Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

If you’re like me, sometimes it’s hard to come up with a quick and easy dinner, especially when you’re tired from a long day!

Today I want to share a recipe that solves that problem… and it is absolutely yummy! Pecan-crusted chicken takes only about 10 minutes to “get ready”, then you pop it in the oven for about 18 minutes to bake. That’s it!

I originally found the recipe in one of my old cookbooks, and made a few minor changes to suit our taste, and this is the result. Tender chicken breasts, flavored with a honey mustard glaze, then topped with chopped pecans and baked. Yum!

The recipe makes two servings but can be easily doubled or tripled, to suit your needs. Here’s how to make pecan-crusted chicken. 

Scroll Down For A Printable Recipe At The Bottom Of The Page

Make The Honey Dijon Glaze

Making the honey Dijon mustard glaze for the chicken is a cinch! Place 1¾ Tablespoons of honey in a small bowl.

Add 1 Tablespoon of Dijon mustard, then stir well, to fully blend it into the honey. This is the simple glaze for the chicken. Set the bowl aside.

Prepare The Chicken Breasts For Baking

Pat each of the chicken breasts dry between a couple layers of paper towels. Set a cutting board on the kitchen counter.

Lay a large piece of plastic wrap (bigger than the chicken) on the cutting board. Lay one chicken breast at a time in the center of the wrap.

Cover the chicken with a second large piece of plastic wrap and make sure the edges are sealed. Use the flat side of a meat mallet to pound the chicken all over, until it has been flattened to about ½” thick.

Time For the Glaze And Chopped Pecans

After flattening the chicken, place each piece on a baking sheet. Brush the top using HALF the total amount of honey mustard glaze, divided between the two pieces.

Now prepare one chicken breast at a time. Spread HALF the chopped pecans on a dinner plate, then lay one chicken breast, glazed side down, on top of the pecans.

Brush HALF the remaining glaze on the chicken (the side facing up, without pecans). Dredge the chicken in the chopped pecans to adhere them to the glaze.

Place the chicken breast, pecan side UP onto baking sheet. Repeat this process with the other piece of chicken, remaining glaze and pecans.

Bake The Pecan-Crusted Chicken

Place the chicken breasts (pecan side up) on a baking sheet. Press any remaining pecans on the plate into the chicken pieces so they adhere.

Bake the chicken at 350°F. for 16-18 minutes or until safely cooked through to an internal temperature of 165°F.

When done, the chicken should be golden brown on top, and fully cooked through. The chopped pecans on top will be lightly “toasted”, which adds additional flavor and texture!

Serve The Pecan-Crusted Chicken

Use a spatula to transfer the pecan-crusted chicken breasts to individual serving plates. Serve immediately, and enjoy!

The chicken has a wonderful flavor from the honey Dijon glaze and is very tender (thanks to the meat mallet pounding you gave it!).

I hope you enjoy this recipe for pecan-crusted chicken! It really is a super simple, delicious and satisfying main dish I am confident you’ll like.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of chicken recipes for you to check out, including:

• Mom’s Chicken Parmigiana
• Garlic Lime Chicken Thighs
• One Pan Greek Chicken And Orzo
• Easy Cashew Chicken
• Chicken Taco Salad Bowl

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: “Southern Living 2009 Annual Recipes” cookbook, page 309, published in 2009 by Oxmoor House, Inc.

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Pecan-Crusted Chicken

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

 

Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

Category: Main Dish

Cuisine: American

Keyword: pecan-crusted chicken

Servings: 2

Calories Per Serving: 429 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 boneless, skinless chicken breasts (5 ounces each)
• 1¾ Tablespoons honey
• 1 Tablespoons Dijon mustard
• 6 Tablespoons chopped pecans

US Customary - Metric

Instructions

1. Preheat oven to 350℉. Lightly grease baking dish or baking sheet.

2. Stir honey and Dijon in a small bowl until combined. Set aside.

3. Pat chicken dry with paper towels. Lay piece of plastic wrap (bigger than chicken) on a cutting board on kitchen counter. Lay one chicken breast in the center of the wrap. Cover chicken with more plastic wrap; make sure edges are sealed. Use flat side of a meat mallet to pound chicken, until flattened to about ½" thick.

