Introduction

This Maple Bourbon Pecan Chicken combines tender chicken thighs with a rich, flavorful sauce that’s both sweet and savory. The touch of bourbon and toasted pecans adds a lovely depth, making it a perfect dish for a cozy dinner or special occasion.

This image shows a white plate with a serving of creamy mashed potatoes at the bottom, soft and light yellow in color with a smooth texture. On top of the mashed potatoes are several pieces of golden-brown chicken, coated in a thick, glossy brown maple bourbon sauce sprinkled with small pieces of chopped pecans. To the side, there is a small bunch of fresh green leafy vegetables adding color contrast. The plate is set on a white marbled surface with a striped cloth partially visible underneath. 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
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 your fingers

Instructions

Step 1: Add the gluten free flour to a shallow dish and season it generously with salt and pepper. Dredge each chicken thigh in the flour, shaking off any excess, then place the coated thighs onto a plate.
Step 2: In a medium bowl, whisk together the chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, gluten free tamari, and crushed dried rosemary. Set this mixture aside.
Step 3: Heat the 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. If needed, cook in batches to avoid overcrowding.
Step 4: Flip the chicken thighs and sear the other side until golden brown. Transfer the seared chicken back to the plate; it does not need to be fully cooked yet.
Step 5: Remove the skillet from heat. Carefully add the bourbon—the liquid will boil immediately from the pan’s heat. Return the skillet to the heat and pour in the maple syrup mixture.
Step 6: Increase the heat to bring the liquid to a simmer, then reduce to medium. Nestle the chicken back into the skillet and loosely cover it with foil. Simmer until the sauce has reduced and the chicken is fully cooked, about 10 minutes, flipping the thighs once or twice in the sauce.
Step 7: Plate the chicken and spoon the sauce over the top before serving.

Tips & Variations

For extra crispiness, pat the chicken thighs dry with paper towels before dredging in flour.
Substitute pecans with walnuts or almonds for a different nutty flavor.
If you prefer less sweetness, reduce the maple syrup to 2 tablespoons.
Use soy sauce instead of tamari if gluten is not a concern.

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 prevent drying out, adding a splash of chicken broth if needed to loosen the sauce.

How to Serve

A white plate holds a layered dish starting with a base of creamy mashed potatoes, smooth and pale off-white in color. On top, there are pieces of golden-brown chicken covered with thick, glossy brown gravy that has small black pepper specks and bits of chopped pecans scattered on it. Behind the chicken, there is a small pile of fresh green leafy salad adding a bright color contrast. The plate is set on a dark gray cloth, and the background shows a blurred bag of pecan halves and a glass with amber liquid. 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, but chicken breasts cook faster and can dry out more easily. Adjust cooking time accordingly and consider pounding them to even thickness for best results.

Is the bourbon flavor strong in this recipe?

The bourbon adds a subtle depth and warmth without overpowering the dish, especially since it simmers and reduces with the sauce. Using a good quality bourbon like Maker’s Mark helps create a balanced flavor.