Honey Garlic Pecan Chicken (Printable View)

Tender chicken glazed in honey-garlic sauce, finished with toasted pecans for sweet-savory crunch.

# 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 Make It:

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 - In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken breasts and sear for 3 to 4 minutes per side until a golden crust forms. Transfer the 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 golden.
04 - Stir in the honey, soy sauce, and Dijon mustard. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet to incorporate into the sauce.
05 - Return the seared chicken to the pan, turning to coat evenly in the sauce. Cover the skillet and cook for 10 to 12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
06 - While the chicken finishes cooking, toast the chopped pecans in a 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 - When the chicken is done, transfer to serving plates. Top each piece generously with the toasted pecans and spoon any remaining pan sauce over the top. Garnish with fresh chopped parsley if desired, and serve immediately.

# Expert Suggestions:

01 -
  • The honey garlic sauce caramelizes into a glossy glaze that makes you look like you tried way harder than you did.
  • Those toasted pecans on top add a crunch that turns a simple weeknight chicken dinner into something guests will request again and again.
  • It all happens in one skillet, which means cleanup is almost nonexistent and the flavors build on each other in the same pan.
02 -
  • Do not rush the sear on the chicken because those browned bits on the bottom of the pan become the deepest layer of flavor in your sauce.
  • Watch the pecans like a hawk when toasting because they can burn in the time it takes to check your phone.
  • If your sauce seems too thin after simmering, simply remove the chicken and let the sauce bubble uncovered for a minute until it coats the back of a spoon.
03 -
  • Let the chicken rest for three minutes after cooking so the juices redistribute and every bite stays tender and moist.
  • Use a heavy bottomed skillet because the even heat distribution makes all the difference in achieving that perfect golden sear without hot spots.

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