4. Place each piece on baking sheet. Brush top of each piece with ¼ of the total amount of glaze (reserving the rest). Doing 1 chicken breast at a time, spread HALF the pecans on a plate; lay chicken breast, glazed side down, on top of pecans. Brush top with ¼ more of the remaining glaze (side facing up, w/out pecans). Dredge chicken in pecans to adhere them to the glaze. Place chicken, pecan side UP on baking sheet. Repeat with other piece, remaining glaze and pecans. Press any remaining pecans on plate into chicken, to adhere.

5. Bake chicken at 350°F. for 16-18 minutes or until golden brown and cooked through, to an internal temperature of 165°F.

6. Transfer to serving plates using a spatula, and serve immediately. Enjoy!

Nutrition Facts

Pecan-Crusted Chicken

Amount Per Serving (1 chicken breast)

Calories 429 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 7g

Monounsaturated Fat 14g

Cholesterol 91mg30%

Sodium 248mg11%

Potassium 668mg19%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 16g18%

Protein 33g66%

Vitamin A 65IU1%

Vitamin C 2mg2%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It’s a cinch, especially when made in a slow cooker!

If you’re searching for a delicious meal that can EASILY be made in a slow cooker, may I suggest this one for crockpot chicken tikka masala? In this recipe you will have the great flavor associated with tikka masala, but with very minimal effort! It’s a win-win dish.

I discovered this recipe using chicken thighs a while ago online, and heartily recommend it! It features several traditional spices often associated with Indian food, but this version is super simple to prepare, and still tastes GREAT!

The best part, besides the great flavor? Prep time is MINIMAL, then the crockpot (or slow cooker) does most of the work for you! How’s that for wonderful? Here’s how to make this delicious meal for 4.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Do I Need To Make The Sauce?

The tikka masala sauce is the star of this dish! For this version, you will need olive oil, garlic, chopped onion (not shown), and garam masala spice.

Other ingredients are salt, tomato sauce, diced tomatoes, jalapeño pepper, ground cumin and cayenne pepper.  Coconut milk will be added to the sauce later, at the end of the cooking time.

Please don’t let the ingredient list scare you off. These ingredients will simply be mixed together, then poured over the chicken. Easy Peasy!

Make The Tikka Masala Sauce

Mix all the sauce ingredients (except for the coconut milk) together in a large mixing bowl until well combined.

Now the tikka masala sauce for the chicken is made… see how easy that was to prepare?

Time For The Crockpot!

Lightly season 2 pounds of boneless, skinless chicken thighs (usually 5-6 thighs) with salt and black pepper, and place them into a crockpot (slow cooker).

Pour the masala sauce evenly over the seasoned chicken, until the chicken thighs are covered. Again… EASY, right?

Put the lid on the crockpot, and cook the chicken and sauce on LOW HEAT for 6-7 hours (usually done around 6 hours!).

Let’s Do Some Shredding

When done cooking, the chicken will be completely “fall off the bone” tender (to coin a phrase).

Shred the chicken using two forks to tear the chicken into large shreds. Do this while the tender chicken thighs are still in the crockpot, so you won’t have to mess up another bowl.

NOTE: I use boneless thighs, but if you are using “bone-in” chicken thighs, you will need to retrieve/discard the bones at this point. Nobody wants to bite into a chicken bone, right?

Time To Add Coconut Milk

Open a can of unsweetened coconut milk, and stir it well. It’s a pretty thick mixture when the can is first opened, so stirring it is important!

Pour the coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir until the coconut milk is incorporated into the sauce. **See note in the printable recipe at the bottom of the page about the amount of coconut milk**

OPTIONAL: Add some chopped cilantro to the sauce at this point, if desired. **I prefer to add a few cilantro leaves to the top of each serving, but again, this is your choice.

Serve The Crockpot Chicken Tikka Masala

For each serving, spoon the crockpot chicken tikka masala over hot, cooked, white rice (Basmati, long grain, etc.). 

Garnish each portion with several cilantro leaves (or chopped cilantro), if desired. Serve hot, and enjoy!

The chicken is tender, the sauce is packed with flavor, and the (bland) white rice underneath is a wonderful counterbalance to the tikka masala sauce.

I hope you’ll have the chance to make this delicious dish, and trust you’ll enjoy it as much as we do. It’s a delicious slow cooker meal that’s perfect for a really busy day, or a really hot day (so you don’t heat up the kitchen).

