YaYa’s Pecan Chicken with Orange
Ingredients
- 6 boneless skinless chicken breast halves
- 2 T. butter or margarine
- 3/4 cup orange juice
- 1/4 cup honey
- 2 T. chopped onion
- 1/4 t. pepper
- Salt to taste
- Hot cooked rice
Sauce
- 3 T. water
- 1 T. all-purpose flour
- 1 t. grated orange peel
- 2 large oranges peeled and sectioned
- 1 cup pecan pieces
Instructions
- In a large skillet, brown chicken in butter on both sides.
- Add orange juice, honey, onion, and pepper. Season to taste with salt.
- Cover loosely and simmer for 20-30 minutes or until chicken is tender.
- Remove chicken from skillet; reserve drippings. Arrange chicken over rice; keep warm.
- For the sauce, stir water into flour; blend well. Add to drippings and cook, stirring constantly, until thickened.
- Add orange peel and sections. Heat thoroughly.
- Immediately add pecan pieces and spoon over chicken and rice.
Yaya’s Tips for Success
This flavorful pecan chicken with oranges is one of those recipes that looks like you spent hours, but comes together quick as a wink. The key to perfect texture is to make sure the pecans are chopped fine enough to stick, but not so fine that they become meal. I like to use a meat mallet to pound the chicken just slightly so it cooks evenly and stays moist. You’ll want to sauté the chicken in a good quality butter or a mix of butter and olive oil—this gives it that lovely golden crust. And don’t skip the step of warming the orange marmalade mixture before drizzling it over the chicken. It thins just enough to coat beautifully without overwhelming the delicate pecan flavor.
- Toast the pecans ahead of time for added crunch and flavor.
- Let the coated chicken rest 5-10 minutes before pan-frying so the coating holds.
- If the marmalade is too thick, a splash of orange juice works wonders to thin it slightly.
Yaya’s Customization Ideas
This recipe can go so many different ways depending on what you’re in the mood for.
- This dish is a lovely balance of nutty, sweet, and savory flavors, but there are plenty of ways to put your own spin on it.
- If you’d like a little heat, try adding a pinch of red pepper flakes to the marmalade glaze.
- Not a fan of chicken breasts? You can easily use boneless chicken thighs—just adjust the cook time slightly.
- I’ve also swapped out the pecans for walnuts when that’s what I had on hand, and it turned out just as delicious.
- Serve this over a bed of seasoned rice or alongside roasted sweet potatoes for a comforting Southern supper.
Yaya’s Original Recipe Card
