Bourbon Pecan Chicken

Bourbon Pecan Chicken


"Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!"


30 m servings 486 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
  2. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
  3. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 580 Ratings


Hey everyone, this recipe is my very favorite! Please understand that the clarified butter called for is easy to make, and also imperitive to the success of the instructions of this recipe. You ...

HELPFUL TIPS NOT MENTIONED: I really don't see how the clarified butter makes or breaks this recipe as mentioned by several because I've taken the time to do it & my picky guests over the years ...

This recipe is just great. I use less butter in the sauce, about half, or I find it is too oily. Toasted almonds also work for the crust. To solve the problem of the chicken burning easily, I us...

I am giving this four stars because I COULD NOT get the pecan/butter mixture to stick to the chicken. Then it fell off and it also burned during cooking. The flavor is FANTASTIC and I am goin...

This is my new favorite chicken dish! All the right tastes perfectly blended. A few suggestions- Ask your butcher to pound out the chicken a little for you- it cooks a little faster and more e...

Wow! This was fantastic! And I did just about everything possible to screw it up. I was out of Dijon, so used regular mustard. Was out of bourbon, so used Scotch Whiskey. Was out of butter, so u...

This is similar to pecan-crusted chicken that I make all the time because it is frequently requested by family members. I pound chicken breasts thin and coat with buttermilk and then 50-50 ratio...

I had to make several changes because 1) I don't like using white bread crumbs 2) the crumbs don't stick to a plain chicken breast 3) the cooking method caused the crumbs to brown more quickly t...

This could be a meal I would buy at a fancy restaurant! I made this exactly as written and it was great. At first I thought I had burned the chicken when I turned it over but it was the brown su...