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SLOW COOKER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of slow cooker recipes to enjoy, including:

• Easy Crock Pot Refried Beans
• Crock Pot Mongolian Beef
• Mexican Shredded Chicken
• Crock Pot Parmesan Honey Pork Roast
• Chunky Crock Pot Apples

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from (and with thanks to): Lauren Allen at https://tastesbetterfromscratch.com/slow-cooker-chicken-tikka-masala/

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Crockpot Chicken Tikka Masala

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

 

Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It's a cinch, especially when made in a slow cooker!

Category: Main Dish

Cuisine: Indian

Keyword: crockpot chicken tikka masala

Servings: 4

Calories Per Serving: 488 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Tikka Masala Sauce:

• 16 ounces tomato sauce (canned) = two 8 oz. cans
• 15 ounces diced tomatoes (canned) including juice
• ¼ large yellow onion diced
• 1 Tablespoon olive oil
• 3 cloves garlic minced
• 1 Tablespoon garam masala spice
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ¼ medium fresh jalapeño pepper seeds discarded, pepper finely chopped

For Rest Of Recipe:

• 2 pounds boneless, skinless chicken thighs
• salt and pepper , enough to lightly season chicken
• 8 ounces unsweetened coconut milk (canned) *See note below about amount used*
• ¼ cup fresh cilantro leaves or chopped
• Cooked basmati or long grain white rice, for serving

Instructions

1. Stir to combine sauce ingredients in a large mixing bowl.

2. Lightly season chicken thighs with salt and pepper; place them in crockpot.

3. Pour sauce evenly over seasoned chicken, to cover. Put lid on crockpot, and cook chicken and sauce on LOW HEAT for 6-7 hours without disturbing.

4. When done cooking, chicken will be very tender. Shred chicken using two forks, tearing it into large shreds. Do this while chicken thighs are still in the crockpot, so you won't mess up another bowl. NOTE: I use boneless thighs, but if you use "bone-in" chicken thighs, you need to retrieve/discard the bones at this point.

5. Stir coconut milk well. It's pretty thick while in the can, so stirring it is important! Pour coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir, until coconut milk is incorporated into the sauce. **See note section below about the amount of coconut milk** Optional: Also add chopped cilantro to the sauce at this point, if desired. **I prefer instead to add a few cilantro leaves to garnish each serving, but it's your choice.

6. For each serving, spoon chicken tikka masala over hot, cooked, white rice. Garnish with cilantro leaves. Serve hot, and enjoy!

Recipe Notes

NOTE: Recipe calls for 8 oz. unsweetened coconut milk. Most cans are about 13.5 ounces. If you don't have a use for the remaining coconut milk, just add it all in. It won't hurt this dish at all (other than the calorie count will be higher!)

Nutrition Facts

Crockpot Chicken Tikka Masala

Amount Per Serving (1 (1/4 of total))

Calories 488 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 15g94%

Trans Fat 0.04g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 215mg72%

Sodium 1193mg52%

Potassium 1268mg36%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 9g10%

Protein 48g96%

Vitamin A 683IU14%

Vitamin C 22mg27%

Calcium 86mg9%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

If you’re looking for a way to add more vegetables to your meals, or to eat a bit more “healthy” dishes, may I suggest this recipe for Chicken, Quinoa and Veggies?

This yummy meal is made all in one big skillet, and is really simple to prepare! Plus… did I mention that is is a very “healthy” meal? Oh, I did? Okay!

Chicken, Quinoa and Veggies has it all- flavor, color, protein, texture, and “good for you” veggies like broccoli, zucchini, garlic, tomatoes, and bell peppers! Here’s how to make this delicious meal.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

By the Way- What IS Quinoa?

Quinoa (this is the “short” version) is basically a small seed from a specific plant that has been stripped of it’s outer coating and then can be cooked. This “superfood” originated in South America many, many years ago, and has become widely touted for its nutritional benefits.

Quinoa is gluten-free, high in protein, contains minerals such as iron, magnesium and zinc, and has dietary fiber! It is typically cooked in liquid to become edible and expands in size as it cooks.

You can typically find quinoa with the rice or beans in a grocery store, or in the Health Food section. It has become very popular in the United States, as well as other parts of the world.

First – Cook The Veggies And Chicken

Heat olive oil in a large skillet on Medium heat. Add minced garlic to the hot oil, and stirring often, cook for about 30 seconds (don’t burn the garlic!).

