Bourbon Pecan Chicken

Bourbon Pecan Chicken




Total Time: 30 mins

Prep Time: 15 mins

Cook Time: 15 mins

Yield: 4 servings

Dish Size: Platter





  • 4 boneless skinless chicken thighs
  • salt and pepper, to taste
  • ¾ cup pecans, finely chopped
  • 1 cup panko
  • ½ cup all-purpose flour
  • 1 egg
  • 3 Tbsp milk
  • ¼ cup olive oil


Bourbon Sauce

  • 2 Tbsp packed brown sugar
  • 2 Tbsp Dijon mustard
  • 4 tsp bourbon
  • 1 Tbsp reduced sodium soy sauce
  • ½ tsp Worcestershire sauce
  • ⅓ cup cold butter, cut into small pieces




  1. Trim and season chicken thighs with salt and pepper.
  2. Mix panko and chopped pecans in a shallow bowl (or on a sheet of waxed paper).
  3. Beat egg and milk in another shallow bowl.
  4. Dredge chicken pieces in flour, dip in egg, and roll in panko, pressing down to adhere coating.
  5. Heat olive oil in an oven-proof skillet over medium heat just until oil shimmers.
  6. Cook chicken on one side until browned, about 5 minutes. Turn chicken over and transfer pan to oven.
  7. Bake in a preheated 350°F oven for 15 minutes (chicken is done when an instant read thermometer reaches 165°F).
  8. While chicken is cooking, whisk brown sugar, bourbon, soy sauce, and Worcestershire sauce in a small saucepan. Bring to a simmer, remove from heat, and stir in butter one piece at a time. Do not return to heat.
  9. Serve sauce over chicken and garnish with scallions and/or parsley. Serve on a temp-tations® platter.


Tara’s Tidbits®

This sauce is good for any poultry or pork dish!