Maple Bourbon Pecan Chicken Recipe

Introduction

This Maple Bourbon Pecan Chicken is a delightful one-pan meal that combines tender chicken thighs with a rich, sweet, and savory sauce. The toasted pecans add a lovely crunch, making it perfect for an easy weeknight dinner or special occasion.

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 GF)
• 1/4 teaspoon dried rosemary, crushed between your fingers

Instructions

1. Step 1: Season chicken. Add flour to a shallow dish and season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour, shaking off any excess, and place them onto a plate.
2. Step 2: In a medium bowl, whisk together the chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, tamari, and dried rosemary. Set aside.
3. Step 3: Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until hot. Add the chicken thighs and sear without crowding the pan, 1-2 minutes per side, until golden brown. Remove chicken to the plate; they do not need to be fully cooked.
4. Step 4: Remove the skillet from heat and carefully add the bourbon—it will flame briefly. Return the skillet to the heat and pour in the maple syrup mixture. Increase heat to bring to a simmer.
5. Step 5: Nestle the chicken back into the skillet. Loosely cover with foil and simmer over medium heat for about 10 minutes, flipping the chicken once or twice, until the sauce has reduced and the chicken is cooked through.
6. Step 6: Serve the chicken on plates and spoon the sauce generously over the top.

Tips & Variations

• For extra crunch, toast the pecans in a dry skillet before adding them to the sauce.
• If you prefer less sweetness, reduce the maple syrup by half and adjust seasoning to taste.
• Use bourbon sparingly if cooking around children or omit and substitute with additional chicken broth for a milder flavor.
• Serve over rice, quinoa, or mashed potatoes 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 on the stovetop over low heat to avoid drying out the chicken, or microwave covered until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts, but reduce the simmering time as breasts cook faster and can dry out. Watch closely until cooked through.

Is this recipe gluten free?

Yes, as long as you use gluten free flour and tamari instead of soy sauce, this recipe is gluten free. Always double-check labels for gluten-free certification.

Maple Bourbon Pecan Chicken Recipe

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★★★★★

5 from 105 reviews

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

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Description

This Maple Bourbon Pecan Chicken recipe features tender boneless skinless chicken thighs coated in gluten-free flour, seared to golden perfection, and simmered in a rich sauce made with bourbon, pure maple syrup, Dijon mustard, apple cider vinegar, and pecans. The combination of sweet, tangy, and nutty flavors creates a deliciously comforting one-pan dish perfect for a hearty 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 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

Cooking Fat

• 2 Tablespoons extra virgin olive oil

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Instructions

1. Season chicken: In a shallow dish, combine gluten-free flour with salt and pepper. Dredge each chicken thigh in the flour mixture, shaking off any excess. Place the coated chicken on a plate ready for cooking.
2. Prepare sauce mixture: In a medium-sized bowl, whisk together chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary. Set the mixture aside to incorporate flavors.
3. Sear chicken: Heat extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. When the oil is hot, add the chicken thighs in batches if necessary to avoid overcrowding. Sear the chicken for 1 to 2 minutes on one side until golden brown, then flip to brown the other side. The chicken does not need to be cooked through at this stage. Remove the chicken and place it back onto the plate.
4. Deglaze and combine sauce: Remove the skillet from heat and carefully add the bourbon; it will immediately boil due to the skillet’s heat. Return the skillet to medium heat, then pour in the prepared maple syrup sauce mixture. Increase the heat to bring the liquid to a simmer.
5. Simmer chicken in sauce: Reduce heat to medium and nestle the seared chicken thighs back into the sauce in the skillet. Loosely cover the skillet with foil and allow the chicken to simmer in the sauce for about 10 minutes, or until fully cooked through and the sauce has reduced. Flip the thighs once or twice during simmering to coat evenly.
6. Serve: Plate the chicken thighs, then generously scoop the reduced bourbon maple pecan sauce over the top. Serve warm and enjoy a flavorful, comforting meal.

Notes

• Use pure maple syrup for authentic flavor; pancake syrup does not work as a substitute.
• Choosing gluten-free tamari keeps the recipe gluten free; regular soy sauce can be used if gluten is not a concern.
• Searing the chicken in batches prevents overcrowding and ensures even browning.
• Carefully add the bourbon off heat to avoid flare-ups.
• Simmering with foil helps retain moisture while allowing the sauce to reduce.
• If you do not have a cast iron skillet, use any heavy-bottomed skillet that retains heat well.

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

Keywords: Maple Bourbon Chicken, Pecan Chicken, Gluten Free Chicken, One Pan Chicken, Bourbon Sauce, Sweet and Savory Chicken