Stir in boneless chicken breast (cubed), and chopped bell peppers. Cook, stirring occasionally for 5 minutes, to cook the chicken and bell pepper.

NOTE: I use a variety of colored bell peppers (green, red and yellow), but if you don’t have a variety of colors available, use a green bell pepper for flavoring this dish.

Season the chicken and peppers with salt, black pepper, and onion powder, then stir to combine. NOTE: The chicken may not be fully cooked through at this stage, but will finish cooking as the dish progresses.

Add Water And Quinoa

Measure the quinoa and water into the skillet, then stir to combine. Bring the liquid to a boil on Medium-High heat, then put a lid on the skillet and reduce the heat to Medium-Low.

Cook for 10-12 minutes, keeping the lid on the skillet. There will probably still be a small amount of liquid in the pan when done.

Time To Add More Veggies!

Stir the quarter-sliced zucchini and the broccoli pieces into the skillet of chicken and quinoa until combined. Place a lid on the skillet and cook on Medium-Low heat for 13-15 minutes.

When done, the remaining liquid should be fully absorbed into the quinoa, and the zucchini and broccoli should be fork-tender.

The last step is to add the halved cherry tomatoes to the skillet. Give them a gentle stir to incorporate them into the dish, then remove the pan from the heat source, and serve.

NOTE: I used multi-colored cherry tomatoes (more COLOR!), because we grew them in our garden. If you have them, use them, but good ol’ red cherry tomatoes are perfect!

Serve The Chicken, Quinoa And Veggies

This recipe (as written) will yield two generous main dish servings. Transfer the chicken, quinoa and veggies to individual serving bowls or plates, and dig in while it is hot!

I’m confident you’re going to be surprised by how filling this meal is! Enjoy those healthy veggies bringing their color, texture and flavor to this dish. YUM!

I really hope you enjoy this nutritious, flavorful (and veggie packed) dish! Chicken, Quinoa and Veggies is very filling, bursting with great tasting vegetables, and it is simple to prepare!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic tasting chicken recipes to choose from, including:

• Chicken Cutlets In Pan Sauce
• Szechuan Chicken
• Orange Dijon Chicken Breasts
• Creamy Chicken Primavera

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe Adapted From: The book “Food Meets Faith”, by Isabel D. Price / New Life Promise, page 75, published by Live Smart Solutions, LLC, in 2019

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Chicken, Quinoa and Veggies

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

Category: Entree, Main Course

Cuisine: All Cuisines

Keyword: chicken, quinoa and veggies

Servings: 2

Calories Per Serving: 278 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic minced
• ½ medium green bell pepper (or color combo) chopped
• 8 ounces boneless, skinless chicken breast =½ pound, cut in bite-sized pieces
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder
• ¼ cup uncooked quinoa
• ⅓ cup water
• ½ cup fresh, chopped broccoli cut in bite-sized pieces
• ½ medium zucchini sliced and quartered
• ½ cup cherry tomatoes sliced in half

US Customary - Metric

Instructions

1. Heat olive oil in large skillet on Medium heat. Add garlic: cook, stirring often for 30 seconds (don't burn garlic!).

2. Stir in chicken cubes, and bell peppers. Cook, stirring occasionally, for 5 minutes. Season with salt, pepper, and onion powder; stir to combine. NOTE: Chicken may not be fully cooked, but will finish cooking later.

3. Add quinoa and water to skillet; stir to combine. Bring liquid to a boil on Medium-High heat. Put a lid on the skillet; reduce heat to Medium-Low. Cook for 10-12 minutes, keeping skillet covered. There might still be small amount of liquid in skillet when done.

4. Add zucchini and broccoli; stir to combine. Place lid on skillet; cook on Medium-Low 13-15 minutes. When done, remaining liquid should be absorbed into quinoa, and zucchini and broccoli should be fork-tender.

5. Gently stir in halved cherry tomatoes. Give them a gentle stir to incorporate into the dish. Remove skillet from heat source. Serve hot, and enjoy!

Nutrition Facts

Chicken, Quinoa and Veggies

Amount Per Serving (1 (1/2 of total))

Calories 278 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 73mg24%

Sodium 733mg32%

Potassium 890mg25%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 3g3%

Protein 29g58%

Vitamin A 571IU11%

Vitamin C 64mg78%

Calcium 50mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!

