Cider-Glazed Chicken with Browned Butter-Pecan Rice Recipe (2024)

I make this a lot and we love it. Easy to make for 2 people. I don't use the bagged rice, I make wild rice in a rice cooker. I also add some fresh thyme to both. I usually serve with caramelized Brussel sprouts.

I have made this recipe many times and it's always great. Quick and easy with lots of flavor. The rice is yummy and goes well with many other meals.

Great easy recipe! Used unfiltered cider and it wasn't too sweet at all, nice and subtle. Rice w/ pecans were so good and would go great with many things. My picky 2 year old loved it!

Delicious! I used boneless pork chops and I didn't have apple cider so I used 1/2 cup apple juice and 1/2 cup white wine to make lots of sauce. It thickened beautifully and was so flavorful, but still wasn't enough sauce for 4 pork chops. The rice is a new family favorite.

I make a similar dish with apple/onion stuffed pork chops -- and I will definitely use this rice recipe with that too. But for anyone who finds the sauce too sweet, use unfiltered apple cider instead.

Great fall dish for the family!

This was disgusting. It was too sweet. If you took a bite of the rice with the chicken, it tasted like apple pie with chicken. Will not have again.

Tasty, quick weeknight meal. I thought the Browned Butter-Pecan Rice was the star of this show. Served with CL Wilted Spinach.

Gosh! What a delicious and easy dinner. Everyone loved it. Little touches like the nuts in the rice and the sauce for the chicken made the meal feel special even though it took only about a half hour to put together. Good enough to serve to company but I probably wouldn't make it for company since it so hands on all the way up to serving. 5 star weekday meal though. I will make this again for sure.

I made this last night for myself and two sons. I was surprised by how easy it was but still so flavorful. My kids didn't even notice that i used brown rice instead of white. I made it exactly as stated but did make extra sauce. This will become a staple in our house!

This was fantastic! The flavor of both the chicken and the rice were great. I used 2 chicken cutlets but kept the sauce portions as is on the recipe. Turned out perfectly.

Other than doubling the sauce (which I find I have to do for pretty much any cooking light recipe) I followed the recipe exactly and it came out awesome. We served it with the rice which complemented it perfectly. Super easy to make but good enough for company. I will definitely be making this again.

Really, really good. Quick and easy too. If I served it to guests - and DH said the rice was like something you'd get in a fancy restaurant - I would use bone-in chicken breasts, sear them in the skillet then finish them on the Traeger grill. Absolutely delish. Best brown rice I've had yet and instant rice at that!

This was great for a quick weeknight meal - especially in the fall with wonderful cider available. I did make a few adjustments just to add a little flavor. I added some Penzey's spice blends to the chicken with the salt and pepper. I used a hot pepper blend but anything like Italian seasoning or Lemon Pepper or a garlic blend would be good. I also sauteed some finely chopped onion and fresh sage before deglazing with the cider. But the mustard and cider combined perfectly to make a great sauce. Even without my additions I would recommend this recipe. Make sure you use real cider and not just apple juice! I did not try the pecan rice but served it with mashed sweet potatoes. But I will try the pecan rice sometime!

We all loved it! Nice Autumn meal, I served it with snap beans and hot mulled cider. The only thing I did different was to add some finely chopped onion to the pan before I added the cider. I will definitely be making this again even though it took a lot longer than 20 minutes, mainly because I cooked brown rice instead of using boxed rice.

Good, solid weekday meal. I read most of the reviews prior so doubled the sauce and added a thinly sliced apple to the sauce while it was reducing. Hubby also liked. I am a tough critic and rarely give 5 stars, so this is a good review for me. Will definitely make again and tweak to suit our tastes.

Easy, easy, easy! And while it is worthy of a special occasion it's great for a quick dinner after work

So easy and quick to make!!! I will definitely make this again.

I have not yet tried but sounds good. Here is a tip If only can buy cider in gallon size ... mull it with cloves and a cinnamon stick for a great hot winter drink that all will enjoy.. Mulling does not work well with apple juice.

