Maple Bourbon Pecan Chicken Recipe
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.
- 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
Find it online: https://cookwithruby.com/maple-bourbon-pecan-chicken-recipe/