Do you enjoy chicken burgers? We occasional make them, and always enjoy them. Recently I came up with a delicious chicken burger which I am sharing with you today. I found the original recipe for the burger patties (using ground chicken) online.

I made the sauce by adapting an Asian-inspired recipe I found previously on another website. My thought was “Wow…if I combine the two separate recipes into one, that might taste really good.”

So I set about to make them! I modified the sauce recipe slightly, and used it to coat the chicken patties while cooking AND used it as a condiment on the finished burgers.

The result was a delicious chicken pineapple bacon burger, which was a happy surprise! As written, this recipe will make enough for 4 burgers. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

Mix pineapple juice, soy sauce, BBQ sauce, honey and red pepper flakes in a medium sized saucepan. Stir until these ingredients have been combined.

Heat the sauce on Medium heat until it is bubbling. Once bubbling, turn the heat down to Medium-Low, and cook until the sauce has been reduced by about half.

The sauce should also be slightly thickened at this point. Take the saucepan off of the heat, and stir in finely grated fresh ginger. Set the sauce aside to cool.

Grill the Pineapple

The next thing to do is grill the pineapple slices. Dry 4 pineapple rings between paper towels to absorb moisture. Very lightly oil a large skillet, and turn the heat to Medium. 

 Once the skillet is hot, lay pineapple rings (you will need 4) in a single layer. Heat the pineapple only until the bottom begins to brown, then carefully flip them to the other side.

Continue to cook only until the bottoms again become lightly browned. Transfer the grilled pineapple slices out of the skillet and let them cool.

Prepare The Burger Fixin’s

Before you grill the chicken patties, get all your burger toppings in place and be ready to build the burgers. Each chicken pineapple bacon burger will have a grilled pineapple ring, red onion slice, lettuce and crispy cooked bacon slice.

For the buns, you can serve them warmed, OR you can lightly toast them. My preference is to lightly toast them face down on medium heat in a large skillet, but it’s your choice.

Make The Chicken Patties

Place the ingredients for the chicken patties in a large bowl. The ingredients for the patties are ground chicken, egg yolk, green onion, sesame oil and spices.

Mix well with a fork until all the ingredients have been combined. Now it’s time to form the chicken patties. For each patty you will use ¼ of the meat mixture.

TIP: Wet your hands, then shape the meat into a ball. Wetting your hands helps the chicken mixture not stick  to your hands as much as if they were dry.

Flatten the chicken “ball” into the shape of a burger patty, then set it aside on wax paper. Repeat this process until you have four chicken burger patties.

Cooking The Chicken Patties

Heat a large skillet on Medium-Low, and add 1 Tablespoon of vegetable oil (or an alternative). When the oil is hot, but not smoking, carefully add the patties to the skillet.

Let the chicken patties cook for about 2-3 minutes, without moving them. This allows the bottom side of the burger to get nicely browned.

Use a spatula to carefully turn the patties to the other side. Generously baste the top of each chicken patty with the reserved sauce.

Continue cooking for 2-3 more minutes OR until the patties are fully cooked through.

Flip the patties a final time and baste the other side with sauce. Now you are ready to build the chicken pineapple bacon burgers!

Who Wants A Chicken Pineapple Bacon Burger?

You can build your burger any way you wish, but this is how I build ours. Lightly brush sauce on the bottom bun, then top with the chicken patty.

Top the chicken with a grilled pineapple ring, then cut a cooked bacon slice in half and place the two pieces on top of the pineapple.

For the top bun, brush it lightly with more sauce, then add a red onion slice and a lettuce leaf. Place the top bun on the burger, and you’re ready to enjoy this delicious meal!

I hope you enjoy this recipe for chicken burgers. They have great flavor. and are very filling Yes… there is a fairly long ingredient list, but I think it’s worth it!

Thank you for stopping by today, and please come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BURGER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy recipes featuring chicken, including:

• Black Bean Burgers
• Grilled Patty Melt
• Portobello Bleu Cheese Burger
• Turkey, Feta and Spinach Burgers

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Chicken Patty recipe from Bee, at: rasamalaysia.com/chicken-patties/
Sauce recipe adapted from Tricia, at: savingdessert.com/grilled-hawaiian-chicken-sandwich/

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Chicken Pineapple Bacon Burger

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

 

Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!

