It feels like spring in Arizona — the perfect time to enjoy mild weather before the summer heat arrives. I’ve been busy in the garden: pruning what survived the winter (tomatoes), removing what didn’t (eggplant), and trying new plants (dahlias). We even added chickens to the yard, and checking the nesting boxes for fresh eggs each morning has become a favorite ritual.
Now for the recipe — Butter Pecan Chicken is an easy, one-skillet dinner that balances sweet and savory flavors. A simple glaze of butter, brown sugar, honey, chicken broth, dried herbs, and chopped pecans simmers until it becomes a sticky, flavorful sauce. I usually serve this over mashed potatoes or rice so none of the sauce goes to waste.
For even cooking, choose chicken breasts of similar size or gently pound thicker pieces to an even thickness. Avoid overcooking to keep the meat moist — a quick-read thermometer removes the guesswork and helps you pull the chicken at the right temperature.
I get a lot of requests for simple weeknight dinners — this one fits the bill. If you have an easy favorite to share, I’d love to see your recipes. Email them to me at [email protected].
Butter Pecan Chicken
- Author: Julie
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan Fry
- Cuisine: American
Description
This super-easy Butter Pecan Chicken comes together quickly in one skillet with just a handful of ingredients. The result is a glossy, nutty glaze that pairs beautifully with mashed potatoes or rice.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- Kosher salt, to taste
- Pepper, to taste
- 1 tablespoon oil (avocado or other neutral oil)
- 1 tablespoon butter
- 1/3 cup chopped pecans
- 1/3 cup butter
- 1/2 cup chicken broth
- 1/3 cup brown sugar
- 1/4 cup honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Instructions
- Preheat a large skillet over medium-high heat. Season both sides of the chicken with kosher salt and pepper. Add 1 tablespoon oil and 1 tablespoon butter to the hot pan.
- Place the chicken in the pan and cook about 8–12 minutes per side, depending on thickness, until the exterior is golden.
- When the chicken reaches about 150°F internal temperature and is nearly cooked through, remove it from the pan. Add the chopped pecans, 1/3 cup butter, chicken broth, brown sugar, honey, thyme, and parsley. Whisk over medium heat until combined.
- Return the chicken to the pan and simmer gently for 5–8 minutes, spooning the glaze over the pieces. Cook until the sauce is bubbly and thickened and the chicken reaches 165°F. Serve with mashed potatoes or rice to catch the sauce.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 576
- Sugar: 33g
- Sodium: 498mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16.2g
- Trans Fat: 0.8g
- Carbohydrates: 34g
- Fiber: 1.1g
- Protein: 39g
- Cholesterol: 151mg