Introduction

This Maple Bourbon Pecan Chicken offers a delightful balance of sweet, savory, and nutty flavors that elevate simple chicken thighs into a memorable meal. With a rich bourbon and maple sauce complemented by crunchy pecans, it’s perfect for a cozy dinner that feels special yet easy to prepare.

The image shows a white plate with three main layers of food. The bottom layer is creamy mashed potatoes, pale yellow in color with a soft, fluffy texture. On top of the mashed potatoes are two pieces of golden brown chicken covered in a thick, shiny brown gravy that has visible black pepper specks and small chunks of nuts scattered across the surface. To the left of the chicken, there is a portion of fresh green leafy salad, adding a vibrant contrast to the overall dish. A woman's hand is holding a silver fork near the edge of the plate, gently pressing into the mashed potatoes. The background features a white marbled texture. 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. Add flour to a shallow dish and season generously with salt and pepper. Coat each chicken thigh with the flour mixture, shaking off any excess, then place them on a plate.
Step 2: In a medium bowl, whisk together chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, Tamari, and dried rosemary. Set this mixture aside.
Step 3: Heat extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add chicken thighs and sear until golden brown on one side, about 1-2 minutes. Work in batches if necessary to avoid overcrowding. Flip and sear the other side, then transfer chicken back to the plate (it does not need to be fully cooked yet).
Step 4: Remove skillet from heat and carefully pour in the bourbon; it will bubble immediately. Return skillet to heat and add the maple syrup mixture. Increase heat to bring to a simmer, then reduce to medium.
Step 5: Nestle the chicken thighs back into the skillet with the sauce. Loosely cover the skillet with foil and let simmer for about 10 minutes, flipping the chicken once or twice, until the sauce has thickened and the chicken is cooked through.
Step 6: Transfer chicken to plates and spoon the sauce over the top. Serve immediately.

Tips & Variations

For deeper flavor, marinate the chicken in the maple syrup mixture for 30 minutes before cooking.
Use pecan halves for a crunchier texture, or swap pecans for walnuts or almonds if preferred.
To make the dish gluten free, ensure to use tamari and gluten free flour as specified.
If you prefer less sweetness, reduce the maple syrup by half and adjust seasoning to taste.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying the chicken. You can also reheat in the microwave, covered, stirring the sauce occasionally for even heating.

How to Serve

A white plate holds three parts of food: a generous pile of bright green leafy arugula on the top right side, smooth and creamy pale yellow mashed potatoes spread across the bottom half, and on top of the mashed potatoes two pieces of golden brown chicken covered with a thick, glossy brown gravy sprinkled with chopped pecans. The plate is placed on a blue and white striped cloth with some pecans scattered nearby and a glass of golden liquid in the top right corner, all set on a white marbled surface. 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, you can use boneless, skinless chicken breasts, but be mindful of cooking time as breasts can dry out faster. Reduce simmering time and check for doneness carefully.

Is it necessary to use bourbon?

Bourbon adds a distinct warmth and depth to the sauce, but you can substitute with apple juice or chicken broth if you prefer a non-alcoholic version. The flavor will be milder but still delicious.

Maple Bourbon Pecan Chicken Recipe

Print Recipe

★★★★★

4.8 from 763 reviews

This Maple Bourbon Pecan Chicken recipe features tender boneless, skinless chicken thighs coated in gluten-free flour, seared to golden perfection, then simmered in a rich sauce made from bourbon, pure maple syrup, Dijon mustard, and toasted pecans. The savory sauce infused with rosemary and tamari complements the sweet and nutty flavors for a comforting, elegant dish perfect for weeknight dinners or special occasions.

Author: Ruby
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 Others

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 fingers

Instructions

Season chicken: In a shallow dish, combine gluten free flour with salt and pepper. Dredge each chicken thigh in the seasoned flour, shaking off the excess, then place the coated thighs onto a plate.
Prepare the sauce mixture: In a medium bowl, whisk together the chicken broth, pure maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten free tamari, and crushed dried rosemary. Set this mixture aside.
Sear the chicken: Heat the extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat until hot. Add the chicken thighs and sear them for 1-2 minutes on one side until golden brown. Flip and sear the other side until golden brown as well. Remove the chicken from the skillet and place back onto the plate; the chicken does not need to be fully cooked at this stage.
Deglaze skillet with bourbon: Remove the skillet from heat and carefully add the bourbon—it will immediately boil due to the skillet’s heat. Return the skillet to the stove.
Add sauce and simmer: Pour in the prepared maple syrup mixture. Increase the heat to bring the liquid to a simmer, then reduce the heat to medium. Nestle the seared chicken thighs back into the skillet. Loosely cover the skillet with foil and simmer for about 10 minutes, flipping the chicken once or twice, until the sauce reduces and the chicken is cooked through.
Serve: Plate the chicken thighs and generously spoon the reduced maple bourbon pecan sauce over the top before serving.

Notes

Use gluten free flour and tamari to keep the dish gluten free.
Be cautious when adding bourbon to the hot skillet as it may flame briefly.
Do not overcook the chicken during searing since it will finish cooking in the sauce.
To enhance pecan flavor, you can toast pecans lightly before chopping them.
This dish pairs well with mashed potatoes, roasted vegetables, or a simple green salad.

Keywords: Maple Bourbon Pecan Chicken, gluten free chicken recipe, bourbon chicken, maple syrup chicken, pecan chicken, skillet chicken, one pan chicken