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Pecan Dijon Chicken

Pecan Dijon Chicken

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Brian Corbin

A delicious chicken dish with an unusual sauce that is sure to please. Serve over rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a medium saucepan over medium heat, blend the Dijon mustard, honey, orange juice, milk, butter, and lemon juice. Season with ground mustard, salt, and pepper. Stir in the pecans.
  3. Arrange chicken in the prepared baking dish, and cook in the preheated oven about 10 minutes. Cover with the Dijon mustard mixture, and continue cooking 20 minutes, or until chicken is no longer pink and juices run clear.
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Reviews

JDVMD
27
6/9/2003

What a terrific recipe! Made this last night for my husband and he loved it. Said it would be perfect to serve when people come over. I pounded my chicken breasts first because they were kind of thick and had to increase the initial cooking time to 20-25 minutes because at 10 minutes, it was still very raw. My picky daughter liked the chicken but without the nuts. She just doesn't like nutes period. Served over brown rice and with a granny smith apple/spinach/candied pecan salad. Again, very, very good. I love this site and everything I have prepared has received countless compliments.

Lisa Joseph
24
4/6/2005

The sauce for this recipe definately deserves 5 stars. The reason why I am going with 4 is that the cook time for the chicken seems a little short unless you pound the chicken breasts thin. I added more time to my cook time. In addition, next time I think I will try the cornstarch to thicken the sauce, I just don't want to change the taste of the sauce, it is excellent with chicken and rice. I also enjoy the flavor of the pecans! Thanks for a good recipe Brian!

MARIANNE G
16
1/23/2004

With a few adjustments this is very good. The first time I found the 6 T. of Dijohn to be too overpowering, so I cut back to only 4 T. Also I added a little more honey. Don't use the ground mustard. It would be way too mustardy!