The Garlic Diaries

Food and Life with a Punch of Flavor

  • About Me
  • Recipes
  • Life
    • Marriage
    • Parenting
    • Meal Plans
    • Random
  • Contact Me

Pecan Crusted Chicken with Mushroom Cream Sauce

February 27, 2019 by Annie Chesson Leave a Comment

Jump to Recipe

YAASSSSS to everything about this recipe. Yes to the fact that this chicken is crusted in flour + ground pecans before being cooked until crispy and perfect in the pan. Yes to the fact that in the same pan we make a to-die-for sauce out of garlic, shallots, mushrooms, and half and half. Yes to the fact that the chicken is smothered in the sauce and then sprinkled with toasted pecans.

Like…can I just…can we just…LET’S EAT THIS FOREVER.

This is one of those meals that you throw together when you’re feeling a little extra fancy or maybe having a date-night-in dinner with somebody special. It’s not like the recipe is hard or complicated, per se, but it takes a little more effort than a “dump and cook” type of situation (like the Instant Pot Beef and Broccoli I posted a few weeks ago, for example 😍).

It does take a few extra steps, but man oh man, it is WORTH IT. So yummy.

Here’s whatchu gon’ do to make this happen:

  • STEP ONE: Prep the chicken. You’ll start with two breasts and slice each in half and then pound each out with a meat mallet so they’re thin and tender.
  • STEP TWO: Crust the chicken. You’re going to use two bowls for this. In one bowl, you’ll have a beaten egg, and in the other bowl, you’ll have a combo of flour and pecans that you’ve ground up in your food processor. It’ll go egg first, flour + pecan second, and then set out on a plate until ready to cook!
  • STEP THREE: Cook the chicken. In a large skillet with some olive oil and butter over medium heat, you’ll pan fry your chicken breasts until each side is a nice, deep golden brown and the middle is cooked through! Pretty quick and simple.
  • STEP FOUR: The sauce. The ssaauuucceeee – so good. You’ll set the chicken aside and in the same pan, add your shallot and garlic and saute until that starts to soften up. Then you’ll throw in a little more butter + a few cups of sliced mushrooms. Saute until the mushrooms are getting nice and soft and then pour in your cream. Bring this to a simmer and cook until the sauce has gotten delicious and thick – it shouldn’t take long!
  • STEP FIVE: Smother the chicken with sauce, sprinkle with toasted pecans, and DEVOUR IMMEDIATELY. Love.

Print

Pecan Crusted Chicken with Mushroom Cream Sauce

  • Author: Annie Chesson
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 chicken breasts
  • 1/2 cup flour
  • 1 cup pecans, divided
  • 1 egg
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms (we used button mushrooms, but anything will work)
  • 3/4 cup half and half

Instructions

  1. Slice your chicken breasts in half so you have four pieces, pound each piece out with a meat mallet until they are all even thickness, and season all sides liberally with salt and pepper
  2. Blend 1/2 cup of your pecans in a food processor until they are finely ground
  3. Add the pecans to a bowl with the flour and season with salt and pepper. Stir to combine
  4. In a second bowl, beat your egg with some salt and pepper
  5. Dip each chicken breast half in egg before adding to the flour/pecan bowl and turning over and over until each piece has a nice, even coating of flour/pecan. Set aside until ready to cook
  6. In a large skillet, add 2 tablespoons of your butter + 2 tablespoons of olive oil over medium high heat. When the oil/butter is hot, add your chicken breasts and cook on both sides until they are deep golden brown and cooked through. Set aside to a plate and make your sauce
  7. Turn the heat down to medium and, in the same pan that you used for the chicken, add your shallot and garlic + a little salt and pepper. Cook until softened
  8. To this, add your remaining butter and your mushrooms + some salt/pepper. Cook until softened
  9. Meanwhile, chop your remaining pecans and toast them in a small pan. Set aside until ready to serve
  10. When the mushrooms are soft, add your half and half + a little salt/pepper to the pan and bring to a simmer. Simmer until the sauce has thickened and reduced – it shouldn’t take longer than several minutes
  11. To serve, top each slice of chicken with sauce plus a sprinkle of toasted pecans!

Nutrition

  • Serving Size: 1 piece of chicken + sauce + pecans
  • Calories: 501
  • Sugar: 3 g
  • Sodium: 182 mg
  • Fat: 45 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 4 g
  • Protein: 16 g
  • Cholesterol: 120 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!

In the mood for more yummy chicken recipes? Check these out:

Nashville Hot Chicken

Blackened Chicken with Avocado Cream

The Trick to THE Juiciest Chicken Breasts

Pin It

Filed Under: Dinner, One Pot Meals Tagged With: Chicken, chicken and mushrooms, chicken dinner, chicken with cream sauce, chicken with sauce, cream sauce, date night, mushroom, pan sauce, pecan chicken, with with sauce

« My Favorite Freezer Breakfast Burritos
Back in Business! »

Want posts delivered directly to your inbox? Subscribe to The Garlic Diaries today!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

CommentLuv badgeShow more posts

Search

  • Facebook
  • Instagram
  • Pinterest

Annie Chesson
I am a passionate Christian, wife, cooking addict, and mom to the two sweetest boys in the world! Join me in my journey to create delicious, flavorful food. More About Me...

Subscribe to The Garlic Diaries

view my food post on usrg.com

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress