-purpose flour, shaking off the excess flour.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
Reduce the heat to medium-low. Add the bourbon to the skillet and carefully stir to deglaze the pan, scraping up any browned bits from the bottom.
Let the bourbon simmer for 1-2 minutes to burn off some of the alcohol.
Stir in the chicken broth, heavy cream, and dark brown sugar. Bring the mixture to a simmer.
Cook the sauce for about 5-7 minutes, or until it has thickened slightly.
Stir in the remaining tablespoon of butter and the chopped pecans, allowing the butter to melt and the pecans to warm through.
Return the chicken breasts to the skillet, spooning sauce over the top to coat.
Simmer for 2-3 minutes to heat the chicken through.
Garnish with chopped fresh parsley and serve immediately. This dish pairs beautifully with mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 31.1 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
