Creamy Orange Pecan Chicken

Happy Monday, friends! I tried a new chicken recipe yesterday and really liked how it turned out, so I thought I’d share it with you today. It’s Creamy Orange Pecan Chicken and it’s goooood! 

I’d been saving this recipe for a Sunday meal because it’s a creamy dish and I try to avoid cooking creamy and buttery sauces during the week. I thought we might be pretty late eating lunch since I had not done anything with the chicken before church, but this recipe actually came together very easily once we got home. There was not much to it at all.

Creamy Orange Pecan Chicken 

Ingredients: 

2 good sized chicken breast (or 3 smaller ones)

salt and pepper 

3 Tbsp. Butter 

1 1/2 cups whipping cream 

2 Tbsp. Orange marmalade 

1 Tbsp. Dijon mustard 

3/4 cup chopped pecans, toasted 

Slice each chicken breast in half, lengthwise. Season each side with salt and pepper. Melt the butter in a large skillet on med-high and cook the chicken for about 3 or 4 minutes on each side, or until done and golden. 

Reduce the heat to medium and add the cream, marmalade, and mustard. Whisk together until blended. Stir in the pecans. Add the chicken back to the pan and spoon the sauce over the chicken. Cook about 8 more minutes or until the sauce thickens. 

I will definitely make this again! The orange flavor was there, but mild, and I liked the tiny bits of orange in the sauce. I used heavy cream because that’s what I had, but I’ll try it with a lighter cream next time, because I think it could have been a little lighter. I served the chicken with rice, roasted green beans, and some Sister Schubert rolls that Walmart added to my grocery order by mistake, HA!

Hope your week is full of bonuses like unexpected Sister Schubert rolls!!