Chef Maria Santos - Southern Comfort Food Specialist
👨‍🍳 Culinary Expert & Recipe Developer

Recipe by Mitchell

🎓 15+ years professional cooking experience ⏰ Certified in Southern & American cuisine 🍽️ Featured in Food & Wine Magazine

❤️ My Recipe Story

"I developed this recipe after dining at a charming bistro in Georgia where the chef served a similar dish that completely captivated me. After several kitchen experiments, I perfected this version that's even easier to make at home while maintaining that upscale restaurant quality. The key is getting those pecans perfectly caramelized without burning them - a technique I mastered through many delicious trials. Now it's my go-to recipe when I want to impress dinner guests without spending hours in the kitchen."

Chef Maria Santos brings Southern hospitality and comfort food expertise to every recipe she creates. With a background in classic American cuisine and a passion for making restaurant-quality dishes accessible to home cooks, Maria focuses on recipes that deliver maximum flavor with practical techniques. Her philosophy centers on using quality ingredients and proper cooking methods to elevate simple dishes into memorable meals.

View All Mitchell's Recipes →
Golden honey pecan crusted chicken breast on a white plate, topped with caramelized pecans and drizzled with glossy honey butter glaze, photographed from a side angle showing the thick pecan crust and juicy interior

Why This Honey Pecan Chicken Works

The magic of this recipe lies in the dual cooking method that ensures perfectly cooked chicken with a crispy, caramelized topping. By searing the chicken first, we lock in the juices and create a flavorful base. The oven finish allows the pecan crust to toast evenly without burning while the chicken cooks through gently. This technique prevents the common problem of dried-out chicken breasts that plague so many recipes.

The honey butter glaze serves multiple purposes in this dish. It acts as an adhesive for the pecans, creates a beautiful caramelized coating, and adds moisture throughout the cooking process. The addition of Dijon mustard provides a subtle tang that balances the sweetness, while the brown sugar contributes to that gorgeous golden-brown finish. Together, these elements create layers of flavor that make each bite interesting and delicious.

💡 Professional Tip

Always let your chicken rest for 5 minutes after baking - this allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful instead of dry.

Frequently Asked Questions

You can prepare the honey butter glaze and chop the pecans up to 2 days ahead, storing them separately in the refrigerator. However, for best results, cook the chicken fresh as the pecan crust loses its crispness when stored. If you must prepare ahead, cook completely, refrigerate, and reheat in a 350°F oven for 10-12 minutes.

Absolutely! Walnuts, almonds, or hazelnuts work beautifully as substitutes. Walnuts provide a similar texture to pecans, while almonds offer a bit more crunch. Hazelnuts add a unique, slightly sweeter flavor. Just ensure whatever nut you choose is finely chopped so it adheres well to the chicken.

You can sear the chicken in a regular skillet, then transfer it to a baking dish for the oven portion. Just be sure to add a tablespoon of butter or oil to the baking dish first to prevent sticking, and pour any pan drippings from the skillet over the chicken before adding the pecan crust.

Yes! Boneless, skinless chicken thighs work wonderfully with this recipe. They're naturally more moist than breasts and have great flavor. Adjust cooking time to 20-22 minutes in the oven, and ensure internal temperature reaches 175°F for thighs rather than 165°F.

The chicken is done when it reaches an internal temperature of 165°F when tested with a meat thermometer in the thickest part. Visually, the juices should run clear when pierced, the meat should feel firm but not hard, and the pecans should be golden brown and fragrant. The glaze will be bubbling around the edges.

This chicken pairs beautifully with roasted vegetables like Brussels sprouts, green beans, or asparagus. For starches, try garlic mashed potatoes, wild rice pilaf, or roasted sweet potatoes. A simple arugula salad with lemon vinaigrette provides a fresh contrast to the sweet, rich chicken. The combination creates a well-balanced, restaurant-quality meal.

Yes! Replace the butter with coconut oil or vegan butter alternative. The coconut oil actually adds a subtle sweetness that complements the honey nicely. Use the same measurements and follow the recipe exactly as written - you won't sacrifice any flavor or texture.

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat while maintaining some crispness, place in a 350°F oven for 10 minutes rather than using the microwave. You can also slice the leftover chicken and use it cold in salads or sandwiches where the softened pecans add nice texture and flavor.

Recipe Troubleshooting Guide

✅

Pecans Burning Before Chicken Cooks

Problem: The pecan crust is getting too dark or burning while the chicken is still undercooked in the center.

Solution: Tent the chicken loosely with aluminum foil after the first 10 minutes of baking. This protects the pecans from direct heat while allowing the chicken to finish cooking. Also ensure your oven temperature is accurate - invest in an oven thermometer as many ovens run hot.

✅

Pecans Not Sticking to Chicken

Problem: The chopped pecans are falling off the chicken instead of forming a crust.