Loved the rice--would make it as a side with other main dishes, as well. The glaze thickened nicely and had great flavor.

This is delicious, especially the rice.

I will make this again. My husband loved it. My grocery store only sold the fresh cider in very large quantity so I plan the freeze several 1c servings in baggies for future use. I can also use the apple cider for PF Chang inspired lettuce wraps.

These are really tasty! Both the rice and the chicken. You reallly need to get the glaze on it in order to taste good.

This was good but I wasnt crazy about it. It was quick and easy to make though. I guess for my tastes it was just to sweet.

Love the rice with pecans in this recipe! Easy to make and worked together nicely.

Excellent!!The chicken was wonderrful and the rice was super. I used Instant Brown Rice and then added it to the rice mixture. My husband loved it! Next time I would make more sauce.

This was awesome! I used Uncle Ben's microwave ready rice: Whole Grain Medley -Brown and Wild. Loved the rice with the pecans. Yum! I didn't use chicken, I used kielbasi; but can't wait to try it with chicken. Of course, since I used kielbasi I didn't add salt. This will become a family favorite.

Loved this recipe! I used chicken breasts, so it took a little longer but was still quick. My husband is finally joining me in eating healthier, and he couldn't believe that this was a Cooking Light recipe. I will absolutely be making it again.

Very good. Definatly double the sauce. I added a touch of white wine to it as well.

This was REALLY good. After reading the reviews I was worried about having enough sauce, so even though I only made 2 chicken breasts I made a full batch of sauce. It turned out wonderful! The rice is the real star in this dish and I plan on making it over and over again. The only downside is that the color of this dish is really white. I sprinkled plenty of parsley on top, but other than that hint of green the entire dish looks really blah. I suggest serving it with a green salad or something to give it more of a color pop (if you're having company). Overall fantastic recipe!

This was okay, my sauce didn't thicken like I hoped it would, and ended up very watery and didn't stick to the chicken well. The rice was a real winner though! I'll have to try again!

I did not try the pecan rice but the chicken was a hit with kids and adults. It uses few ingredients, requires minimal preparation time and the sauce, when reduced, was delicious over the chicken. Will certainly make this again.

Made tonight for a quick weeknight meal and it was a hit, and soooo easy and fast. Used walnuts instead of pecans, leftover brown rice and homemade crabapple cider/syrup that my husband made from our neighbor's tree, so it was almost exact. Amazing, subtle fall flavors, and the browned butter is a must. Delish and voted a remake by kids and adults alike. I highly recommend trying this for a very quick and comforting but light meal.

Great combination with salty and sweet!

This was a great meal to serve to guests. Timing the chicken and the brown butter pecan rice was a challenge so neither overcooked or burnt, but it was totally worth the beautiful caramelization that the chicken had with this wonderful sauce. I doubled the sauce because I filled my pan with 6-8 chicken cutlets. Will definitely serve this again!

I think I made this recipe like twice a week all last fall. I absolutely love this dish, and it may be favorite Cooking Light dish. It's so seasy, and it just tastes like fall. The brown rice is so nutty, and the pecans are divine. I have been looking forward to making this dish again all year, and I just saw that my local supermarket put out apple cider, so I know I can start making this dish again! You have to try this.

This recipe was good but a little on the sweet side. My husband asked that I make it again and I probably will as it was a quick weeknight meal.

Overall bland, boring...lacks a lot of flavor, would probably be better with balsamic. Add more herbs and a colorful selection of spices and it could be salvaged.

My husband and I really enjoyed this recipe. The rice is amazing - really one of the best rice recipes I've had in a long time. The chicken was also delicious even though I overcooked it a bit and used apple juice instead of cider.

It was quick and easy. I did have to season a bit more with sea salt but overall a nice meal.

This was delicious! Instead of pecans and brown rice, I used sliced almonds and white rice - what I had on hand, oh and dried parsley. This was extremely flavorful and would be a delicious way to prepare pork chops or medallions. I served it with steamed green beans with almonds (Green Giant-yum) and applesauce. I would serve this to guests for sure!

