Cider-Glazed Chicken with Browned Butter-Pecan Rice

Weeknight meals don’t have to be boring. Try this apple cider glazed chicken served with browned butter rice and toasted pecans. Ready in the time it takes to cook rice.

Cider-Glazed Chicken with Browned Butter-Pecan Rice

If you are a ZipList user, you should have received an e-mail notifying you¬†that starting tomorrow they will no longer be supporting their recipe box and shopping list platform. If you haven’t already you can transfer your saved recipes to the Epicurious Recipe Box and save all your shopping lists and recipes to your computer. Visit to save your shopping lists and recipes.

What does this mean for The Spiffy Cookie? As you may have noticed, I have stopped adding the ZipList button to my recipes. However, I have always included a “Print/PDF” button at the bottom of every recipe as an easy way to print or save as a PDF. I have a file folder on my computer with subfolders for various food categories as if it were a digital version of a recipe box on my desktop, but instead it is filled with recipe PDF files. There are also options at the bottom of each recipe to share via various social media. Pinterest is a useful tool for organizing a virtual recipe box as well and it’s accessible from anywhere.

Feel free to practice saving, printing, and/or sharing on the recipe I am sharing today. It’s an easy weeknight meal for chicken with an apple cider glaze and rice tossed with toasted pecans and browned butter.

One year ago: Homemade Whole Grain Pancake Mix

Three years ago: Breakfast Pizza

Four years ago: Fortune Cookies & Baked Oatmeal


Serves 4


1 cup uncooked rice

3 Tbsp unsalted butter, divided

1 lb. boneless, skinless chicken breasts

3/4 tsp salt, divided

1/4 tsp ground black pepper

1 cup apple cider

2 tsp Dijon mustard

1/4 cup chopped pecans

2 Tbsp chopped fresh flat-leaf parsley


  1. In a small saucepan, cook rice according to package directions, omitting salt and fat. Set aside.
  2. While rice cooks, in a large skillet over medium-high heat, melt 1 tablespoon of the butter. Season chicken with 1/4 teaspoon salt and pepper. Add chicken to pan and cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping 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. In a small saucepan over medium-high heat, melt remaining 2 tablespoons. Continue to 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, and toss well to coat. Serve rice with chicken and sprinkle with parsley.

Source: Adapted slightly from Cooking Light, October 2010.


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