Solution: Make sure the honey butter glaze is applied generously and while still slightly warm - it needs to be sticky. Press the pecans firmly into the glaze using the back of a spoon or your fingers. Chop pecans finely enough that they nestle together and don't have large gaps.

✅

Dry Chicken Breast

Problem: The chicken breast comes out dry and tough instead of juicy and tender.

Prevention: Don't overcook - remove chicken from oven as soon as it hits 165°F internal temperature. Use a meat thermometer rather than guessing. Also, let the chicken rest for 5 minutes before cutting, which allows juices to redistribute. Consider brining the chicken for 30 minutes before cooking if using very lean breasts.

✅

Glaze Too Thin or Watery

Problem: The honey butter mixture is running off the chicken instead of coating it properly.

Recovery: Cook the glaze mixture a bit longer - simmer for an additional 2-3 minutes to reduce and thicken it. Make sure the brown sugar is fully dissolved. If it's still too thin, add an extra teaspoon of brown sugar and cook another minute. The glaze should coat the back of a spoon when ready.

✅

Uneven Cooking

Problem: Some parts of the chicken are overcooked while others are still undercooked.

Prevention: Pound chicken breasts to an even thickness of about 1 inch before cooking. Use chicken breasts that are similar in size. If using pieces of different sizes, remove smaller pieces from the oven first when they reach 165°F, allowing larger pieces more time.

✅

Flavor Balance Issues

Too Sweet: If the dish tastes too sweet, add an extra 1/2 teaspoon of Dijon mustard to the glaze and a pinch more cayenne to the seasoning. Serve with a tart side like sautéed spinach with lemon.

Too Salty: If it's too salty, you likely over-seasoned the chicken. Next time, use just 1/4 teaspoon salt. To fix already-cooked chicken, serve with plain rice or potatoes to balance the salt.

Bland: If the flavor is bland, ensure you're seasoning the chicken itself before applying the crust. Add an extra 1/4 teaspoon each of garlic powder and smoked paprika, and don't skimp on the Dijon in the glaze.

Overhead view of ingredients for honey pecan chicken arranged on white marble: fresh chicken breasts, measuring cups of chopped pecans and honey, small bowls of spices, butter, and brown sugar

Selecting the Best Ingredients

The quality of your chicken makes a significant difference in the final dish. Look for organic or free-range chicken breasts if possible, as they tend to be more flavorful and have better texture. Choose breasts that are similar in size for even cooking, ideally 6-7 ounces each. The chicken should be firm to the touch with no discoloration or strong odor. If you find the breasts are particularly thick, don't hesitate to butterfly or pound them to an even thickness - this ensures consistent cooking and prevents dry edges with raw centers.

Pecan quality is equally important for this recipe. Fresh pecans have a sweet, buttery flavor, while old or rancid pecans taste bitter and can ruin the dish. Buy whole pecans and chop them yourself rather than using pre-chopped, which can be dry. Store pecans in the freezer to maintain freshness. For the honey, choose a good quality variety - clover honey or wildflower honey work beautifully. Darker honeys like buckwheat will create a more intense flavor, while lighter honeys keep the dish more delicate. The honey should flow easily and have a clean, sweet aroma.

Essential Ingredient Notes

  • Chicken Breasts: Choose breasts of similar size (6-7 oz each) for even cooking. Pat completely dry before seasoning so spices adhere properly and the chicken sears rather than steams. Room temperature chicken cooks more evenly than cold, so remove from refrigerator 15 minutes before cooking.
  • Pecans: Chop pecans into small, uniform pieces about the size of rice grains - too large and they won't stick, too fine and they'll burn. Toast pecans lightly before using for extra flavor depth, or use them raw for a more subtle taste. Always smell pecans before using; they should smell sweet and nutty, never bitter or paint-like.
  • Honey: Use liquid honey rather than crystallized for this recipe. If your honey has crystallized, gently warm it in a water bath until liquid again. The honey doesn't just add sweetness - it helps create that beautiful caramelized coating and keeps the chicken moist. Don't substitute with maple syrup or agave as they have different sugar compositions and won't caramelize the same way.
Action shot of honey butter glaze being brushed onto seared chicken breast in a cast iron skillet, with chopped pecans ready in a bowl nearby, warm lighting showing the golden-brown seared surface

Mastering the Technique

The searing step is crucial for developing flavor and texture in this recipe. Heat your skillet until a drop of water sizzles immediately on contact - this ensures proper browning. Don't move the chicken around once it hits the pan; let it sear undisturbed for 3-4 minutes to develop a golden crust. This crust adds flavor and helps seal in moisture. The chicken won't be fully cooked after searing, which is exactly what you want - the oven will finish the job while the pecans toast.

Creating the perfect pecan crust requires a delicate balance of heat and timing. The 375°F oven temperature is ideal because it's hot enough to toast the pecans and caramelize the honey without burning. Watch the chicken closely during the last few minutes of baking - pecans can go from perfectly toasted to burnt quickly. The glaze should be bubbling gently and the pecans should turn a shade darker and become fragrant. If you notice the pecans browning too quickly, tent loosely with foil. The 5-minute rest after baking isn't optional - this allows the chicken to finish cooking with residual heat while staying incredibly juicy.

