Introduction

Maple Bourbon Pecan Chicken offers a delightful blend of sweet and savory flavors, featuring tender chicken thighs glazed with a rich maple bourbon sauce and crunchy pecans. This comforting dish is perfect for a cozy dinner that feels both special and easy to prepare.

A white plate holds a meal with three main layers: on the bottom is a smooth layer of creamy mashed potatoes with a soft, pale yellow color, topped with three pieces of golden-brown chicken covered in a shiny, thick brown gravy sprinkled with small pieces of pecans; on the side, a fresh pile of bright green arugula leaves with a slightly wet and glossy texture forms a leafy mound. The plate sits on a gray striped cloth, with a few whole pecans scattered nearby together with a glass of amber-colored drink in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season chicken by adding flour to a shallow dish and seasoning generously with salt and pepper. Dredge each chicken thigh in the flour, shaking off any excess, and place on a plate. In a medium bowl, whisk together chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, Tamari, and dried rosemary; set aside.
Step 2: 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, 1-2 minutes. Flip and sear the other side until golden. Work in batches if needed to avoid overcrowding. Transfer chicken back to the plate; it does not need to be fully cooked yet.
Step 3: Remove skillet from heat and carefully add the bourbon; it will boil immediately. Return skillet to heat and add the maple syrup mixture. Increase heat to bring the liquid to a simmer, then reduce to medium. Nestle the chicken back into the skillet, loosely cover with foil, and simmer until sauce reduces and chicken is cooked through, about 10 minutes, flipping the thighs once or twice in the sauce.

Tips & Variations

For extra crunch, toast the pecans lightly in a dry pan before adding them to the sauce.
If you prefer less alcohol flavor, reduce the bourbon to 1 tablespoon or substitute with apple juice.
Serve over rice or mashed potatoes to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.

How to Serve

The dish shows a base layer of creamy white mashed potatoes with a smooth texture spread evenly on a white plate, topped with three pieces of golden brown chicken covered in a thick, glossy brown gravy with visible black pepper bits and chopped pecan pieces sprinkled on top. To the side of the chicken, there is a small pile of fresh green leafy arugula adding a bright contrast. The plate sits on a dark cloth with some pecans and a blurred bag of pecan halves in the background, along with a glass of amber liquid and a bottle that add a warm tone to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but adjust cooking time to avoid drying out. Sear and simmer until cooked through, checking carefully.

Is this recipe gluten free?

Yes, as long as you use gluten free flour and gluten free tamari, this dish is safe for a gluten free diet.

Maple Bourbon Pecan Chicken Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

This Maple Bourbon Pecan Chicken recipe features tender, juicy boneless chicken thighs cooked in a flavorful bourbon and maple syrup sauce with crunchy pecans. The chicken is first dredged in seasoned gluten-free flour and seared to a golden brown before simmering in a rich, savory, and sweet sauce enhanced with Dijon mustard, apple cider vinegar, and gluten-free tamari. Perfect for a cozy dinner with a delightful balance of sweet and savory flavors.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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 and Additional Ingredients

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 fingers

Instructions

Season chicken: Add the gluten free flour to a shallow dish and season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour, shaking off any excess, then place the coated chicken onto a plate.
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 this mixture aside for later use.
Cook chicken: Heat extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the chicken thighs and sear until golden brown on one side, about 1-2 minutes. Work in batches if necessary to avoid overcrowding the skillet. Flip the chicken and sear until golden brown on the other side. Transfer the chicken back to the plate; it does not need to be fully cooked at this stage.
Add bourbon and sauce: Remove the skillet from heat and carefully pour in the bourbon; it will ignite briefly due to the skillet’s heat. Return the skillet to the heat and add the maple syrup mixture. Increase heat to bring the liquid to a simmer.
Simmer chicken: Reduce heat to medium, nestle the chicken thighs back into the sauce in the skillet, and loosely cover with foil. Simmer for about 10 minutes, flipping the chicken once or twice, until the sauce has reduced and the chicken is cooked through.

Notes

Use pure maple syrup for a natural sweetness and better flavor than pancake syrup.
Choose gluten free tamari to keep the recipe gluten free; regular soy sauce can be used if gluten is not a concern.
Searing the chicken before simmering locks in moisture and creates a nice golden crust.
Simmering with foil cover helps the chicken cook evenly and the sauce thicken without splattering.
You can substitute other types of nuts like walnuts if pecans are unavailable.
Serve with steamed vegetables, rice, or mashed potatoes to complement the rich sauce.

Keywords: maple bourbon chicken, pecan chicken, gluten free chicken recipe, bourbon chicken skillet, maple syrup chicken, stovetop chicken recipe