Pecan Chicken with Bourbon Sauce
Elevate your dinner table with this indulgent Pecan Chicken with Bourbon Sauce, a dish that perfectly balances nutty, savory, and sweet flavors. Tender chicken breasts are coated in a crispy pecan crust, enhanced with a touch of Parmesan for extra depth of flavor. The secret to its irresistible charm is the silky bourbon sauce—a decadent blend of bourbon, heavy cream, and brown sugar—that adds a bold, smoky sweetness to every bite. This recipe combines simple, wholesome ingredients with refined cooking techniques, such as pan-searing to golden perfection before baking, ensuring juicy and flavorful chicken every time. Finished with a touch of fresh parsley, this sophisticated entrée is perfect for weeknight dinners or special occasions alike. Serve alongside mashed potatoes or roasted vegetables to complete this show-stopping meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Pecans
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.25 cup Bourbon
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Brown sugar
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the pecans until they are finely chopped but not powdered. Transfer them to a shallow dish and mix with breadcrumbs and Parmesan cheese.
In another shallow dish, beat the eggs until well combined.
In a third shallow dish, combine the flour, salt, and black pepper.
Dredge each chicken breast in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, and finally press it into the pecan mixture, ensuring an even coating.
In a large oven-safe skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once hot, add the chicken breasts and cook for 2-3 minutes per side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the bourbon sauce. In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the bourbon and cook for 1-2 minutes to reduce slightly.
Stir in the chicken broth, heavy cream, and brown sugar. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Serve the chicken drizzled with bourbon sauce and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 1117 mg | 372% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.0 g | ||
| Protein | 259.2 g | 518% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 488 mg | 38% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 787 mg | 17% | |
*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.