The Perfect Pecan Press

After brushing the chicken with honey butter glaze, immediately press the pecans onto the surface while the glaze is still warm and sticky. Use the back of a spoon or your fingers to firmly press the pecans into the glaze, creating a compact crust. Don't be shy - really press them in so they adhere well. Drizzle any remaining glaze over the pecans to help them caramelize. This technique ensures your pecan crust stays intact through baking and creates those gorgeous caramelized pieces that make this dish irresistible.

Honey Pecan Crusted Chicken

Prep 10 min
Cook 25 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Chicken

  • 1/3 cup honey
    Use liquid honey; clover or wildflower varieties work best
  • 3 tablespoons unsalted butter
    Can substitute with coconut oil for dairy-free version
  • 2 tablespoons brown sugar
    Light or dark brown sugar both work; dark creates deeper flavor
  • 1 teaspoon Dijon mustard
    Balances sweetness with subtle tang; don't skip this!
  • 1 cup pecans, finely chopped
    Chop to rice-grain size; fresh pecans make a huge difference

For the Honey Pecan Glaze

  • 4 boneless skinless chicken breasts (6-7 oz each)
    Choose similar-sized breasts for even cooking
  • 1/2 teaspoon sea salt
    Fine sea salt distributes more evenly than coarse
  • 1/4 teaspoon black pepper
    Freshly ground pepper has more flavor
  • 1/2 teaspoon garlic powder
    Not garlic salt - we're controlling sodium separately
  • 1/2 teaspoon smoked paprika
    Adds subtle smoky depth; regular paprika works too
  • 1/4 teaspoon cayenne pepper
    Just a hint of heat; adjust to your preference
  • 2 tablespoons olive oil
    For searing; use oil with high smoke point

Instructions

  1. Prepare the Chicken

    Preheat oven to 375°F. Pat chicken breasts completely dry with paper towels - this is essential for proper searing. If your breasts are particularly thick (more than 1 inch), gently pound them to an even thickness using a meat mallet. In a small bowl, combine salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Season both sides of each chicken breast evenly with the spice mixture, pressing gently so the seasonings adhere to the meat.

  2. Make the Honey Butter Glaze

    In a small saucepan over medium heat, combine butter, honey, brown sugar, and Dijon mustard. Stir constantly with a whisk until the butter melts completely and the brown sugar dissolves into the mixture, about 2-3 minutes. The glaze should be smooth and slightly thickened. Remove from heat and set aside. The glaze will continue to thicken as it cools slightly.

  3. Sear the Chicken

    Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place chicken breasts in the hot skillet, leaving space between each piece. Sear without moving for 3-4 minutes until a golden-brown crust forms on the bottom. Flip and sear the second side for another 3-4 minutes. The chicken will not be fully cooked at this point - you're just developing flavor and color.

  4. Apply the Pecan Crust

    Using a pastry brush or spoon, generously brush the top of each chicken breast with the honey butter glaze, making sure to coat the entire surface. While the glaze is still warm and sticky, press the finely chopped pecans firmly onto the glazed surface, creating a thick, even crust. Use the back of a spoon or your fingers to really press the pecans into the glaze so they adhere well. Drizzle any remaining glaze over the pecans.

  5. Bake to Perfection

    Carefully transfer the skillet to the preheated oven. Bake for 15-18 minutes, checking the internal temperature starting at 15 minutes. The chicken is done when it reaches 165°F in the thickest part and the pecans are golden brown and toasted. If the pecans are browning too quickly, tent loosely with aluminum foil. Remove from oven and let rest for 5 minutes before serving - this allows the juices to redistribute throughout the meat. Spoon any glaze from the pan over the chicken before serving.

Recipe Notes & Tips

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The pecan crust will soften during storage. To reheat and restore some crispness, place in a 350°F oven for 10-12 minutes rather than microwaving. Alternatively, slice the cold chicken and use it in salads or sandwiches where the softened pecans add nice texture.

Serving Suggestions

This honey pecan chicken pairs beautifully with roasted vegetables like Brussels sprouts, green beans, or asparagus. For sides, try garlic mashed potatoes, wild rice pilaf, or roasted sweet potatoes. A simple arugula salad with lemon vinaigrette provides a fresh, peppery contrast to the sweet chicken. For a complete meal, add some sautéed spinach or steamed broccoli.

Variations

Try different nuts like walnuts, almonds, or hazelnuts for unique flavors. Make it spicy by doubling the cayenne or adding red pepper flakes to the glaze. For an Asian twist, substitute the Dijon with a teaspoon of soy sauce and add a pinch of five-spice powder. You can also use chicken thighs instead of breasts - just adjust cooking time to 20-22 minutes and cook to 175°F internal temperature.