Cider Glazed Chicken with Browned Butter Pecan Rice

Cider Glazed Chicken with Brown Butter Pecan Rice 1 Cider Glazed Chicken with Brown Butter Pecan Rice 2

Hello again, readers!  I hope you all had a wonderful Thanksgiving!  It’s been a few days since I posted a new recipe because I was a little preoccupied with Thanksgiving festivities and with my beloved Auburn Tigers beating Alabama in the most epic Iron Bowl ever. It’s been quite the week.  Here in my state, “the game” is all anyone (including me) is talking about, and I love it!  War Eagle, everybody.

Anyways, now that the elation of victory is fading, I can focus on more useful things…like eating.  This chicken and rice dish was fantastic!  I gotta give a shout-out to my mom who actually cooked this meal, and did a great job!  The apple cider and pecans give this dish a distinct Fall weather flavor! I know we are past Fall and into Winter, but humor me because this will still be delicious.

This is also a low fat, low cal dish!  It still tastes rich and hearty though, and doesn’t taste at all like “diet food”.  The one thing I’d change would be to increase the cider/dijon glaze because it was so good! Plus the extra glaze is great on the rice, too.

Cider Glazed Chicken with Browned Butter Pecan Rice

Yields: 4 servings

Calories per serving: 333

Fat per serving: 13

Cider Glazed Chicken with Browned Butter Pecan Rice


  • 1 (3.5-ounce) bag Uncle Ben's boil-in-bag brown rice (we actually just used brown minute rice and it worked fine)
  • 2 tablespoons butter, divided
  • 1 pound chicken breast cutlets (about 4 cutlets)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup refrigerated apple cider
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped pecans
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Cook rice according to package directions in a small saucepan, omitting salt and fat.
  2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan and keep warm.
  3. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Return chicken to pan, turning to coat. Remove from heat; set aside.
  4. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat.
  5. Serve rice with chicken. Sprinkle with parsley.

Source:  Cooking Light


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