This was absolutely delicious! The cider/dijon sauce was the perfect compliment to the chicken. I cooked it in my cast iron skillet so the chicken had a nice, crispy crust. The brown butter rice was soooo yummy with the pecans. I served the chicken and rice with broccoli with cheese sauce.

This was a pretty good and easy recipe. We particularly liked the rice. Up until this point, my boyfriend insisted brown rice could not be made to taste good (or at least that he has been able to do.) Needless to say, he ate his words and his rice tonight.

Really liked the browned butter pecan rice. I used a Trader Joe's rice/barley mix made with chicken broth, but the browned butter addition really made the dish. The chicken was nice - easy to make and tasted pretty good. I wish there was a little more zing to the sauce for the chicken though. I served with a side of steamed broccoli.

The rice was the surprise star in this meal. I used regular long grain brown rice. I sauteed the rice a bit longer in the butter & pecans to allow it to brown a bit. I served the ckicken over the rice and drizzled it all with the cider sauce. Made a side of steamed green beans. Big hit with my family!

o. m. g. this was DELICIOUS. My family loved the chicken, but went absolutely bananas over the rice. I've made it about 5 times already. Most recently, I used a cup of microwave minute rice and did a mix of pecans and cashews. Worked like a charm. What a great way to get my family eating brown rice!

This dish had really good flavor. I tried to make it a bit more healthy so instead of using butter to saute the chicken, I added chicken stock to a regular pan (not cast iron) and heated it up. Then I dropped the chicken into it and covered it until the chicken was done. Turned out just fine. I didn't have any cider but ironically I had some freshly juiced apple juice. That seemed to get nice and syrupy so overall this was a success.

I made this using thin boneless pork chops, which I thought worked better with the cider and mustard glaze than chicken. Was very good, especially with the delicious brown butter pecan rice! Had not tried the boil-in-bag brown rice before but found it to be very nice texture & flavor.

FAST! I made this tonight i followed the recipe but i burnt my butter for the pecans the first time..just make sure you stir it constantly. The rice almost tasted like candy it was so good! to me this isn't really a kid friendly dish neither of my kids liked it

I made this with what I had on hand, regular rice..just measured out two cups after it was cooked to add to the butter and nuts, used chicken tenders and added a cup of frozen peas to the rice, amazing!

I made this recipe for dinner last night and absolutely loved it. It was quick, easy, and tasted fabulous. I love all things browned butter, so the rice was amazing. I used chicken tenders instead of breasts, and I think it actually worked out well in the end. It took a little more time because I couldn't cook them in the pan all at once, but I put them back in to simmer with the sauce a bit more and they picked up more of the cider-mustard flavor than a thick breast would have. I also made alittle more sauce than the reicpe suggests, and just kept adding mustard and cider until it was a taste and volume I wanted. This recipe is definitely a keeper for an easy weeknight meal with outstanding flavor.

this was a life saver...I needed a quick dinner and this was it...and the flavor was outstanding. made as directed only I used the precooked heat and serve brown rice which made it ready in 20 minutes

Everybody loved this, even my very picky eaters. We are planning to make it again tonight.

This was soooo good! Nice and easy, and pretty quick too. The rice is amazing and really makes the dish come together. I tripled or quadrupled the glaze, and was glad I did because my 4 year old (who hates mustard and just about every sauce other than ranch and spaghetti) wanted more and more on the rice and chicken. Nice warm, cozy, comfort food feel.

S

I did make more than the recommended sauce. The recipe was delicious and my friends said they would definitely want this again!

This dinner was excellent. I had more chicken than the recipe called for so I quadrupled the sauce and added two peeled and diced apples to the sauce while it was reducing. Just remember that when making extra sauce the cooking time will increase. I think it took anywhere from 12-14 minutes for the sauce to reduce and it was syrupy and yummy with the apples. My husband and kids loved it. The rice was very buttery and tasty.

