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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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