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.

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 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

Instructions

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.
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.
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.
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.
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.
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