Pecan Dijon Chicken Recipe -
Pecan Dijon Chicken Recipe
  • READY IN 1 hr

Pecan Dijon Chicken

Recipe by  

"A delicious chicken dish with an unusual sauce that is sure to please. Serve over rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a medium saucepan over medium heat, blend the Dijon mustard, honey, orange juice, milk, butter, and lemon juice. Season with ground mustard, salt, and pepper. Stir in the pecans.
  3. Arrange chicken in the prepared baking dish, and cook in the preheated oven about 10 minutes. Cover with the Dijon mustard mixture, and continue cooking 20 minutes, or until chicken is no longer pink and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2003

What a terrific recipe! Made this last night for my husband and he loved it. Said it would be perfect to serve when people come over. I pounded my chicken breasts first because they were kind of thick and had to increase the initial cooking time to 20-25 minutes because at 10 minutes, it was still very raw. My picky daughter liked the chicken but without the nuts. She just doesn't like nutes period. Served over brown rice and with a granny smith apple/spinach/candied pecan salad. Again, very, very good. I love this site and everything I have prepared has received countless compliments.

Most Helpful Critical Review
Dec 30, 2004

Oh my. I'm sure my low rating is a reflection of our personal tastes and not the recipe itself. Although we like all the ingrediants seperately, we just didn't care for the combined taste. I just wish it tasted as good as it looked coming out of the oven. Thanks anyways Brian.

Apr 06, 2005

The sauce for this recipe definately deserves 5 stars. The reason why I am going with 4 is that the cook time for the chicken seems a little short unless you pound the chicken breasts thin. I added more time to my cook time. In addition, next time I think I will try the cornstarch to thicken the sauce, I just don't want to change the taste of the sauce, it is excellent with chicken and rice. I also enjoy the flavor of the pecans! Thanks for a good recipe Brian!

Jan 23, 2004

With a few adjustments this is very good. The first time I found the 6 T. of Dijohn to be too overpowering, so I cut back to only 4 T. Also I added a little more honey. Don't use the ground mustard. It would be way too mustardy!

Apr 26, 2003

Really good! This tastes similiar to honey mustard chicken - I didn't think it tasted odd at all. Every ingredient blends together and the chicken comes out juicy! The only thing I would change would be to add a few tablespoons of cornstarch because the sauce is a bit too thin.

Mar 14, 2008

YUMMY! Made exactly as written and loved it! When my grandma was still alive this was one of her favorites so I made this a lot. I've never even altered it in any way like I eventually do with most recipes! So moist and flavorful it doesn't need any changes!

Jul 15, 2003

This was VERY easy and good. Even my picky son loved it! The sauce is excellent over rice.

Dec 07, 2005

Sorry, we did not like this -- it was just way too sweet for our taste. I'm giving it two stars because the first few bites were good, but after that we all had to force ourselves (some of us scraping off the sauce) to eat it.


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 561 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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