This was very good. I used salmon instead of chicken, it was a nice combination. I think it would be very good with pork, too. The pecan rice was very tastey.

This was outstanding! It was very quick and easy. I loved the fact that there was nothing to prepare. That's what always takes me the longest is the prep work (chopping, slicing, mincing ect.) There are two things I would do differently, however. 1.) My pecans burned. Next time after I heat the butter I am turning off the stove to try and slow the browning process. 2.) I am doubling or even tripling the sauce. It boiled away too quickly and I had to add about another cup of apple cider to the recipe and even then, what I got was barely enough to cover the chicken. I hardly had any left over for the rice.

This recipe was so delicious and easy! I used apple juice because we don't drink cider, and it would have gone to waste. It still came out syrupy enough and very flavorful. It actually looked as good as the picture, which is always fun. The only thing I would change is to make more glaze next time because I only glazed two pieces of chicken, and there was barely enough.

I used cider and a heavy skillet but couldn't get the cider/dijon mix syrupy. When I couldn't get a glaze, I tripled the sauce, cut up the chicken, tossed the chicken in the sauce, made the rice as directed and mixed the chicken in sauce and rice together, I added thyme and a bit of cinnamon. It was good but not this recipe. Because we liked the rice with the cider/dijon sauce, I may make my chicken-n-rice version again and add diced apple.

I made this last night and will definitely be making it again. I used chicken breasts and just pounded them thinner. Other than that, I followed the directions exactly and thought everything turned out great. The cider/mustard mixture is meant to be a glaze, not a sauce, so I thought there was plenty to coat the chicken. The brown butter-pecan rice was to die for, and complemented the chicken nicely.

I love this recipe! It is really easy to make and tasted delicious!! It had great flavor but only involved a few ingredients. Perfect for when you want a nice dinner with minimal effort. The glaze was a little runny, not as thick as I would have liked but still tasted awesome

We tripled the amount of cider and mustard used, cooked for a while, and still could not get the sauce to become "syrupy." Perhaps because we used a regular skillet instead of a cast-iron, heavy one? That said, the sauce had a nice flavor, even if our chicken didn't come out looking like the picture. Used basmati rice instead of brown, which complimented the pecans well.

loved the bite in this one - I made more sauce by increasing the cider and mustard. We didn't use pecans in the rice but the browned butter made the rice delish!

I wasn't crazy about this dish. It lacked flavor. Neither my husband, nor I cared for it, and we're not picky eaters. I only made the chicken, not the rice. As a positive note, it was fast and easy. But we've experienced better, easy chicken recipes on CookingLight.

I made the chicken with glaze tonight, and it was AMAZING. I would definitely double or triple the amount of glaze/sauce that you make, since it was more of a sauce. I made couscous with thyme (page before in the magazine) instead of brown rice, and the couscous + sauce was also great. I'll definitely make this again!

Yum! Super simple, and really tasty! I made regular brown rice ahead of time, and doubled the sauce. I agree with the previous review.... you could even triple the sauce depending on how much you like. I just cut regular chicken breasts in half. Served with balsamic glazed asparagus. Plan to make again!

tried this out with the family tonight. took others advise and put pecans in the processor. Very good recipe. Did make double the amount of cider/dijon combo. would consider making even a little more next time. had good flavor. will make again.

Fantastic recipe... actually helped my husband and me to like brown rice! Recipe works exactly as written (caveat: I didn't measure my dijon, just spooned it out, so it might have been more than 1 tsp). There's a fine line between browned butter and burned; be sure to watch it!

This was a good recipe. I used apple juice vs apple cider, hence my cider glaze was not syrup-like. I would make this dish again.

This dish was wonderful!! My fiance' and I really enjoyed it!! The rice was amazing.I crushed my pecans in the food processor. I used chicken breasts (instead of the cutlets) b/c i had them on hand and just made them thinner w/a meat tendizer mallet!! We definetly we add this recipe to our rotation!!