Pecan Chicken with Blue Cheese Sauce Recipe
Pecan Chicken with Blue Cheese Sauce Recipe photo by Taste of Home
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Pecan Chicken with Blue Cheese Sauce Recipe

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Holiday-special in every way, this moist chicken is coated with pecans and drizzled with a rich, blue cheese sauce. It's easy and delicious…a real winner in my book. You can also use turkey breast and adjust the cook time. —Maggie Ruddy, Altoona, Iowa
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 cup butter, melted
  • 1 tablespoon brown sugar
  • 3/4 cup finely chopped pecans
  • SAUCE:
  • 1 cup heavy whipping cream
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon finely chopped green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 626 calories, 51g fat (25g saturated fat), 198mg cholesterol, 625mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein.


  1. Sprinkle chicken with salt and pepper. In a shallow bowl, combine flour and rosemary; in a separate shallow bowl, combine butter and brown sugar. Place pecans in another shallow bowl. Coat chicken with flour mixture, then dip in butter mixture and coat with pecans.
  2. Transfer to a greased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 170°.
  3. Meanwhile, place cream in a small saucepan. Bring to a boil; cook and stir for 8-10 minutes or until thickened. Stir in the cheese, onion, salt and pepper. Serve with chicken. Yield: 4 servings.
Originally published as Pecan Chicken with Blue Cheese Sauce in Simple & Delicious November/December 2009, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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InfyBlr User ID: 6389394 169171
Reviewed Dec. 14, 2011

"i like cheese on it.."

tomandellie User ID: 3764751 167971
Reviewed Jan. 12, 2010

"Wonderful Dish, wife does not like Blue Cheese so I used some cheeses I had on hand. still

wonderful. beast halves were pretty thick so doubled the cooking time. turned out great"

rlhoneydew User ID: 3482518 167847
Reviewed Nov. 15, 2009

"This was an excellent recipe. My whole family (including teenagers!) loved it. It is very rich, so I would prepare more than you need. Also, I discovered that I ran out of pecans and also the brown sugar/butter mix before I was done. So I would increase the quantity of these items before you begin (maybe even double). Otherwise, I would not change a thing, it is perfect and delicious, but not difficult."

schapdel User ID: 4414848 186748
Reviewed Nov. 10, 2009

"My fiance and I absolutely love this recipe! We have made it several times now and the chicken is always so moist and delicious! This dish may seem fancy and time consuming but it is so easy! I can't say enough good things about this recipe!"

Grannyvee User ID: 2044799 103614
Reviewed Nov. 2, 2009

"This chicken is delicious. I did cut the chicken breast into smaller pieces and need more of the flour herb mixture to coat the chicken. This is a great company dish."

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