KETO Bourbon Pecan Chicken

Keto does NOT mean “lack of flavor”. This recipe is full of flavor and will be a favorite…just watch and see. This recipe could also be used for Pork instead of chicken if you so desire.


  • 1/2 C. Pecans, finely chopped
  • 1/2 C. Bread Crumbs- I use zero carb bread, processed in a food processor
  • 2 T. Sugar free syrup, divided
  • 2 T. Dijon mustard, divided
  • 2 Boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
  • Salt and Pepper
  • 1 T. Olive oil
  • 2 T. Butter, divided
  • 3 T. Bourbon
  • 1/2 C. Heavy Whipping Cream
  • 1/4 tsp. Cayenne Pepper
  • 1/3 C, pecans, chopped


  • Combine finely chopped pecans and bread crumbs in a large ziplock bag. Set aside.
  • In a small bowl, stir together 1 tablespoon of syrup and 1 tablespoon of Dijon mustard.
  • Season chicken breasts with salt and pepper and brush the Dijon mixture on both sides.
  • One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well.
  • Preheat oven to 375 degrees
  • Heat 1 T. butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides. Partial cook. Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes.
  • To the skillet where you cooked the chicken, add bourbon, 1 tablespoon syrup, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes, or until the sauce begins to thicken. Remove from heat and stir in the remaining 1 T. butter until melted.
  • Season sauce to taste with salt and pepper.

To serve, place a piece of chicken on a plate and top with the bourbon pecan sauce. Great with a side of sautéed asparagus and broiled cabbage slices. ENJOY

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