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Maple Bourbon Pecan Chicken Recipe

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★★★★★

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.

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

  1. 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.
  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 this mixture aside for later use.
  3. 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.
  4. 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.
  5. 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

Find it online: https://spatulaqueen.com/maple-bourbon-pecan-chicken-recipe/