If there’s anything in the world that belongs on a plate together, it’s pecans and blue cheese. And our versatile chicken breast loves blue cheese and pecans with equal measure!
1/2 cup heavy cream, divided
1/8 teaspoon ground cayenne
2/3 cup crushed pecans
1/2 teaspoon Hungarian paprika
2 tablespoons olive oil, divided
2 (6 oz.) boneless chicken breasts, pounded out to 1/4-inch thickness
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons diced red onion
1/4 cup chicken broth
1 teaspoon dried tarragon
2 oz. blue cheese
3 teaspoons finely chopped flat-leaf parsley
Preheat oven to 300 degrees.
Combine the 3 tablespoons heavy cream and cayenne in a large bowl.
Combine the crushed pecans and paprika in a second large bowl.
Pour 1 tablespoon olive oil into a large ovenproof skillet, and heat over medium heat until it shimmers.
Sprinkle both sides of the chicken with ¼ teaspoon salt and pepper.
Dredge the chicken breasts through the seasoned cream, and then into the pecans, pushing down in the nuts to make sure the chicken is coated evenly.
Place the coated chicken into the hot pan and cook for 3 minutes. Flip, and cook for an additional 3 minutes.
Place the pan in the oven and bake for 10-12 minutes or until it registers 165 degrees with a meat thermometer.
Remove the chicken, and place on a plate. Lightly tent with foil.
Gently wipe out the pan with a paper towel and add the remaining olive oil. Heat the oil over medium heat.
When the oil shimmers, add the onions to the pan, and season with remaining salt and pepper. Sauté for 3-5 minutes, or until softened.
Add in chicken broth, tarragon and remaining heavy cream.
When the mixture is lightly simmering, stir in the blue cheese.
Serve the chicken breasts with the sauce, and garnish with parsley.
Tip 1: If you really love the flavor of pecans on protein, you can always process the nuts in a small food processor and store them in an airtight container in the freezer. Just pull out the amount of ground nuts you’d love to coat chicken, halibut, turkey, or even pork with, and you’re halfway toward a quick, easy, and delectable evening meal!
Tip 2: These pecan-crusted chicken breasts with tarragon blue cheese sauce reheat like a dream! Because the nuts on the chicken are delightfully crunchy to start with, to reheat the chicken just place them on a baking sheet lightly tented with foil in a 300-degree oven for about 10-12 minutes or until heated back through. To reheat the sauce, simply pour it in a small saucepan and heat over medium low heat until it simmers.