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Maple Bourbon Pecan Chicken Recipe

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★★★★★

4.9 from 148 reviews

Maple Bourbon Pecan Chicken is a flavorful and elegant dish featuring tender boneless, skinless chicken thighs coated in gluten-free flour, seared to a golden crisp, and simmered in a rich sauce made with bourbon, pure maple syrup, pecans, and a blend of tangy and savory ingredients. This recipe combines sweet, nutty, and smoky notes for a deliciously balanced meal that’s perfect for weeknight dinners or special occasions.

Ingredients

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Chicken and Coating

  • 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

Sauce

  • 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

  1. Prepare Chicken: Add gluten free flour to a shallow dish and season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour, shaking off the excess. Place the coated thighs on a plate and set aside.
  2. Mix Sauce Ingredients: In a medium bowl, whisk together chicken broth, pure maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary. Set the mixture aside for later use.
  3. Sear Chicken: Heat the extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once the oil is hot, add chicken thighs in batches to avoid overcrowding. Sear each side of the chicken thighs for 1-2 minutes or until they develop a golden brown crust. The chicken does not need to be cooked through at this point. Remove thighs from skillet and place back on the plate.
  4. Deglaze with Bourbon: Remove the skillet from heat and carefully add the bourbon; it will boil immediately due to residual heat. Return the skillet to medium heat.
  5. Simmer Chicken in Sauce: Pour the prepared maple syrup sauce mixture into the skillet with the bourbon. Increase heat to bring the liquid to a simmer, then reduce to medium. Nestle the chicken thighs back into the skillet. Loosely cover the skillet with foil and simmer for about 10 minutes, flipping the thighs once or twice in the sauce to cook through and allow the sauce to reduce and thicken.
  6. Serve: Transfer the chicken to plates and spoon the thickened sauce with pecans generously over the top. Serve immediately and enjoy.

Notes

  • Use a cast iron skillet or heavy-bottomed pan for best searing results.
  • Make sure to use pure maple syrup, not pancake syrup, for authentic flavor.
  • If not gluten-free, regular flour and soy sauce can be substituted.
  • The bourbon adds a subtle depth but can be omitted for a non-alcoholic version; replace with additional chicken broth and a splash of vanilla extract for complexity.
  • Cooking times may vary slightly depending on thickness of chicken thighs; ensure chicken is cooked through to an internal temperature of 165°F (74°C).

Keywords: Maple Bourbon Pecan Chicken, gluten free chicken recipes, bourbon chicken, maple syrup chicken, pecan chicken, stovetop chicken recipes, easy chicken dinner

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