Introduction

This Maple Bourbon Pecan Chicken is a delightful blend of sweet and savory flavors with a touch of warmth from the bourbon. Tender chicken thighs are coated in a light gluten-free flour and simmered in a rich, maple-infused sauce with crunchy pecans for a satisfying dinner.

A close-up of a cooked chicken breast on a white plate, topped with a thick, dark brown sauce being poured from a spoon, with visible pieces of nuts in the sauce. The chicken is golden brown with a slightly shiny, moist texture and sprinkled with small green herbs. Behind the chicken is a serving of fluffy mashed potatoes, creamy white and soft in texture. To the right on the plate are several bright green beans, fresh and crisp looking. The whole scene is set on a white marbled surface, showing a cozy and inviting meal. 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: Add gluten-free flour to a shallow dish and season generously with salt and pepper. Dredge each chicken thigh in the flour mixture, shaking off any excess, then place on a plate.
Step 2: In a medium bowl, whisk together chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, Tamari, and crushed rosemary. Set aside.
Step 3: Heat 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 needed to avoid overcrowding.
Step 4: Flip the chicken thighs and sear the other side until golden brown. Transfer the chicken back to the plate. The chicken does not need to be fully cooked at this point.
Step 5: Remove the skillet from heat and carefully add the bourbon; it will bubble immediately from the heat. Return the skillet to the stove and pour in the maple syrup mixture.
Step 6: Increase heat to bring the liquid to a simmer, then reduce to medium. Nestle the chicken thighs back into the skillet and loosely cover with foil.
Step 7: Simmer for about 10 minutes, until the sauce has reduced and the chicken is cooked through. Flip the chicken once or twice in the sauce during cooking to coat evenly.
Step 8: Plate the chicken and spoon the sauce with pecans over the top. Serve warm.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the sauce.
If you prefer less alcohol flavor, reduce the bourbon to 1 tablespoon or substitute with apple juice.
Serve with mashed potatoes or roasted vegetables to soak up the flavorful sauce.
For a dairy-free option, ensure your Dijon mustard and tamari are free from dairy ingredients.

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 or in the microwave until warmed through, adding a splash of chicken broth if the sauce has thickened too much.

How to Serve

The image shows a white plate with a base layer of smooth, creamy mashed potatoes in a light off-white color. On top, there are several pieces of chicken coated in a glossy, brown gravy with visible black pepper specks, giving a rich and thick texture. Scattered over the gravy are small, roughly chopped pecans adding a crunchy contrast. In the background, there is a small green leafy garnish. The plate is set on a gray cloth with a white marbled surface beneath, and a woman's hand is seen holding a fork near the plate. 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 they tend to dry out more easily. Consider reducing the simmer time and monitoring closely to keep them juicy.

Is this recipe gluten-free?

This recipe is gluten-free as long as you use gluten-free flour and tamari. Regular soy sauce contains gluten, so substitute accordingly.