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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.
5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: chicken, Easy Recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4
Author: Stacey | SouthernDiscourse.com

Ingredients

  • 4 boneless, skinless chicken breasts
  • salt & pepper
  • ½ C butter, melted
  • ¼ C Dijon mustard
  • 1 C coarsely chopped pecans
  • 1 Tbsp chopped Rosemary

Sauce

  • 1 C sour cream
  • ⅓ C white wine
  • 2 tablespoon Dijon mustard
  • drippings from baked chicken

Instructions

  • Preheat oven to 375° Fahrenheit.
  • Place chicken breasts in a 9x13 glass baking dish. Salt & pepper both sides of chicken.
  • 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.
  • Remove chicken from oven. Place on platter, saving drippings.
  • 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!