Pan-Seared Bourbon Pecan Chicken

Made with all-white meat chicken, glazed in a bourbon pecan sauce and cooked in avocado oil, this entree is perfect to celebrate with.

Pan-Seared Bourbon Pecan Chicken

Prep Time

10 minutes

Cook Time

20 minutes


2 people

In this Part 1 of your perfect Mardi Gras Meal series by Chef Ace Champion he is serving up Pan-Seared Bourbon Pecan Chicken as your entree!

Made with all-white meat chicken, glazed in a bourbon pecan sauce and cooked in avocado oil, this entree is perfect to celebrate with.

Ready for the rest of your meal? Click Part 2 and 3, below!

Part 2: New Orlean’s Style Bananas Foster with Vanilla Bean Ice Cream

Part 3: Hurricane Champion Punch


For the Bourbon Pecan Sauce

  • 1/2 cup pecans, chopped
  • 1/4 cup bourbon, flambéed (optional)
  • 1/2 cup semi-sweet white wine, reduced by half
  • 1/4 cup dark brown sugar
  • 4 tablespoons (1/2 stick) real butter
  • 1 tablespoon heavy whipping cream, optional

For the Chicken

  • 1/4 cup avocado oil
  • 2 medium chicken breast
  • 2 tablespoons Slap Ya Mama seasoning
  • 1/4 cup semi-sweet white wine, reduced by half


For the Chicken

  • 1 Season the chicken with Creole seasoning or salt and pepper; cover and let marinate for at least an hour. Using a medium skillet just big enough to fit both chicken breasts; turn stove on high and allow the oil to get very hot. Drain the chicken breast and pat dry any liquid using a paper towel. (You want the chicken to be dry for a good sear).
  • 2 Slowly add both chicken breast one by one into the hot oil; making sure not to splash. Sear chicken for about 3 minutes on each side or until you have a nice golden brown crust. (This will help seal in the juices and give it a gorgeous color.)
  • 3 Add chicken to a shallow baking dish big enough to fit and pour ¼ cup of wine over both chicken breast. Finish cooking the chicken in a pre-heated oven at 300 degrees for about 15 minutes or until chicken is white all the way through (about 155 degrees). Remove chicken from oven and set aside to allow the juices to settle in the breast and carryover cook to reach about 160 degrees.

For the Bourbon Pecan Sauce

  • 1 In the same pan scrap out any burnt or black pieces out of the pan. Turn the burner on medium. When hot deglaze the pan by pouring a half of the wine to make sure all the scrapings from the bottom are lifted. Add the pecans. Add half of the bourbon and flambé. Remove the pecans into a small bowl and set aside.
  • 2 Add the wine and sugar & allow cooking until sauce start to thicken and bubble (about 3 minutes on medium heat. Add the cream and cook until the sauce has thickened. Add the pecans and the butter to the skillet and continue cooking until all the butter is incorporated and the sauce is nice and creamy. (The sauce should look like a chunky Caramel Sauce. Serve Immediately.


  • 1 Slice each chicken breast about half way at a bias. Place at an angle on a large plate. Spoon the sauce over the chicken breasts that are sliced and serve the remaining sauce on the side using a heated ramekin. This sauce is also good for fish or pork. Minus the chicken, it can also be used as a dessert sauce.


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