Pecan Chicken with Blue Cheese Sauce

The flavor of this Pecan Chicken with Blue Cheese Sauce is outstanding! It's an elegant dish that's simple to prepare.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

This recipe for Pecan Chicken with Blue Cheese Sauce is, by far, one of the best chicken recipes I've ever made!

I found the original recipe in Taste of Home: Recipes Across America cookbook and played around with it to make it my own, adding some rosemary to the sauce along with some white wine. The results got a huge thumbs up from my husband, and he's not even that much of a blue cheese lover...until now 🙂

With this recipe, the chicken stays incredibly moist and tender on the inside, and the pecan coating gives it a light crunch and lovely mix of textures. The creamy blue cheese wine sauce with a hint of rosemary drizzled over the top takes this chicken dish way beyond fabulous!

PECAN CHICKEN WITH BLUE CHEESE SAUCE     {PRINT THIS RECIPE}

Serves: 4         Prep Time: 10 minutes        Bake Time: 30-35 minutes

4 boneless skinless chicken breast halves
½ cup dry white wine
½ stick butter
2 cloves garlic, minced
2 teaspoons brown sugar
1 tablespoon chopped, fresh rosemary
salt and pepper to taste
2 cups chopped pecans

For the sauce:
1 cup half and half
¼ cup dry white wine
⅓ cup crumbled blue cheese
¼ teaspoon salt
⅛ teaspoon pepper

-Preheat the oven to 375 degrees.
-Place the chicken breasts into a 9x13 pan.
-In a medium-sized microwave-safe bowl, melt the butter and add the wine, garlic, brown sugar, and fresh rosemary.
-Brush the butter sauce liberally over each chicken breast and then season each with salt and pepper.
-Using your hands, pat the chopped pecans onto the top of each chicken breast, pressing to adhere.
-Bake the chicken for 30-35 minutes or until the juices run clear.
-Meanwhile in a small saucepan, bring the half and half, white wine, salt, and pepper to a boil over medium-high heat. Cook, stirring occasionally until the sauce thickens and reduces by one-third.
-Reduce the heat to low and stir in the blue cheese. Cook and stir for an additional few more minutes.
-To serve, plate the chicken and drizzle it with the blue cheese sauce.