Pecan Crusted Chicken with sauce feature photo

Southern Pecan Chicken

Inspired by a dish at the Biltmore Estate, this easy baked southern pecan chicken recipe is crusted with pecans and rosemary and has a delicious mustard sauce and glaze.

Course Main Course
Cuisine American
Keyword chicken, Easy Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4


  • 4 boneless, skinless chicken breasts
  • salt & pepper
  • 1/2 C butter, melted
  • 1/4 C Dijon mustard
  • 1 C coarsely chopped pecans
  • 1 Tbsp chopped Rosemary


  • 1 C sour cream
  • 1/3 C white wine
  • 2 Tbsp Dijon mustard
  • drippings from baked chicken


  1. Preheat oven to 375° Fahrenheit.

  2. Place chicken breasts in a 9x13 glass baking dish. Salt & pepper both sides of chicken.

  3. In a small bowl, whisk together melted butter and mustard until thick. Pour over chicken, covering completely. Top with pecans and Rosemary. Bake uncovered for 35 minutes.

  4. Remove chicken from oven. Place on platter, saving drippings.

  5. In a small sauce pan over medium-low heat, whisk together drippings, sour cream, wine and mustard. Stir until heated. Pour over chicken and serve!