This bourbon pecan chicken features breaded chicken coated in a delicious bourbon, Dijon mustard, brown sugar-based sauce and can be ready in 30 minutes!
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Ingredients
Chicken Breading
1/2CupPecansfinely chopped
1/2CupPlain Bread Crumbs
3Large Eggs
4Boneless Skinless Chicken Breasts
1TablespoonButter
1TablespoonOlive Oil
Bourbon Sauce
2TablespoonsDijon Mustard
2TablespoonsBrown Sugar
1Tablespoon + 1 teaspoonBourbon Whiskey
1TablespoonSoy Sauce
1/2teaspoonWorcestershire sauce
6TablespoonsButtercut into smaller cubes
Optional Topping
1/4CupGreen Onionsliced
Instructions
Preheat your oven to 350˚ F.
Mix bread crumbs and pecans. In a separate bowl, whisk the eggs. Dip the chicken breasts into the egg mixture and then into the crumbs and pecan mixture fully coating them.
Heat 1 Tablespoon butter and 1 Tablespoon olive oil in a skillet on medium high. Once hot, add the chicken and brown on both sides, for about 1 minute on each side. Place the browned chicken on a parchment lined cookie sheet.
Bake the chicken in the oven for 15 - 20 minutes or until juices run clear and the internal temperature reaches 160˚ F.
In a small saucepan whisk together the Dijon mustard, brown sugar, bourbon whiskey, soy sauce, and Worcestershire sauce. Heat on medium-low and bring to a simmer. Remove from heat.
Immediately add the butter one cube at a time whisking until it completely dissolves.
Place the chicken on a large platter. Pour over the bourbon sauce right before serving. Top with green onions. Serve immediately.
Notes
Expert Tip: Gradually add the butter: When making the bourbon mixture, add the butter one cube at a time, whisking until it fully dissolves. This method prevents the sauce from separating and gives it a silky texture.Refrigerate: Properly stored, your bourbon pecan chicken can last up to three or four days in the refrigerator. Make sure to place the leftover chicken in an airtight container or tightly wrap it in aluminum foil or plastic wrap.Freeze: Unfortunately, due to the pecan breading and the creamy bourbon sauce, this dish may not freeze well as the breading could become soggy and the cream-based sauce may separate when thawed.Reheating: When you're ready to enjoy your leftover bourbon pecan chicken, reheat it gently in the oven at a low temperature, around to keep it moist and ensure the pecan breading doesn't burn.