Honey Garlic Pecan Chicken (Printable View)
Tender chicken breasts in a honey-garlic glaze topped with toasted pecans for crunch and bright parsley.
# Ingredient List:
→ Poultry
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons all-purpose flour (or gluten-free alternative)
→ Sauce & Flavorings
04 - 1/3 cup honey
05 - 3 tablespoons soy sauce (use gluten-free if needed)
06 - 4 cloves garlic, minced
07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons unsalted butter
→ Nuts
09 - 3/4 cup pecan halves, roughly chopped
→ Garnish
10 - 2 tablespoons fresh parsley, chopped (optional)
# How to Prepare:
01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper. Lightly dredge each breast in flour, shaking off any excess coating.
02 - Melt 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 3 to 4 minutes per side until a golden crust forms. Transfer the seared chicken to a plate and set aside.
03 - Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet, then add the minced garlic. Sauté for about 1 minute until fragrant and lightly softened.
04 - Stir in the honey, soy sauce, and Dijon mustard. Bring the sauce to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the skillet for added depth of flavor.
05 - Return the seared chicken breasts to the skillet, turning to coat evenly in the sauce. Cover the skillet and cook for 10 to 12 minutes, or until the internal temperature of the chicken reaches 165°F.
06 - While the chicken finishes cooking, toast the chopped pecans in a separate dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until they become fragrant and lightly browned. Remove from heat and set aside.
07 - Transfer the chicken to serving plates and spoon the remaining pan sauce generously over each piece. Top with the toasted pecans, garnish with fresh chopped parsley if desired, and serve immediately.
# Expert Suggestions:
01 -
- The honey garlic sauce is the perfect balance of sweet and savory, and it comes together in the same pan so every browned bit gets used.
- Toasted pecans on top add a crunch that makes this feel like something you would order at a nice restaurant.
02 -
- Do not skip patting the chicken dry because moisture is the enemy of a good sear and you will end up steaming instead of browning.
- Keep the heat at medium when building the sauce because honey burns quickly at high temperatures and turns bitter fast.
03 -
- Use a meat thermometer because chicken breasts go from perfectly cooked to dry in a matter of minutes and pulling them at 165 degrees Fahrenheit guarantees juiciness every time.
- Let the sauce simmer uncovered for the last two minutes if you want it thicker and more syrupy before spooning it over the chicken.