This EASY dinner of pan-seared chicken cutlets, topped with a delicious butter pecan sauce, can be prepared and on the table in 20 minutes!
I received a gift card to use at a favorite bookstore. Since I collect cookbooks, one book I got was a Southern Living cookbook, for time saving meals. Chicken Cutlets With Pecan Sauce is the first recipe I tried, and wow… it WAS quick, inexpensive, and absolutely delicious!
This dish only took about 20 minutes, from start to finish, and my husband and I loved it! The original recipe calls for chicken cutlets, but I typically don’t buy cutlets. I ended up using 2 large chicken breasts and sliced them horizontally for this recipe, for a total of 4 servings.
How to Make Chicken Cutlets with Pecan Sauce
Melt butter in a large skillet, then add and cook chopped pecans for 2-3 minutes. When the pecans are lightly toasted, remove them from the skillet.
Season each of the chicken cutlets with salt and pepper, then dredge them in flour to coat all sides.
Cook the chicken breasts in hot olive oil in same skillet you used to toast the pecans. Pan-sear the chicken cutlets on medium heat, for about 4 minutes per side.
They should be light golden brown when done and fully cooked through. Once done, put the chicken cutlets onto a serving plate or platter, and top with the toasted pecans.
Keep chicken warm while you make the sauce, which will only take about 5 minutes.
Making The Sauce For The Chicken Cutlets
Using the same skillet (do not clean it out), add the chicken broth. Cook the broth for a couple minutes, stirring to get the little browned bits of goodness off the bottom of skillet. Add the brown sugar, apple cider vinegar, and thyme to the broth.
Cook for 3-4 minutes, until sauce has reduced a bit, and sauce has slightly thickened. Add 2 Tablespoons of butter to the pan sauce.
Whisk to combine until butter has melted and is incorporated fully into the sauce. Remove the skillet from the heat. The sauce is now ready for the chicken cutlets and toasted pecans.
To Serve Chicken Cutlets
Spoon the sauce from the skillet over the chicken cutlets and toasted pecans. Serve the chicken cutlets with pecan sauce while hot!
Each chicken cutlet is topped with the toasted pecans, the lovely sauce, and is garnished with a sprig of fresh thyme! Don’t they look nice? Who’s ready to eat?
To round out the meal, I served the chicken cutlets with oven-roasted veggies on the side. It was so delicious, and the butter toasted pecans with the sauce on the chicken… oh my goodness!
We truly enjoyed these chicken cutlets with pecan sauce. I will definitely make this recipe again. Hope you will give it a try… it is such a quick, delicious meal to prepare… and the leftovers were good, too!
Have a fantastic day! May you find someone to encourage and bless as you go through your day!
Looking For More CHICKEN Recipes?
You can find ALL of my chicken recipes in the Recipe Index at the top of the page. There are a LOT of them! Some of our favorites include:
- Alice Springs Chicken (Outback Steakhouse copycat)
- Chicken and Veggie Stir Fry
- Chicken Thigh Osso Bucco
- P.F. Chang’s Ginger Chicken with Broccoli
- Layered Chicken Enchilada Casserole
- Crispy Buttermilk Fried Chicken
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Recipe Source: The cookbook “Southern Living Quick Start Homemade”, Published by Time Home Entertainment, 2013, page 162.
- 4 Tablespoons butter , divided (1/2 cube)
- 1/2 cup chopped pecans
- 4 chicken cutlets (I sliced two large breasts horizontally in half to make 4 cutlets)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Tablespoons olive oil
- 1/2 cup chicken broth
- 1 Tablespoon brown sugar
- 2 Tablespoons apple cider vinegar
- 1/2 teaspoon dried thyme (if using fresh thyme, use 1 1/2 teaspoons)
- Melt 2 Tablespoon butter in a large skillet (nonstick works the best). Add chopped pecans and cook over medium-low heat for 2-3 minutes until pecans are lightly toasted and fragrant, stirring occasionally. Remove pecans from skillet.
- Sprinkle the chicken cutlets with salt and pepper. Place flour on a dinner plate, and dredge the chicken cutlets in the flour, making sure both sides are covered with flour.
- Cook the chicken in hot olive oil in the skillet. Cook on medium heat for about 4 minutes per side until done. When chicken is fully cooked through, and light golden brown, remove them to a serving platter. Top the chicken with the toasted pecans. Keep chicken warm while making the sauce.
- Using same skillet, add chicken broth. Cook for 2 minutes, scraping up the browned bits of goodness from the bottom of skillet. Add the brown sugar, vinegar and thyme. Stir to combine and cook for 3-4 minutes until sauce has reduced a bit and slightly thickened. Add remaining 2 Tablespoons of butter and whisk to combine until butter is melted and is fully combined.
- Spoon sauce over the chicken and pecans, and serve!
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