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Pecan Chicken with Blue Cheese Sauce Recipe

Pecan Chicken with Blue Cheese Sauce Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 chicken breast half with 3 tablespoons sauce equals 626 calories, 51 g fat (25 g saturated fat), 198 mg cholesterol, 625 mg sodium, 10 g carbohydrate, 2 g fiber, 34 g protein.

Wine Pairings

Full-Bodied White Wine

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