Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're actually more forgiving and tend to stay juicier. Just adjust the cooking time as needed thighs typically take a bit longer to cook through.

What can I substitute for pecans if I have a nut allergy?

For a nut-free version, try using toasted pumpkin seeds (pepitas) or sunflower seeds for crunch. You'll get a different flavor profile but still maintain that wonderful textural contrast. Alternatively, you can simply omit the nuts and focus on the garlic-honey sauce, which is delicious on its own.

Can I make this recipe with less honey for a less sweet sauce?

Definitely! Start with half the amount of honey (2 tablespoons) and taste the sauce after it's simmered for a few minutes. You can always add more to reach your preferred level of sweetness. The garlic and pecans will still provide plenty of flavor.

How do I know when the chicken is done cooking?

The most reliable way is to use an instant-read thermometer—chicken is done when it reaches 165°F (74°C) at the thickest part. Without a thermometer, check that the juices run clear when you cut into the thickest part, and the meat should be opaque white throughout with no pink remaining.

Honey Garlic Pecan Chicken Recipe

Description

A savory and sweet chicken dish featuring juicy, pan-seared chicken breasts paired with a rich honey garlic pecan sauce, perfect for an elevated yet straightforward meal.

Ingredients

Units Scale

Chicken

- 4 thin, boneless, skinless chicken breasts
- 1 teaspoon seasoned salt (My Y’all Salt works great here!)
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour

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: Place the chicken breasts between two pieces of plastic wrap or in a zip-top bag and pound them to about 1/2-inch thickness. Place them on a tray and season both sides of the chicken with seasoned salt or your favorite all-purpose seasoning. Set aside.
Heat the Skillet: Heat the olive oil in a large, heavy-bottomed skillet over medium heat until it’s ready for frying.
Dredge and Cook the Chicken: Lightly dredge the chicken in the all-purpose flour and add it to the hot skillet. The chicken should sizzle as soon as it’s in the skillet. If not, allow the oil to heat further. Sear the chicken for 4 to 5 minutes on each side until golden brown and fully cooked through. Remove the chicken and set it on a wire rack. Tent with foil to keep warm.
Make the Butter and Pecan Base: Add the butter to the skillet and allow it to melt. Add the chopped pecans and cook, stirring frequently, for about 3 minutes until they are fragrant. Note that the butter will foam up during this process, which is normal.
Add Garlic and Chicken Broth: Add the minced garlic and cook for 1 minute, constantly stirring to avoid burning. Pour in the chicken broth and scrape the bottom of the skillet to lift the browned bits (fond) for added flavor.
Finish the Sauce: Lower the heat to simmer and stir in the honey, salt, and pepper. Continue cooking while stirring frequently for about 5 minutes until the sauce thickens.
Serve the Dish: Serve the cooked chicken breasts with the honey garlic pecan sauce generously spooned over the top.

Notes

Ensure the chicken is pounded to an even thickness for uniform cooking.
Toast the pecans lightly to enhance their flavor further before adding them to the butter.
Adjust the honey quantity to your desired level of sweetness.
The browned bits (fond) at the bottom of the skillet pack a lot of flavor—don’t skip scraping them into the sauce.
Serve with a side of steamed vegetables, rice, or mashed potatoes for a complete meal.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 350
Sugar: 8g
Sodium: 350mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 28g
Cholesterol: 80mg