Maple Bourbon Pecan Chicken Recipe

Introduction

This Maple Bourbon Pecan Chicken is a flavorful and comforting dish that balances sweet, savory, and nutty notes. Perfect for a cozy weeknight dinner, it features tender chicken thighs simmered in a rich maple bourbon sauce with crunchy pecans.

Ingredients

• 1-1/4 lbs boneless, skinless chicken thighs
• 1/2 cup gluten free flour
• Salt and pepper, to taste
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons bourbon (Maker’s Mark recommended)
• 1 cup chicken broth
• 1/4 cup pecans, chopped
• 3 Tablespoons pure maple syrup (not pancake syrup)
• 1 Tablespoon dijon mustard
• 1 Tablespoon apple cider vinegar
• 2 teaspoons gluten free reduced-sodium Tamari (or soy sauce if not gluten free)
• 1/4 teaspoon dried rosemary, crushed between your fingers

Instructions

1. Step 1: Season chicken. Add the gluten free flour to a shallow dish then season generously with salt and pepper. Dredge each chicken thigh in the flour, shake off excess, and place them on a plate.
2. Step 2: Prepare sauce. In a medium bowl, whisk together chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, gluten free tamari, and dried rosemary. Set aside.
3. Step 3: Cook chicken. Heat olive oil in a 12″ cast iron skillet over medium-high heat. Once hot, add chicken thighs and sear until golden brown on one side, about 1-2 minutes. Flip and sear the other side until golden brown. Transfer chicken back to the plate; it does not need to be fully cooked yet.
4. Step 4: Deglaze and simmer. Remove skillet from heat, then carefully add bourbon—it will boil immediately. Return skillet to heat and add the maple syrup mixture. Increase heat to bring the sauce to a simmer, then reduce to medium and nestle the chicken back into the skillet.
5. Step 5: Cook covered. Loosely cover the skillet with foil and simmer for about 10 minutes, until sauce has reduced and chicken is cooked through. Flip the chicken once or twice during cooking to coat in the sauce.
6. Step 6: Serve. Plate the chicken and spoon the sauce over the top. Enjoy warm.

Tips & Variations

• Use skin-on chicken thighs for a slightly crispier texture.
• Substitute pecans with walnuts or almonds if preferred.
• For extra depth, add a splash of orange juice to the sauce mixture.
• If you don’t have bourbon, a splash of brandy or whiskey can work as a substitute.
• Serve over rice, mashed potatoes, or roasted vegetables to soak up the delicious sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but cook times may be shorter. Watch carefully to avoid drying out the breasts.

Is this recipe gluten free?

Yes, as long as you use gluten free flour and tamari sauce. Substitute soy sauce for tamari if gluten is not a concern.

Maple Bourbon Pecan Chicken Recipe

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★★★★★

4.4 from 75 reviews

• Author: Zoe
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Maple Bourbon Pecan Chicken is a delicious one-pan dish featuring tender boneless chicken thighs coated in a gluten-free flour, seared to golden perfection, then simmered in a rich sauce made with bourbon, pure maple syrup, Dijon mustard, pecans, and a blend of flavorful seasonings. This recipe offers a perfect balance of sweet and savory notes with a hint of smoky bourbon and crunchy pecans, ideal for a comforting yet elegant meal.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 1–1/4 lbs boneless, skinless chicken thighs
• 1/2 cup gluten free flour
• Salt and pepper, to taste

Sauce

• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons bourbon (Maker’s Mark recommended)
• 1 cup chicken broth
• 1/4 cup pecans, chopped
• 3 Tablespoons pure maple syrup (not pancake syrup)
• 1 Tablespoon Dijon mustard
• 1 Tablespoon apple cider vinegar
• 2 teaspoons gluten free reduced-sodium Tamari (or soy sauce if not gluten free)
• 1/4 teaspoon dried rosemary, crushed

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Instructions

1. Season chicken: Add gluten free flour to a shallow dish and season it generously with salt and pepper. Dredge each chicken thigh in the seasoned flour, shaking off any excess, then place the coated thighs onto a plate.
2. Prepare sauce mixture: In a medium-sized bowl, whisk together chicken broth, pure maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten free tamari, and crushed dried rosemary. Set this sauce mixture aside for later use.
3. Cook chicken: Heat extra virgin olive oil in a 12″ cast iron skillet over medium-high heat until hot. Add the chicken thighs and sear without overcrowding the skillet. Cook until golden brown on one side for about 1-2 minutes, then flip to sear the other side until golden brown. The chicken should be seared but not fully cooked through at this stage. Transfer the chicken back to the plate.
4. Add bourbon: Remove the skillet from heat and carefully pour in the bourbon, which will boil immediately due to the hot skillet. Return the skillet to the heat.
5. Simmer in sauce: Add the prepared maple syrup sauce mixture to the skillet with the bourbon. Increase heat to bring the liquid to a simmer, then reduce the heat to medium. Nestle the seared chicken thighs back into the skillet and loosely cover with foil. Let the chicken simmer for about 10 minutes, flipping the thighs in the sauce once or twice until the sauce has reduced and the chicken is fully cooked through.
6. Serve: Spoon the maple bourbon pecan sauce over the chicken thighs on plates and serve immediately for a flavorful and comforting meal.

Notes

• Use pure maple syrup, not pancake syrup, for best flavor and authenticity in the sauce.
• If gluten is not a concern, soy sauce can be used instead of tamari.
• Searing the chicken in batches prevents overcrowding and ensures a nice golden crust.
• Be cautious when adding bourbon to the hot pan as it will flame up due to the heat.
• For a nut-free version, omit the chopped pecans or replace with toasted seeds.
• This recipe pairs well with mashed potatoes, steamed vegetables, or a fresh green salad.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: maple bourbon chicken, pecan chicken, gluten free chicken recipe, one pan chicken, maple syrup chicken, bourbon sauce, easy chicken dinner