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Baked Chicken On Pecan Stuffing Recipe

This recipe for Baked Chicken on Savory Pecan Stuffing is perfect for two! Forget wrestling with a whole chicken – this recipe uses just two chicken breasts for easy cleanup and portion control. A delicious twist for diabetics, we use apple juice instead of apple jelly, creating a surprisingly flavorful and healthier dish. The vegetables are cooked in chicken stock instead of butter for a lighter, yet still incredibly satisfying meal. This recipe is quick, easy, and bursting with delicious autumn flavors!

Prep Time 20 mins
Cook Time 60 mins
Calories 722.3 kcal
Protein 55g
Rating 5.0 (3 Reviews)
Baked Chicken On Pecan Stuffing 96

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Chicken On Pecan Stuffing

  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 medium apple, peeled, cored and chopped
  • 2 tablespoons butter
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon dried sage, divided
  • 1/2 teaspoon black pepper
  • 4 cups cubed bread (day-old Italian or French)
  • 1/2 cup chicken broth
  • 1 large egg
  • 3/4 cup pecan halves, divided
  • 1/4 cup raisins
  • 2 boneless, skinless chicken breast halves
  • Apple Jelly
  • 1 pinch ground cinnamon
  • 1/2 cup apple juice

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How to Make Baked Chicken On Pecan Stuffing

  1. Preheat oven to 400°F (200°C).
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion (chopped), 2 stalks celery (chopped), and 1 medium apple (peeled, cored, and chopped). Cook for 5 minutes, stirring occasionally, until softened.
  3. Add 1/2 teaspoon salt, 1/2 teaspoon sage, and 1/2 teaspoon black pepper. Stir to combine.
  4. In a large bowl, combine the cooked vegetable mixture with 4 cups of cubed bread (day-old is best).
  5. Drizzle 1/2 cup chicken broth and 1 large egg over the bread mixture. Gently stir to combine.
  6. Stir in 1/2 cup pecan halves and 1/4 cup raisins.
  7. Spread the stuffing evenly in a 13x9x2-inch baking pan.
  8. Place 2 boneless, skinless chicken breasts on top of the stuffing. Sprinkle with the remaining 1/4 teaspoon salt.
  9. Bake for 30 minutes.
  10. While the chicken is baking, prepare the glaze: In a small saucepan, combine 1/2 cup apple juice, 1/4 teaspoon sage, and a pinch of cinnamon. Simmer over low heat until slightly thickened, about 5-7 minutes.
  11. Brush the glaze over the chicken breasts.
  12. Sprinkle the remaining 1/4 cup pecan halves over the chicken.
  13. Bake for an additional 15 minutes, or until the chicken is cooked through and the stuffing is golden brown.

Nutrition Information (Approximate per serving)

Sodium

57 g

Sugar

111g

Fat

48g

Carbs

27g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Healthy Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Fruit Poultry Easy Nuts Chicken Meat Chicken Breasts 3 Steps Or Less