Honey Garlic Pecan Chicken Recipes

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

HONEY GARLIC PECAN CHICKEN

Steps:

• Place chicken breast between two pieces of plastic wrap and pound to about 1/2-inch thick. Place on a tray and season both sides of the chicken with the seasoned salt. Set aside.
• Heat the olive oil in a large heavy-bottomed skillet over medium heat.
• Add the flour to a plate and lightly dredge the chicken in the flour. Add it to the oil. The chicken should sizzle when you put it in the skillet. If not, allow the oil to heat a little longer.
• Sear the chicken for 4 to 5 minutes on each side or until golden brown and cooked through. Remove and set on a wire rack. Cover with foil.
• Add the butter to the skillet and allow it to melt. Add the pecans and cook, stirring frequently, for about 3 minutes or until the pecans are fragrant. The butter will foam up. That's normal.
• Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and stir, scraping the bottom of the skillet to get the browned bits (also called fond) off the bottom - there's lots of flavor there.
• Reduce the heat to a simmer and add the honey, salt, and pepper. Cook, stirring frequently until the mixture thickens - about 5 minutes. Serve the chicken with the sauce spooned over the top.

ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C)
• Season chicken thighs with salt and pepper.
• Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
• Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
• Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
• Return chicken to the skillet. Coat the chicken in the sauce.
• Add green beans to skillet.
• Bake for 25 minutes or until chicken is cooked through.
• Enjoy!

HONEY PECAN CHICKEN STRIPS

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

ANOTHER HONEY PECAN CHICKEN

Steps:

• Stir the contents of the vegetable seasoning packet, butter and water in a bowl to melt the butter.
• Add the 1/2 cup orange juice, stuffing crumbs and pecan pieces.
• Stir just to moisten.
• Mix honey and the 2 tablespoons orange juice.
• Arrange chicken in a single layer in a 9 x 13 inch bake dish.
• Spoon 1/2 of the honey mixture over the chicken.
• Press 1/2 cup stuffing on each chicken breast.
• Wrap 1 slice of bacon around each one.
• Spoon remaining honey mixture over the bacon.
• Bake 40 minutes at 375 degrees or until cooked through.

FRIED CHICKEN WITH HONEY PECAN SAUCE

Steps:

• Wash chicken pieces, pat dry. Pour buttermilk into large bowl; add chicken. Cover and refrigerate 1 ½ hours.
• Drain chicken. Combine flour, salt, garlic powder and cayenne. Dredge chicken in flour - shaking off excess. Let chicken stand 20 minute.
• Melt butter over low heat. Stir in honey and bring to a boil. Add pecans and simmer glaze for 15 minutes.
• Meanwhile heat oil and fry chicken until crisp. Drain on paper towels. Serve with pecan sauce and pour over.

SHEET PAN HONEY-GARLIC CHICKEN DINNER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan with nonstick spray.
• Prepare glaze by whisking 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon, garlic, oregano, and basil together in a small bowl. Season with salt and pepper.
• Place potatoes in a single layer on one half of the prepared sheet pan. Arrange chicken in a single layer on the other half. Drizzle remaining 1 tablespoon oil over the potatoes, then season both chicken and potatoes with salt and pepper. Spoon 1/2 of the glaze over the chicken breasts. Reserve remaining glaze.
• Roast in the center of the preheated oven for 20 minutes. Remove from the oven. Move the oven rack to the top shelf and turn on the broiler.
• Stir green beans and remaining glaze in with the potatoes and mix to combine.
• Return to the oven and broil until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).