Category: Main Course, Sandwich

Cuisine: All Cuisines

Keyword: chicken pineapple bacon burger

Servings: 4

Calories Per Serving: 583 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

• 20 ounce can pineapple slices (Use JUICE ONLY for sauce) reserve pineapple slices
• 2 Tablespoons low sodium soy sauce
• ¼ cup BBQ sauce
• 2 Tablespoons honey
• ¼ teaspoon red chili flakes (optional, but good!)
• 1 inch piece fresh ginger peeled, finely grated

For Chicken Patties:

• 1 pound ground chicken
• 1 egg yolk
• 1 green onion (scallion) bulb & stem thinly sliced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 1 teaspoon toasted sesame oil
• 1 Tablespoon vegetable oil for cooking patties

For 4 Sandwiches:

• 4 hamburger buns lightly toasted (if desired)
• 4 slices bacon cooked until crisp
• 4 iceberg lettuce leaves
• 4 thin slices red onion

US Customary - Metric

Instructions

1. Make The Sauce: Mix pineapple juice, soy sauce, BBQ sauce, honey and red pepper flakes in medium saucepan. Stir until combined. Heat sauce on Medium heat until bubbling. Once bubbling, turn heat to Medium-Low; cook until sauce is reduced in volume by about half, and slightly thickened. Remove pan from heat: stir in grated fresh ginger. Set aside.

2. Grill Pineapple: Dry 4 pineapple rings between paper towels to absorb moisture. Lightly oil large skillet; turn heat to Medium. Once skillet is hot, add pineapple rings in a single layer. Heat pineapple only until bottom begins to brown; flip them over to the other side. Continue to cook only until bottom side is lightly browned. Transfer pineapple out of skillet; let cool.

3. Make Chicken Patties: Place ground chicken, egg yolk, green onion, sesame oil and spices in large bowl. Mix well with a fork until all combined. For each patty use ¼ of the meat mixture. Wet hands, then shape chicken into a ball. Flatten "ball" out into the shape of a burger patty; set aside on wax paper. Repeat to make 4 patties total.

4. Cook Burgers: Heat large skillet on Medium-Low. Add vegetable oil. When oil is hot, but not smoking, add patties in single layer. Let patties cook for about 3-4 minutes, without moving them. This allows bottom of burger to brown. Use a spatula to turn patties over. Generously baste top of each patty with sauce. Continue cooking 3-4 more minutes OR until the patties are cooked through. Flip patties a final time and baste top with sauce.

5. Assemble Each Burger: Lightly brush sauce on bottom bun; top with chicken patty. Add 1 grilled pineapple ring. Cut 1 cooked bacon slice in half; place both pieces on top of the pineapple. Brush top bun lightly with sauce. Add a red onion slice and lettuce leaf. Place top bun on burger, serve and enjoy!

Nutrition Facts

Chicken Pineapple Bacon Burger

Amount Per Serving (1 sandwich)

Calories 583 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 7g

Monounsaturated Fat 10g

Cholesterol 161mg54%

Sodium 1051mg46%

Potassium 973mg28%

Carbohydrates 61g20%

Fiber 3g13%

Sugar 38g42%

Protein 29g58%

Vitamin A 318IU6%

Vitamin C 15mg18%

Calcium 112mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.

This recipe for chicken cutlets in pan sauce is a perfect recipe for busy days. Only 4-5 minutes of prep is needed before cooking this dish, and the final flavor is amazing!

We eat a lot of chicken at our house. I always keep chicken breasts in our freezer for quick meals. When a recipe calls for chicken cutlets, I slice a large chicken breast in half lengthwise to get 2 cutlets.

The star of this recipe is the pan sauce served on top of the pan-seared chicken. This sauce is quite simple to make and tastes wonderful. Here’s how to make chicken cutlets in pan sauce:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Pan-Sear The Chicken Cutlets

Dry the chicken with paper towels to help absorb any excess moisture. Season the chicken on both sides with salt and black pepper. Heat olive oil in a large skillet on Medium-High heat until very hot, but not smoking.

Place the chicken cutlets in the skillet in a single layer and cook them 4-8 minutes without disturbing them. This allows time to develop a browned, seared texture on the bottom of each piece.

Turn Them Over!

After the chicken has cooked 4-8 minutes on the first side, it should be well browned on the bottom. Flip the chicken to the other side and continue cooking 4-8 more minutes.

