Cider-Glazed Chicken with Browned Butter-Pecan Rice


This unique take on the chicken and rice dinner couldn’t be easier (or faster!) to make. It was about 20 minutes to prepare and Ted and I both loved the flavor of pecans with chicken!    Total yum for only 333 calories!



4 servings (serving size: 1 cutlet and about 1/2 cup rice)


  • 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s)
  • 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; drain.

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 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

3. 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. Serve rice with chicken. Sprinkle with parsley.

Nutritional Information

Amount per serving

  • Calories 333
  • Fat 13 g
  • Satfat 4.4 g
  • Monofat 4.9 g
  • Polyfat 2.2 g
  • Protein 29.1 g
  • Carbohydrate 24.2 g
  • Fiber 1.9 g
  • Cholesterol 81 mg
  • Iron 1.5 mg
  • Sodium 601 mg
  • Calcium 23 mg

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