Maple Orange Chicken with Peppered Pecans
Indulge in the vibrant flavors of Maple Orange Chicken with Peppered Pecans—a show-stopping dish that perfectly balances sweet, savory, and zesty elements. Tender chicken breasts are seared to golden perfection, then simmered in a luscious orange-maple glaze infused with soy sauce, garlic, and ginger for a tangy-sweet finish. The star of this recipe? Buttery, spiced pecans with a crackle of freshly cracked black pepper, adding a rich, nutty crunch to every bite. With just 15 minutes of prep and under 30 minutes to cook, this elegant yet easy meal is ideal for weeknight dinners or special occasions alike. Serve it warm, garnished with fresh parsley, to truly wow your guests. Perfectly flavorful, quick, and eye-catching—this recipe brings a gourmet touch to your dinner table!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup orange juice
- 0.25 cup maple syrup
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 0.5 teaspoon ground ginger
- 2 tablespoons olive oil
- 0.5 cup pecans, roughly chopped
- 1 teaspoon black pepper, freshly cracked
- 1 tablespoon butter
- 0.5 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a small bowl, whisk together the orange juice, maple syrup, soy sauce, minced garlic, and ground ginger. Set aside.
Season the chicken breasts with a pinch of salt on each side.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, pour in the orange-maple sauce mixture. Bring it to a simmer, scraping the bottom of the pan to lift any browned bits for flavor.
Return the chicken breasts to the skillet and reduce the heat to medium-low. Cover and let the chicken cook for 12-15 minutes, flipping once, until the chicken is cooked through (internal temperature should be 165°F/74°C).
While the chicken is cooking, prepare the peppered pecans. In a small pan, melt 1 tablespoon of butter over medium heat. Add the chopped pecans and sprinkle with freshly cracked black pepper. Toast the pecans for 3-4 minutes, stirring frequently. Remove from heat and set aside.
Once the chicken is cooked, remove it from the skillet and place it on a serving platter. Whisk together the cornstarch and 2 tablespoons of water in a small bowl to make a slurry.
Slowly stir the slurry into the skillet with the sauce and cook for 1-2 minutes until the sauce thickens.
Pour the thickened sauce over the chicken breasts and top with the toasted peppered pecans.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 16.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 618 mg | 13% | |
*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.
