Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe. They're naturally more moist and flavorful, though they might need an extra minute or two of cooking time. Just make sure they reach 165°F internal temperature.

My sauce isn't thickening as much as I'd like. What should I do?

For a thicker sauce, you can continue simmering it a few minutes longer. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce until it reaches your desired consistency.

Can I make this recipe dairy-free?

Yes! Replace the butter with a good quality dairy-free butter alternative or even coconut oil for a different but delicious flavor profile. The sauce won't be quite as rich but will still be tasty.

Is there a substitute for honey if I don't have any?

Maple syrup makes an excellent substitute and adds a slightly different but complementary flavor. Brown sugar dissolved in a little extra chicken broth will also work in a pinch.

Honey Garlic Pecan Chicken Recipe

Description

This Honey Garlic Pecan Chicken recipe is a perfect combination of tender chicken breasts, a rich buttery pecan sauce, and a hint of sweetness from honey. It’s a delightful main course that’s easy to make yet impressive enough to serve at dinner parties. The balance of flavors—savory, nutty, and slightly sweet—will make this dish an instant favorite.

Ingredients

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For the Chicken

4 thin, boneless, skinless chicken breasts
1 teaspoon seasoned salt
2 tablespoons olive oil
1/4 cup all-purpose flour

For the Sauce

4 tablespoons unsalted butter
1/2 cup chopped pecans
3 cloves garlic, minced
1/3 cup chicken broth
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper

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Instructions

Prepare the Chicken Breast
Place the chicken breasts between two pieces of plastic wrap or in a zip-top bag. Pound them gently to about 1/2-inch thickness with a meat mallet or rolling pin. Season both sides of the chicken breasts with seasoned salt or your preferred all-purpose seasoning, and set them aside.
Heat the Oil
In a large heavy-bottomed skillet, heat the olive oil over medium heat until it shimmers. The oil should be hot enough to sear the chicken properly.
Dredge and Sear the Chicken
Place the flour on a plate and lightly coat the chicken on both sides. Carefully add each piece to the hot oil, ensuring it sizzles when placed in the skillet. Sear the chicken for about 4–5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and rest it on a wire rack. Cover lightly with aluminum foil to keep warm.
Cook the Pecans
In the same skillet, melt the butter over medium heat. Add the chopped pecans and sauté for around 3 minutes, stirring frequently, until they become fragrant. Note that the butter will foam up as it cooks—this is normal.
Add Garlic and Deglaze the Pan
Stir in the minced garlic and cook for about 1 minute, stirring constantly to prevent burning. Pour in the chicken broth and use a wooden spoon or spatula to scrape up the browned bits stuck at the bottom of the skillet. These flavorful bits enhance the sauce.
Finish the Sauce
Reduce the heat to a simmer and add the honey, salt, and pepper to the skillet. Let the mixture simmer for 5 minutes, stirring frequently, until it thickens slightly to a sauce-like consistency.
Serve
Plate the chicken and generously spoon the pecan and honey garlic sauce over the top. Serve it hot for a rich, savory experience.

Notes

Chicken thickness: Pounding the chicken to an even thickness ensures uniform cooking.
Serving suggestions: Pair with simple side dishes like mashed potatoes or roasted veggies to balance flavors.
Some substitutions: Almonds or walnuts can replace pecans if they’re unavailable.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 460
Sugar: 12g
Sodium: 480mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 33g
Cholesterol: 115mg