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Honeyed Fig and Pecan Chicken Breast

In this post I am sharing the recipe for Honeyed Fig and Pecan Chicken Breast.

Do you love quick meal recipes? If you do then you’ll love this chicken breast recipe topped with fresh figs and pecans that have been sauteed with honey. It cooks up in fifteen minutes or less!

Y’all…I’m still enjoying those wonderful fresh figs that our neighbors gifted us and thinking of delicious ways to use them, like this chicken breast and a fig prosciutto flatbread

I had so many figs that I ended up freezing them in batches so they didn’t go to waste. 

If you’re bored with chicken give this sweet and savory dish a try. There’s a hint of Creole spice on the chicken and pairs so well with the honey glazed fig and pecans

I served this delicious chicken dish with a side salad for our supper. Quick, easy and delicious! Gotta love that.


Chicken Breast with Figs Recipe

Pecan and fig crusted chicken topping, a sweet and savory meal that cooks up fast

How do you eat a fig? Fresh figs are delicious eaten raw and can be used a variety of ways in recipes, such as preserves or as an addition to savory recipes for a sweet balance.

Are there any benefits to eating pecans? Pecans are a great source of two minerals, manganese and copper, that boost metabolic rate.

How do you know when chicken is done? The internal temperature of properly cooked chicken should be 165°F (73°C). The time to reach that temperature will depend on the cut of chicken, size and cooking method.

Boneless chicken breast skillet recipe

Chicken cooked in a cast iron skillet topped with fig and pecans

To ensure this recipe cooks up quick, I prefer to use thin cut boneless chicken breast. The thin cut also seem to be the perfect size portions for us.

I must confess that Mr. Simply Southern was a bit skeptical about this dish until he tasted it. He thought it was delicious too. 

Chicken with Fresh Figs

Best food blog recipe for chicken breast topped with sauteed honeyed figs and pecans
Yield: 3 to 4 topped chicken breasts

Honeyed Fig and Pecan Chicken Breast

Amazing boneless chicken breast recipe topped with a honeyed fig and pecan topping, cooked in a cast iron skillet in under 15 minutes

A sweet and savory combination of Creole seasoned boneless chicken breast topped with sweet honey glazed figs and pecans

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 tbs Peanut Oil (or cooking oil of choice)
  • 1 lb Thin Cut Boneless Skinless Chicken Breast
  • Salt, to taste
  • Cracked Black Pepper, to taste
  • 1 tsp Creole Seasoning
  • 1 tsp Honey
  • 1/4 c Chopped Pecans
  • 1/2 c Fresh Figs, chopped


  1. Heat a cast iron skillet over medium and add cooking oil.
  2. Season the chicken breast on each side with salt, pepper and Creole seasoning then add to the skillet.
  3. Cook the chicken on each side, about 4 minutes per side for thin cut breast pieces. Cooking time may vary for thicker cuts.
  4. In a small non-stick skillet add the honey, figs and pecans and simmer over medium low heat until heated through, about 3 minutes.
  5. Top the chicken breasts with the honeyed fig and pecan mixture then serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 96mgSodium: 499mgCarbohydrates: 8gFiber: 2gSugar: 6gProtein: 36g

Thanks for stopping by! I hope you enjoy this sweet and savory chicken dinner as much as we did. 

You can also see this recipe shared at Weekend Potluck and Meal Plan Monday

Meet Julia

Author of Julia's Simply Southern

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Monday 25th of July 2022

I made this tonight because we have an abundance of figs from our tree this year. I realized after starting that what I thought were pecans in my refrigerator were walnuts but I decided to go with it and it was delicious.

Julia Jordan

Tuesday 26th of July 2022

Erin, I am so happy that you enjoyed this recipe. ~Julia


Thursday 12th of September 2019

I would have never thought to try this combination but it looks absolutely delicious!

Julia Jordan

Friday 13th of September 2019

Thank you, Carlee!

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