The chicken is done when well-browned on both sides and cooked through to an internal temp. of 165°F. Remove the chicken from the pan, and cover tightly with foil, to keep the chicken warm. 

Time To Make The Pan Sauce!

Use the same skillet (without cleaning it) to make the pan sauce. Pour additional olive oil into the skillet, and turn heat to Medium. Add chopped shallots and cook, stirring often, for 2 minutes.

Stir in minced garlic and cook for 30 seconds, stirring often so the garlic doesn’t burn. Pour white wine and chicken broth into the skillet.

This liquid helps deglaze the skillet, so scrape up the browned bits from the bottom as it cooks.

Bring the liquid to a gentle boil, then reduce the heat to Medium-Low. Let the sauce simmer (uncovered) 6-8 minutes, or until the liquid has been reduced by half.

Final Step Before Serving

Turn the heat down to LOW once the liquid has been reduced in half. Add butter, fresh parsley and thyme to the sauce and stir to combine. Continue cooking ONLY until the butter has melted.

Serve The Chicken Cutlets in Pan Sauce

Transfer the chicken cutlets onto individual serving plates. Spoon 2-3 Tablespoons of pan sauce over the top of each piece of chicken, to cover. Serve the chicken cutlets in pan sauce immediately.

We typically serve this delicious chicken with mashed potatoes or steamed rice on the side. I also served the chicken with a Brussel sprout casserole for two. YUM!

I really hope you love this recipe for chicken cutlets in pan sauce! You can can easily double or triple the recipe to meet your needs by changing the amount of servings in the recipe card below!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, God bless, and have a great day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to check out, including:

• Chicken Enchilada Meatballs
• Creamy Lemon Tarragon Chicken
• Pecan-Crusted Chicken
• Grilled Marmalade Chicken
• Chicken Broccoli Fettucine Alfredo

Interested In More Recipes? Get My FREE Newsletter!

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Recipe Adapted From Maya Krampf at: https://www.wholesomeyum.com/pan-seared-chicken-breast/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Cutlets in Pan Sauce

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.

Category: Main Course

Cuisine: All Cuisines

Keyword: chicken cutlets in pan sauce

Servings: 2

Calories Per Serving: 308 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

• 1½ teaspoons olive oil
• 2 chicken breast cutlets about 5 ounces each
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Pan Sauce:

• 1½ teaspoons olive oil
• 1½ cloves garlic minced
• ½ medium shallot finely chopped
• ¼ cup dry white wine
• ¼ cup low sodium chicken broth
• 3 teaspoons unsalted butter
• 2 teaspoons fresh parsley chopped
• 2 teaspoons fresh thyme chopped

US Customary - Metric

Instructions

1. Dry chicken with paper towels to absorb excess moisture. Season chicken on both sides with salt and pepper.

2. Heat olive oil in skillet on Medium-High heat until very hot, but not smoking. Put chicken in skillet in a single layer; cook cutlets 4-8 minutes without disturbing them.

3. After chicken cooks 4-8 minutes, it should be well-browned on the bottom. Flip chicken over; cook 4-8 more minutes. Chicken is done when browned on both sides and cooked through to an internal temp. of 165°F. Remove chicken from pan; cover tightly with foil to keep chicken warm.

4. Use same skillet (without cleaning it) to make pan sauce. Add olive oil to the skillet; turn heat to Medium. Add shallots; cook, stirring often, for 2 minutes. Stir in garlic; cook for 30 seconds, stirring so garlic doesn't burn. Add wine and chicken broth. Scrape browned bits up from bottom of pan as it cooks (more flavor). Bring liquid to a gentle boil. Reduce heat to Medium-Low. Let sauce simmer (uncovered) 6-8 minutes, or until liquid is reduced in half.

5. Turn heat to LOW once liquid has been reduced. Add butter, parsley and thyme; stir to combine. Continue cooking ONLY until butter has melted.

6. Transfer chicken to plates. Spoon 2-3 T. sauce over each piece to cover. Serve.

Nutrition Facts

Chicken Cutlets in Pan Sauce

Amount Per Serving (1 cutlet + 2-3 T. sauce)

Calories 308 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 107mg36%

Sodium 759mg33%

Potassium 619mg18%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 335IU7%

Vitamin C 6mg7%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!